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Melon Tangerine New England IPA

213 calories 22 carbs
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 10 liters (ending kettle volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Stallion Brewery
Calories: 213 calories (Per 355mL)
Carbs: 22 g (Per 355mL)
Created Monday August 19th 2019
1.064
1.016
6.25%
51.96
4.79
n/a
 
Brew Log History

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Fermentables
Amount Fermentable PPG °L Bill %
2300 g German - Floor-Malted Bohemian Pilsner2300 g Floor-Malted Bohemian Pilsner 38 1.8 67.6%
500 g German - Pale Ale500 g Pale Ale 39 2.3 14.7%
400 g Flaked Oats400 g Flaked Oats 33 2.2 11.8%
200 g Flaked Wheat200 g Flaked Wheat 34 2 5.9%
3.4 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Boil at 100 °C 15 min 11.29 4.4%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Boil at 100 °C 10 min 8.25 4.4%
10 g Huell Melon10 g Huell Melon Hops Pellet 7.9 Boil at 100 °C 10 min 7.58 4.4%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 9.6 Boil at 100 °C 10 min 9.21 4.4%
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Whirlpool at 85 °C 20 min 3.87 6.7%
25 g Huell Melon25 g Huell Melon Hops Pellet 7.2 Whirlpool at 85 °C 20 min 5.4 11.1%
25 g Mandarina Bavaria25 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 85 °C 20 min 6.38 11.1%
45 g Huell Melon45 g Huell Melon Hops Pellet 7.9 Dry Hop at 20 °C 4 days 20%
45 g Mandarina Bavaria45 g Mandarina Bavaria Hops Pellet 9.6 Dry Hop at 20 °C 4 days 20%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop at 20 °C 4 days 13.3%
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

IMPORTANT

I'm splitting the dry hops into 3 equal parts and each part can remain in the fermentation vessel for a maximum of 5 days

  1. First third after day 2 of fermentation
  2. Second third after fermentation
  3. Last third 3 days later

Last Updated and Sharing
 
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Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-19 12:00 UTC
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