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Avg. Perfect Northeast IPA (NEIPA) w/Amarillo #3

223 calories 23 carbs
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 223 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Tuesday September 3rd 2019
1.067
1.017
6.63%
21.9
5.31
5.63
 
Fermentation History

Target 68°F
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Fermentables
Amount Fermentable PPG °L Bill %
11 lb American - Calif Select - 2-Row11 lb Calif Select - 2-Row 43 2 77.8%
1.4 lb Flaked Oats1.4 lb Flaked Oats 33 2.2 9.9%
0.33 lb Canadian - Honey Malt0.33 lb Honey Malt 37 25 2.3%
1.4 lb White Wheat1.4 lb White Wheat 31 3.5 9.9%
14.13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
28 g Artisan - Amarillo28 g Amarillo Hops Pellet 7.7 Boil 10 min 8.39 7.3%
28 g Artisan - Citra28 g Artisan - Citra Hops Pellet 12.4 Boil 10 min 13.51 7.3%
43 g Artisan - Amarillo43 g Amarillo Hops Pellet 7.7 Whirlpool at 160 °F 20 min 11.3%
56 g Artisan - Citra56 g Artisan - Citra Hops Pellet 12.4 Whirlpool at 160 °F 20 min 14.7%
14 g Yakima Valley Hops - Mosaic14 g Yakima Valley Hops - Mosaic Hops Pellet 12.4 Whirlpool at 160 °F 20 min 3.7%
43 g Artisan - Amarillo43 g Amarillo Hops Pellet 7.7 Dry Hop at 68 °F 7 days 11.3%
43 g Artisan - Citra43 g Artisan - Citra Hops Pellet 12.4 Dry Hop at 68 °F 7 days 11.3%
14 g Yakima Valley Hops - Mosaic14 g Yakima Valley Hops - Mosaic Hops Pellet 12.4 Dry Hop at 68 °F 7 days 3.7%
43 g Artisan - Amarillo43 g Amarillo Hops Pellet 7.7 Dry Hop at 68 °F 3 days 11.3%
56 g Artisan - Citra56 g Artisan - Citra Hops Pellet 12.4 Dry Hop at 68 °F 3 days 14.7%
14 g Yakima Valley Hops - Mosaic14 g Yakima Valley Hops - Mosaic Hops Pellet 12.4 Dry Hop at 68 °F 3 days 3.7%
 
Mash Guidelines
Amount Description Type Temp Time
gal Infusion 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
5 g Ascorbic Acid Other Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
- A38 Juice (Nov. 2018)
Amount:
1
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
- A38 Juice (Jan. 2019)
Amount:
1
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Amount: 8.5 psi       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Water:
CaSO4 (Gypsum) - 4 grams
CaCl2 (Calcium Chloride) - 8 grams
Campden Tablet - 1/2 of a tablet
Lactic Acid - 4.0 ml (for Mash pH ~5.5)
Mash Chemistry and Brewing Water Calculator
 
Notes

Add the first round of dry hops on Day 3 of fermentation, add the second round on Day 6, cold crash on Day 10, rack to the keg on Day 13 and force carb. through Day 20.

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-10 17:54 UTC
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