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13L

215 calories 20.5 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 61 min
Batch Size: 11.3 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 215 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created Saturday September 7th 2019
1.070
1.015
7.2%
51.6
5.35
5.63
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,339.20 g Briess - Brewers Malt 2-Row2339.2 g Brewers Malt 2-Row 37 1.8 68%
516 g Grain Millers - Rolled Oats516 g Rolled Oats 33 2.2 15%
516 g American - White Wheat516 g White Wheat 40 2.8 15%
68.80 g American - Victory68.8 g Victory 34 28 2%
3.44 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Simcoe35 g Simcoe Hops Pellet 13.4 Boil 25 min 51.6 38.5%
28 g Amarillo28 g Amarillo Hops Pellet 7.7 Dry Hop 3 days 30.8%
28 g Cascade28 g Cascade Hops Pellet 7 Dry Hop 3 days 30.8%
91 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
9 L Infusion 68 °C 25 min
4 L Batch Sparge 77 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.48 g Gypsum Water Agt Mash 1 hr.
1 ml Phosphoric acid Water Agt Mash 1 hr.
0.25 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 120       CO2 Level: 2.8 Volumes
 
Target Water Profile
Baltimore MONTEBELLO WATER 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72.6 7.6 7.6 93.3 93.5 0
Mash Chemistry and Brewing Water Calculator
Method: BIAB, Style: Specialty IPA: New England IPA, ABV 7.2%, IBU 51.6, SRM 5.35, Fermentables: (Brewers Malt 2-Row, Rolled Oats, White Wheat, Victory) Hops: (Simcoe, Amarillo, Cascade) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Phosphoric acid, Salt)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-02-24 13:40 UTC
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