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No boil “neipa” - azacca mandarina

Method: Extract
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)

Created: Sunday December 8th 2019

Original Gravity:

1.061

Final Gravity:

1.013

ABV (standard):

6.4%

IBU (tinseth):

0.0

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.67 lb	Dry Malt Extract - Wheat2.67 lb Dry Malt Extract - Wheat	42	3	47.1%
3 lb	Briess - DME Golden Light3 lb DME Golden Light	44.6	4	52.9%
5.67 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	Bill %
1 oz	Mosaic1 oz Mosaic Hops	Leaf/Whole	12.5	Dry Hop at 85 °F	0 days	14.3%
3 oz	Azacca3 oz Azacca Hops	Pellet	15	Dry Hop	3 days	42.9%
3 oz	Mandarina Bavaria3 oz Mandarina Bavaria Hops	Pellet	8.5	Dry Hop	0 days	42.9%
7 oz / $ 0.00

Show Summary View

Amount	Variety	Bill %
1 oz	Mosaic (Leaf/Whole)	14.3%
3 oz	Azacca (Pellet)	42.9%
3 oz	Mandarina Bavaria (Pellet)	42.9%
7 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 ml	Lactic acid		Water Agt	Primary	0 min.
1 tsp	Calcium Chloride (anhydrous)		Water Agt	Primary	0 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 Volumes

Target Water Profile

Suffolk Zone 1 Average Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

No boil neipa. Extract, water agents and the mosaic hops are added direct to 4 gallons warm tap water in a corny keg. Temp is brought down to pitching temp 65/70 and Nottingham and us05 sprinkled on top. Dry hop after fermentation is complete by pushing to a star San purged keg with the dry hops inside.

Last Updated and Sharing

325

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Brews

Public: Yup, Shared
Last Updated: 2019-12-14 15:00 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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