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Simple NEIPA

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.3 gallons
Post Boil Size: 1.8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)

Created: Friday December 20th 2019

Original Gravity:

1.057

Final Gravity:

1.008

ABV (standard):

6.5%

IBU (tinseth):

28.5

SRM (morey):

4.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.31 lb	Briess - Brewers Malt 2-Row4.3125 lb Brewers Malt 2-Row	37	1.8	63.3%
1.50 lb	Flaked Barley1.5 lb Flaked Barley	32	2.2	22%
1 lb	Avangard - Wheat1 lb Wheat	38.2	2	14.7%
6.81 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Yakima Valley Hops - Crystal0.75 oz Crystal Hops	Leaf/Whole	5	Boil	60 min	21.19	14.3%
0.50 oz	Calypso0.5 oz Calypso Hops	Leaf/Whole	13	Boil	5 min	7.32	9.5%
2 oz	Calypso2 oz Calypso Hops	Pellet	13	Dry Hop at 68 °F	5 days		38.1%
2 oz	Yakima Valley Hops - Crystal2 oz Crystal Hops	Pellet	5	Dry Hop at 68 °F	5 days		38.1%
5.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Yakima Valley Hops - Crystal (Leaf/Whole)	21.19	14.3%
0.50 oz	Calypso (Leaf/Whole)	7.32	9.5%
2 oz	Calypso (Pellet)		38.1%
2 oz	Yakima Valley Hops - Crystal (Pellet)		38.1%
5.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23.4 qt		Steeping	159 °F	152 °F	30 min

Yeast

White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Low
Optimum Temp:	70 - 85 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 56 B cells required

$ 0.00 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

The original recipe calls for an equal amount of barley and flaked oats as well as London Fog yeast. With the Hothead yeast I have on hand, the estimated abv shot up into the upper 7% range, which is a bit higher than I was wanting because I'm afraid of the alcohol flavor coming through over the hops. So, I reduced the amount of flaked oats to an even 1# to drop the abv into the mid 6% range to hopefully achieve balance. This being a 1 gallon recipe, it's easy to play around with and not worry about having 5 gallons or more of a beer you are unsatisfied with. If using extract in place of the grains, this will be a 30 minute brew since the LME/DME is already boiled and sanitized from the malters, it just needs dissolved completely.

Last Updated and Sharing

488

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Brews

Public: Yup, Shared
Last Updated: 2020-02-16 18:21 UTC

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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