NEIPA #29 Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend
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NEIPA #29

214 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 50 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.38 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Sunday January 12th 2020
1.065
1.014
6.7%
0.0
4.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 61%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 13.6%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 13.6%
12 oz Corn Sugar - Dextrose12 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.1%
8 oz American - Caramel / Crystal 10L8 oz Caramel / Crystal 10L 35 10 3.4%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.5%
2 oz Canadian - Honey Malt2 oz Honey Malt 37 25 0.8%
236 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Chinook1.5 oz Chinook Hops Pellet 13 Whirlpool at 140 °F 35 min 9.1%
1.50 oz CTZ1.5 oz CTZ Hops Pellet 15.5 Whirlpool at 140 °F 35 min 9.1%
1.50 oz Nugget1.5 oz Nugget Hops Pellet 14 Whirlpool at 140 °F 35 min 9.1%
4 oz Enigma4 oz Enigma Hops Pellet 14.25 Dry Hop 2 days 24.2%
8 oz Citra8 oz Citra Hops Pellet 11 Dry Hop 2 days 48.5%
16.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Mash in at 176-177 Infusion 157 °F 157 °F 50 min
4.5 qt Sparge 168 °F 168 °F 10 min
5.25 gal Treated water Sparge -- 174 °F 30 min
Starting Mash Thickness: 1.22 qt/lb
Starting Grain Temp: 55 °F
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 60 hr.
2 g calcium sulphate Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
2 g Calcium sulphate Water Agt Boil 1 hr.
3 g Table Salt Water Agt Boil 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 361 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Used tap water

6.3oz of dme in 1.75L of water for 1.04ml

No grain conditioning. Using Mark's mill.

Add salts to mash directly. Slowly bottom fill mash and gently yet thoroughly stir. Set up hoses for recirculating. Heat HLT water to 174F. Turn on solar pump. Stir mash only at the start. Iodine test for conversion. Recirculate for 10 minutes to clarify wort. Add NO lactic acid to 11g of sparge. Post mashout reduce hlt to 174F and start to pump 4.75 gallons of mashout water to kettle through herms coil. Runoff slowly into kettle for 45 minute sparge. Move boil kettle and tun to table and gravity feed kettle.

Mash pH = 5.27
Pre-boil pH = 5.27 after adding 4g of NaCl, 4g CaCl and 2g of Caso4 at 60 minutes)
End Boil pH = 5.13
Boil not adjusted with lactic acid = 0ml at whirlpool
Final Beer pH = 4.

Steady boil (44% power) with the cover off for 60 minutes. Measure pH and gravity with 5 minutes left in boil. (Target NA 100 ppm, CL 250, SO4 125, CA 100). Add dextrose with 10 minutes left in boil. Add whirlpool hops at 160 and start chiller after 20 minutes. Chill to 85F and turn off pump. Keep chiller on till pitching temp of 65F. Settle for 20 minutes and runoff to Fermentzilla.

Add .5ml/L of O2 for 2 minutes. Pull 100ml for fast ferment. Connect spunding valve and set to 5 psi for duration of ferment.

Set fermentation temp to 67F for first 24 hours. Bump to 68F after 24hrs. 69F after 2.5 days.

Leave valve open. Collect yeast 4 days in prior to dryhopping.

Add first and only dryhop 3 days in. Add second dose 4 days into fermentation. Ferment for 4.5 days and crank up spunding to 25psi for carbonation. Raise temp to 72. Check VDK and FG day 7.

Dryhop in primary only. (Unless it’s finishing flabby).
Store cold before serving: 1 day @35F
9 day turnaround

Fast ferment: 1.015

Made with Great Western 2-row and Canadian flaked

Tasting notes: Beautiful neon yellow hazy color. Good head retention with moussey foam. Aroma is poppin. Starts tropical citrusy fruity opens up to sweeter pineapple type aromas after sitting around a few minutes. Taste follows aroma. Nice light bitterness. Has a touch of salty/gatorade like finish. Mouthfeel is soft and pleasant. Overall, this is very good. Dial back the salt additions on lower abv NEIPAs. Maybe add a touch more acid malt or lactic to boil to accentuate juicey flavors. Maybe a little honey malt for more body and sweetness.

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  • Last Updated: 2020-02-19 19:47 UTC
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