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NEIPA Too Much - Version 2

202 calories 22.6 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 70 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 202 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created Tuesday April 7th 2020
1.065
1.019
6%
27.18
6.46
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg United Kingdom - Maris Otter Pale4.6 kg Maris Otter Pale 38 3.75 64.8%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 7%
1.20 kg Rolled Oats1.2 kg Rolled Oats 33 2.2 16.9%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 7%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 1.4%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late addition) 41 1 2.8%
7.1 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Kohatu20 g Kohatu Hops Pellet 6.5 Boil 60 min 15.92 9.3%
25 g Citra25 g Citra Hops Pellet 11 Whirlpool at 80 °C 0 min 3.67 11.6%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Whirlpool at 80 °C 0 min 2.87 11.6%
25 g Sabro25 g Sabro Hops Pellet 14.2 Whirlpool at 80 °C 0 min 4.73 11.6%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop 5 days 18.6%
40 g Amarillo40 g Amarillo Hops Pellet 8.6 Dry Hop 5 days 18.6%
40 g Sabro40 g Sabro Hops Pellet 14.2 Dry Hop 5 days 18.6%
215 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
30 L Infusion 67 °C 70 min
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6.50 g Gypsum Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 175.3 g       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Pitch the proper amount of yeast, and ferment for roughly a week at 67°F (19°C). Allow the temperature to rise to 70°F (21°C) after vigorous fermentation is done (usually on day 3 or 4).

Dry hop for 7 days. Make sure to blanket your fermentor with CO2 while you dry hop to minimize oxygen pickup. Consider adding the dry hops in two different additions, 3 days apart. Gently swirling the fermentor every couple of days is also helpful.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-08 01:38 UTC
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