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R009/2020 NEIPA MASSACHUSETTS

Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

5.00 (1 Review)

Calories: 200 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)

Created: Saturday April 18th 2020

Original Gravity:

1.065

Final Gravity:

1.016

ABV (standard):

6.5%

IBU (tinseth):

65.1

EBC (ebcmorey):

14.2

Mash pH

5.7

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
3.80 kg	United Kingdom - Maris Otter Pale3.8 kg Maris Otter Pale	38	8.51	79.2%
430 g	German - Wheat Malt430 g Wheat Malt	37	3.84	9%
90 g	German - Melanoidin90 g Melanoidin	37	65.22	1.9%
30 g	German - CaraRed30 g CaraRed	34	51.87	0.6%
450 g	Briess - Brewers Oat Flakes450 g Brewers Oat Flakes	32.2	5.17	9.4%
4,800 g / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Citra10 g Citra Hops	Pellet	11	Boil	30 min	13.61	2.4%
10 g	Amarillo10 g Amarillo Hops	Pellet	8.6	Boil	10 min	5.02	2.4%
25 g	Mosaic25 g Mosaic Hops	Pellet	12.5	Whirlpool at 90 °C	10 min	6.84	6.1%
25 g	Citra25 g Citra Hops	Pellet	11	Whirlpool at 90 °C	10 min	6.02	6.1%
27 g	Amarillo27 g Amarillo Hops	Pellet	8.6	Whirlpool at 90 °C	10 min	5.08	6.6%
35 g	Citra35 g Citra Hops	Pellet	11	Dry Hop at 21 °C	7 days		8.5%
75 g	Amarillo75 g Amarillo Hops	Pellet	8.6	Dry Hop at 21 °C	7 days		18.2%
40 g	Mosaic40 g Mosaic Hops	Pellet	12.5	Dry Hop at 21 °C	7 days		9.7%
50 g	Citra50 g Citra Hops	Pellet	11	Dry Hop at 21 °C	3 days		12.2%
50 g	Amarillo50 g Amarillo Hops	Pellet	8.6	Dry Hop at 21 °C	3 days		12.2%
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Dry Hop at 21 °C	3 days		12.2%
7 g	Magnum7 g Magnum Hops	Pellet	15	First Wort at 80 °C	0 min	14.29	1.7%
7 g	Columbus7 g Columbus Hops	Pellet	15	First Wort at 80 °C	0 min	14.29	1.7%
411 g / 0.00 €

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
120 g	Citra (Pellet) 120 g Citra (Pellet) Hops	19.63	29.2%
162 g	Amarillo (Pellet) 162 g Amarillo (Pellet) Hops	10.1	39.4%
115 g	Mosaic (Pellet) 115 g Mosaic (Pellet) Hops	6.84	28%
7 g	Magnum (Pellet) 7 g Magnum (Pellet) Hops	14.29	1.7%
7 g	Columbus (Pellet) 7 g Columbus (Pellet) Hops	14.29	1.7%
411 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Infusion	75 °C	67 °C	90 min
8 L	Fly Sparge	80 °C	67 °C	30 min
Starting Mash Thickness: 1.5 L/kg Starting Grain Temp: 21 °C

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	11 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 101.7 g Temp: 20 °C CO₂ Level: 2.45 Volumes

Target Water Profile

RUNNING WATER IN LUCENA. SPAIN

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
79	0	24	51	143	218
Mash Chemistry and Brewing Water Calculator

Notes

First dry hop charge at high krauzen (three days from day 1 to day 4).
Second dry hop charge near the end of fermentation, but while fermentation is still active (7 days from day 7 to day 14).

S-04 is good, but if you can get VOSS Kveik, it is highly recommend.
If you do use the VOSS, ferment around 28-29C. You will dry hop 24 hours after pitch, and again 48 hours after pitch, VOSS works super fast.

It is suggested to reverse Chloride to Sulfate ratio, chlorides around 100, and sulfates around 50 will add to the haze you are looking for in a NEIPA.

Award Winning Recipe

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