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Dream Crusher NEIPA

206 calories 16 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 23.2 liters (fermentor volume)
Pre Boil Size: 27.5 liters
Post Boil Size: 23.2 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Fixation Dreamseeker clone
Calories: 206 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created Thursday May 7th 2020
1.068
1.009
7.8%
44.7
4.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.20 kg Gladfield - Pilsner Malt6.2 kg Pilsner Malt 37.7 1.93 77.5%
0.80 kg Gladfield - Wheat Malt0.8 kg Wheat Malt 38.8 2.13 10%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 6.2%
0.50 kg Joe White - Raw Wheat0.5 kg Raw Wheat 20 1.5 6.2%
8 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA)5 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA) Hops Lupulin Pellet 21.4 Boil 60 min 10.94 2.4%
5 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA)5 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA) Hops Lupulin Pellet 21.4 Boil 20 min 6.63 2.4%
20 g Yakima Chief Hops - Amarillo Cryo20 g Amarillo Cryo Hops Pellet 16 Whirlpool 20 min 6.9 9.8%
20 g Yakima Chief Hops - Citra LupuLN2 (Cryo) (25 AA)20 g Yakima Chief Hops - Citra LupuLN2 (Cryo) (25 AA) Hops Lupulin Pellet 25 Whirlpool 20 min 10.78 9.8%
20 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA)20 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA) Hops Lupulin Pellet 22 Whirlpool 20 min 9.48 9.8%
30 g Yakima Chief Hops - Amarillo Cryo30 g Amarillo Cryo Hops Pellet 16 Dry Hop at 10 °C 5 days 14.6%
40 g Yakima Chief Hops - Citra LupuLN2 (Cryo) (25 AA)40 g Yakima Chief Hops - Citra LupuLN2 (Cryo) (25 AA) Hops Lupulin Pellet 25 Dry Hop at 10 °C 5 days 19.5%
40 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA)40 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA) Hops Lupulin Pellet 22 Dry Hop at 10 °C 5 days 19.5%
25 g Yakima Chief Hops - Citra LupuLN2 (Cryo)25 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop at 3 °C 7 days 12.2%
205 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
31.5 L Infusion 66 °C 45 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 65 min.
0.25 tsp Potassium metabisulfite Water Agt Mash 65 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
6 g Fermaid AT Water Agt Boil 15 min.
0.50 tsp Brewtan B Water Agt Boil 10 min.
 
Yeast
Mangrove Jack - Hophead M66
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.72 bar       Temp: 3 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
NEIPA - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 10 5 200 110 40
10g Calcium chloride
2g Epsom
3g Gypsum
Mash Chemistry and Brewing Water Calculator
 
Notes

TRY FLAKED WHEAT next brew to boost tropical fruit flavours.

Batch #7 - 14/12/21 (Eff.: 65%, Att.:%, ABV: %)

  • Mash vol.: 31.5 L, Pre-boil vol.: 27.5 L, Batch vol.: 23 L
    OG: 1068 (Refract.) 10 (Hyd.) 1065 (Tilt) Boil Time: 45min
  • M66 Hop Head (x2) dry pitched at 25C.
    16/12/21 - SG: 1027

    Batch #6 - 14/11/21 (Eff.: 63%, Att.:%, ABV: %)
  • Mash vol.: 31.5 L, Pre-boil vol.: 27.5 L, Batch vol.: 23.2 L
    OG: 1066 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45min
    No change to previous grist, very easy mash, bag didn't get as slimy as previous version, higher batch vol (23.2 L) than expected.
    M66 Hop Head yeast (x2) rehydrated and pitched at C.
    20/11/21 - SG: 1011
    22/11/21 - SG: 1010
    24/11/21 - SG: 1009 cold crashed to 10 C.
    26/11/21 - Dry hopped with what was left in the bag. Probably 10-15g extra of each.
    28/11/21 - Cold crashed to 1 C.



    Batch #5 - 5/9/21 (Eff.: 57%, Att.:%, ABV: %)
  • Mash vol.: 31.5 L, Pre-boil vol.: 27 L, Batch vol.: 22 L
    OG: 1062 (Refract.) 1063 (Hyd.) 10 (Tilt) Boil Time: 45min
    Mash temp was about 1C below normal
    LalBrew New England Ale yeast (x2) rehydrated and pitched at 23.5 C.
    13/9/21 - SG: 1005 (Tilt)
    14/9/21 - SG: 1005 (Tilt)
    15/9/21 - FG: 1004 (Tilt), dry hopped at 10C

    Batch #4 - 27/6/21 (Eff.: 60%, Att.: 81%, ABV: 7.7%)
  • Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 21 L
    OG: 1069 (Refract.) 1061 ? (Tilt) Boil Time: 45min
  • LalBrew New England Ale yeast rehydrated and pitched at 22 C. Recalibrated Tilt with fresh battery. Little slow to start bubbling.
    Joe White raw wheat in for Gladfield Raw wheat, no reason.
    9/7/21 - FG: 1008 (Tilt), dry hopped at 10C.

    Batch # 3 - 1/3/21 - (Eff.: 59%, Att.: 83%, ABV: 7.9%)
  • Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 20 L (Smaller than predicted, 20.5L)
    OG: 1073 (refract.) 10 (Tilt)
  • Switched Lalbrew Verdant IPA yeast x2 packs rehydrated, went off pretty quick and hard (18.5 C to 20.5 C).
    3/3/21 - SG: 1050
    6/3/21 - SG: 1012 (Damn that was fast)
    7/3/21 - SG: 1011, cold crashed to 10 C and dry hopped.
    13/3/21 - Cold crashed to 1 C.

    Batch # 2 - 13/9/20 - (Eff.: 56 %, Att.: 80 %, ABV: 7.2 %)
  • Pre-boil volume - 26 L (Using mash paddle measure)
  • Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 20.5 L
    OG: 1068 (refract.) 1066 (Tilt)
    Ingredients: Same grain bill as Batch #1. Amarillo hops upped from 20/30g of pellets to 20/30g of CRYO pellets, x2 packs of Lallemand Brewing New England American East Coast Ale Yeast re-hydrated.
  • Big hit efficiency, dropping to 56% from 65%!
    15/9/20 - SG:1032
    19/9/20 - SG:1012, dry hop increased from 25g of Mosaic CRYO to 40g, 30g of Citra CRYO to 40g.
    25/9/20 - Kegged, keg hop upped to 25g from 15g Citra CRYO, carbed at 30psi for 2:45.

    Batch # 1 - 23/5/20 - (Eff.: 65%, Att.: ~82%, ABV: 8.4%)
  • Pre-boil volume - 26 L (Using mash paddle measure)
  • Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 21 L
    OG: 1077 (refract.) 1074 (Tilt)

    Ingredients:
    Joe White Raw Wheat
    Ferm temp. (C): 18.5 - 20, Lallemand Brewing New England American East Coast Ale Yeast (x2 re-hydrated) pitched next morning after leaving wort overnight, heated from 16 C back to 20 C with heat wrap.
  • Really vigorous boil bought batch vol down to 21 L, back off boil next time
    26/5/20 - SG: 1049
    27/5/20 - SG: 1018
    29/5/20 - SG: 1011
    1/6/20 - FG: 1010, cold crashed to 1.5 C
    4/6/20 - Kegged and carbed with a 15 g Citra CRYO keg hop, 30 psi for 2:30 min, left on 30 psi.
    26/6/20 - People loved this beer, could be the best NEIPA I've made, maybe back off the ABV a little as it messed a few people up quite easily but no one felt the alcohol was over powering flavour, heaps of tropical fruit and juice, try Strata hops in next batch.

    Description of original beer; Aromas of pineapple and lychee abound in this Juicy IPA. Vermont yeast, massive hopping rates and a warmer fermentation combine to deliver this lupulin monster. Live your hop dreams!
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  • Public: Yup, Shared
  • Last Updated: 2021-12-19 23:24 UTC
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