NEW ENGLAND IPA – NEIPA RECIPE KIT

Description

NEW ENGLAND IPA – NEIPA

Est Bitterness: 52 IBU

Est Color: 18 EBC

Type: All Grain Batch Size: 10.00 L Boil Size: 15.5 L

Boil Time: 60 min End of Boil Vol: 13 L Final Bottling Vol: 8.5 L

Fermentation: Ale, Single Stage Efficiency: 72.00 % Est Mash Efficiency: 92.4 %

Prepare for Brewing

• Hydrate yeast with 200 ml warm water
• Clean and Prepare Brewing Equipment
• Total Water Needed: 19 L

Mash or Steep Grains

Mash Ingredients
Amt	Name	Type	#	%/IBU	Volume
1.00 kg	CHÂTEAU PALE ALE (8.5 EBC)	Grain	1	33.9 %	0.65 L
1.00 kg	CHÂTEAU PILSEN 2RS (3.0 EBC)	Grain	2	33.9 %	0.65 L
0.50 kg	Oats, Flaked (2.0 EBC)	Grain	3	16.9 %	0.33 L
0.25 kg	CHÂTEAU WHEAT BLANC (4.5 EBC)	Grain	4	8.5 %	0.16 L
0.20 kg	CHÂTEAU CRYSTAL® (150.1 EBC)	Grain	5	6.8 %	0.13 L

 

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 8 L of water at 73.1 C	66.7 C	60 min

• Sparge Water Acid: None
• Fly sparge with 11.5 L water at 75.6 C
• Add water to achieve boil volume of 15.5 L
• Estimated pre-boil gravity is 13.5 Brix

Boil Ingredients
Amt	Name	Type	#	%/IBU	Volume
15.00 g	Mosaic (HBC 369) [12.25 %] – Boil 60.0 min	Hop	6	34.6 IBUs	–
5.00 g	Mosaic (HBC 369) [12.25 %] – Boil 20.0 min	Hop	7	7.0 IBUs	–
8.00 ml	Spindasol SB1 (Boil)	Fining	8	–	–

 

Steeped Hops
Amt	Name	Type	#	%/IBU	Volume
15.00 g	Citra [12.00 %] – Steep/Whirlpool 20.0 min, 90.2 C	Hop	9	10.3 IBUs	–

• Estimated Post Boil Vol: 13 L and Est Post Boil Gravity: 16 Brix

Cool and Transfer Wort

• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 10.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt	Name	Type	#	%/IBU	Volume
1.0 pkg	FERMOALE AY3 (AEB #AY3)	Yeast	10	–	–

• Measure Actual Original Gravity _______     (Target: 16 Brix)
• Measure Actual Batch Volume _______     (Target: 10.00 L)

Fermentation

• Primary Fermentation (14.00 days at 19.4 C ending at 19.4 C)

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients
Amt	Name	Type	#	%/IBU	Volume
10.00 g	Citra [12.00 %] – 3.0 Days Before Bottling for 5.0 Days	Hop	11	0.0 IBUs	–
5.00 g	Mosaic (HBC 369) [12.25 %] – 3.0 Days Before Bottling for 5.0 Days	Hop	12	0.0 IBUs	–
8.00 ml	Spindasol SB3 (Bottling)	Fining	13	–	–

• Measure Final Gravity: _________  (Estimate: 4 Brix)
• Date Bottled/Kegged: ______________________ Carbonation: Add 60 gms table sugar
• Age beer for 30.00 days at 18.3 C
• Drink and enjoy!