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 % |
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!
vsule –
Giovanni Bello –
Great package, thank you for this improvement