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State Owned NEIPA

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Batch size

  • 40 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 57.2 liter(s)
    Boil size
  • 20 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 36 liter(s)
    Mash size
  • 48 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min

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Fermentables

13.6 BLG
5.6% ABV
4.8 SRM
Type Name Amount Yield EBC
Grain Weyermann - Melanoiden Malt 0.24 kg 2% 81 % 53
Grain Weyermann - Pale Wheat Malt 0.48 kg 4% 85 % 5
Grain Maris Otter Crisp 4.8 kg 40% 83 % 6
Grain Weyermann - Pilsner Malt 4.8 kg 40% 81 % 5
Grain Wheat, Flaked 0.48 kg 4% 77 % 4
Grain Oats, Flaked 1.2 kg 10% 80 % 2
Sum 12 kg

Hops

87 IBU

Bitterness ratio 1.58 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra 200 g 10 min 12 %
Boil Mosaic 100 g 5 min 10 %
Whirlpool Crystal 125 g 20 min 4.5 %
Whirlpool Vic Secret 125 g 20 min 16.3 %
Dry Hop Crystal 125 g 6 day(s) 4.5 %
Dry Hop Vic Secret 125 g 6 day(s) 16.3 %
Dry Hop Citra 250 g 3 day(s) 12 %
Dry Hop Mosaic 250 g 3 day(s) 10 %
Der erste Batch beim Dryhoppen direkt zur Hauptgärung. Der zweite Durchgang mit 250 g bei etwa 60-70% EVG dazu tun.

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale III Ale Liquid 150 ml Wyeast Labs
Wyeast - London Ale III Ale Liquid 150 ml Wyeast Labs
Bei 20°C. Bei 9° Brix sollte vorbei sein.

Extras

Type Name Amount Use for Time
Fining Nutrition Yeast 5 g Boil 10 min
Water Agent Braugips (Kalziumsulfat) 9.35 g Mash 0 min
Water Agent Kalziumchlorid 8.93 g Mash 0 min
Water Agent Milchsäure 15.3 g Mash 0 min
Sind Milliliter nicht Gramm!

Notes

  • Lagerung nach der Flaschengärung: 1 Woche Cold crash bei knapp über 0°C, dann mindestens 1 Woche bei 8°C.
    Feb 26, 2018, 7:28 PM

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