Category Archives: 21 B Specialty IPA: New England IPA

grid neipa 3v v1_1

Recipe Info
Recipe: grid_neipa_3v_v1
Style: American IPA 21A BJCP 2015
Author: 
Date: 03-02-2020

RecipeGuideline MinGuideline Max
OG1.0701.0561.070
FG1.0151.0081.014
Color4.86.014.0
ABV7.25.57.5
IBU79.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 27.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 10.44 G
Volume: 12.6 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.061
Predicted Mash Run-off: 8.01 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight% by WeightNameYieldSRM
21.000 Lb78.0 %Canada malting pale ale malt80.02.0
2.500 Lb9.0 %Flaked Oats (Briess)70.02.5
2.500 Lb9.0 %malted oats70.02.0
1.000 Lb4.0 %Carapils (Briess)74.01.3

Hops

WeightNameAAUTimeUseIBUs
1.0 OzCtz13.960 minsFirst Wort24.0
2.0 Ozsimcoe15.030 minsAroma20.0
2.0 OzMosaic (HBC 369)12.230 minsAroma16.0
2.0 OzCitra13.930 minsAroma18.0
1.0 Ozsimcoe15.07.0 daysDry Hop0.0
1.0 OzMosaic (HBC 369)12.27.0 daysDry Hop0.0
1.0 OzCitra13.97.0 daysDry Hop0.0
1.0 Ozsimcoe15.05.0 daysDry Hop0.0
1.0 OzCitra13.95.0 daysDry Hop0.0
1.0 OzMosaic (HBC 369)12.25.0 daysDry Hop0.0

Yeast

AmountName
0.200 LLondon Ale III Wyeast Labs 1318

Misc

AmountNameTimeUse
0.500 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.52

CaMgNaClSoBicarbonate
Water7321302430
Mash703211195330
Sparge53321944930
Final1025341758348
Target75002002000

Water Profile Name: carrboro
Target Profile Name: neipa

Mash Water
Total Water Treated: 37.854 G
Percent RO / Distlled: 0 %
Water Used: 10.000 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 7.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Gypsum: 1.0 g
Calcium Chloride: 3.0 g

Notes

Mash 150 for 60 mins
Mashout 168 for 10 mins

Add Fwh during sparge

Pitch at 67 and hold 3 days
Raise to 73 one degree a day
When reaches 1.020 to 1.022 do 3 day dry hop then add second dry hop for 3 days

7/7/20 used all the cal ale for the last beer so build up a 1L starter pitch of london ale III.
7/8/20 normal 3v brewday. no issues. pitched @ 2:30pm @ 66f. raised to 67F @ 10pm.
7/9/20 @8am strong bubbling. raised to 68f.
7/10-11/20 steady bubbling
7/12/20 steady but starting to slow. first 1/2 of dry hop.
7/13/20- ~4 sec
7/14/20 ~6 sec
7/15/20 ~6 sec. 2nd half of dry hop.
7/16/20 ~5 sec
7/17/20 ~4 sec
7/18/20 ~6 sec. dropped cone. 1.024
7/19/20 ~10 sec
7/20/20 no bubbling when cooling ~7 sec when heating 1.023-1.024
7/21/20 ~14 sec
7/22/20 ~1.022-23. diacetyle test – cold: clean warm: a little butter. raised to 70F
7/24/20 1.020. still dropping so wait.

kept getting diactyl and gravity kept dropping to steady and clean on
8/2/20
8/3/20 cold crash
8/8/20 racked to keg. put on 30 psi overnight.
8/9/20 put on draught. really good. a bit of hop bite but minor.

ended up being a pretty good neipa but hops didn’t pop the way i wanted. assuming taking a full month to keg didn’t help. also thinking dry hop rates may be low. need to figure out this hop creep / diacetyl issue.