Joostice NEIPA
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.056 SG | Maximum OG: | 1.075 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.018 SG |
| Minimum IBU: | 40 IBU | Maximum IBU: | 70 IBU |
| Minimum Color: | 6.0 SRM | Maximum Color: | 15.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.72 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.053 SG | Expected OG: | 1.063 SG |
| Expected FG: | 1.016 SG | Apparent Attenuation: | 73.0 % |
| Expected ABV: | 6.2 % | Expected ABW: | 4.8 % |
| Expected IBU (using Tinseth): | 35.6 IBU | Expected Color (using Morey): | 4.5 SRM |
| BU:GU ratio: | 0.57 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 66 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 8lb 0oz | 52.5 % | 2.1 | In Mash/Steeped |
| German Pilsner Malt | 4lb 0oz | 26.2 % | 0.8 | In Mash/Steeped |
| US Flaked Oats | 1lb 8oz | 9.8 % | 0.7 | In Mash/Steeped |
| US White Wheat Malt | 1lb 8oz | 9.8 % | 0.6 | In Mash/Steeped |
| CaraVienne | 4.00 oz | 1.6 % | 0.8 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Simcoe | 13.0 % | 0.50 oz | 17.9 | Loose Pellet Hops | First Wort Hopped |
| US Simcoe | 13.0 % | 0.50 oz | 6.5 | Loose Pellet Hops | 10 Min From End |
| Citra | 12.3 % | 1.00 oz | 6.8 | Loose Pellet Hops | 5 Min From End |
| US Amarillo | 8.0 % | 1.00 oz | 4.4 | Loose Pellet Hops | 5 Min From End |
| Citra | 12.3 % | 1.50 oz | 0.0 | Loose Pellet Hops | At turn off |
| Citra | 12.3 % | 1.50 oz | 0.0 | Loose Whole Hops | In Hop-Back |
| Mosaic Cryo | 20.0 % | 0.50 oz | 0.0 | Loose Pellet Hops | In Hop-Back |
| Mosaic Cryo | 20.0 % | 0.50 oz | 0.0 | Loose Pellet Hops | In Fermenter |
| Citra | 12.3 % | 2.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| Simcoe Cryo | 23.0 % | 1.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| US Columbus(Tomahawk) | 15.5 % | 1.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| Mosaic | 10.0 % | 1.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (65.5C/150F) |
| Step Type | Temperature | Duration |
| Rest at | 150 degF | 60 |
| Recipe Notes |
|
After flameout, allow temp to free fall to 185F and add whirlpool 1 (45 min contact time) hop addition. Continue free fall cooling to 170F and add whirlpool 2 (30 minute contact time) addition. Knockout. Pitch start along with dry hop 1. Ferment at 66. On day 5, add dry hop 2 and allow temp to rise to 73F. Cold crash when fully attenuated and force carb to 2.6 vol. ======== AT TURN OFF = 185F ADDITION HOP BACK = 170F ADDITION IN FERMENTER = DRY HOP 1 ADDITION (with pitch) DRY HOP = DRY HOP 2 ADDTION ======== WATER: 10 gallons - est ph 5.29 5ml 85% phos acid 3.5g gypsum 5g CC |