Learning Series’ #9: New England IPA

The tenth beer that I brewed.

A style that is quite a challenge to be made in a proper way.

Also, one of the most expensive recipes that I brewed.

Learning Series' #9: New England IPA

General Data

  • Style: Specialty IPA: New England IPA (21 B)
  • Brewer: Maurício Gardini
  • Assistant Brewer: Daniel dos Santos
  • Type: All Grain
  • Batch Size: 17 l

Dates

  • Brewing: 24/06/2017
  • Fermentation Start: 25/06/2017
  • Dry Hopping 1: 28/06/2017
  • Fermentation End: 01/07/2017
  • Maturation Start: 01/07/2017
  • Dry Hopping 2: 01/07/2017
  • Maturation End: 15/07/2017
  • Bottling: 15/07/2017

Recipe

Amount Ingredient Type Added At Additional Information
2.00 kg Cargill EuroPils Grain Mash Start  
2.00 kg Thomas Fawcett Pale Malt, Maris Otter Grain Mash Start  
1.00 kg GoldSwaen Light Grain Mash Start  
1.00 kg Flaked Oats Grain Mash Start  
5.00 g Calcium Chloride Salt Mash Start  
20.00 g Columbus (Tomahawk) Hop Boil 60.0 minutes 14.00 % a.a
20.00 g Amarillo Hop Boil 5.0 minutes 9.20 % a.a
20.00 g Azacca Hop Boil 5.0 minutes 15.00 % a.a
20.00 g El Dorado Hop Boil 5.0 minutes 15.00 % a.a
20.00 g Jarrylo Hop Boil 5.0 minutes 16.00 % a.a
20.00 g El Dorado Hop Steep/Whirlpool 10.0 minutes 15.00 % a.a
1.0 pkg Mangrove Jack M36 - Liberty Bell Yeast Day 0  
20.00 g Jarrylo Hop Dry Hop #1 - 3 days of Fermentation 16.00 % a.a
100.00 g El Dorado Hop Dry Hop #2 - End of Fermentation 15.00 % a.a
50.00 g Jarrylo Hop Dry Hop #2 - End of Fermentation 16.00 % a.a
20.00 g Amarillo Hop Dry Hop #2 - End of Fermentation 9.20 % a.a
20.00 g Cascade Hop Dry Hop #2 - End of Fermentation 5.50 % a.a
20.00 g Columbus (Tomahawk) Hop Dry Hop #2 - End of Fermentation 14.00 % a.a

Statistics

  • Estim. O. G.: 1,076 SG
  • Meas. O. G.: 1,052 SG
  • Estim. F. G.: 1,019 SG
  • Meas. F. G.: 1,013 SG
  • Estim. A.B.V.: 7.5 %
  • Meas. A.B.V.: 5.1 %
  • Bitterness: 73.0 IBUs
  • Color: 11.4 EBC

Mash Steps

  1. Protein Rest: Add 18.65 l of water at 59.0 °C, aiming for a 55.0 °C step temperature, for 20 minutes
  2. Saccharification: Heat to 68.0 °C over 15 minutes for 45 minutes
  3. Mash Step: Heat to 76.0 °C over 2 minutes for 5 minutes
  4. Fly sparge: With 17.74 l water at 75.6 °C

Fermentation

  1. Step Temperature: 18 °C

Bottling

  • Volumes of CO2: 2.3
  • Carbonation Origin: Bottle with 111.33 g Corn Sugar

Notes

Kit recipe from Lamas Brew Club.

Had some trouble when trying to bottle it because of the amount of hops used in the dry hopping, which obstructed the fermentation vessel’s faucet.

Because of that, too much hops were transferred to the bottles, which resulted in gushing when the bottles were opened.