NE IPA V3 (Noble Beast)

All Grain Recipe

Submitted By: Stone (Shared)
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Brewer: Scott Tone
Batch Size: 6.25 galStyle: Specialty IPA (21B)
Boil Size: 7.29 galStyle Guide: BJCP 2015
Color: 3.7 SRMEquipment: Scott's Pot and Cooler - All Grain
Bitterness: 79.6 IBUsBoil Time: 60 min
Est OG: 1.053 (13.2° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (2.9° P)Fermentation: Ale, Three Stage
ABV: 5.5%Taste Rating: 43.0

Amount Name Type #
9.39 gal Vancouver, BC (2016) Water 1
12.50 g Calcium Chloride (Mash 60 min) Misc 2
4.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.50 Campden Tablets (Mash 60 min) Misc 4
1.00 tsp Lactic Acid (Mash 0 min) Misc 5
1 lbs White Wheat Malt (2.4 SRM) Grain 6
1 lbs Oats, Flaked (1.0 SRM) Grain 7
3 lbs 4.00 oz Wheat, Flaked (1.6 SRM) Grain 8
2.24 oz BEST Acidulated (BESTMALZ) (3.0 SRM) Grain 9
4 lbs Floor Malted Pilsner (2.0 SRM) Grain 10
8.00 oz Rice Hulls (0.0 SRM) Adjunct 11
4 lbs Pale Malt (2 Row) CAD (2.0 SRM) Grain 12
0.50 oz Mosaic (HBC 369) [12.2%] - First Wort Hops 13
2.50 g Yeast Nutrient (Boil 15 min) Misc 14
1.50 oz Citra [12.0%] - Steep 20 min Hops 15
1.50 oz Galaxy [14.0%] - Steep 20 min Hops 16
1.50 oz Citra [12.0%] - Steep 10 min Hops 17
1.50 oz Galaxy [14.0%] - Steep 10 min Hops 18
1.00 oz Citra [12.0%] - Steep 5 min Hops 19
1.00 oz Galaxy [14.0%] - Steep 5 min Hops 20
1 pkgs Juice (Imperial Yeast #A38) Yeast 21
3.50 oz Mosaic (HBC 369) [12.2%] - Dry Hop 12 days Hops 22
2.00 oz Hallertau Blanc [10.5%] - Dry Hop 3 days Hops 23
2.00 oz El Dorado [15.0%] - Dry Hop 3 days Hops 24


Water profile: DC5YFXF. 3oz@85-99 °C; 3oz@71-76 °C; 2oz@60-66 °C (most myrcene extraction at this temp) Add lactic acid to spare water to pH between 5.7 and 6.4. Target 3:1 Chloride to Sulfate; 175-200 ppm Chloride to 75 ppm Sulfate; 130 ppm Calcium. Consider under pitching yeast and free-rise to stress for ester production. While there seems to be a lot of positive results, John Palmer, in his book How to Brew, says, “A word of caution when adding hops at knockout or using a hopback - depending on several factors, e.g. amount, variety, freshness, etc., the beer may take on a grassy taste due to tannins and other compounds which are usually neutralized by the boil (15 minutes)”. Whirlpool additions can be done at different temperature points. The first effective range is what I call the high isomerization range, which is roughly 185–210°F (85–99°C). In this range, the temperature is high enough that some hops alpha acids are still being isomerized, adding bitterness. This is the range you might use if you still want to add some IBUs to your beer while also adding some hops oils. At the higher temperature, however, you do risk vaporizing a larger portion of hops oils. The medium whirlpool range is roughly 160–170°F (71–76°C). In this range, there is little isomerization going on, so you will not be adding much bitterness. Also, volatilization is reduced, so you will preserve more hops oils. Fortunately, the wort is still hot enough to allow good solubility for the oils. This is a good compromise range to use if you are looking to preserve hops oils with minimal whirlpool time, and it is probably a good range for homebrewers to work in since it does not require an excessively long whirlpool. Below that you have the low whirlpool range, which is 150–160°F (60–66°C). In this range, you will volatilize the fewest hops oils, but your hops will also require a longer whirlpool time due to lower solubility at the lower temperature. This is a range you might want to try when trying to preserve oils such as myrcene (Mosaic Myrcene Oil Composition 47%-53%), which has low solubility and is also highly volatile, as it is less likely to vaporize. This is also a range where many pro brewers have the advantage due to the longer whirlpool times and ability to more accurately control their whirlpool temperature.