Another Neipa

[Skillz]

Critical thinking welcome.
Will dry hop on day 3 and set to 10psi at the same time.
Only reason for pressure is to carb it up and help with cold crash in the chubby fermenter.

Juice Me
New England IPA
6.8% / 15.4 °P
Recipe by
Skillz
All Grain
MY BIAB SET UP
58.9% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 35.86 L
Total Water: 35.86 L
Boil Volume: 31.65 L
Pre-Boil Gravity: 1.057
Vitals
Original Gravity: 1.063
Final Gravity (Adv): 1.011
IBU (Tinseth): 33
BU/GU: 0.52
Colour: 9.1 EBC


Mash
Strike Temp — 68.9 °C
Temperature — 65 °C — 90 min
Malts (7.825 kg)
3.5 kg (44.7%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC
3 kg (38.3%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 5.9 EBC
500 g (6.4%) — Oats, Flaked — Grain — 2 EBC
500 g (6.4%) — Wheat Flaked — Grain — 3.2 EBC
325 g (4.2%) — Weyermann Vienna Malt — Grain — 5.9 EBC
Hops (360 g)
40 g (9 IBU) — Citra 14.6% — Aroma — 30 min hopstand
40 g (8 IBU) — El Dorado 12.4% — Aroma — 30 min hopstand
40 g (10 IBU) — Galaxy 15.9% — Aroma — 30 min hopstand
40 g (7 IBU) — Mosaic 10.6% — Aroma — 30 min hopstand
50 g — Citra 14.6% — Dry Hop — day 3
50 g — El Dorado 12.4% — Dry Hop — day 3
50 g — Galaxy 15.9% — Dry Hop — day 3
50 g — Mosaic 10.6% — Dry Hop — day 3

Hopstand at 80 °C
Miscs
10.4 g — Calcium Chloride (CaCl2) — Mash
5 g — Gypsum (CaSO4) — Mash
3.5 ml — Phosphoric Acid 96% — Mash
0.75 g — Whirlfloc — Boil — 10 min
5 g — Yeast Nutrients — Boil — 10 min
Yeast
1 pkg — Lallemand (LalBrew) Verdant IPA 77%
Fermentation
Primary — 18 °C — 3 days
Primary — 18 °C — 10 PSI — 2 days
Primary — 22 °C — 10 PSI — 2 days
build up for cold crash — 22 °C — 35 PSI — 1 days
Cold Crash — 1 °C — 3 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
116Mg2+
8Na+
6Cl-
148SO42-
79HCO3-
22