Neipa 30L

All Grain Recipe

Submitted By: psham (Shared)
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Brewer: Peter Dolan
Batch Size: 7.93 galStyle: Speciality IPA : New England IPA (21B)
Boil Size: 12.03 galStyle Guide:
Color: 5.7 SRMEquipment: Peter Herms 30L
Bitterness: 76.9 IBUsBoil Time: 60 min
Est OG: 1.062 (15.2° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: NEipa Fermentation
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs 2.02 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
7.41 oz Aromatic Malt (26.0 SRM) Grain 2
7.41 oz Biscuit Malt (23.0 SRM) Grain 3
1 lbs 13.94 oz Oats, Flaked (1.0 SRM) Grain 4
14.76 oz Acid Malt (3.0 SRM) Grain 5
11.79 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 6
0.35 oz Cascade [9.3%] - Boil 60 min Hops 7
2.50 ml HopShot [61.1%] (CO2 Extract) - Boil 60 min Hops 8
4.46 oz Azacca [13.7%] - Boil 0 min Hops 9
4.46 oz Citra [14.0%] - Boil 0 min Hops 10
3.12 oz Azacca [13.7%] - Steep 30 min Hops 11
3.12 oz Citra [14.0%] - Steep 30 min Hops 12
1 pkgs London Ale III (Wyeast Labs #1318) Yeast 13
1.56 oz Azacca [13.7%] - Dry Hop 7 days Hops 14
1.56 oz Citra [14.0%] - Dry Hop 7 days Hops 15
1.76 oz Mosaic (HBC 369) [10.5%] - Dry Hop 3 days Hops 16

Notes

March 1st 2017 Reduced Acid malt by 55g and increased aromatic matl by 55g as only had 365g of acid malt Used malted oats instead of flaked oats. Added 1/2 liter to mashin and fly sparge additions to allow for loss to tubing. For whirlpool addition, chill to 76.5C then add hops and whirlpool for 30 mins Loss to hops and trub was 5.5L including 1L for pump and tubing 38L post boil @ 1.062 Reduced to 36L after cooling 31.5L to fermenter Set temp to 19 C @1.062 Add dry hop at just past high fermentation. Sat 4th added Nudged temp up to 21C on the 8th of March. Monday 13th added 50g Mosaic Hops for 3 days, going to chash cool on the Thursday 16th for 3 days. Reading 1.016, still bubbling slightly. Kegged 18L and bottled 24 bottles on 20th March. FG 1.015. Abv 6.2% keg, 6.7% bottle. Next time use flaked porridge oats and 10% wheat malt and reduce pale malt accordingly.