The Fad (NEIPA) Take 3

All Grain Recipe

Submitted By: billzmckillz (Shared)
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Brewer: Zach
Batch Size: 5.00 galStyle: American IPA (21A)
Boil Size: 7.25 galStyle Guide: BJCP 2015
Color: 8.0 SRMEquipment: My Equipment
Bitterness: 56.8 IBUsBoil Time: 60 min
Est OG: 1.079 (19.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 8.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs Pale Ale Malt, Northwestern (Great Western) (4.1 SRM) Grain 1
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 2
13.60 oz Vienna Malt (Briess) (3.5 SRM) Grain 3
13.60 oz Wheat, Flaked (1.6 SRM) Grain 4
8.00 oz Oats, Golden Naked®™ (Simpsons) (9.1 SRM) Grain 5
2.40 oz Honey Malt (25.0 SRM) Grain 6
1.25 oz Magnum [14.4%] - Boil 60 min Hops 7
2.00 oz Azacca [15.0%] - Boil 0 min Hops 8
2.00 oz El Dorado [15.0%] - Boil 0 min Hops 9
2.00 oz Rakau (Alpharoma) [10.5%] - Boil 0 min Hops 10
1 pkgs Juice (Imperial Yeast #A38) Yeast 11
3.00 oz El Dorado [15.0%] - Dry Hop 5 days Hops 12
2.00 oz Azacca [15.0%] - Dry Hop 5 days Hops 13
1.00 oz Citra [12.0%] - Dry Hop 5 days Hops 14
1.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 5 days Hops 15

Notes

NEIPA (Take 2) July 3rd 2017 Brewed by: Zach MASH: - mash volume roughly 5.25 gallons -- upped it a bit from the reccomended 1.25 quarts per pound due to amount of flaked malt. - strike water heated to 167 degrees -- one tblsp of 5.2 ph adjuster - initial mash temp at 151-153 degrees - stirred up mas at 30 minutes and at 48 minutes into mash - temp dropped to around 148-149 degrees after 60 minutes - got about 2.75 gallons of wort on initial run off - got about 7.25 gallons of wort total - pre boil gravity was way off, only reading at 1.040 after heat adjustment BOIL: - boiled for 60 minutes - kept to hop additions as scheduled - added irish moss at 10 minutes - hop stand ended up being at 165, somehow didnt catch it in time at 180 -- still aded hops as scheduled though. - post boil grav reading at 1.061 POST BOIL/RACKING: - cooled beer down to 68 degrees - transfer went well - aerated beer much better this time, at least it seemed so - shook beer in carboy, after pitching yeast, vigurously for about two minutes off and on - put carboy into swamp cooler and initial temp was at 66 degrees - tried to get temp down to 62-63 - temp raised to 69 over night, put more ice in it