NEIPA

All Grain Recipe

Submitted By: AlexisRoitman (Shared)
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Brewer: Roitman
Batch Size: 5.28 galStyle: English IPA (14A)
Boil Size: 6.87 galStyle Guide: BJCP 2008
Color: 5.2 SRMEquipment: Barley Bomber 20L
Bitterness: 68.0 IBUsBoil Time: 75 min
Est OG: 1.058 (14.2° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 g Calcium Chloride (Mash 60 min) Misc 1
6 lbs 9.82 oz Pale Malt (Weyermann) (3.3 SRM) Grain 2
1 lbs 15.75 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3
1 lbs 1.64 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4
7.05 oz Oats, Flaked (1.0 SRM) Grain 5
14.11 oz Wheat, Flaked (1.6 SRM) Grain 6
2.40 oz Acid Malt (3.0 SRM) Grain 7
2.12 oz Honey Malt (25.0 SRM) Grain 8
1.23 oz Amarillo [9.2%] - First Wort Hops 9
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 10
1.52 oz Amarillo [9.2%] - Boil 0 min Hops 11
0.71 oz Citra [12.0%] - Steep 20 min Hops 12
0.71 oz Galaxy [14.0%] - Steep 20 min Hops 13
0.71 oz Mosaic (HBC 369) [12.2%] - Steep 20 min Hops 14
1.0 pkgs Vermont IPA (Giga Yeast #GY054) Yeast 15
3.00 oz Citra [12.0%] - Dry Hop 3 days Hops 16
1.52 oz Galaxy [14.0%] - Dry Hop 3 days Hops 17
1.52 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days Hops 18

Taste Notes

HOPS AMARILLO = APRICOT CITRA = MANGO/GUAVA GALAXY = PASSIONFRUIT MOSAIC = PINEAPPLE First wort hops added to kettle just before lautering. That is, add FWH immediately as you begin running off from the mash tun and keep them in for the full time of the boil. O minute hops are added right after heat turned off. Whirlpool hops are added at 82 degrees as the wort cools. Allow to stand for 20 minutes, then chill to 18 degrees. Then pitch yeast and oxygenate. Start fermentation at 18 degrees and allow temp to rise naturally. Mix varieties of dry hops and divide into three equal portions. Put hops in hop bags and remove each addition after 2-3 days of contact with the beer. Ist dry hop - after 2 days of active fermentation. 2nd dry hop - at end of fermentation 3rd dry hop - 3 days after fermentation ends. SHOULD BE DRUNK FRESH.

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