NEIPA 
All Grain Recipe
Submitted By: AlexisRoitman (Shared)
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| Brewer: Roitman | |
| Batch Size: 5.28 gal | Style: English IPA (14A) |
| Boil Size: 6.87 gal | Style Guide: BJCP 2008 |
| Color: 5.2 SRM | Equipment: Barley Bomber 20L |
| Bitterness: 68.0 IBUs | Boil 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.This Recipe Has Not Been Rated
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