Jason/Catherine NEIPA 
All Grain Recipe
Submitted By: hukdizzle (Shared)
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| Brewer: hukdizzle | |
| Batch Size: 11.00 gal | Style: White IPA (21B) |
| Boil Size: 13.48 gal | Style Guide: BJCP 2015 |
| Color: 4.3 SRM | Equipment: CrunkWorx PNW |
| Bitterness: 41.9 IBUs | Boil Time: 90 min |
| Est OG: 1.064 (15.8° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs |
Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) |
Grain |
1 |
| 6 lbs |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
2 |
| 4 lbs |
Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) |
Grain |
3 |
| 4 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
4 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
5 |
| 4.00 oz |
Citra [13.4%] - Boil 15 min |
Hops |
6 |
| 2.20 g |
Yeast Nutrient (Boil 15 min) |
Misc |
7 |
| 3.00 oz |
Cascade [6.3%] - Steep 10 min |
Hops |
8 |
| 3.00 oz |
Mosaic (HBC 369) [12.4%] - Steep 10 min |
Hops |
9 |
| 3.00 oz |
Vic Secret [19.6%] - Steep 10 min |
Hops |
10 |
| 2.0 pkgs |
Juice (Imperial Yeast #A38) |
Yeast |
11 |
| 2.00 oz |
Cascade [6.3%] - Dry Hop 12 days |
Hops |
12 |
| 2.00 oz |
Mosaic (HBC 369) [12.4%] - Dry Hop 12 days |
Hops |
13 |
| 2.00 oz |
Vic Secret [19.6%] - Dry Hop 12 days |
Hops |
14 |
| 3.00 oz |
Cascade [6.3%] - Dry Hop 3 days |
Hops |
15 |
| 3.00 oz |
Mosaic (HBC 369) [12.4%] - Dry Hop 3 days |
Hops |
16 |
| 3.00 oz |
Vic Secret [19.6%] - Dry Hop 3 days |
Hops |
17 |
Notes
Chill wort to 155'F before adding whirlpool hops and hold at this temp for 10 minutes. Pitch around 1 million cells/degree plato/ml or around 330 billion cells for a 5.5 gallon batch at 1.064 gravity. Ferment at 67'F with London3/SacchTrois ramping to 70'F to ensure diacetyl rest and cleanup. Dry hop one day into active fermentation and then keg dry hop with a stainless canister for rest of dry hop addition. Cold crash for 24 hours and keg immediately with as much caution for oxygen ingress as possible. Look for around 150ppm chloride to 50ppm sulfate for the water profile and get the calcium up over 50ppm but try to keep it below 120ppm to help with the turbidity of the beer.This Recipe Has Not Been Rated
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