GHFNEIPPA 
All Grain Recipe
Submitted By: AndyHagen (Shared)
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| Brewer: Anders Gjørwad Hagen | |
| Batch Size: 7.13 gal | Style: American IPA (21A) |
| Boil Size: 8.20 gal | Style Guide: BJCP 2015 |
| Color: 5.5 SRM | Equipment: Høybraatens attobryggeri |
| Bitterness: 45.1 IBUs | Boil Time: 60 min |
| Est OG: 1.061 (15.0° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Three Stage |
| ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.13 gal |
NEIPA |
Water |
1 |
| 12.66 g |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
2 |
| 8.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 3.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 13 lbs 3.64 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
5 |
| 1 lbs 15.75 oz |
Oats, Flaked (1.0 SRM) |
Grain |
6 |
| 1 lbs 1.64 oz |
Oats, Malted (2.3 SRM) |
Grain |
7 |
| 10.58 oz |
Cara Gold (Crisp) (7.6 SRM) |
Grain |
8 |
| 0.50 kg |
Rice hulls (Mash 60 min) |
Misc |
9 |
| 0.39 oz |
Galena [10.2%] - Boil 60 min |
Hops |
10 |
| 0.35 oz |
Azacca [11.6%] - Boil 15 min |
Hops |
11 |
| 0.35 oz |
Mosaic (HBC 369) [12.6%] - Boil 15 min |
Hops |
12 |
| 0.28 oz |
Citra [13.5%] - Boil 15 min |
Hops |
13 |
| 3.10 g |
Yeast Nutrient (Boil 15 min) |
Misc |
14 |
| 1.00 items |
Cooler (Boil 15 min) |
Misc |
15 |
| 1.00 items |
Sirculation pump (Boil 10 min) |
Misc |
16 |
| 1.06 oz |
Azacca [11.6%] - Boil 5 min |
Hops |
17 |
| 1.06 oz |
Citra [13.5%] - Boil 5 min |
Hops |
18 |
| 1.06 oz |
Mosaic (HBC 369) [12.6%] - Boil 5 min |
Hops |
19 |
| 1.06 oz |
Azacca [11.6%] - Steep 5 min |
Hops |
20 |
| 1.06 oz |
Citra [13.5%] - Steep 5 min |
Hops |
21 |
| 1.06 oz |
Mosaic (HBC 369) [12.6%] - Steep 5 min |
Hops |
22 |
| 2.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
23 |
| 1.00 l |
Oxygen normal OG (Primary 1 min) |
Misc |
24 |
| 10.58 oz |
Fruit - Passion fruit (0.0 SRM) |
Adjunct |
25 |
| 0.88 oz |
Azacca [11.6%] - Dry Hop 8 days |
Hops |
26 |
| 0.88 oz |
Citra [11.9%] - Dry Hop 8 days |
Hops |
27 |
| 0.88 oz |
Mosaic (HBC 369) [12.6%] - Dry Hop 8 days |
Hops |
28 |
| 1.41 oz |
Azacca [11.6%] - Dry Hop 4 days |
Hops |
29 |
| 1.41 oz |
Citra [11.9%] - Dry Hop 4 days |
Hops |
30 |
| 1.41 oz |
Mosaic (HBC 369) [12.6%] - Dry Hop 4 days |
Hops |
31 |
Notes
Høybråten SNEIPPA komponert av meg 13.05.17, inspirert av flere oppskrifter funnet på nett:
http://www.alesoftheriverwards.com/2016/07/brewing-nepa-with-thomas-fawcett-malted.html?m=1
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/?utm_medium=email&utm_campaign=editorial&utm_source=autopilot&utm_term=hazy-days
http://scottjanish.com/chasing-mouthfeel-softness/
https://overgjaeret.wordpress.com/2017/02/12/oppskrift-new-england-ipa/
Kjelesyrning:
http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/
Pasjonsfrukt er puré fra Bryggselv. Denne er ganske sur i seg selv.
Ølet ble kjelesyrnet fra pH X.X til pH X.X. Bidraget fra pasjonsfrukt skal da ikke være av særlig betydning.This Recipe Has Not Been Rated
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