20 Verdant NEIPA 3psi pressure

All Grain Recipe

Submitted By: ianmagson1 (Shared)
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Brewer: Ian Magson
Batch Size: 5.02 galStyle: New England IPA (21B)
Boil Size: 6.79 galStyle Guide: BJCP 2015
Color: 4.4 SRMEquipment: Ians Brewbuilder BIAB pot 50L
Bitterness: 35.6 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: BIAB, Medium Body,67C
Est FG: 1.016 SG (4.2° P)Fermentation: Verdant IPA
ABV: 5.9%Taste Rating: 35.0

Ingredients
Amount Name Type #
4.76 gal NEIPA Shark Water 1
8 lbs 1.87 oz Extra Pale Malt (Crisp) (1.7 SRM) Grain 2
2 lbs 3.27 oz Finest Maris Otter® Ale Malt (Crisp) (3.3 SRM) Grain 3
1 lbs 5.16 oz Flaked Torrefied Oats (Crisp) (2.5 SRM) Grain 4
1 lbs 1.64 oz Carapils (Weyermann) (2.0 SRM) Grain 5
9.28 oz Wheat Malt (Crisp) (2.1 SRM) Grain 6
9.17 oz Torrefied Wheat (Crisp) (2.5 SRM) Grain 7
6.30 g Lactic Acid Powder (Mash 45 min) Misc 8
5.66 g Calcium Chloride (Mash 45 min) Misc 9
0.90 g Brewtan B Mash (Mash 60 min) Misc 10
2.05 ml Flex/HopShot [100.0%] (CO2 Extract) - Boil 60 min Hops 11
0.90 g Brewtan B (Boil 60 min) Misc 12
1.39 g Salt (Boil 45 min) Misc 13
0.50 Whirlfloc Tablet (Boil 15 min) Misc 14
6.00 g Polyclar for kettle (Boil 10 min) Misc 15
1.50 g Lallemand Yeastlife Extra Yeast Nutrient (Boil 10 min) Misc 16
0.35 oz El Dorado [11.0%] - Steep 30 min Hops 17
0.35 oz Galaxy [15.7%] - Steep 30 min Hops 18
0.35 oz Mosaic (HBC 369) [12.5%] - Steep 30 min Hops 19
1.0 pkgs Verdant IPA Yeast (Lallemand #) Yeast 20
1.00 tsp Gelatin (Primary 5 hours) Misc 21
3.17 oz El Dorado [11.0%] - Dry Hop 3 days Hops 22
3.17 oz Galaxy [15.7%] - Dry Hop 3 days Hops 23
3.17 oz Mosaic (HBC 369) [12.5%] - Dry Hop 3 days Hops 24

Taste Notes

original plan was OG = 1.065 FG = 1.015 ABV = 6.5% IBU = 27 EBC = 7.3

Notes

Dry hop at high Krausen for 3 days - fishing line attached BTB 0.03g/L mash, same in boil 2 mins before whirfloc. Starter-Boil 2.5L water with 252g dme, cool and stir plate 2 days. Pitch 1.3L and Harvest 1.2L Regarding Yeast, pitch at 18 and let rise to 19 and hold. Free rise to 22 for D rest once gravity is at about 1.030. The dry yeast version rages! Expect a massive krausen and potentially higher than anticipated attenuation on generation 1. Ferment 3 days at 19C,3 days 22C, 3 days cold crashing down to 1.5C, using Spunding valve 3psi connected VIA CO2 purged and sanitised SV ( gas collects in SV ready to do pressurised LODO transfer) ingreds from GerErBrewed

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