20 Verdant NEIPA 3psi pressure
All Grain Recipe
Submitted By: ianmagson1 (Shared)
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Brewer: Ian Magson | |
Batch Size: 5.02 gal | Style: New England IPA (21B) |
Boil Size: 6.79 gal | Style Guide: BJCP 2015 |
Color: 4.4 SRM | Equipment: Ians Brewbuilder BIAB pot 50L |
Bitterness: 35.6 IBUs | Boil 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 = 7.3Notes
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)
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