Cam’s Double NEIPA

All Grain Recipe

Submitted By: Blackbarnbrew (Shared)
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Brewer: Cam Hartland
Batch Size: 16.00 galStyle: New England IPA (21B)
Boil Size: 19.68 galStyle Guide: BJCP 2015
Color: 5.5 SRMEquipment: All Grain - Large 10 Gal/38 l - Stainless
Bitterness: 27.1 IBUsBoil Time: 60 min
Est OG: 1.084 (20.1° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.021 SG (5.3° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
25.00 gal Cam’s NEIPA WATER Water 1
20 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
20 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
4 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 4
4 lbs Wheat Malt, Ger (2.0 SRM) Grain 5
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6
1.00 oz Galaxy [17.8%] - Boil 60 min Hops 7
1.00 oz Galaxy [17.8%] - Steep 30 min Hops 8
4.00 oz Galaxy [17.8%] - Steep 20 min Hops 9
1.00 oz Cryo - Mosaic [22.0%] - Steep 20 min Hops 10
1.00 oz Cryo - Citra [25.0%] - Steep 20 min Hops 11
3.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 12
3.00 oz Cryo - Citra [25.0%] - Dry Hop 7 days Hops 13
3.00 oz Cryo - Mosaic [22.0%] - Dry Hop 7 days Hops 14
6.00 oz Galaxy [17.8%] - Dry Hop 7 days Hops 15

Notes

Mash grains at 153°F with HERMS set to 156 for 60 minutes, no mash out, lauter, sparge. Boil for 60 minutes, following ingredient additions as listed. Add 1oz galaxy as kettle hops. Add 3oz galazy at flameout, connect to block chiller and let temperature drop to 150°F, add 1oz cryo-Mosaic, 2oz. Galaxy and 1oz cryo-Citra in hope bag, turn cold water off, and cycle for 20 min. Turn cold water to chiller on, slow transfer to fermenter, and pitch London Ale Yeast III, 1098, and another yeast to test differenc. 7 days after pitching the yeast, transfer to secondary and add the first dry hop additions 1oz. cryo-Mosaic, 1oz-cryo Citra, 2oz Galaxy. Remove first dry hops after 7 days and replace with 2oz-cryo mosaic, 2oz-cryo citra, 4 oz galaxy. Leave 2nd round of dry hops on for 5 days, then tranfer go kegs, add left over galaxy in hopbag in one keg. Force carbonate to 2.3-2.4 volumes. Purge all vessels with CO2. Oxygen contaminations causes off flavors for NEIPA’s.

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