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The NEIPA thread

Discussion in 'All Grain Brewing' started by devoutharpist, 4/8/19.

 

  1. Schikitar

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    Posted 14/8/19 at 1:05 AM
    Sounds good, keep us posted, you didn't include your hop schedule though? Hitting that perfect glowing colour can be tricky, if you get a chance post a pic when it hits the glass along with some tasting notes..
     
    damohb likes this.
  2. damohb

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    Posted 14/8/19 at 2:06 AM
    Forgot about that! updated the post
     
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  3. devoutharpist

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    Posted 17/8/19 at 7:49 AM
    just came across this via /r/homebrewing

    https://tomohulk.github.io/nobody-got-time-for-that/

    Some interesting stuff and i always like reading about other people's process, dunno if i am really a fan of no bittering additions in the boil (this dude just gets it to the boil to sanitise immersion chiller then goes straight to whirlpool)
     
    Schikitar and damohb like this.
  4. Schikitar

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    Posted 17/8/19 at 10:21 AM
    After discovering that my main rotating keg is nearly empty (whoops!) I've decided to do an impromptu brew tomorrow (Sunday).

    Going to base it off of Gash's Jedi Juice clone recipe, a few changes to suit what I have onhand etc., should look something like this;

    EDIT: Had to update this recipe as BF screwed up my post boil volume and hence all my weights/numbers, grrrrrrr! This is how it *should* have looked but I ended up having to alter my post boil volume and add 290g of sugar to get the OG up to scratch to hit 6%.. I was not happy, was feeling like it wasn't quite enough grain to begin with, anyway, here is the proper recipe..

    Brew Method: BIAB
    Style Name: Specialty IPA: New England IPA
    Boil Time: 60 min
    Batch Size: 28 liters (fermentor volume)
    Boil Size: 33.5 liters
    Boil Gravity: 1.058
    Efficiency: 73% (brew house)

    STATS:
    Original Gravity: 1.067
    Final Gravity: 1.021
    ABV (standard): 6%
    IBU (tinseth): 40.42
    SRM (morey): 6.3
    Mash pH: 5.35

    FERMENTABLES:
    4.29 kg - Simpson - Maris Otter (58.6%)
    2.5 kg - Wheat Malt (34.2%)
    300 g - Rolled Oats (4.1%)
    230 g - CaraMunich II (3.1%)

    HOPS:
    50 g - Ahtanum, Type: Pellet, AA: 5, Use: First Wort, IBU: 20.71
    50 g - Azacca, Type: Pellet, AA: 12.8, Use: Whirlpool for 20 min at 80 °C, IBU: 6.62
    50 g - Idaho 7, Type: Pellet, AA: 13.3, Use: Whirlpool for 20 min at 80 °C, IBU: 6.88
    50 g - Mosaic, Type: Pellet, AA: 12, Use: Whirlpool for 20 min at 80 °C, IBU: 6.21
    50 g - Azacca, Type: Pellet, AA: 12.8, Use: Dry Hop for 7 days
    50 g - Idaho 7, Type: Pellet, AA: 13.3, Use: Dry Hop for 7 days
    50 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 7 days
    30 g - Azacca, Type: Pellet, AA: 12.8, Use: Dry Hop for 3 days
    30 g - Galaxy, Type: Pellet, AA: 14.25, Use: Dry Hop for 3 days
    30 g - Idaho 7, Type: Pellet, AA: 13.3, Use: Dry Hop for 3 days
    30 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 3 days

    MASH GUIDELINES:
    1) Infusion, Temp: 67 C, Time: 60 min, Amount: 36 L

    OTHER INGREDIENTS:
    7.5 g - Calcium Chloride (dihydrate), Time: 60 min, Type: Water Agt, Use: Mash
    4 g - Epsom Salt, Time: 0 min, Type: Water Agt, Use: Mash
    6 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
    1 tsp - Wyeast - Beer Nutrient, Time: 10 min, Type: Water Agt, Use: Boil
    1 each - Campden Tablet, Time: 0 min, Type: Water Agt, Use: Kegging

    YEAST:
    White Labs - London Fog Ale Yeast WLP066
     
    Last edited: 18/8/19 at 8:28 AM

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