You are not logged in.

Youtube - NEIPA

  • Gash
  • Topic Author
  • Away
  • Administrator
  • Administrator
More
1 month 1 week ago #3701 by Gash
Youtube - NEIPA was created by Gash
BYO - Recipe

Recipe
New England IPA
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.012
IBU = 56 SRM = 5 ABV = 6.5%

Ingredients
9 lbs. (4.1 kg) US 2-row malt
2 lbs. (0.91 kg) UK Golden Promise malt
1 lb. (0.45 kg) flaked wheat
12 oz. (340 g) flaked oats
12.9 AAU Amarillo® hops (first wort hop) (1.5 oz./43 g at 8.6% alpha acids)
1.5 oz. (43 g) Amarillo® hops (0 min.)
1 oz. (28 g) Citra® hops (hop stand)
1 oz. (28 g) GalaxyTM hops (hop stand)
1 oz. (28 g) Mosaic® hops (hop stand)
3 oz. (85 g) Citra® hops (dry hop)
1.5 oz. (43 g) GalaxyTM hops (dry hop)
1.5 oz. (43 g) Mosaic® hops (dry hop)
GigaYeast GY054 (Vermont IPA) or White Labs WLP095 (Burlington Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 3⁄4 tsp. calcium chloride (CaCl2) and 1⁄4 tsp. calcium sulfate (CaSO4) to the mash.

On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.

The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

New England IPA
(5 gallons/19 L, extract with grains)
OG = 1.061 FG = 1.012
IBU = 56 SRM = 5 ABV = 6.5%

Ingredients
7.2 lbs. (3.3 kg) pale liquid malt extract
1 lb. (454 g) dried wheat or weizen malt extract
12.9 AAU Amarillo® hops (first wort hop) (1.5 oz./43 g at 8.6% alpha acids)
1.5 oz. (43 g) Amarillo® hops (0 min.)
1 oz. (28 g) Citra® hops (hop stand)
1 oz. (28 g) GalaxyTM hops (hop stand)
1 oz. (28 g) Mosaic® hops (hop stand)
3 oz. (85 g) Citra® hops (dry hop)
1.5 oz. (43 g) GalaxyTM hops (dry hop)
1.5 oz. (43 g) Mosaic® hops (dry hop)
GigaYeast GY054 (Vermont IPA) or White Labs WLP095 (Burlington Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Add the malt extracts and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding the hops at times indicated. The first wort hops are added to the kettle just after the malt extract is dissolved but before bringing to a boil. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation. The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

byo.com/article/neipa-style-profile/

Please Log in or Create an account to join the conversation.

  • Gash
  • Topic Author
  • Away
  • Administrator
  • Administrator
More
1 month 1 week ago - 1 month 1 week ago #3702 by Gash
Replied by Gash on topic Youtube - NEIPA
Recipe I used in video

Recipe: NEIPA (C7)
Brewer: Gash
Asst Brewer:
Style: American IPA
TYPE: All Grain

Recipe Specifications
Boil Size: 29.10 L
Post Boil Volume: 25.00 L
Batch Size (fermenter): 23.00 L
Bottling Volume: 21.49 L
Estimated OG: 1.054 SG
Estimated Color: 9.9 EBC
Estimated IBU: 69.8 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 77.2 %
Boil Time: 60 Minutes

Ingredients:
Amt Name Type # %/IBU Volume

4.50 kg Viking Pale Ale Malt (6.0 EBC) Grain 5 81.8 % 2.93 L
0.70 kg Oats, Flaked (2.0 EBC) Grain 6 12.7 % 0.46 L
0.30 kg Viking Munich Malt Light (16.0 EBC) Grain 7 5.5 % 0.20 L
40.00 g Amarillo [8.60 %] - First Wort 60.0 min Hop 8 43.1 IBUs -
25.00 g Citra [12.00 %] - Steep/Whirlpool 20.0 min Hop 9 4.6 IBUs -
25.00 g Galaxy [14.00 %] - Steep/Whirlpool 20.0 min Hop 10 5.4 IBUs -
25.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 20 Hop 11 4.7 IBUs -
40.00 g Amarillo [8.60 %] - Steep/Whirlpool 10.0 min Hop 12 12.1 IBUs -
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 m Yeast 13 - -
40.00 g Citra [12.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs -
20.00 g Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs -
20.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs -
40.00 g Citra [12.00 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs -
20.00 g Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 18 0.0 IBUs -
20.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs -


Mash Schedule: Robobrew, Medium Body - GASH
Total Grain Weight: 5.50 kg
Name Description Step Temperat Step Time
Saccharification Add 20.00 L of water at 70.8 C 66.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Fly sparge with 14.27 L water at 75.6 C
Notes:

beersmithrecipes.com/viewrecipe/2208352/neipa-c7
Last edit: 1 month 1 week ago by Gash.

Please Log in or Create an account to join the conversation.

  • Gash
  • Topic Author
  • Away
  • Administrator
  • Administrator
More
1 month 1 week ago #3703 by Gash
Replied by Gash on topic Youtube - NEIPA
Next time i'd probably bump up the grain by 300g-500g
And possibly up the dry hops, extra 20g of your favourite hop in each dry hop.
These things aren't 100% necessary but will make it easier to get to OG, I think I didn't quite get as much sugars out of the oats as predicted. Cheers!

Please Log in or Create an account to join the conversation.

More
1 month 1 week ago #3704 by Cherry1
Replied by Cherry1 on topic Youtube - NEIPA
Hi Gash,
Assuming our water supply will start with some variances.
What water profile were you aiming for with your additions?

Please Log in or Create an account to join the conversation.

  • Gash
  • Topic Author
  • Away
  • Administrator
  • Administrator
More
1 month 1 week ago #3707 by Gash
Replied by Gash on topic Youtube - NEIPA
The salts I accidently keep posting with my recipes are just for the mash, more to balance ph and just get a level playing field, I worry about that first, then I'll add extra to the boil to try and make malt stand out or hops stand out. The trouble with NEIPA at the moment there are many different ideas and theories. The simple way is to just add a big teaspoon of which ever you choose to the boil, see if you can pick a difference, sometimes its subtle, sometimes its more noticeable.
Like this quote from the BYO article.
"The water profile for this style is another matter open to debate among brewers. Some go quite heavy on the calcium chloride, which can give the beer a “wet” character. Some like to use some calcium sulfate to balance the bite. I prefer to go low on minerals in general, but you can tweak the balance of chloride to sulfate to help get the character you want. I don’t want the sulfur character from too much sulfate, so avoid Burtonizing the water. I can see increasing the calcium sulfate level rather than manipulating mash temperatures as the way to fine-tune the dryness of the beer."
So it really depends on what you are after in the beer. Hoppy beers I like to add Calcium Sulphate because I like the hop bite. I added a bit of both to this beer in the boil though. Cheers!

Please Log in or Create an account to join the conversation.

Drunken Ramblings

khooper - Wed 9 Jan - 04:08

Can anyone tell me how to import the robobrew profiles into beersmith?

Finnroo's Avatar Finnroo - Wed 2 Jan - 15:07

Happy Brew Year. :D

Finnroo's Avatar Finnroo - Wed 2 Jan - 14:48

Happy new year Cellar Dwellers. Moderation is key ,enjoy your brews. Cheers take care for 2019 :)

Finnroo's Avatar Finnroo - Thu 27 Dec - 15:40

Just finished a great brew day. Simple grain bill of 4KG ale malt and 400g med crystaL.!50 GRAMS OF Wai-iti and Rewaka inclusive. NICE. and simple. cheers and happy brewing :)

Finnroo's Avatar Finnroo - Sun 23 Dec - 17:15

Cheers Dodgey :)

The shoutbox is unavailable to non-members

You are not logged in.

HomeBrew Network

Advertisement

Go to top