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NEIPA - New England India Pale Ale

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5 years 8 months ago - 5 years 8 months ago #3411 by Gash
NEIPA

5kg (9lb) Ale Malt (2-row) (you could substitute 1kg for Maris Otter, or Golden Promise for some extra yum)
500g (1lb) Flaked Wheat
350g (12oz) Quick Porridge (or Flaked Oats)

40g Amarillo @First Wort Hops

40g Amarillo @Flameout

30g Citra, Galaxy and Mosaic @Hop Stand

80g Citra Dry Hop
40g Galaxy and Mosaic Dry Hop

English Ale Yeast or Newer NEIPA yeasts

On brew day, mash in all the grains at 67 °C in 19 L of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 76 °C to mashout. Recirculate for 15 minutes. Fly sparge with 76 °C water until 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 82 °C then add the hop stand hops. Allow to stand for 20 minutes then chill to 18 °C and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 18 °C, allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into two equal portions. The first portion gets added after 2 days of active fermentation. The second portion gets right at the end of fermentation.

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

Water profiles play a big part if you do have RO water do this.
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.

If you don't just go for it and see how it turns out, will still be good!
Just a teaspoon of Calcium Chloride to the boil will help when using tap water.

Cheers!
Last edit: 5 years 8 months ago by Gash.

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5 years 8 months ago #3412 by Gash
Replied by Gash on topic NEIPA - New England India Pale Ale
Thats about a 19L batch, just sparge with a few more litres to bump it up a bit if you like.

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5 years 8 months ago #3413 by Cherry1
Replied by Cherry1 on topic NEIPA - New England India Pale Ale
Is this one kegged yet? How does it compare the the previous one?

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Drunken Ramblings

Finnroo's Avatar Finnroo - Fri 2 Jun - 16:22

Kit Brew Day Tomorrow, Black Rock Pale ale and number 40 larger brew enhancer by mangrove jacks. And possibly some honey. Yeast US05 ??

Finnroo's Avatar Finnroo - Fri 22 Jul - 12:19

3 weeks into dry July and going strong, im on the homeward stretch.

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If anyone has trouble logging on , clear your computer with CCleaner or similar and youll be able to log on. Cheers

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lol

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Brewing a familiar Dark Mild later today. (hint: Was the bastard tired? Or was he run over by a tire (tyre). No one really knows). One thing for sure. It will be a treat when done. Cheers!

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