Hello,
I'm planning to brew a sweet NEIPA, but I don't want to add fruit so I'm not sure whether I would call this a milkshake IPA. I would like to use Idaho #7 since I've never used it, but I'm not sure if I should pair it with other hops. This is what I have at the moment:
Sweet home Idaho
New England IPA
6.2% / 17.3 °P
BIAB
65% efficiency
Batch Volume: 24 L (Kettle)
Fermenter Volume: 21.04 L
Boil Time: 40 min
Mash Water: 29.04 L
Sparge Water: 3.18 L
Total Water: 32.22 L
Boil Volume: 26.67 L
Pre-Boil Gravity: 1.058
Vitals
Original Gravity: 1.071
Final Gravity: 1.024
IBU (Tinseth): 7
Color: 12.2 EBC
Mash
Temperature — 67 °C — 45 min
Malts (7.4 kg)
2 kg (25.3%) — Oats, Flaked — Grain — 2 EBC
2 kg (25.3%) — Thomas Fawcett Pale Malt, Golden Promise — Grain — 5.9 EBC
2 kg (25.3%) — Thomas Fawcett Pale Malt, Maris Otter — Grain — 5.9 EBC
1 kg (12.7%) — Weyermann Munich I — Grain — 14 EBC
400 g (5.1%) — Weyermann Acidulated — Grain — 3.5 EBC
Other (500 g)
500 g (6.3%) — Milk Sugar (Lactose) — Sugar — 0 EBC
Hops (250 g)
100 g (7 IBU) — Idaho #7 13% — Aroma — 30 min hopstand @ 65 °C
25 g — Idaho #7 13% — Dry Hop — 7 days
125 g — Idaho #7 13% — Dry Hop — 3 days
Miscs
6 g — Calcium Chloride (CaCl2) — Mash
4 g — Canning Salt (NaCl) — Mash
3 g — Gypsum (CaSO4) — Mash
Yeast
1 pkg — Wyeast Labs 1318 London Ale III
Fermentation
Primary — 20 °C — 10 days
Carbonation: 2.3 CO2-vol
Water Profile
Ca+2 128
Mg+2 17
Na+ 75
Cl- 177
SO4-2 82
HCO3- 275
I'm aiming towards a sweet and very fruity result, trying to push the fruitiness of Idaho #7.
Thanks!
I'm planning to brew a sweet NEIPA, but I don't want to add fruit so I'm not sure whether I would call this a milkshake IPA. I would like to use Idaho #7 since I've never used it, but I'm not sure if I should pair it with other hops. This is what I have at the moment:
Sweet home Idaho
New England IPA
6.2% / 17.3 °P
BIAB
65% efficiency
Batch Volume: 24 L (Kettle)
Fermenter Volume: 21.04 L
Boil Time: 40 min
Mash Water: 29.04 L
Sparge Water: 3.18 L
Total Water: 32.22 L
Boil Volume: 26.67 L
Pre-Boil Gravity: 1.058
Vitals
Original Gravity: 1.071
Final Gravity: 1.024
IBU (Tinseth): 7
Color: 12.2 EBC
Mash
Temperature — 67 °C — 45 min
Malts (7.4 kg)
2 kg (25.3%) — Oats, Flaked — Grain — 2 EBC
2 kg (25.3%) — Thomas Fawcett Pale Malt, Golden Promise — Grain — 5.9 EBC
2 kg (25.3%) — Thomas Fawcett Pale Malt, Maris Otter — Grain — 5.9 EBC
1 kg (12.7%) — Weyermann Munich I — Grain — 14 EBC
400 g (5.1%) — Weyermann Acidulated — Grain — 3.5 EBC
Other (500 g)
500 g (6.3%) — Milk Sugar (Lactose) — Sugar — 0 EBC
Hops (250 g)
100 g (7 IBU) — Idaho #7 13% — Aroma — 30 min hopstand @ 65 °C
25 g — Idaho #7 13% — Dry Hop — 7 days
125 g — Idaho #7 13% — Dry Hop — 3 days
Miscs
6 g — Calcium Chloride (CaCl2) — Mash
4 g — Canning Salt (NaCl) — Mash
3 g — Gypsum (CaSO4) — Mash
Yeast
1 pkg — Wyeast Labs 1318 London Ale III
Fermentation
Primary — 20 °C — 10 days
Carbonation: 2.3 CO2-vol
Water Profile
Ca+2 128
Mg+2 17
Na+ 75
Cl- 177
SO4-2 82
HCO3- 275
I'm aiming towards a sweet and very fruity result, trying to push the fruitiness of Idaho #7.
Thanks!