Duffman870727
Well-Known Member
My first brew of 2019, been a couple years since I brewed a NEIPA so I felt it was time to do one again.
Batch size: 20L
O.G: 1.060
F.G: 1.020
ABV: 5.3%
IBU: 63
SRM: 5.5
Yeast: Wyeast London III, 1L starter from smack pack
Malt:
2.15kg Marris Otter
2.04kg Pale Ale
0.45kg Flaked Oats
0.35kg Munich I
0.23kg Wheat Malt
0.11 kg Honey Malt
0.10kg Flaked Barley
0.09kg Acid Malt
Hops:
14g Magnum (14% AA) Boil 60 min
28.3g (each) El Dorado, Motueka, Zythos, Kohatu, and Nelson Sauvin Whirlpool 20 min
28.3g (each) El Dorado, Motueka, Zythos, Kohatu, and Nelson Sauvin Dry Hop 5 days before packaging
Water Additions:
4.5g Calcium Chloride 151.5 ppm target
2g Calcium Sulfate 82.8ppm target
Mash: 65C for 75 min, mash-out 75C 10 min. pH 5.4, sparge water adjusted to 5.5 pH with Lactic Acid.
Pulled a sample for gravity check yesterday after 8 days of fermentation. Last time I brewed this with WLP 095 Burlington and hit 1.018, this time with London III 1.020 so it's a little less attenuative. Sample pre-dry hop, aroma is very tropical with papaya and guava tones and background pineapple. Citrus comes through in the flavour, soft and juicy with a slowly building bitterness that balances the beer well. Appearance should please even the most discerning Haze-Boi
I'll transfer this to keg on Friday and get it carbing up, I'm getting thirsty already!
Batch size: 20L
O.G: 1.060
F.G: 1.020
ABV: 5.3%
IBU: 63
SRM: 5.5
Yeast: Wyeast London III, 1L starter from smack pack
Malt:
2.15kg Marris Otter
2.04kg Pale Ale
0.45kg Flaked Oats
0.35kg Munich I
0.23kg Wheat Malt
0.11 kg Honey Malt
0.10kg Flaked Barley
0.09kg Acid Malt
Hops:
14g Magnum (14% AA) Boil 60 min
28.3g (each) El Dorado, Motueka, Zythos, Kohatu, and Nelson Sauvin Whirlpool 20 min
28.3g (each) El Dorado, Motueka, Zythos, Kohatu, and Nelson Sauvin Dry Hop 5 days before packaging
Water Additions:
4.5g Calcium Chloride 151.5 ppm target
2g Calcium Sulfate 82.8ppm target
Mash: 65C for 75 min, mash-out 75C 10 min. pH 5.4, sparge water adjusted to 5.5 pH with Lactic Acid.
Pulled a sample for gravity check yesterday after 8 days of fermentation. Last time I brewed this with WLP 095 Burlington and hit 1.018, this time with London III 1.020 so it's a little less attenuative. Sample pre-dry hop, aroma is very tropical with papaya and guava tones and background pineapple. Citrus comes through in the flavour, soft and juicy with a slowly building bitterness that balances the beer well. Appearance should please even the most discerning Haze-Boi
I'll transfer this to keg on Friday and get it carbing up, I'm getting thirsty already!
