Djangotet
Well-Known Member
I am brand new to brewing and my first NEIPA got ruined because I messed up the mash. I had friends and family try it. It wasn't good, so I want to redeem myself this time. I created this recipe below and I am wondering if anyone has any advice for how I could improve it or if you think it will turn out nicely? Thank you very much!
The brands of the grains are not exact, I am more focused on the actual type of grains/ percentages for now. I chose to use different ratios of hops because I didn't want the stronger ones to take over the weaker ones. I chose CRYO hops for the two stronger flavored hops and I will be using standard pellets for Simcoe. The CRYO hops will reduce the amount of vegetal matter and the larger amount of Simcoe will add some vegetal matter so that it tastes more well rounded. I calculated how much of each hop I wanted, then I cut the CRYO hop amount in half. I chose to add corn sugar because Mosaic tends to lend a sweeter taste and I wanted to dry up the finish for that reason. My whirlpool hops will actually be added in stages, half at 203 then the other half below 185. The First Wort bitter hops will add about 10 -15 IBUs for balance. Amarillo was a last minute add-on, I am buying 1oz bags and I needed 1 more oz for dry hopping. So I figured why not add one more variety and that's why Amarillo is only being used in the dry hop stage.
The brands of the grains are not exact, I am more focused on the actual type of grains/ percentages for now. I chose to use different ratios of hops because I didn't want the stronger ones to take over the weaker ones. I chose CRYO hops for the two stronger flavored hops and I will be using standard pellets for Simcoe. The CRYO hops will reduce the amount of vegetal matter and the larger amount of Simcoe will add some vegetal matter so that it tastes more well rounded. I calculated how much of each hop I wanted, then I cut the CRYO hop amount in half. I chose to add corn sugar because Mosaic tends to lend a sweeter taste and I wanted to dry up the finish for that reason. My whirlpool hops will actually be added in stages, half at 203 then the other half below 185. The First Wort bitter hops will add about 10 -15 IBUs for balance. Amarillo was a last minute add-on, I am buying 1oz bags and I needed 1 more oz for dry hopping. So I figured why not add one more variety and that's why Amarillo is only being used in the dry hop stage.