Awhile back I brewed a NEIPA and thought it was good but was lacking....from the commercial examples compared to mine, seemed it lacked body, "thickness" and lacked some sweetness. I want my next one to be more "juice like". Hard to describe but hope you understand. I have made some tweaks and was wondering if this would get me closer to what I want. Original recipe:
11 lbs pale 2 row
1.5 lbs white wheat
1.5 lbs flaked oats
7 oz honey malt
I figure the hop schedule doesn't play a huge part in the things I think my first beer lacked I wont waste time with it. Although to note I did dry hop during active fermentation and then after it was done. SO normal dry hopping to style as I have read. Water adjustments on the first beer: I started with RO water and added 1 tsp calcium chloride and 1/2 tsp gypsum. This was a 5.25 gallon batch. I brew BIAB single infusion and mashed at 152 for 90 min. Boiled for 60 min. I used wyeast 1318.
The changes I have made to my next one: (wanting to know if these changes will help)
10 lbs pale 2 row
2 lbs white wheat
2 lbs flaked oats
10 oz honey malt
I am going to mash at 154 this time.....Is 154 too high not high enough?
Should I be doing anything different to my water?
Using a different yeast this time (OMEGA farmhouses IPA blend) new I believe but supposed to be a blend of these hazy IPA yeasts.
Any input would be great......sorry for the lost post!
11 lbs pale 2 row
1.5 lbs white wheat
1.5 lbs flaked oats
7 oz honey malt
I figure the hop schedule doesn't play a huge part in the things I think my first beer lacked I wont waste time with it. Although to note I did dry hop during active fermentation and then after it was done. SO normal dry hopping to style as I have read. Water adjustments on the first beer: I started with RO water and added 1 tsp calcium chloride and 1/2 tsp gypsum. This was a 5.25 gallon batch. I brew BIAB single infusion and mashed at 152 for 90 min. Boiled for 60 min. I used wyeast 1318.
The changes I have made to my next one: (wanting to know if these changes will help)
10 lbs pale 2 row
2 lbs white wheat
2 lbs flaked oats
10 oz honey malt
I am going to mash at 154 this time.....Is 154 too high not high enough?
Should I be doing anything different to my water?
Using a different yeast this time (OMEGA farmhouses IPA blend) new I believe but supposed to be a blend of these hazy IPA yeasts.
Any input would be great......sorry for the lost post!