Next weekend I will be brewing a single hop NEIPA, using Yakima Valley 2021 Citra. This batch will be fermented and served out of the same keg, dry hopped using magnets doing a tea bag approach (dropping in for a few days, and then raising them back out). Pictures to follow, and feedback/suggestions are always welcome. Thanks to @Dgallo for answering my questions, and providing his base pale ale recipe as a base for this.
Grains
Using distilled with salt additions
4 gallon mash
4 gallon sparge
Mash ph 5.39
At 10 days this batch finished up with fermentation at 1.016 at 8.2% ABV, exactly what brewersfriend estimates the recipe at, or very close to it. I decided to increase the pressure to 15psi at day 7 to help out with carbonation towards the end of fermentation, which worked out perfectly as it was nearly ready to drink once cold.
Raising the dry-hops out of the beer was a fail, so they are going to sit in the keg until it's kicked. I am thinking that the bag was too heavy once the hops, and bag, were saturated with beer. I put the keg in the fridge early in the afternoon and poured my first glass around 7pm. I am beyond happy with this batch and am looking forward to brewing again. With around 5+ IPA's destroyed by oxidation I was about to give up on brewing if this batch did not come out good. Another thank you to @Dgallo for the pointers on preventing oxidation, help on water chem, and helping me build this recipe.
The beer is delicious, it has great mouthfeel, flavor, and aftertaste. I am going to likely re-use this grain bill and just switch up the hops to see what else I can come up with but I will most likely re-brew this exact recipe again.
https://www.brewersfriend.com/homebrew/recipe/view/1241477/citra-neipa
Grains
- 12 lb Maris Otter
- 2 lb Malted oats
- 1 lb White wheat malt
- 0.5 lb Honey malt
- 0.5 oz @ 60
- 0.5 oz @ 10
- 1.0 oz @ FO
- 4.0 oz Hopstand @ 170F for 30 minutes
- 6.0 oz Dry hop
US05LalBrew Verdant IPA
Using distilled with salt additions
4 gallon mash
4 gallon sparge
Mash ph 5.39
- Ca = 100
- Mg = 18
- Na = 16
- SO4 = 100
- Cl = 200
- Days 0~3 - 68F - Blow off
- Day ~4 - (or when fermentation has slowed) - 70/72F - Add spunding valve @ 12psi
- When I switch to pressurized fermentation, I will add the dry-hops
- For dry-hopping, when I pitch the yeast I will have magnets in a muslin bag along with the hops, placed high up in the keg, out of the beer. At day ~4, I will slide the hops down into the beer, midway down the keg. When it comes time to begin serving out of the keg, I will slide the hops back up to the top of the keg, out of the beer.
At 10 days this batch finished up with fermentation at 1.016 at 8.2% ABV, exactly what brewersfriend estimates the recipe at, or very close to it. I decided to increase the pressure to 15psi at day 7 to help out with carbonation towards the end of fermentation, which worked out perfectly as it was nearly ready to drink once cold.
Raising the dry-hops out of the beer was a fail, so they are going to sit in the keg until it's kicked. I am thinking that the bag was too heavy once the hops, and bag, were saturated with beer. I put the keg in the fridge early in the afternoon and poured my first glass around 7pm. I am beyond happy with this batch and am looking forward to brewing again. With around 5+ IPA's destroyed by oxidation I was about to give up on brewing if this batch did not come out good. Another thank you to @Dgallo for the pointers on preventing oxidation, help on water chem, and helping me build this recipe.
The beer is delicious, it has great mouthfeel, flavor, and aftertaste. I am going to likely re-use this grain bill and just switch up the hops to see what else I can come up with but I will most likely re-brew this exact recipe again.
https://www.brewersfriend.com/homebrew/recipe/view/1241477/citra-neipa
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