So I brewed this recipe with the WLP066 on Monday...it's happily fermenting away as we speak.
37% Great Western 2-Row
37% Golden Promise
13% White Wheat
13% Carafoam
SG 1.069
1 oz. Centennial at 60
1 oz. Amarillo at 30
1 oz. Meridian at 5
1 oz. Citra at 5
1 oz. Amarillo at 5
1 oz. Meridian at FO
1 oz. Centennial at FO
1 oz. Citra at FO
1 oz. Amarillo at FO
Chilled and ran off .75 gallons into a 1 gallon jug and pitched 2 vials of WLP066 while the main batch (5.5 gallons) chilled to pitching temp in my fermentation fridge. 8 hours later I dumped the .75 gallon starter in the main batch. I saved about 8 ounces to do a forced ferment test. Results are pending. The main fermentation threw up a rocky head that blew into my airlock a little overnight last night, but no leakage. It's dropped a little already, but still pretty high to the neck of the carboy at around 6.0-6.5 gallons in a 6.5 gallon PET carboy.
I'm planning on adding an ounce each of Amarillo and Citra in the primary on either day two or three to encourage biotransformation. I'm also hoping to rack to my dry hop keg at around 5 gravity points from terminal (pending results of the forced ferment test) where I'll add another 5 ounces of dry hops. (2 oz. Meridian, 1 oz. Citra, 1 oz. Centennial, 1 oz. Amarillo). I hope to capture most of the natural carbonation before a pressurized transfer to my serving keg.
My water profile started with 100% distilled and treated to: 55 ppm Ca, 7 ppm Mg, 104 ppm Na, 99 ppm SO4, 202 ppm Cl. I added sea salt to the boil to get the sodium. I read in the Tree House thread on here that someone tested one of Hill Farmstead IPA's and it had sodium levels in the 90's. It's supposed to round out beer flavor and is undetectable as salty under 150 ppm...
I'll report back soon as to the flavor and appearance and hopefully post some pic's too. This is the first time in a while brewing a NEIPA without any flaked adjuncts. We'll see how it goes!