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NEIPA by BrewCityBaller posted May 5, 2018 at 5:04 PM First NEIPA is in the books! Plenty hazy, but perhaps a little more orange than I anticipated. I did a closed transfer so I’m not sure where O2 could have gotten in. At any rate, it’s delicious and I’m sure it will go fast. Thanks to...

Excellent! Thanks so much for the help. I am glad to hear it all looks good. I am kegging this weekend, so hopefully it will be delicious.

I didn't do no sparge. It was a batch sparge. There were 5.2 gallons in the mash.

Grain bill: 5lbs 7.4oz Golden Promise 5lbs 7.4oz 2-row 1lbs 1.6oz Flaked Barley 1lbs 1.6oz Flaked Oats 1lbs 1.6oz Wheat Malt 4.8oz Honey Malt 4.8oz Flaked Wheat So yes, very pale malt bill. Salt additions for 11 gallons distilled: 9g Calcium Chloride 6.6g Gypsum 3.4g Epsom Salt 1g NaCl 1.1 mL...

1) I use bottled distilled water from the grocery store. I assume that it is, in fact, distilled, but I don't know for sure! 2) Ten minutes into the mash I drew a liquid sample, then cooled it to 60*F. I then measured it with a $30 pH meter recently calibrated at 60*F. I don't recall exactly...

While we're talking water chemistry... I did my first NEIPA batch this weekend and added 0.1 mL of lactic acid per gallon H2O, as recommended. This, along with my salt additions, left me at a pH of 5.55. This is at the very high end of what is generally acceptable for brewing. Is this what...

Wheat kernels are smaller than barley, so if your mill is set up to crush barley it won't crush wheat as well. You could tighten up the roller gap or mill the wheat twice. You could also compensate the reduced efficiency with more grain.

Yes, you can just leave it in the carboy. Just keep an eye on your airlock and make sure it doesn't dry out. You can top off with sanitizer solution if need be. It will not carbonate, so you will need to bottle with priming sugar or keg it.

Congrats! I am SUPER jealous of that competition. I scored a 35.5 with my version of this beer last weekend and it didn't put me anywhere near the top. I want some hardware!

@TxBrew Thanks! Here are my first beers in Ireland from my trip last year!

Sounds like a good brew day! In years past I have definitely landed around 1.080 as well. It will still be a good beer. I think that's a pretty good spice balance too. How much US-05 did you pitch? One package? That might be a little light, but US-05 is hearty, you'll probably be okay...

You are correct in that people tend to find the ginger a bit much, especially if you're using fresh grated. I used a level TSP of fresh grated ginger in my 6 gallon batch this year. I think everything else looks pretty good. I used one cinnamon stick and one tbs of grated orange peel as well...

In!

I wouldn't say it's imperative, but it's somewhat important. The warmer you ferment the more esters will be produced, and the more flavor you get from the yeast. The malt and spice flavors are what really shine in this beer, so you don't want too much in the way of yeast character...

I'm not 100% sure what you mean. The spices themselves are boiled for a minute and then sit steeping for 15 minutes. After that they are strained using a french press. The spices never go into bottles (or keg), just the "tea" you make. As for the keg, I imagine you want to age it as long...

It's that time of year again! I have brewed this the last four years, and every year it's everyone's favorite of mine. So I finally got smart and scaled up to an 11 gallon batch! This year I dropped the OG a bit to 1.067 since last year's was a bit boozy. I also went with slightly...

I have always used 19C American Brown Ale.

If you're using fresh, grated ginger then half is definitely the way to go. I always use half, and the one year that I didn't I ended up with a ginger bomb.

At what point in the fermentation process did you get up there? For a Saison low 80s probably isn't too bad. I doubt it killed anything.