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Hello fellow home brewers.
I Developed this recipe looking to create an IPA that would be juicy but not necessarily hazy.
I was hoping that I could get some feed back on any modifications or suggestions you may have.
5.25 gallon batch size
Mash at 150F for 70min...
I want to take a stab at a fruity, hazy IPA with medium bitterness and around 6% ABV. I wrote up this recipe based on ingredients I have in stock:
1# Munich Light
12# total grain bill
60 minutes infusion mash at 152F
3/4oz Magnum @ 60
1oz Cascade @ 10...
So I've made a handful of NEIPA's and I've always used a higher chloride to sulfate ratio. I've never been thrilled with the results so I'm thinking of using more sulfate than chloride in my next batch while also trying to keep the calcium low as calcium is known to increase hardness in water...
So I'm a fairly new homebrewer, using Imperial Yeast's A38 Juice for an NEIPA this weekend for the first time. I'm wondering if I should propagate a starter for it? My target post boil OG is 1.067. I appreciate any help!
Just brewed this up yesterday. The goal was to have something slightly tart and refreshing for the summer months. I've been brewing with hibiscus a lot lately and love the color and flavor it provides.
Here's a photo about 15 hours after yeast pitch: