BRGriffith
Well-Known Member
I wanted to post this recipe because it is so simple to make, is quick from grain to glass, and is absolutely delicious when it's done. There are plenty of threads regarding the risks and benefits of not boiling the wort, so there won't be an intent to cover that in this recipe.
6 Lbs. Wheat DME
2 Lbs. Turbinado Sugar (Primary)
3 Tsp. Calcium Chloride (CaCl2)
(Pre-Mix In Fermenter)
Pre-Treat 5 Gallons of water with:
1/4 Camden Tablet
Safale S-04 English Ale Yeast
There is no boil and zero hopping before fermentation for this beer. This results in 0 IBU. I find that the dry hop contributes enough perceived bitterness for the style.
3 Oz. Citra (Dry Hop ~7 Days)
3 Oz. Mosaic (Dry Hop ~7 Days)
Any fruit forward combination would be good however. Belma / El Dorado is one I'd like to try.
I add the dry hop addition at about 30 hours after pitching the yeast. At this time, with proper yeast management, fermentation has begun to taper off and I lock the lid down on my bucket to minimize oxygen exposure to the beer. After about a week, transfer immediately to the serving keg and as with any NEIPA, be sure to purge the keg with CO2. All told, the hands on time to make this was about 10 minutes.
OG: 1.072
FG: 1.011
ABV: 8.1%
IBU: 0
SRM: 3.86
The beer turns out smooth, juicy, and really reminiscent of tangerine. In other words, awesome.
Cheers!
6 Lbs. Wheat DME
2 Lbs. Turbinado Sugar (Primary)
3 Tsp. Calcium Chloride (CaCl2)
(Pre-Mix In Fermenter)
Pre-Treat 5 Gallons of water with:
1/4 Camden Tablet
Safale S-04 English Ale Yeast
There is no boil and zero hopping before fermentation for this beer. This results in 0 IBU. I find that the dry hop contributes enough perceived bitterness for the style.
3 Oz. Citra (Dry Hop ~7 Days)
3 Oz. Mosaic (Dry Hop ~7 Days)
Any fruit forward combination would be good however. Belma / El Dorado is one I'd like to try.
I add the dry hop addition at about 30 hours after pitching the yeast. At this time, with proper yeast management, fermentation has begun to taper off and I lock the lid down on my bucket to minimize oxygen exposure to the beer. After about a week, transfer immediately to the serving keg and as with any NEIPA, be sure to purge the keg with CO2. All told, the hands on time to make this was about 10 minutes.
OG: 1.072
FG: 1.011
ABV: 8.1%
IBU: 0
SRM: 3.86
The beer turns out smooth, juicy, and really reminiscent of tangerine. In other words, awesome.
Cheers!