NEIPA Grain Bill to achieve Opaque Pale Yellow

[Nachopit]

A long time ago, many people told me not to oxygenate the must when sparging. But I don't understand why if you still don't have hops to oxidize ...

 

[MrPowers]

A long time ago, many people told me not to oxygenate the must when sparging. But I don't understand why if you still don't have hops to oxidize ...

Grain will "oxidize" as well. Unless your hot side is REALLY tight and you're gotten used to the low oxygen flavor, you probably won't notice any flavor change. But, tightening up the hot side of your system and using a gentle boil can help lower the SRM of your wort.

My beers since switching to full low oxygen with a soft boil are at least 1 full SRM lighter in color than they were before (ie. what used to be 5 srm is now 4srm). That doesn't sound like a dramatic difference, but it can help a lot when you're trying to get that opaque pale yellow, especially in a DIPA.

 

[couchsending]

Pilsner malt and American White Wheat.

The beers appear so opaque because there are a ton of hop polyphenols in suspension. Southern Hemisphere hops have by far the highest polyphenol content. NZ, Australian, South African, etc.

Dry hop at a rate of 3-4 lb/bbl minimum (1.5-2oz/gallon) with some SH hops (Nelson, Galaxy, Vic Secret, Rakau, Southern Passion, Enigma, etc) and you’ll have something that looks like the beer in the first post.

It’ll probably also be chalky and astringent as all hell but that’s a whole different conversation.

 

[Nachopit]

Thank you very much for your help. the truth is that you have helped me a lot. Thanks again. Soon I will post photos of my progress

 

[Hoppyguy96]

Hi pal, hope you had some great results with all the replies you got. Anyway, I think I brewed a DIPA that looks very much akin to the one you were looking. My recipe is as follow :

-69% base malt (I used Canadian 2 row but GP is way better IMO)
-20% flaked oats
-5% wheat (malted)
-3.5% acidulated malt
-2.5% honey malt

Yeast was Verdant IPA by Lallemand fermented at around 20C or 68F, (1318 or london fog is pretty much the same).

HUGE hopping schedule as this was for a 2.5 gal batch (you could use anything and maybe easier on the hops but it turned out great and I don't brew that recipe often, next time I'Il do a more classic Citra-Mosaic-Galaxy) :

-1oz of Chinook and 1oz of Idaho Gem at 5 min left in the boil
-3oz of Chinook and 3oz of Idaho Gem at whirpool for 30min at 75C or 167F.
-3oz of Chinook and 3oz of Idaho Gem at dry hop 3 days before conditioning.

Here are some pictures!