maltyboy
Member
- Joined
- Oct 16, 2018
- Messages
- 20
- Reaction score
- 12
- Recipe Type
- All Grain
Note: Full details of the recipe, procedure, and photos available here as a blog post
http://maltyboy.com/recipes/galaxy-simcoe-el-dorado-neipa/
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Recipe
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When brewing very heavily dry hopped beers you’ll want to increase the overall batch size to account for losses if you still want to get a full keg at the end.
Water
My personal preference for NEIPA water profiles is to go reasonably high on the Calcium Chloride. For this batch, I targeted 150ppm CaCl and 80ppm Sulfate.
Mash
Single infusion mash @ 68C for 60min
When I’m using huge quantities of hops I’ll typically avoid using varieties with a high cohumulone content hotside / in the whirlpool, as they’re more likely to introduce an astringent bitterness. For this batch I also staggered my whirlpool additions in attempt to retain more hop oils into the fermenter, as I wasn’t planning on dry hopping during active fermentation.
Fermentation
I had a pack of Gigayeast GY054 Vermont yeast on hand for this brew. It was about 4 months old so I spun up a 1.5L starter to ensure I had an adequate cell count for fermentation. I pitched the yeast into 20C wort and placed in my fermentation fridge. After 72 hours of vigorous fermentation I ramped the temp to 22C.
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Tasting Notes
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Smell: Presents with a huge nose, like opening a fresh bag of Galaxy hops. Citrus, mango, melon and passionfruit dominate.
Appearance: Glowing, opaque pine-orange juice. Really happy with the appearance of this batch. Head is white and fluffy with reasonable retention. Absolutely nails the NEIPA look without being too dark or muddy.
Taste: Saturated hop flavour that largely follows the nose; citrus, mango and melon. Bitterness is restrained.
Mouthfeel: Medium-full body with quite a soft, silky mouthfeel. I’ve seen people recommend very high percentages of flaked grains, but I’m more than happy with the contribution of 8% flaked barley (in combination with wheat) in this recipe.
http://maltyboy.com/recipes/galaxy-simcoe-el-dorado-neipa/
----------------------
Recipe
-----------------------
When brewing very heavily dry hopped beers you’ll want to increase the overall batch size to account for losses if you still want to get a full keg at the end.
Water
My personal preference for NEIPA water profiles is to go reasonably high on the Calcium Chloride. For this batch, I targeted 150ppm CaCl and 80ppm Sulfate.
Mash
Single infusion mash @ 68C for 60min
When I’m using huge quantities of hops I’ll typically avoid using varieties with a high cohumulone content hotside / in the whirlpool, as they’re more likely to introduce an astringent bitterness. For this batch I also staggered my whirlpool additions in attempt to retain more hop oils into the fermenter, as I wasn’t planning on dry hopping during active fermentation.
Fermentation
I had a pack of Gigayeast GY054 Vermont yeast on hand for this brew. It was about 4 months old so I spun up a 1.5L starter to ensure I had an adequate cell count for fermentation. I pitched the yeast into 20C wort and placed in my fermentation fridge. After 72 hours of vigorous fermentation I ramped the temp to 22C.
----------------------
Tasting Notes
-----------------------
Smell: Presents with a huge nose, like opening a fresh bag of Galaxy hops. Citrus, mango, melon and passionfruit dominate.
Appearance: Glowing, opaque pine-orange juice. Really happy with the appearance of this batch. Head is white and fluffy with reasonable retention. Absolutely nails the NEIPA look without being too dark or muddy.
Taste: Saturated hop flavour that largely follows the nose; citrus, mango and melon. Bitterness is restrained.
Mouthfeel: Medium-full body with quite a soft, silky mouthfeel. I’ve seen people recommend very high percentages of flaked grains, but I’m more than happy with the contribution of 8% flaked barley (in combination with wheat) in this recipe.