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New England IPA - Sugestões

Yakima 728
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rodfon said:
Bem, pessoal, mê que vem será minha segunda tentativa...a receita está aqui.

HOME BREW RECIPE:
Title: New England Official
Author: Rodfon

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Boil Size: 32 liters
Boil Gravity: 1.045
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 0.9

STATS:
Original Gravity: 1.053
Final Gravity: 1.011
ABV (standard): 5.52%
IBU (tinseth): 48.49
SRM (morey): 3.62

FERMENTABLES:
5.5 kg - Belgian - Pilsner (78.6%)
1.5 kg - United Kingdom - Oat Malt (21.4%)

HOPS:
25 g - Magnum, Type: Pellet, AA: 15, Use: First Wort, IBU: 19.95
15 g - Citra, Type: Pellet, AA: 11, Use: Boil for 12 min, IBU: 6.08
15 g - Azacca, Type: Pellet, AA: 15, Use: Boil for 12 min, IBU: 8.28
10 g - Citra, Type: Pellet, AA: 11, Use: Aroma for 5 min, IBU: 1.93
10 g - Azacca, Type: Pellet, AA: 15, Use: Aroma for 5 min, IBU: 2.63
10 g - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 85 °C, IBU: 4.07
10 g - Azacca, Type: Pellet, AA: 15, Use: Whirlpool for 20 min at 85 °C, IBU: 5.56
35 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 4 days
35 g - Azacca, Type: Pellet, AA: 15, Use: Dry Hop for 4 days
30 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 2 days
30 g - Azacca, Type: Pellet, AA: 15, Use: Dry Hop for 2 days

MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min
2) Sparge, Temp: 78 C, Time: 10 min
Starting Mash Thickness: 2.5 L/kg

YEAST:
GigaYeast - Vermont IPA Yeast
Starter: No
Form: Liquid
Attenuation (avg): 80%
Flocculation: Med-Low
Optimum Temp: 16.67 - 23.89 C
Fermentation Temp: 17 C
Pitch Rate: 0.75 (M cells / ml / deg P)

This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/430705/new-england-official

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-12-21 12:28 UTC
Recipe Last Updated: 2016-12-20 16:06 UTC
Click to expand...

Legal a receita ficou parecida com a minha, usei Azacca e Galaxy na fervura e dry hopping na secundária e Citra só no dry na primária. Minha base de malte quase igual a sua. Acabei de engarrafar fraga ae
 

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Senhores estou com uma NEIPA carbonatando. Assim que ficar pronta posto uma foto.

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Pessoal, esse Vermont Ale é mais lento na metade final da fermentação?


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Phael21 said:
Quanto tempo levou sua primária?



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Não há regras o tempo da primária dependerá da levedura quantidade e temperatura de fermentação. Cada um terá um tempo. O que vc tem que se ater é quando a levedura parou de trabalhar e estabilizou.


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Phael21 said:
Duplicou



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Essa pergunta a reposta poderá variar dependendo da temperatura de fermentação, quantidade de levedura, quando foi produzida...etc...


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Ale01 said:
Não há regras o tempo da primária dependerá da levedura quantidade e temperatura de fermentação. Cada um terá um tempo. O que vc tem que se ater é quando a levedura parou de trabalhar e estabilizou.


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Tudo o que vc respondeu eu já sei. Só queria ter ideia de quanto tempo levou a primária do cara.


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Phael21 said:
Quanto tempo levou sua primária?


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Fermentei ao todo por 14 dias. Comecei com 18° e terminei com uns 23°. E depois fiz só um cold crash por 3 dias e envasei. Na próxima vou usar 2 viais pra fermentar 30lts.
 
Alguém está corrigindo a água? Assisti um vídeo do beerschool (Jamal) e ele menciona como algo muito importante pra esse estilo.


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felipealex said:
Alguém está corrigindo a água? Assisti um vídeo do beerschool (Jamal) e ele menciona como algo muito importante pra esse estilo.


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Sim. Fiz duas e gostei mais da razão 2:1 Cl:SO4.

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felipealex said:
50mg:100mg ou 100mg:200mg?


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Primeira coisa vc tem que ter análise da sua água. Aí ajusta os sais pelo BS ou outro calculadora. Eu tb ajustei a minha pra proporção de 2:1 (190ppm cloreto: 95ppm sulfeto) ajustei tb o cálcio sódio magnésio e bicarbonato para um pouco assina do mínimo em ppm
 
Phael21 said:
Pessoal, esse Vermont Ale é mais lento na metade final da fermentação?


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Click to expand...

O meu airlock já está borbulhando a 7 dias, devagar e sempre. A minha foi lenta desde o começo, não teve aquela fermentação intensa de sujar o airlock de fermento.

FernandoAugusto said:
Na minha foi. Ela é mais lenta msm e não atenuou tudo esperava. Era pra ficar no 1010 ficou ein 1013.
Click to expand...

Onde você arrumou esse fermento? Parece que existe mais de um fermento sendo chamado de Conan por aí.
 
NeoRamza said:
O meu airlock já está borbulhando a 7 dias, devagar e sempre. A minha foi lenta desde o começo, não teve aquela fermentação intensa de sujar o airlock de fermento.



Onde você arrumou esse fermento? Parece que existe mais de um fermento sendo chamado de Conan por aí.
Click to expand...
Se for de SP, Sinnatrah e Prazeres da Casa tinham. Ambas tem venda on line.

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Eis a foto da minha primeira tentativa de NE IPA.

OG 1.073
FG 1.013
IBU 56

Fermento Conan

Maltes:
5kg Maris Otter
1kg Carahell
1kg Aveia em flocos

Lúpulos:
Galaxy 100g em 5 min
Galaxy 100g whirlpool por 20 min

Dry Hopping:
100g Galaxy na metade da fermentação (1.043)
100g Galaxy na maturação (4 dias)
100g Mosaic na maturação (4 dias)

Cold crash 2 dias
Gelatina (usei para reduzir a quantidade de lúpulo suspensa)

Carbonatada com 2.3 volumes.
 

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Waldir said:
Eis a foto da minha primeira tentativa de NE IPA.

OG 1.073
FG 1.013
IBU 56

Fermento Conan

Maltes:
5kg Maris Otter
1kg Carahell
1kg Aveia em flocos

Lúpulos:
Galaxy 100g em 5 min
Galaxy 100g whirlpool por 20 min

Dry Hopping:
100g Galaxy na metade da fermentação (1.043)
100g Galaxy na maturação (4 dias)
100g Mosaic na maturação (4 dias)

Cold crash 2 dias
Gelatina (usei para reduzir a quantidade de lúpulo suspensa)

Carbonatada com 2.3 volumes.
Click to expand...



Qual foi a quantidade de gelatina que você usou?
Não pareceu ter atrapalhado tua turbidez.


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Phael21 said:
Qual foi a quantidade de gelatina que você usou?
Não pareceu ter atrapalhado tua turbidez.


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Usei um pacote de 28g. Resolvi usar porque nas amostras que tirei ainda vinha algum resíduo de lúpulo. Acredito que a turbidez seja proveniente do fermento. Mesmo com gelatina a cerveja ficou bastante turva, como pode ver na foto.

Em termos de aroma ela ficou bem cítrica, mas o que mais me impressionou foi o sabor de lúpulo. Muito cítrico e o maracujá bem marcante.

Gostei do resultado, mas quero mudar a receita. Aceito sugestões.


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Waldir said:
Eis a foto da minha primeira tentativa de NE IPA.

OG 1.073
FG 1.013
IBU 56

Fermento Conan

Maltes:
5kg Maris Otter
1kg Carahell
1kg Aveia em flocos

Lúpulos:
Galaxy 100g em 5 min
Galaxy 100g whirlpool por 20 min

Dry Hopping:
100g Galaxy na metade da fermentação (1.043)
100g Galaxy na maturação (4 dias)
100g Mosaic na maturação (4 dias)

Cold crash 2 dias
Gelatina (usei para reduzir a quantidade de lúpulo suspensa)

Carbonatada com 2.3 volumes.
Click to expand...



Essa receita é pra 20L?



Enviado do meu iPhone usando Tapatalk
 

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