triethylborane
Well-Known Member
This is one of my favorites and I regularly stock it in my beer fridge. Availability can be spotty, though Odd 13 did expand their production facility and supply gaps seem to be occurring less frequently; regardless, I think a clone is in order. Odd 13's production brewmaster worked at Allagash Brewing, so there is some solid NEIPA brewing background. A n00b I enjoyed this summer:
Tentative recipe:
5.5 gallons fermentor volume 70% efficiency
OG 1.063 FG 1.016 SRM 6.5
8 lbs Vienna malt (specifically weyermann)
2.5 lbs Rye malt (specifically weyermann)
1.5 lbs Flaked wheat
1.5 lbs Flaked oats
13.5 lbs total
Mash: 154-156f 60 min
Hops:
1oz El Dorado flameout
1oz Mosaic flameout
1oz El Dorado hopstand 30min@170f
1oz Mosaic hopstand 30min@170f
1.5oz El Dorado dryhop @ days 2-3 (krausen present)
1.5oz Mosaic dryhop @ days 2-3 (krausen present)
1.5oz El Dorado days 7-10
1.5oz Mosaic days 7-10
Yeast:
Wyeast LA III or Inland Island INIS 0008 East Coast IPA
Pitch @ 64f rate 0.5 - 0.7 mil/mL/°P
Target Water Profile NEIPA (mg/l):
Ca+2 100
Mg+2 0
Na+ 0
Cl- 175
SO4-2 90
HCO3- 0
mash pH 5.2
Fermentation:
64f pitch, let rise with fermentation
68f after krausen drops and gravity is around 1.030-1.025
Discussion
Note: A chunk of this information is what I have put to memory from listening to Odd13's podcasts on my daily 2.5hr commute and from Odd 13's social media accounts.
n00b description, from Odd 13's website:
Odd 13 also provides this info:
ABV 6.0%
OG 1.058
Fermentables: Weyermann Vienna Malt, Weyermann Rye Malt
Hops (as above): Mosaic and El Dorado
Some of the following is NOT specific to n00b and is Odd 13s general approach to NEIPAs:
Fermentables:
Flaked wheat and oats are in the bill for increased mouthfeel, with a rough ratio of 70% barley to 30% wheat, but this is highly malleable. Flour . . . lol no.
Yeast:
Probably Wyeast London Ale III, they have used LAIII on a double dry hopped version of n00b, at the taproom production site. LA III gives haze due to flocc attributes and residual sweetness.
Pitch Rate:
0.5mil cells/mL/°P so this is a bit under-pitched.
Mashing:
Between 153-156f, with some variance between batches, though high side of the mentioned range is fine because residual sweetness is desired.
Hops:
No hops added to boil, hops added:
at flameout/knockout
hop stand 170f for 30 minutes
dry hopping at day 3-4
dry hopping at day 7-10 (-3 day to packaging, depends on gravity readings)
Typically the hop level is about 2lb/bl, so 1.03oz hops/gal, which I find low from other NEIPA recipes. They use pellets and cryo.
Fermentation & dry hopping:
Pitch at 64f
Dry hop day 3-4, when krausen present
Krausen drops, temps raised to 68-70f for clean up
Dry hop day 7-10
FG is somewhere around 1.016-1.013
Water:
Sounds like they are using whatever water is supplied in Lafayette, CO and adding primarily CaCl2 and some restrained amounts of CaSO4; calcium sulfate added with restraint to avoid sulfur and burton water characteristics. I have not determined what sort of quantity of CaCl2 and CaSO4 are being added, hope to find out more information.
More on this later.
Tentative recipe:
5.5 gallons fermentor volume 70% efficiency
OG 1.063 FG 1.016 SRM 6.5
8 lbs Vienna malt (specifically weyermann)
2.5 lbs Rye malt (specifically weyermann)
1.5 lbs Flaked wheat
1.5 lbs Flaked oats
13.5 lbs total
Mash: 154-156f 60 min
Hops:
1oz El Dorado flameout
1oz Mosaic flameout
1oz El Dorado hopstand 30min@170f
1oz Mosaic hopstand 30min@170f
1.5oz El Dorado dryhop @ days 2-3 (krausen present)
1.5oz Mosaic dryhop @ days 2-3 (krausen present)
1.5oz El Dorado days 7-10
1.5oz Mosaic days 7-10
Yeast:
Wyeast LA III or Inland Island INIS 0008 East Coast IPA
Pitch @ 64f rate 0.5 - 0.7 mil/mL/°P
Target Water Profile NEIPA (mg/l):
Ca+2 100
Mg+2 0
Na+ 0
Cl- 175
SO4-2 90
HCO3- 0
mash pH 5.2
Fermentation:
64f pitch, let rise with fermentation
68f after krausen drops and gravity is around 1.030-1.025
Discussion
Note: A chunk of this information is what I have put to memory from listening to Odd13's podcasts on my daily 2.5hr commute and from Odd 13's social media accounts.
n00b description, from Odd 13's website:
The first batch brewed at our production facility, n00b is an American IPA. Heavy dry hopping with Mosaic and El Dorado combine with restricted bitterness to create a juicy flavor and aroma profile. The hops and yeast work together to provide hints of blueberry and orange candy.
Odd 13 also provides this info:
ABV 6.0%
OG 1.058
Fermentables: Weyermann Vienna Malt, Weyermann Rye Malt
Hops (as above): Mosaic and El Dorado
Some of the following is NOT specific to n00b and is Odd 13s general approach to NEIPAs:
Fermentables:
Flaked wheat and oats are in the bill for increased mouthfeel, with a rough ratio of 70% barley to 30% wheat, but this is highly malleable. Flour . . . lol no.
Yeast:
Probably Wyeast London Ale III, they have used LAIII on a double dry hopped version of n00b, at the taproom production site. LA III gives haze due to flocc attributes and residual sweetness.
Pitch Rate:
0.5mil cells/mL/°P so this is a bit under-pitched.
Mashing:
Between 153-156f, with some variance between batches, though high side of the mentioned range is fine because residual sweetness is desired.
Hops:
No hops added to boil, hops added:
at flameout/knockout
hop stand 170f for 30 minutes
dry hopping at day 3-4
dry hopping at day 7-10 (-3 day to packaging, depends on gravity readings)
Typically the hop level is about 2lb/bl, so 1.03oz hops/gal, which I find low from other NEIPA recipes. They use pellets and cryo.
Fermentation & dry hopping:
Pitch at 64f
Dry hop day 3-4, when krausen present
Krausen drops, temps raised to 68-70f for clean up
Dry hop day 7-10
FG is somewhere around 1.016-1.013
Water:
Sounds like they are using whatever water is supplied in Lafayette, CO and adding primarily CaCl2 and some restrained amounts of CaSO4; calcium sulfate added with restraint to avoid sulfur and burton water characteristics. I have not determined what sort of quantity of CaCl2 and CaSO4 are being added, hope to find out more information.