NEIPA Brewing Recipe Writing Style Guide HD 4K

Guide
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NEIPA RECIPE

Batch Size: 21L/ 5.54 US Liquid gallons
Efficiency: 75.00 %
Est Mash Efficiency: 83.9 %
Est Original Gravity: 1.073 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 45.5 IBUs
Est Color: 11.0 EBC
Boil time 30 Minutes

Mash schedule:-

Mash in @
65 deg c /
149 deg f
For 60 minutes

Mash out @
75 deg c /
167 deg f
For 10 minutes

FERMENTABLES

Pilsner Malt
4.89kg /10.78lbs
(74%)

Munich Malt
0.55kg /1.21lbs
(8%)

Oats
0.5kg/1.1lbs
7%

Wheat, flaked
0.5kg/1.1lbs
7%

Crystal (30 EBC)
0.26kg /0.57lbs
4%

HOPS

Whirlpool additions with 10 minute hop stand:-

Amarillo (9.2% AA)
50g/1.76oz
8.1 IBU

Centennial (10% AA)
50g/1.76oz
8.8 IBU

Citra (13.1% AA)
50g/1.76oz
11.6 IBU

Mosiac (12% AA)
80g/2.82oz
17 IBU

These whirlpool hops can also be added by using a hop tea for greater flavour.

Dry Hops.
I will add these at approx SG 1,020.

Citra
50g/1.76oz

Mosiac
40g/1.41oz

Simcoe
60g/2.11oz

Remove dry hops after 3-5 days.
Alternatively leave them in and cold crash after this time before transfer to bottles or kegs.
Keep in mind though that it is to style that this beer style is hazy but your choice entirely of course.

YEAST

SafAle English Ale S-04

I suggest the use of yeast nutrients and firm temperature control

Hold 18 deg c (Approx 65 deg f) for 7 days then raise up to 21 deg c (Approx 70 deg f) at the rate of 1 deg c per day. Fermentation is finished when you have a consistent SG for 3 days.

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