Description
🍺 Recipe Details 🍺
OG: 1.047 | IBU: 20 | ABV: 4.8%
MASH: 60min @ 68°C BOIL: 60min
Total Water: ~35L
GRIST
– 3.46kg Voyager Compass (4.5 EBC)
– 1.15kg Winter Wheat (4 EBC)
– 1.15kg Voyager Malted Oats (4.5 EBC)
– 230g Gladfield Sour Grapes (4.5 EBC)
BOIL ADDITIONS
## No hop additions during boil ##
WHIRLPOOL/HOPSTAND
## After boil, leave to chill to 85°C then add 1st hopstand addition:
20g Centennial
20g Citra
20g Idaho #7
## Once temp reaches 80ºC add 2nd hopstand addition:
20g Centennial
20g Citra
20g Idaho #7
DRY HOP *
30g Centennial (Day 3)
30g Citra (Day 3)
30g Idaho #7 (Day 3)
30g Centennial (Day 5)
30g Citra (Day 5)
30g Idaho #7 (Day 5)
FERMENT @ 20°C
DRY
> LalBrew Verdant IPA
LalBrew Pomona
SafAle S-04
LIQUID
Bluestone New England
* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER (23L)
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: JUICY / NEIPA
Calcium (Ca2+): 100
Magnesium (Mg2+): 10
Sodium (Na+): 4
Chloride (Cl-:): 140
Sulphate (SO42-): 90
Bicarbonate (HCO3–): 8
Adjust your water profile with our range of brewing salts.
Note the two Hopstand additions:
– For the first, leave to chill to 85°C and hold at that temperature or add at 90°C and allow temperature to drop before adding 2nd addition.
– Same process for the 2nd addition; allow to drop to 80°C and hold at that temperature for the duration of the hopstand, or add at a higher temperature (83°C) and allow temperature to drop for the duration of the hopstand.
– There’s no need to remove the 1st hopstand hops before adding the 2nd.
Typical water additions (RO water): Calcium Sulphate 3.4g, Calcium Chloride 9.8g, Magnesium Sulphate 3.4g
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