Description

🍺 Recipe Details 🍺

OG: 1.052 | IBU: 30 | ABV: 5.6%
MASH: 60min @ 71°C BOIL: 60min
GRIST
– 4.6kg Voyager Compass (4.5 EBC)
– 570g Winter Wheat (3.5 EBC)
– 570g Malted Oats (4.5 EBC)
– 270g Chit Malt (3 EBC)
– 200g Gladfield Sour Grapes (4.5 EBC)

BOIL ADDITIONS
* Nothing until Hopstand
WHIRLPOOL/HOPSTAND (15min @80ºC)
50g Amarillo
100g CRYO Citra
50g Vic Secret

DRY HOP *
100g CRYO Citra (Day 5)
100g Vic Secret (Day 5)

FERMENT @ 19°C
DRY
> LalBrew Pomona
LalBrew Verdant IPA

LIQUID
Bluestone New England

TARGET FG: 1.009

* 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 and the beer is free of diacetyl (butterscotch flavour/aroma)

OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER (23L)

@hoppy.days.brewing

🍺 Water Profile / Notes 🍺

Target Water Profile: NEIPA (Adjusted)

Calcium (Ca²⁺): 100
Magnesium (Mg²⁺): 6
Sodium (Na⁺): 4
Chloride (Cl^-:): 130
Sulphate (SO₄^2-): 120
Bicarbonate (HCO₃^–): 8

Adjust your water profile with our range of brewing salts.

Typical Water Additions (RO):
4.4g Calcium Chloride, 4.4g Calcium Sulphate, 4.4g Epsom Salts
Lactic Acid as required for Mash pH 5.2, final wort pH 4.9
For Brisbane tap water add 3g Magnesium Sulphate and 4g Calcium Chloride along with 1/4 teaspoon Potassium Metabisulphite split across your mash and sparge water.

View our Water Chemistry range