SHARKNADO (NEIPA)

The classic combo of Citra and Galaxy hops give you plenty to sink your teeth into in this juicy NEIPA. No lactose here, this clone recipe of Verdant Brewing Co’s epic EVEN SHARKS NEED WATER is all class – citrus and tropical fruit aroma for days, peachy yeast esters, with a full and soft mouthfeel…

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Description

🍺 Recipe Details 🍺

OG: 1.061 |  IBU: 27 |  ABV: 6.5%
MASH: 60min @ 69°C  BOIL: 60min
GRIST
– 4.3kg Barrett Burston Extra Pale (2.9 EBC)
– 1kg Thomas Fawcett Golden Promise (5.9 EBC)
– 690g Voyager Dexter Malt (6 EBC)
– 690g Rolled Oats (4 EBC)
– 250g Rolled Wheat (3.2 EBC)
– 350g Voyager Winter Wheat (3.5 EBC)
– 220g Gladfield Sour Grapes (4.5 EBC)

BOIL ADDITIONS – no hops until hopstand

HOPSTAND / WHIRLPOOL (20min @ 80°C)
90g Citra
50g Galaxy

DRY HOP (*Add at day 6 or when approaching final gravity, see additional notes below)
200g Citra
100g Galaxy

FERMENT @ 18°C, raise to 20°C towards end of fermentation (diacetyl rest)
DRY (2 packs recommended)
> LalBrew Verdant IPA
LalBrew East Coast

LIQUID
Bluestone New England
WLP066 London Fog Ale
WLP008 East Coast Ale

TARGET FG: 1.013
FERMENT: 10 days**

* If you’re able to perform an oxygen free dry hop as your beer approaches the last couple gravity points of fermentation that would be ideal, however if you have the means to flush your fermenter with CO2 (from the lid or through the tap) while dry hopping this can definitely help to mitigate oxidizing your beer. If you’re concerned with hop creep from a large dry hop near end of fermentation, dry hop after dropping temp below 15C or monitor the specific gravity of your brew and taste your beer until it is tasting clean and diacetyl-free.
** 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)

@hoppy.days.brewing

🍺 Water Profile / Notes 🍺

Target Water Profile: NEIPA

Calcium (Ca2+): 100
Magnesium (Mg2+): 10
Sodium (Na+): 40
Chloride (Cl-:): 210
Sulphate (SO42-): 110
Bicarbonate (HCO3): 0

Pay attention to the water profile in this recipe and aim to reach a higher chloride content for a softer mouthfeel. We’re shooting for a 2:1 Chloride to Sulphate ratio. This can be achieved with an addition of calcium chloride and sodium chloride (canning salt), so as to not bring up your overall calcium content to high and end up with a chalky tasting beer. If you aren’t using filtered water and you can’t source an accurate water report, treat your tap water with a 1/4 teaspoon of potassium metabisulphite (spread across your mash and sparge water – 1/2 tsp for a double batch), and add a teaspoon of calcium chloride.
Adjust your water profile with our range of brewing salts. We also SELL and REFILL Reverse Osmosis filtered water in-store so you can build up your own brewing water from scratch.

View our Water Chemistry range

🍺 Important Info 🍺

Our Recipe Packs come with all necessary grain, hops and yeast for your brew, and hops are rounded up to the nearest 50g. In very rare cases where an ingredient is unavailable, we will provide a suitable substitute to an equal or greater value. A Single Batch is 23L and a Double Batch is 46L (excluding super strong beers which are 20L / 40L)

Additional information

Beer Style

Hazy, IPA, Clone Recipes

Hop Intensity

9

Malt Intensity

3

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