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 Simpsons 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 @ 19°C, raise to 20°C towards end of fermentation (diacetyl rest)
DRY (2 packs recommended)
> LalBrew Verdant IPA
LalBrew Pomona
LIQUID
Bluestone New England
* 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
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: NEIPA
Calcium (Ca2+): 100
Magnesium (Mg2+): 10
Sodium (Na+): 35
Chloride (Cl-:): 200
Sulphate (SO42-): 100
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.
Typical mineral additions (RO water): Calcium Sulphate 3.8g, Magnesium Suphate 3.9g, Non-Iodised Table Salt 2.9g, Calcium Chloride 11g.
For Brisbane tap water add Magnesium Sulphate 3g, Non-Iodised Table Salt 2g, Calcium Chloride 7g along with 1/4 teaspoon Potassium Metabisulphite split across your mash and sparge water.
There are no reviews yet.