mattman91
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This is my first attempt at a NEIPA, so I'd like to ask for some feedback on my recipe and process.
This is a 2.5 gallon batch brewed on my Anvil Foundry 6.5.
Grist:
70% 2 Row
10% White Wheat
10% Oat Malt
10% Chit Malt
Hops:
Equal parts of Galaxy, Citra, and Mosaic hopstand at 176° for 20 minutes(1 oz each)
Equal parts of the same hops for dry hopping (1 oz each)
I’ll add a pinch of Magnum early in the boil to make sure I get enough bitterness. Brewfather gave me about 30 IBU without, 42 with .15 oz of Magnum at 45 minutes (doing a 45 minute boil). I realize I'll probably need to reevaluate this when I know what the exact AA of my hops are.
Yeast:
Verdant IPA. Brewing 2.5-3 gallon batches, I'm a fan of using dry yeast. I have heard good things about this one.
I’ll use a water profile with a 2:1 chloride to sulfate ratio (Hoppy NEIPA profile in Brewfather).
I’ll mash at 153°.
I’ll ferment at 67° for around 9-10 days then add dry hops for 3-4 days at the same temperature. I do not want to do any active fermentation dry hopping because Verdant Brewing does not do it and I am using their yeast. Also, last time I tried doing that I think I got some pretty intense hop creep.
This will be a 2.5 gallon batch that I will be fermenting in my 3 gallon keg with floating dip tube. To dry hop, I will make a blanket of CO2 and gently add the hops in a sanitized muslin bag, then seal and purge with more CO2.
After the hops have been in for about 3 days, I’ll pressure transfer to a sanitized CO2 purged keg and carbonate.
Target Numbers:
1.067 OG
1.016 FG
6.7% ABV
42 IBU
4.6 SRM
How does this look? Any feedback/recommendations?
This is a 2.5 gallon batch brewed on my Anvil Foundry 6.5.
Grist:
70% 2 Row
10% White Wheat
10% Oat Malt
10% Chit Malt
Hops:
Equal parts of Galaxy, Citra, and Mosaic hopstand at 176° for 20 minutes(1 oz each)
Equal parts of the same hops for dry hopping (1 oz each)
I’ll add a pinch of Magnum early in the boil to make sure I get enough bitterness. Brewfather gave me about 30 IBU without, 42 with .15 oz of Magnum at 45 minutes (doing a 45 minute boil). I realize I'll probably need to reevaluate this when I know what the exact AA of my hops are.
Yeast:
Verdant IPA. Brewing 2.5-3 gallon batches, I'm a fan of using dry yeast. I have heard good things about this one.
I’ll use a water profile with a 2:1 chloride to sulfate ratio (Hoppy NEIPA profile in Brewfather).
I’ll mash at 153°.
I’ll ferment at 67° for around 9-10 days then add dry hops for 3-4 days at the same temperature. I do not want to do any active fermentation dry hopping because Verdant Brewing does not do it and I am using their yeast. Also, last time I tried doing that I think I got some pretty intense hop creep.
This will be a 2.5 gallon batch that I will be fermenting in my 3 gallon keg with floating dip tube. To dry hop, I will make a blanket of CO2 and gently add the hops in a sanitized muslin bag, then seal and purge with more CO2.
After the hops have been in for about 3 days, I’ll pressure transfer to a sanitized CO2 purged keg and carbonate.
Target Numbers:
1.067 OG
1.016 FG
6.7% ABV
42 IBU
4.6 SRM
How does this look? Any feedback/recommendations?