NEIPA2
212 calories
21.9 g
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
8 g |
Citra8 g Citra Hops |
|
Pellet |
12.6 |
Boil
|
10 min |
8.99 |
4% |
8 g |
Mosaic8 g Mosaic Hops |
|
Pellet |
11.3 |
Boil
|
10 min |
8.06 |
4% |
1 oz |
Citra1 oz Citra Hops |
|
Pellet |
12.6 |
Whirlpool at 140 °F
|
30 min |
15.1 |
14% |
1 oz |
Mosaic1 oz Mosaic Hops |
|
Pellet |
11.3 |
Whirlpool at 140 °F
|
30 min |
13.54 |
14% |
0.50 oz |
Simcoe0.5 oz Simcoe Hops |
|
Pellet |
12.7 |
Whirlpool at 140 °F
|
30 min |
7.61 |
7% |
0.50 oz |
Citra0.5 oz Citra Hops |
|
Pellet |
12.6 |
Dry Hop
|
3 days |
|
7% |
8 g |
Columbus8 g Columbus Hops |
|
Pellet |
15 |
Dry Hop
|
3 days |
|
4% |
0.50 oz |
Mosaic0.5 oz Mosaic Hops |
|
Pellet |
11.3 |
Dry Hop
|
3 days |
|
7% |
8 g |
N1/698 g N1/69 Hops |
|
Pellet |
13.4 |
Dry Hop
|
3 days |
|
4% |
1 oz |
Citra1 oz Citra Hops |
|
Pellet |
12.6 |
Dry Hop
|
7 days |
|
14% |
0.50 oz |
Columbus0.5 oz Columbus Hops |
|
Pellet |
15 |
Dry Hop
|
7 days |
|
7% |
1 oz |
Mosaic1 oz Mosaic Hops |
|
Pellet |
11.3 |
Dry Hop
|
7 days |
|
14% |
7.13 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
2.78 g |
Citra (Pellet) 2.7821916894814 g Citra (Pellet) Hops |
|
24.09 |
39% |
2.78 g |
Mosaic (Pellet) 2.7821916894814 g Mosaic (Pellet) Hops |
|
21.6 |
39% |
0.50 oz |
Simcoe (Pellet) 0.49999999885628 oz Simcoe (Pellet) Hops |
|
7.61 |
7% |
0.78 g |
Columbus (Pellet) 0.78219169405628 g Columbus (Pellet) Hops |
|
0 |
11% |
8 g |
N1/69 (Pellet) 8 g N1/69 (Pellet) Hops |
|
|
4% |
7.13 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
3.5 gal |
No mashout |
Temperature |
-- |
152 °F |
60 min |
Priming
Method: Keg - Force Carb.
CO2 Level: 2.4 Volumes |
Target Water Profile
NEIPA
Notes
1) Strike temp at 163 and mashed in which didn't drop the temperature really at all so I tried stirring down with the lid off for about 10 minutes and got it down to 156 which I left at for 30 mins before stirring again. It still read 156 so tried to lower and left the lid off which it fell to about 150. I picked up the bag and added a little hit to get to 152 and let it ride for the remaining 15 or so minutes.
2) Started boil after draining and squeezing bag (yes, I squeeze).
3) Normal boil, but lost more beer than my last apt. This is a new stove in a new place which gets a much stronger boil so I lost about a quarter gallon more.
4) Hopped at 10 remaining and dropped in my cleaned immersion chiller.
5) Started immersion chiller right after boil and ran for about 2 minutes and found my temp had dropped from boil to 140F! I was shooting for 170 on the hop stand but went with 30 mins in 140.
6) Following hop stand, I cooled to ~80 and transferred to sanitized fermenter via ball valve and 1/2" tubing. No issues - left beer and hop trub behind.
7) I setup fermenter in my ferm chamber which was cooled to 68. I attached the temp probe with plumbers putty to my SS brewtech mini which read 72. Once it cooled to about 70 I pitched the yeast (wyeast smack pack that was ballooned, no starter). In the morning I checked and temp was right at desired temp of 68.
8) Vigorous fermentation 6 hours in and I've found a small leak from my spigot... debating what to do.
9) Leak turned out to be minimal. I gave the spigot a turn clockwise and it seemed to tighten it and stop the leak.
10) Dry hopped per recipe and pulled a sample prior to adding second dry hop one week in. I had a tiny amount of N1/69 experimental hops leftover that i decided to throw in with the second dry hop. They are south african aroma hops that are said to be tropical so hoping they add a little to the end aroma.
10) Gravity registered at 1.012 but i didnt measure the OG so no idea on FG target (fail with the new equipment). Beer is hazy, very hoppy, and tastes very good. Blow off is still bubbling. I raised the temp control to 72 and let the chamber free rise to 71.
11) Finished beer of and siphoned to keg. As this was my first kegging experience, I ended up siphoning too much trub and it clogged the keg multiple times. I was finally able to unclog it after cutting my dip tube by an inch. Although this sucked, I was able to get beer flowing through my new kegerator.
Tasting Notes: Beer was absolutely fantastic! This was by far the best I've ever made with a huge pungent smell of citrus. Although I lost a lot of beer to trub and unclogging, I was able to enjoy about 12-14 pints of some very good beer.
Fermentation temp: 68F for first week
Let ferm temp rise to 71F after second dry hop for remaining
View Count: 891
Brew Count: 0
Last Updated: 2017-11-08 20:53 UTC