Raw Mink (NEIPA/Double-IPA)

Brewing NEIPA in General:

• Nice hubs: Citra, Mosaic, Galaxy.
  
• Nice yeast: LALLEMAND VERDANT IPA or Wyeast 1318 (London Ale III).
  
• AVOID OXIDATION!
  
• NEIPA Cl-/SO4-2 ratio should be double the amount of Cl compared to the amount of SO4-2. Its OK for Cl- and SO4-2 to be quite high as long as the ratios are good.
  
  

  
  

  The day before:
  
  

• Read recipe carefully. Be sure you have everything.
  
  
• Freeze ice
  
  
• Adjust water (35 L):
  Mash with 33L (adjusted).
  
  
  Water profile at 'Hvinningdal vandværk' (pH = 8.1):
  Ca+2=23 , Mg+2=1.9 , Na+=22 , Cl-=23 , SO4-2=47, HCO3-=60
  After addition of (to 25 L):
  5.5 g of Calcium Chloride (dihydrate), (Ca+2 Cl2• 2H2O)
  1.0 g of Magnesiumsulfat (Epsom-salt, MgSO4)
  2.0 g of PotassiumCloride (KCl)
  
  Water profile now looks like this:
  Ca+2=66 , Mg+2=5 , Na+= 22, Cl-=133 , SO4-2=58, HCO3-=60
  
  

  
  

  Brew day:
  
  

• Yeast out of fridge.
  
  
• Get overview. Read recipe carefully.
  
  
• Make 1L Chemipro San in spray bottle and 3L VWP in pot.
  Clean gear with VWP, then rinse with cold water.
  Put all gear on plastic wrap and spray with sanitiser.
  Take yeast out of fridge (also sanitise the package).
  Cover with plastic wrap.
  Same for cooling system (assemble so its ready).
  Spray tank with sanitiser and put on lid.
  (Remember contact contamination is the biggest risk).
  
  
  
• Mash:
  Adjust water pH to 5.2
  Warm strike water ca 33 L to 73C.
  Add grains, infusion 64.5 - 65.5 for 60min.
  pH = 5.0-5.3 (adjust before and while mashing).
  Now heat to 70 C 15 min.
  Then 76 C 15 min.
  Measure pH (and adjust if necessary)
  
  Boil:
  Boil firs hub addition 20 -> turn off heat -> add first hubs.
  wait 5 min -> add second hubs.
  wait 5 min (while preparing for cooling) -> turn on cooling -> add third hubs.
  (remember to put on a glove and stir with the hub-filter for extra extraction (the entire time)).
  
  When beer is 19 C poor some of the beer into the tank.
  pitch yeast (put in yeast).
  poor the rest of the beer into the tank (trying to hit the floating yeast), and oxidize beer as much as possible.
  (evt add a bit od ascorbic acid for stability).
  Purge with CO2 before closing tank.
  Be very carefull with oxidationfrom now on!!
  
  Start fermentation at 19 C.
  When the yeast has topped (approximately 2-3 days) crank up the temp +1 C every day (until 24 C) to keep active healthy cells i suspension. The nice tastes are made the first couple of days, by rising the temp you force the yeast to clean up the bad tasting byproducts. It is ok to exceed the yeasts temp range with a couple of degrees in this process.
  
  Ferment for 14 days while removing yeast on day
  11,12 and 13.
  
  

  
  

  Kegging day:
  
  Clean keg with VWP, then rinse with cold water.
  Spray keg with sanitiser, then shake (remove as much as possible but dont rinse with water).
  Add 4 g sugar pr liter of NEIPA into keg (boiled in a bit of water for 5-10 min) .
  Purge with CO2 before kegging.
  Beer should be ready in 3-5 weeks.