NEIPA (Avg. Perfect clone w. EU wheats)

0) Didn't find original Honey Malt and substituted with:
MALTA CARA HONEY Ref.: M095-500g-m

https://castlemalting.com/CastleMaltingMaltSpecification.asp?Command=SpecificationShow&SpecificationID=262&CropYear=2019&Language=English&FileType=HTML


1) Water prep:

• 36L of RO water in G40, add water agents: Gypsum, Lactic acid, Calcium Chloride Actual pH : 6.99 (RO water is 7.76)
  
  
• Separate 14L for sparge and put in Klerestein heater
  
  2) Make sure plates and grain bin are in G40.
  Heat water in G40 , 20L to 67ºC (pre heat it at 69C)
  
  -- Need about 4 hours after this.
  
  3) Add grain slowly, stirring, add recirculation and cover. 1h
  pH at 10 min was 5.92. Adjusted with 9.5ml lactic acid to bring to 5.41 at minute 20.
  
  
  4) Heat sparge water to 78ºC for effective 76ºC sparge
  
  5) Lift grain basket and slowly add sparge water
  
  6) Bring to a boil and do hop additions 60 min. Irish Moss, 15 min before ending the boil. Let it cool to 77C and Whirpool hop.
  
  (Meassure pH at 20C) 5.78 OG 1.06
  
  7) Transfer to clean fermenter through counterflow chiller, and Oxygenate
  
  8) Pitch yeast after oxygenating
  
  9) Ferment at 20C ( Brewbrain) Brewbrain is failing, producing very low readings too fast. After a while (probably high Kreusen) it went back to real readings.
  
  --- Dry Hopping with Grainfather , sanitized exterior and hop container. Opening top lid.
  
  10) Dry hop after 2 days of active fermentation (added 5g of dextrose with the hops to aid with O2 removal)
  
  11) Dry hop once fermentation has reached near FG but still active (added 5g of dextrose and 1.5g of Ascorbic acid with the hops to aid with O2 removal)
  
  
  Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm). A
  
  --
  12) After 3 days ready to crash cold
  
  
  13) Crash cold at 5-7ºC for a minimum of 3 days
  14) Prime and bottle , flush bottles with CO2
  
  1L is lost during the process
  3.8L are put into the uKeg for force carbonation.
  
  15L left to bottle at 0.75L per bottle should yield 20 bottles.
  
  Prep for 22 bottles.
  
  Per bottle.
  Corn Sugar : 5.1 g x 22 = 112g
  Ascorbic acid : 2g
  
  Add dextrose, then water to achieve 440ml solution.
  Bring to boil to sanitize.
  Cool down a bit and add ascorbic acid.
  
  Dose 20ml per bottle and let it cool down.
  
  Fill bottle with spigot and flush with CO2. Cap each bottle just after.
  
  Condition 1 week and check color for oxydation and carbonation.
  
  Ingredients Codi SAP:
  
  • 13954 CLORURO CALCICO 94-96%
    
  • 10171 ACIDO LACTICO 80%
    
  • 13468 ASCORBAT SODIC (SODIUM ASCORBATE)
    
    Altres:
    
  • Sulfato Cálcico (Gypsumm) - 141021 tienda cervezero
    
  • 181021 Irish Moss - tienda cervezero
    
  • Brouwland nutrivit Vinoferm
    
  • Liquid yeast from Wyeat 1318 (had 1L professional)
    
    Yeast:
    https://1gsbtbpjf91wea213sb7o75m-wpengine.netdna-ssl.com/wp-content/uploads/2022/03/Technical-Data-Sheet-Professional-Brewing.pdf
    
    1.2B cell per 1ml -> 0.52M cells / mL / °P -> 180 billion cells minimum
    
    
    
    https://hazyandhoppy.com/how-to-properly-measure-and-adjust-mash-ph/
    
    https://byo.com/article/the-power-of-ph/
    
    https://byo.com/mr-wizard/setting-record-straight-mash-ph/