-All hops from Yakima Valley.
-Created a 2L starter two nights before brew day.
-Used distilled water.
-Mashed using a 10 gallon Rubbermaid cooler
-Puree the apples (skin and core removed). Bring to room temperature if stored chilled. Add to boil just like you would hops.
-Chill wort to 65 degrees F.
-Oxygenated wort for 30 seconds with pure O2 and diffusion stone.
-Start fermentation at 65 degrees. Let it free rise to 68 degrees and hold for 5 days. Raise temp to 70-72 degrees to finish out fermentation. Hold for 3 to 5 days until final gravity is reached.
-Racked to secondary on top of coconut and vanilla and cold crash. Hold for 5-10 days until desired flavors are reached.
-Rack to keg and carb to 2.4-2.6 PSI.
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Last Updated: 2020-12-24 19:10 UTC
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NEW Water Requirements:
NEIPA #03: Pina ColaDIPA
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Water Requirements:
NEIPA #03: Pina ColaDIPA
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Loved this beer! Aroma: Pure pineapple and tropical fruit. Hint of vanilla. Flavor: Coconut and vanilla shine. Tropical flavors work extremely well with the coconut and vanilla and create a flavor very similar to a pina colada. Subtle bitterness balances the sweetness. Mouthfeel: Silky and creamy. Exactly what we were looking for in this type of beer.
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