Hops Summary
|
Amount
|
Variety
|
Time
|
IBU
|
Bill %
|
|
35 g |
Centennial35 g Centennial Hops |
End |
16.84 |
8.8% |
|
35 g |
Willamette35 g Willamette Hops |
End |
7.67 |
8.8% |
|
35 g |
Citra35 g Citra Hops |
End |
22.5 |
8.8% |
|
35 g |
El Dorado35 g El Dorado Hops |
End |
25 |
8.8% |
|
65 g |
Citra65 g Citra Hops |
Dry Hop |
41.79 |
16.3% |
|
65 g |
Centennial65 g Centennial Hops |
Dry Hop |
31.27 |
16.3% |
|
65 g |
El Dorado65 g El Dorado Hops |
Dry Hop |
46.43 |
16.3% |
|
65 g |
Willamette65 g Willamette Hops |
Dry Hop |
7.67 |
16.3% |
|
400 g
|
Total
|
|
|
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Temp
|
Time
|
|
L |
|
Temperature |
65 °C |
90 min |
|
L |
Mashout |
Temperature |
85 °C |
15 min |
|
Starting Mash Thickness:
3 L/kg
|
Target Water Profile
NEIPA
Notes
Add first dry hops at the peak of fermentation and second dry hops 3 days before kegging/bottling. Add 1,5 kg of mango puree with second dry hops.
Based on Clawhammer Supply's Juicy NEIPA recipe.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-02-02 18:06 UTC
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