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Juiced Up NEIPA

217 calories 24 carbs
Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 10 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 5 liters
Pre Boil Gravity: 1.000 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Wolf Pack Brewing
Calories: 217 calories (Per 355mL)
Carbs: 24 g (Per 355mL)
Created Tuesday April 9th 2019
1.065
1.019
5.98%
18.03
6.98
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.40 kg Liquid Malt Extract - Amber3.4 kg Liquid Malt Extract - Amber - (late addition) 35 10 32.7%
3.40 kg Liquid Malt Extract - Wheat3.4 kg Liquid Malt Extract - Wheat - (late addition) 35 3 32.7%
0.60 kg Lactose (Milk Sugar)0.6 kg Lactose (Milk Sugar) - (late addition) 41 1 5.8%
3 kg Dry Malt Extract - Light3 kg Dry Malt Extract - Light - (late addition) 42 4 28.8%
10.4 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Boil 10 min 18.03 8.9%
130 g Azacca130 g Azacca Hops Pellet 15 Dry Hop 3 days 23.2%
100 g Azacca100 g Azacca Hops Pellet 15 Dry Hop 3 days 17.9%
80 g Citra80 g Citra Hops Pellet 11 Dry Hop 3 days 14.3%
60 g Citra60 g Citra Hops Pellet 11 Dry Hop 3 days 10.7%
80 g Mosaic80 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 14.3%
60 g Mosaic60 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 10.7%
 
Other Ingredients
Amount Name Type Use Time
2 each vanilla pod Herb Secondary 3 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 278 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

A tropical cyclone of pineapple, mango and stone fruit. This juicy milkshake IPA oozes sunshine and good time.
Ingredients:
1.7 kg Black Rock Pale Ale
1.7 kg Black Rock Wheat
300g Lactose
11.5 g Fermentis S-04 yeast
115g Azacca
70g Mosaic
70g Citra
1 Vanilla pod
Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 3.4 kg of wort concentrate and 300g lactose into 2 Litres of boiling water in a large jug and add to fermenter . Fill with cold quality brewing water to 21 litres achieving a start-ing wort temperature of 20 +/- 3 °C.
Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 50g Azacca, 30g Mosaic, 30g Citra and add split vanilla pod.
At day 7 of fermentation with a final gravity of 1.012 SG dry hop remaining 65g Azacca, 40g of Mosaic and 40g of Citra.
Allow 3 days of dry hop and vanilla infusing, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices
Specification:
Alcohol: 4.1% ABV Bitterness: 30 IBU Colour: 9 SRM

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-04-15 05:54 UTC
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