NEIPA :- SECOND GENERATION HOMEBREWERS RECIPE AND GUIDE
Below is the recipe from this guide video.
Please ensure that you watch the full guide to understand the full process for the best results.
Author: David Heath
Type: All Grain
Brewfather link:-
IBU : 29 (Tinseth)
BU/GU : 0.43
OG : 1.066
FG : 1.013
ABV:- 7%
Colour : 9 EBC
Batch Size : 19 L / 5 US Liquid Gallons
Boil Time : 30 min
Brewhouse Efficiency: 75%
Mash Profile
High fermentability plus mash out
65°C/149°F – 60 min – Temperature
75°C/167°F – 10 min – Mash Out
Fermentables
2.009 kg/ 4.42 lbs – Pale Malt, Maris Otter (35%)
2.009 kg/ 4.42 lbs – Pilsner (35%)
574 g/ 20.24 oz -Oats,Flaked (10%)
574 g/ 20.24 oz – Wheat Malt, Pale (10%)
287 g/ 10.12 oz – Acid Malt (5%)
287 g/ 10.12 oz – Carapils (5%)
Hop Stand
15 min hopstand @ 85C / 185F
Centennial -(11.7 IBU)
Citra – (17.1 IBU)
Adjust to the above IBU using your own hops AA%
See this video for more details:-
Dry Hops
Add when 5-10 SG away from FG
3 days – 100 g/ 3.52 oz – Centennial
3 days – 100 g/ 3.52 oz – Citra
3 days – 100 g/ 3.52 oz – Mosaic
Then after transfer to your keg you can optionally add the following
60 days – 100 g/ 3.52 oz – El Dorado (In serving Keg)
Yeast
1 pkg – Lallemand (LalBrew) Verdant IPA
1 pkg – Lallemand (LalBrew) American West Coast
Fermentation Profile (regular)
Ale
20°C/68°F
23°C/73°F (3 day ramp at the end of fermentation)
Pressure Fermentation profile
20°C/68°F First 4 days no pressure
Day 5 increase temps to 25°C/77°F and set pressure at 12 PSI via a spunding valve.
