Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
10 g |
Columbus10 g Columbus Hops |
|
Pellet |
15 |
Boil
|
60 min |
37.8 |
6.8% |
7 g |
Columbus7 g Columbus Hops |
|
Pellet |
15 |
Whirlpool at 160 °F
|
30 min |
9.25 |
4.8% |
28 g |
Nelson Sauvin28 g Nelson Sauvin Hops |
|
Pellet |
12.5 |
Whirlpool at 160 °F
|
30 min |
30.82 |
19% |
9 g |
Columbus9 g Columbus Hops |
|
Pellet |
15 |
Dry Hop
|
7 days |
|
6.1% |
42 g |
Nelson Sauvin42 g Nelson Sauvin Hops |
|
Pellet |
12.5 |
Dry Hop
|
7 days |
|
28.6% |
9 g |
Columbus9 g Columbus Hops |
|
Pellet |
15 |
Dry Hop
|
4 days |
|
6.1% |
42 g |
Nelson Sauvin42 g Nelson Sauvin Hops |
|
Pellet |
12.5 |
Dry Hop
|
4 days |
|
28.6% |
147 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
5 gal |
Mash In |
Temperature |
-- |
150 °F |
60 min |
5 gal |
Strike |
Temperature |
-- |
158 °F |
30 min |
5 gal |
Mash Out |
Temperature |
-- |
170 °F |
10 min |
Priming
Method: Force Carbonate
CO2 Level: 2.4 Volumes |
Target Water Profile
NEIPA
Notes
1) New Kegco 6 gallon - Started with 5 gallons of spring water and added minerals. Mash landed at 151 after putting in the bag from a strike temp of 158. The mash then fell to 147 towards then end. Had some issues with the thermometer (digital) so I'll be replacing it with a dial thermometer.
PH - 5.4
2) Boil was uneventful, hopped as planned, immersion chilled to 160 to hopstand. After 30 mins, continued chilling and transferred 3 gallons to my fermenter.
OG - 1.060 - missed by a lot. Maybe just the new equipment, too much starting water, or temp issues. Pretty sure because i started with too much water, so I now I have a better idea of boil off. I lowered my efficiency in the recipe to reflect.
3) Put in temp controlled chamber and stabilized at 67 before aerating for 30 mins and pitching sanitized yeast packet. 48 hours in and fermentation is going strong.
4) Fermentation slowing at 4 days in, added first dry hop charge and pulled a sample. I get lots of awesome fruit flavors and a little bit of alcohol/yeast flavor with should clear up after full attenuation. Really looking forward to this one.
Gravity: 1.010 - lower than expected even with updating to show starting efficiency.
5) Transferred to Keg at 7 days, over 2nd dry-hop, and finished fermentation under pressure at 10psi.
6) At 10 days, I force carbonated at 30 psi for about 12 hours, then lowered to serving pressure for about a week.
7) Overall, the beer is decent but definitely very thin considering the low starting gravity. I also finished very low at 1.008. Another issue I've consistently noticed is that, despite using different hops, my beers all taste really similar. I think this may be yeast temp and I'm getting a lot of the fruity esters overtaking my hops. Next time I'll try a lower ferm temp.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-11-28 16:03 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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