-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.
Recipe Photos
Last Updated and Sharing
15,783
Views
1
Brews
Public: Yup, Shared
Last Updated: 2020-12-24 19:10 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Paste the following into your website / publishing platform:
* The height/width of the iframe can be set as a percentage of the container
(width="95%"), or in pixels (width="500px").
Looks good at any width above 320px.
Updates to the recipe automatically flow through.
The recipe's view count is incremented when someone views the recipe at your site!
Embedded recipes appear with no ads.
NEW Water Requirements:
NEIPA #03: Pina ColaDIPA
Equipment Profile Used
System Default
Close
Print
Water Requirements:
NEIPA #03: Pina ColaDIPA
Close
Print
Recipe Cost
$ (USD)
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.
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.
Recipe Tools ▼
Brew!
