Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.50 oz |
Warrior0.5 oz Warrior Hops |
|
Pellet |
15 |
Boil
|
60 min |
26.98 |
3.9% |
0.50 oz |
Apollo0.5 oz Apollo Hops |
|
Pellet |
17 |
Boil
|
20 min |
18.52 |
3.9% |
0.75 oz |
Citra0.75 oz Citra Hops |
|
Pellet |
12 |
Boil
|
15 min |
16.07 |
5.9% |
0.50 oz |
Apollo0.5 oz Apollo Hops |
|
Pellet |
17 |
Boil
|
10 min |
11.09 |
3.9% |
1.50 oz |
Apollo1.5 oz Apollo Hops |
|
Pellet |
17 |
Whirlpool at 108 °F
|
60 min |
3.47 |
11.8% |
3 oz |
Citra3 oz Citra Hops |
|
Pellet |
12 |
Whirlpool at 108 °F
|
60 min |
4.9 |
23.5% |
1.50 oz |
Apollo1.5 oz Apollo Hops |
|
Pellet |
17 |
Dry Hop
|
4 days |
|
11.8% |
4.50 oz |
Citra4.5 oz Citra Hops |
|
Pellet |
11 |
Dry Hop
|
4 days |
|
35.3% |
12.75 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.50 oz |
Warrior (Pellet) 0.49999999885628 oz Warrior (Pellet) Hops |
|
26.98 |
3.9% |
4 oz |
Apollo (Pellet) 3.9999999908503 oz Apollo (Pellet) Hops |
|
33.08 |
31.4% |
3.75 oz |
Citra (Pellet) 3.7499999914221 oz Citra (Pellet) Hops |
|
20.97 |
29.4% |
4.50 oz |
Citra (Pellet) 4.4999999897066 oz Citra (Pellet) Hops |
|
|
35.3% |
12.75 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Infusion |
-- |
156 °F |
60 min |
|
|
Fly Sparge |
-- |
168 °F |
-- |
Starting Mash Thickness:
1.75 qt/lb
|
Target Water Profile
NEIPA Profile
Notes
Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-06-19 19:36 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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