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Juicy NEIPA

0
  • 16.4
    Gęstość BLG
  • 85
    IBU
  • 6.9 %
    ABV
  • 3.2
    SRM
  • Zacieranie
    Typ
  • ---
    Styl
  • Piwowar


Rozmiar warki

  • 20 L
    Oczekiwana ilość gotowego piwa
  • 60 min
    Czas gotowania
  • 10 %/h
    Szybkość odparowywania
  • 25.3 L
    Ilość gotowanej brzeczki
  • 10 %
    Straty z gotowania
  • 14.7
    Gęstość przed gotowaniem BLG
  • 5 %
    Straty z fermentacji
  • 0 %
    Straty z chmielenia na zimno

Zacieranie

  • 75 %
    Wydajność zacierania
  • 3 L / kg
    Stosunek wody do ziarna
  • 18.3 L
    Ilość wody do zacierania
  • 24.4 L
    Całkowita objętość zacieru

Kroki

Temp Czas
65 C 60 min
  • Brewlog jest pusty

  • Brak dostępnych wersji

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Surowce fermentujące

16.4 BLG
6.9% ABV
3.2 SRM

Typ Nazwa Ilość Ekstrakcja EBC
Ziarno Briess - Pilsen Malt 4 kg 63.3% 80.5 % 2
Ziarno płatki jęczmienne 0.82 kg 13% 75 % 2
Ziarno Płatki owsiane 0.82 kg 13% 85 % 3
Ziarno Płatki pszeniczne 0.45 kg 7.1% 85 % 3
Cukier cukier trzczinowy 0.23 kg 3.6% 100 % ---
Suma 6.32 kg

Chmiele

85 IBU

Balans goryczy 1.27 Bardzo gorzkie


Użyto do Nazwa Ilość Czas Alfa kwasy
Gotowanie Willamette 28.3 g 20 min 5 %
Gotowanie Mosaic 28.3 g 20 min 10 %
Gotowanie El Dorado 28.3 g 20 min 15 %
Gotowanie Citra 28.3 g 20 min 12 %
Gotowanie Centennial 28.3 g 20 min 10.5 %
Na zimno Citra 56.6 g 3 dni 12 %
Na zimno Centennial 28.3 g 3 dni 10.5 %
Na zimno El Dorado 28.3 g 3 dni 15 %
Na zimno Mosaic 28.3 g 3 dni 10 %
Na zimno Willamette 7 g 3 dni 5 %
Na zimno Lemon drop 56.6 g 6 dni 4.6 %

Drożdze

Nazwa Typ Forma Ilość Laboratorium
Imperial Yeast Ale Juice A38 Ale Suche 11.5 g ---

Notatki

  • The beginning water volume was 8.31 gallons and our chemistry was adjusted to have high chloride levels to give us a hazy NEIPA look. Below is our water profile after adjustment. You'll need to add different amounts of minerals to achieve this profile depending on your location, as water chemistry differs from tap to tap. Look up your local water chemistry and use a brewing water chemistry calculator to figure out what you need to add.

    Calcium: 116.4 ppm
    Magnesium: 4.0 ppm
    Sodium: 14.0 ppm
    Sulfates: 78.6 ppm
    Chlorine: 154.9 ppm
    Bicarbonates: 25 ppm
    Malts
    Pilsner (2 Row) Ger (2.0 SRM) - 9 lbs (70.4%)
    Barley, Flaked (1.7 SRM) - 1 lb 8 oz (11.1%)
    Oats, Flaked (1.0 SRM) - 1 lb 8 oz (11.1%) - High protein, perfect for a NEIPA
    Wheat, Flaked (1.6 SRM) - 1 lb (7.4%) - High protein, perfect for a NEIPA
    Mashing
    We mashed at 150 degrees Fahrenheit for 60 minutes.

    Boil
    We boiled for 75 minutes. At the 60 minute mark we added in .5 lb of sugar.

    Hops
    The most important part to brewing a good NEIPA is the hops. We added all of our hops after the boil. Our first addition happened once we cooled the wort down to 180 degrees Fahrenheit.

    At 180° we added 1 oz of

    Willamette
    Mosaic
    El Dorado
    Citra
    Centennial
    Fermentation
    We used the Imperial Yeast Ale Juice A38 to ferment this beer. This yeast is perfect for IPAs and compliments the juicy and fruity flavor of our beer.

    Dry Hops
    We waited four days until we added our first dry hop addition, ideally you want to wait three days. Fermentation was still active when we did our first addition, that’s a key part to dry hopping a NEIPA. You want to add your first round of dry hops while fermentation is still active.

    First Dry Hop Addition

    2 oz of Citra
    1 oz of Centennial
    1 oz of El Dorado
    1 oz of Mosaic
    .25 oz of Willamette
    Second Dry Hop Addition (Three Days Later)

    2 oz. of Lemondrop
    Benchmarks
    Volume Into The Fermenter - 5.50 gallons
    Original Gravity - 1.060
    Final Gravity - 1.014
    ABV - 6%
    IBUs - 55.3
    Tasting Notes
    This one definitely met our expectations, at least at first. After it was kegged and carbed up the Juicy NEIPA had a hazy, golden look to it with a really pleasant and fruity aroma. With an ABV of 6%, you couldn’t taste any of the alcohol. The beer had a nice body with a well balanced, smooth, and fruit juicy flavor. The Lemondrop hops we added during our last dry hop addition came through and added a little extra bitterness.

    However, a couple of weeks later, the fresh "juicy" flavor had faded and the beer was decidedly bitter and tasted a bit unbalanced. One thing we'd probably change for the next round is the Lemondrop hops. We think the beer would be better off with a Citra or Mosaic during our second dry hop addition.
    4 maj 2019, 02:53