NEIPA-II (HE-041)

See me making this beer in this video on my Youtube Channel – Tony Needs Hobbies.

To brew this New England IPA I use the following ingredients for a 30 liters or 8 gallon batch:

• 7500 g/16.5 lbs Pale malt
• 1000 g/2.2 lbs Munich malt
• 750 g/1.7 lbs Flaked wheat
• 500 g/1.1 lbs Flaked oats

Brewing water is corrected with 1/4 teaspoon of Calcium Sulfate and 3/4 teaspoon of Calcium Chloride.

Mashing schedule:

• Protein rest: 56 °C/133 °F
• Saccharification: 68 °C/154 °F
• Mash out: 77 °C/170 °F

Sparge with enough water at 77 °C/170 °F to get 35 liters or 9.2 gallon in the kettle before boiling for 75 minutes.

• Bittering hops: 80 g/2.8 oz Cascade
• Aroma hops at flame out:
  • 80 g/2.8 oz Cascade
  • 60 g/2.1 oz Mosaic
  • 50 g/1.8 oz Citra
  • 50 g/1.8 oz Galena
• Ferment with a vital yeast starter of Wyeast 1318 London Ale III
• Dry hopping four days into fermentations with
  • 80 g/2.8 oz Cascade
  • 60 g/2.1 oz Mosaic
  • 50 g/1.8 oz Citra
  • 50 g/1.8 oz Galena

Bottle condition for one week and drink as fresh as possible.

Work-in-progress recipe on Brewgr: https://brewgr.com/recipe/94624/