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My recent bottled NEIPA I think I finally nailed my ideal New England style 19l 43% pilsner malt 29% wheat malt 22% oat malts 3% maltodextrin Water profile for I used: CTZ at mash hopping for 6IBU (10g) Citra 50g @whirlpool <80C 20min Dry hopping Azacca 50g at 2 day of fermentation 50g of Azacca...

Anybody used wyermann abbey malt in this recipe? I was thinking about adding around 1 kg (2,2 pound) of abbey malt to base recipe of New World

My latest NEIPA with Hornindal and Citra Cryo and Galaxy pellets. Turns out very juicy, first time using hornindal kveik strain and i think it will be my favorite strain for NEIPA's. Next batch I plan with Idaho Gem and Citra - any advices with Idaho hops?

My NEIPA with combo of Citra, Mosaic and Simcoe at 1318 yeast

split it to half or just add everything in one dry hopping?

I have actually around 5.5 gallons of 3 day of primary - i added to whirlpool around 1,76 oz each of Enigma and Euruka and 0,88oz of Equinox. Now i'm planning to add to dry hop ~5 oz of enigma, 1,76 of Euruka and 0,88 Equinox (i have also 1,76 oz of Citra - add it too?) My question is how to add...

Anybody tried making NEIPA style but on American Wheat grain - 50/50 pilsner+wheat malt?

What do you think about this recipe: 40% pilsner malt 36% pale ale malt 6% wheat malt 5% flaked oats 5% flaked wheat 3% carapils 3% melanoiden malt (substitute for honey malt in eu) 4% dextrose sugar 1.056 og 30 ibu from ctz, around 50g each simcoe mosaic citra for whirlpool, 70 g mosaic, 50 g...

How much volumes of CO2 you recommend to this style of beer? 2.0? Or more?

What do you think about adding 2nd dry hop addition at the same fermenter, with 1st addition of hops? I just added around ~4 oz of hops to the primary. And how long? I was thinking about 5 day on primary, then add same amount for 2 -3 days - not just sure about adding in the same fermentor or...

I Split my batch and added to 5l on secondary around 10g Coffee, 50-70g cacao nibs, some bourbon oak chips soaked in bourbon and maple syrop - effect is most chocolate beer in smeel and flavour i have ever tasted

So just put everything in primary? In which day of fermentation?

I brewed 23 liter batch with ctz around ~30 IBU and with flameout hops - Citra, Mosaic, Amarillo each 50g for whirlpool ~167F. Now i'm planning to add to dry hop in 2 parts - how much ? I was thinking about 50/25/25g Mosaic/Citra/Amarillo and the same 2nd addition around 3 days before bottling...

I think that orange aroma can be get from yeast. London Ale III is described in hoppy beers give strong orange esters (unlike conan which gives peachy aroma). Anyway i did yesterday NE IPA, with 1318 and mix of amarillo, mosaic and citra - around 12 oz for whirlpool and dry hop. Also in NE style...

to part of beer i add cold brewed coffee. To the second part (around 5-6 liters) i add soaked coffee beans in bourbon with rest of spices, for 2 weeks on secondary. For 2 oz. of coffee i should add around 8-9 oz. of water to cold-brew?

When you are adding coffee do you strain the coffee from grounds (by strainer or nylon stocking?) or just put whole thing in? Also part of beer i'm planning to add with oak chips soaked in bourbon, with coffee, chocolate nibs and maybe maple syrup added

How do you sanitize coffee, when doing a cold brew? Do you put coffee straight in cold, boiled water or do you put coffee in warm water (158 F?)

Peachy and apricot notes can give some hops, ie Rakau have strong peach notes

Yeah i think that 80-90 will be good?

Did anyone use recipe from 1st page with 1056/us-05 yeast? and without hopshot (using ctz for bittering instead)? How did it go?