spersichilli
@outfieldbeerproject
- Joined
- Aug 31, 2019
- Messages
- 48
- Reaction score
- 73
Hey y'all. A lot of people post and ask questions about this style so figure I'd share a recipe for mine that has won two awards so far: first place best of show at a local competition and first place in the NEIPA category at a larger competition. Honestly, it's not too different from a lot of other attempts posted here, process is of the utmost importance with the style. This beer specifically was an attempt to make something in the same vein as Other Half All Citra Everything
Pour picture
Tasting notes: Mango/Orange/Guava sorbet
STATS
OG: 1.078, FG: 1.015
8.4% ABV
200 Cl: 66 SO4 (from RO with gypsum and calcium chloride)
5 gallon batch
MASH
152 for 60 mins
MALT
67% Pilsner
12% Flaked Oats
12% White Wheat
5% Carapils
2% Acid Malt (for mash PH)
2% Dextrose
HOPPING
5ibus @ 60 mins
2oz of Citra pellets + .5oz Citra LUPOMAX for 20 mins at 180 Degrees (hop steep)
2oz of Citra pellets + .5oz Citra LUPOMAX for 30 mins at 160 Degrees (hop steep)
Dry hop 1: 6oz of Citra pellets on Day 9
Dry hop 2: 6oz of Citra pellets + 3oz of Citra LUPOMAX on Day 12
FERMENTATION:
Healthy starter of 1318. Pitched at 68, upped to 73 at the tail end of fermentation.
PROCESS NOTES
I did my best to limit oxygen ingress at each step of the process. First dry hop is at the tail end of fermentation, then I did a soft crash to 55 just to drop the hop matter out of solution. After this, I did a semi-closed transfer to a keg with a floating dip tube I use as a "dry hopping keg". I do my second charge here, cold crash under pressure, and then closed transfer to the serving keg. Since I moved to using this dry-hopping keg almost like a secondary fermenter I've had minimal hop burn even at high dry hopping rates like this.
For the competitions, I bottled from the keg into PURGED bottles, filled all the way to the top with essentially no headspace. The "semi closed" transfer I mention is siphoning from the fermenter into a completely purged keg via the outpost with a blow-off tube on the in post. I completely purge my kegs by filling them with star san and then pushing it out with CO2. I experimented with pushing the Cl:SO4 ratio here higher than I normally do, in the future I'd drop it back to my normal 170:85 ratio. Otherwise, I was extremely happy with this beer. Going to drop a scoresheet at the bottom of this so you can see what one of the judges said.
Scoresheet
big takeaways about what I think is important when brewing the style
Basic: fermentation temp control (including diacetyl rest), heavy dry hopping, minimize oxygen ingress as much as possible. If entering contests it’s essentially to purge your bottles with CO2 before filling if you want to score well with this style. I’ve tried other yeasts but LAIII has been by far my favorite
Advanced: using the “dry hopping keg” essentially as a secondary minimizes hop burn even with the higher dry hopping rates. Longer hop steep extracts more hop oils which can then be biotransformed during fermentation
Pour picture
Tasting notes: Mango/Orange/Guava sorbet
STATS
OG: 1.078, FG: 1.015
8.4% ABV
200 Cl: 66 SO4 (from RO with gypsum and calcium chloride)
5 gallon batch
MASH
152 for 60 mins
MALT
67% Pilsner
12% Flaked Oats
12% White Wheat
5% Carapils
2% Acid Malt (for mash PH)
2% Dextrose
HOPPING
5ibus @ 60 mins
2oz of Citra pellets + .5oz Citra LUPOMAX for 20 mins at 180 Degrees (hop steep)
2oz of Citra pellets + .5oz Citra LUPOMAX for 30 mins at 160 Degrees (hop steep)
Dry hop 1: 6oz of Citra pellets on Day 9
Dry hop 2: 6oz of Citra pellets + 3oz of Citra LUPOMAX on Day 12
FERMENTATION:
Healthy starter of 1318. Pitched at 68, upped to 73 at the tail end of fermentation.
PROCESS NOTES
I did my best to limit oxygen ingress at each step of the process. First dry hop is at the tail end of fermentation, then I did a soft crash to 55 just to drop the hop matter out of solution. After this, I did a semi-closed transfer to a keg with a floating dip tube I use as a "dry hopping keg". I do my second charge here, cold crash under pressure, and then closed transfer to the serving keg. Since I moved to using this dry-hopping keg almost like a secondary fermenter I've had minimal hop burn even at high dry hopping rates like this.
For the competitions, I bottled from the keg into PURGED bottles, filled all the way to the top with essentially no headspace. The "semi closed" transfer I mention is siphoning from the fermenter into a completely purged keg via the outpost with a blow-off tube on the in post. I completely purge my kegs by filling them with star san and then pushing it out with CO2. I experimented with pushing the Cl:SO4 ratio here higher than I normally do, in the future I'd drop it back to my normal 170:85 ratio. Otherwise, I was extremely happy with this beer. Going to drop a scoresheet at the bottom of this so you can see what one of the judges said.
Scoresheet
big takeaways about what I think is important when brewing the style
Basic: fermentation temp control (including diacetyl rest), heavy dry hopping, minimize oxygen ingress as much as possible. If entering contests it’s essentially to purge your bottles with CO2 before filling if you want to score well with this style. I’ve tried other yeasts but LAIII has been by far my favorite
Advanced: using the “dry hopping keg” essentially as a secondary minimizes hop burn even with the higher dry hopping rates. Longer hop steep extracts more hop oils which can then be biotransformed during fermentation