Ectopic Frequency NEIPA
OG: 1.070
FG: 1.012
ABV: 7.6%
Grain Bill
16 lbs Pale 2-row (76%)
4 lbs Spelt malt (19%)
0.5 lb Carafoam (2.5%)
0.5 lb Golden naked oats (2.5%)
Water
RO
Ca 86
Mg 21
Na 8
Cl 146
SO4 141
Mash pH = 5.2 (adjusted from 5.35)
Knock out pH = 5.0 (adjusted from 5.2)
Mash Hops
5 oz Cascade
Boil Hops
1 oz CTZ 10 min
1 oz CTZ 5 min
1 oz CTZ 0 min
Whirlpool
2 oz Citra @ 175F 45 min
1 oz Mosaic LUPOMAX @ 175F 45 min
1 oz Citra LUPOMAX @160F 30 min
2 oz Mosaic @ 160F 30 min
Yeast
OYL-405 (~400 billion cells) – overbuilt starter. Pitched 2L (out of 5L) fermented for 18 hrs.
This yeast will climb out of your flask…
Dry Hops Charge #1
1 oz Citra
1 oz Citra LUPOMAX
1 oz Mosaic
1 oz Mosaic LUPOMAX
1 oz Vic Secret
Dry Hops Charge #2
1.5 oz Citra LUPOMAX
1.5 oz Mosaic LUPOMAX
1 oz Citra
1 oz Mosaic
2 oz Vic Secret
Hot-side
A bit about my process. I added mash hops about 5 minutes after mashing in. I BIAB with HERMs using my CFC, 2 pumps (whirlpool and autosparge returns) and a 1800W element to do a stepped mash, 146F for 30 min, 160F for 30 min. Raw dog all kettle/whirlpool hops. 50 minute boil on propane.
Cold-side
Pitched 66F, let free-rise to 74F, about 48hrs after pitching. Naturally came down to 72F, where I held it until passed VDK test (6 days of fermentation). Soft crash to 50F for 48hrs. Drop yeast. Raise temp back to 62F. Purge dry hop charge 1 with CO2 (in a dry hopper), add purged hops. Recirculate 5x (30 sec over recirculation) over 24 hrs. Dropped temp to 50F, recirculate 5x (30 sec intervals) for 12 hrs. Let hops settle over 12 hrs. Drop charge 1. Raise temp back to 62F. Purge and add dry hop charge 2. Burp with CO2 from the cone twice a day (24 hrs). Lower temp to 50F, resuspended with CO2 from cone twice. Cold crash to 38F for 48 hrs. Drop dry hops once a day. Closed loop transfer to fermentation-purged cornie kegs. I use a bouncer mac daddy inline filter to ensure no suspended particles, not really an issue with my process anymore.
Evaluation
Head is tight AF. Mouth feel drinks like a stout. Has a bit of a hop bite from recirculating and Vic Secret, but its close to drinkable. It’ll mellow out in a couple days. Aroma is strong citrus, orange, and berry. Bit of grape juice/white wine. Flavor has lots of tropical fruit (passion fruit, guava, red currant), citrus, berry, and white wine. Pre-dry hop samples were outstanding. I *almost* considered skipping the dry hops. The dry hops definitely soaked up some of the thiols, but with the amount of saturation achieved during fermentation, the thiol flavors still come through while still allowing dry hop character to shine. I’m really happy with how this one turned out. Easily my best NEIPA. I think Ill play around with recipes omitting dry-hops in a blond ale or cold IPA.
Obligatory pic 1:
Natural light pic 2: