snocross1985
Member
- Joined
- Jun 14, 2016
- Messages
- 22
- Reaction score
- 3
- Recipe Type
- All Grain
- Yeast
- S04
- Yeast Starter
- No
- Batch Size (Gallons)
- 2.5
- Original Gravity
- 1.060
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 50
- Color
- 8
- Primary Fermentation (# of Days & Temp)
- 10 days @ 65 F
- Tasting Notes
- Grapefruit and tropical fruit with a solid malt backbone
Fermentables:
I am a huge fan of NEIPAs, but after finding them hard to bottle and keep O2 exposure from turning them brown I decided to try something different. I started with looking for a solid malt base for the recipe and added some of my favorite hops. You will note that there is no dryhop. I find that by the time the bottles carb up, a lot of the dry hop aroma has subsided. Not dryhopping also limited oxygen exposure until bottling time.
I am really liking this and am pretty proud of how it came out being my first recipe I came up with that actually came out good.
- 3.5 lbs Marris Otter (58%)
- 1.5 lbs Vienna (25%)
- 1 lb Munich (17%)
- 1 oz Mosaic - Boil 10 min
- 1 oz Citra - Boil 5 min
- 1 oz Mosaic - Whirlpool 30 minutes @ 170
- 1 oz Amarillo - Whirlpool 30 minutes @ 170
- 1 oz Citra - Whirlpool 30 minutes @ 170
I am a huge fan of NEIPAs, but after finding them hard to bottle and keep O2 exposure from turning them brown I decided to try something different. I started with looking for a solid malt base for the recipe and added some of my favorite hops. You will note that there is no dryhop. I find that by the time the bottles carb up, a lot of the dry hop aroma has subsided. Not dryhopping also limited oxygen exposure until bottling time.
I am really liking this and am pretty proud of how it came out being my first recipe I came up with that actually came out good.
