Hi Guys,
I just ordered the ingredients for a NEIPA and would like you to confirm what I am planning to do.
This is my 6th try to get a NEIPA as I had them in the states. The other trys where drinkable but had a very harsh hop burn or bitter off flavor to them. Also the "fruit punch" was only on the nose, not on the tongue, even tho I massively dry hoped. I'll mark steps which are new to this try, so you guys can figure out what I changed.
5 gal batch @ 1066 gravity 2:1 chloride / sulfate
76% Marris Otter
13% flaked oats
11% weat
whirlpool:
3,5 oz mosaic
2,5 oz citra
dry hop:
5 oz mosaic
5 oz citra
mash at:
150° for 60 min
162° for 20 min
172° mashout
- boil for 30 min // was boiling 60min
- Whirlpool at 176°, add hops with muslim bags for 20 minutes.
- Ferment at 86° with Voss Kveik // new yeast, used verdant before
- Softcrash to 50° after fermentation is done // dry hoped at "room temp" without soft crash, this is the step I hope that will improve the beer the most
- Dry hop for 1 Day with loose hops at 59° // see above
- Cold crash to 33°
- Keg and carbonate
- regarding oxygen, I am using the Fermzilla with a pressure kit, so the co2 from the beer "pushes" sanitizer out of a Keg so there is only co2 in the keg after fermentation. In this keg I will transfer the beer after dry hop is finished
I hope this process will provide me with a beer with less "hop material bitterness" and more fruit flavors to taste, not only to smell.
Thank you for any input!
Greetings,
Robert
I just ordered the ingredients for a NEIPA and would like you to confirm what I am planning to do.
This is my 6th try to get a NEIPA as I had them in the states. The other trys where drinkable but had a very harsh hop burn or bitter off flavor to them. Also the "fruit punch" was only on the nose, not on the tongue, even tho I massively dry hoped. I'll mark steps which are new to this try, so you guys can figure out what I changed.
5 gal batch @ 1066 gravity 2:1 chloride / sulfate
76% Marris Otter
13% flaked oats
11% weat
whirlpool:
3,5 oz mosaic
2,5 oz citra
dry hop:
5 oz mosaic
5 oz citra
mash at:
150° for 60 min
162° for 20 min
172° mashout
- boil for 30 min // was boiling 60min
- Whirlpool at 176°, add hops with muslim bags for 20 minutes.
- Ferment at 86° with Voss Kveik // new yeast, used verdant before
- Softcrash to 50° after fermentation is done // dry hoped at "room temp" without soft crash, this is the step I hope that will improve the beer the most
- Dry hop for 1 Day with loose hops at 59° // see above
- Cold crash to 33°
- Keg and carbonate
- regarding oxygen, I am using the Fermzilla with a pressure kit, so the co2 from the beer "pushes" sanitizer out of a Keg so there is only co2 in the keg after fermentation. In this keg I will transfer the beer after dry hop is finished
I hope this process will provide me with a beer with less "hop material bitterness" and more fruit flavors to taste, not only to smell.
Thank you for any input!
Greetings,
Robert
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