Hi all
Since my last RIS failed today, I'm going to brew something else next weekend. I'm in the mood for someting blond and hoppy, so I was thinking of doing a NEIPA.
Below's the recipe for my NEIPA using Kveik yeast. Any feedback? Especially the water parameters, since I'm not sure which direction I should go with SO4 and Cl with this beer type.
Thanks all!
When Wilhelm Screams | IPA
New England IPA
7.0% / 16.1 °P
Recipe by
Gilles
All Grain
Grainfather - Micro -V2
63.8% efficiency
Batch Volume: 3.17 gal
Boil Time: 60 min
Mash Water: 3.81 gal
Sparge Water: 1.68 gal
Total Water: 5.49 gal
Boil Volume: 4.83 gal
Pre-Boil Gravity: 1.051
Vitals
Original Gravity: 1.066
Final Gravity: 1.013
IBU (Tinseth): 44
BU/GU: 0.67
Color: 3.9 SRM
Mash
Temperature — 152.6 °F — 45 min
Mash Out — 167 °F — 10 min
Malts (8 lb 14.8 oz)
7 lb 0.8 oz (75%) — Castle Malting Chateau Maris Otter — Grain — 2.1 °L
15 oz (10%) — The Swaen PlatinumSwaen Oat Flakes — Grain — 0 °L
15 oz (10%) — The Swaen PlatinumSwaen Wheat Flakes — Grain — 0 °L
Other (7.5 oz)
7.5 oz (5%) — Briess Rice Hulls — Adjunct — 0 °L
Hops (4.76 oz)
0.53 oz (5 IBU) — Cascade 5.5% — Boil — 5 min
0.53 oz (10 IBU) — El Dorado 11.6% — Boil — 5 min
0.53 oz (11 IBU) — Mosaic 12.25% — Boil — 5 min
0.88 oz (4 IBU) — Cascade 5.5% — Aroma — 20 min hopstand
0.88 oz (7 IBU) — El Dorado 11.6% — Aroma — 20 min hopstand
0.88 oz (8 IBU) — Mosaic 12.25% — Aroma — 20 min hopstand
0.18 oz — Cascade 5.5% — Dry Hop — 3 days
0.18 oz — El Dorado 11.6% — Dry Hop — 3 days
0.18 oz — Mosaic 12.25% — Dry Hop — 3 days
Hopstand at 176 °F
Miscs
4 g — Calcium Chloride (CaCl2) — Mash
1.5 g — Epsom Salt (MgSO4) — Mash
1.5 g — Gypsum (CaSO4) — Mash
2.5 ml — Lactic Acid 80% — Mash
1 g — Yeast Nutrients (WLN1000) — Boil — 15 min
Yeast
1 pkg — White Labs WLP521 Hornindal Kveik Ale Yeast 82%
Fermentation
Primary — 89.6 °F — 4 days
Secondary — 77 °F — 7 days
Cold Crash — 39.2 °F — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ 70
Mg2+ 7
Na+ 8
Cl- 97
SO42- 69
HCO3- 16
Since my last RIS failed today, I'm going to brew something else next weekend. I'm in the mood for someting blond and hoppy, so I was thinking of doing a NEIPA.
Below's the recipe for my NEIPA using Kveik yeast. Any feedback? Especially the water parameters, since I'm not sure which direction I should go with SO4 and Cl with this beer type.
Thanks all!
When Wilhelm Screams | IPA
New England IPA
7.0% / 16.1 °P
Recipe by
Gilles
All Grain
Grainfather - Micro -V2
63.8% efficiency
Batch Volume: 3.17 gal
Boil Time: 60 min
Mash Water: 3.81 gal
Sparge Water: 1.68 gal
Total Water: 5.49 gal
Boil Volume: 4.83 gal
Pre-Boil Gravity: 1.051
Vitals
Original Gravity: 1.066
Final Gravity: 1.013
IBU (Tinseth): 44
BU/GU: 0.67
Color: 3.9 SRM
Mash
Temperature — 152.6 °F — 45 min
Mash Out — 167 °F — 10 min
Malts (8 lb 14.8 oz)
7 lb 0.8 oz (75%) — Castle Malting Chateau Maris Otter — Grain — 2.1 °L
15 oz (10%) — The Swaen PlatinumSwaen Oat Flakes — Grain — 0 °L
15 oz (10%) — The Swaen PlatinumSwaen Wheat Flakes — Grain — 0 °L
Other (7.5 oz)
7.5 oz (5%) — Briess Rice Hulls — Adjunct — 0 °L
Hops (4.76 oz)
0.53 oz (5 IBU) — Cascade 5.5% — Boil — 5 min
0.53 oz (10 IBU) — El Dorado 11.6% — Boil — 5 min
0.53 oz (11 IBU) — Mosaic 12.25% — Boil — 5 min
0.88 oz (4 IBU) — Cascade 5.5% — Aroma — 20 min hopstand
0.88 oz (7 IBU) — El Dorado 11.6% — Aroma — 20 min hopstand
0.88 oz (8 IBU) — Mosaic 12.25% — Aroma — 20 min hopstand
0.18 oz — Cascade 5.5% — Dry Hop — 3 days
0.18 oz — El Dorado 11.6% — Dry Hop — 3 days
0.18 oz — Mosaic 12.25% — Dry Hop — 3 days
Hopstand at 176 °F
Miscs
4 g — Calcium Chloride (CaCl2) — Mash
1.5 g — Epsom Salt (MgSO4) — Mash
1.5 g — Gypsum (CaSO4) — Mash
2.5 ml — Lactic Acid 80% — Mash
1 g — Yeast Nutrients (WLN1000) — Boil — 15 min
Yeast
1 pkg — White Labs WLP521 Hornindal Kveik Ale Yeast 82%
Fermentation
Primary — 89.6 °F — 4 days
Secondary — 77 °F — 7 days
Cold Crash — 39.2 °F — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ 70
Mg2+ 7
Na+ 8
Cl- 97
SO42- 69
HCO3- 16