sicktght311
Well-Known Member
- Joined
- Oct 16, 2018
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We all want that sick body for summer.........so i'm trying to adjust my NEIPA recipes for better body
I've found a NEIPA base recipe that works for me and at this point i just move around the hops for different flavors, but i'm still trying to extract a little bit more body and "fluff" for lack of a better word without resorting to Lactose. I save Lactose for Milkshake IPAs.
Any tips for more body in a NEIPA? I'm mashing around 155, 60 mins, with a grain bill primarily 50/50 2row and golden promise, and then at least 20% flaked oats, or 15%flaked oats 5%flaked wheat. Should i add some carapils in there? All of my hops come post boil in the whirlpool, and then massive dryhop charge at 24hrs into active fermentation and then again 4-5 days before kegging.
Fermenting at 66-68 with either Wyeast London Ale III or Imperial A38 Juice.
Color is spot on, flavors are delicious, and its hazy as hell, but just feels like it could be a little thicker and fuller mouthfeel to round off any bite
I've found a NEIPA base recipe that works for me and at this point i just move around the hops for different flavors, but i'm still trying to extract a little bit more body and "fluff" for lack of a better word without resorting to Lactose. I save Lactose for Milkshake IPAs.
Any tips for more body in a NEIPA? I'm mashing around 155, 60 mins, with a grain bill primarily 50/50 2row and golden promise, and then at least 20% flaked oats, or 15%flaked oats 5%flaked wheat. Should i add some carapils in there? All of my hops come post boil in the whirlpool, and then massive dryhop charge at 24hrs into active fermentation and then again 4-5 days before kegging.
Fermenting at 66-68 with either Wyeast London Ale III or Imperial A38 Juice.
Color is spot on, flavors are delicious, and its hazy as hell, but just feels like it could be a little thicker and fuller mouthfeel to round off any bite