HobbitBeer
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- Jan 15, 2020
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I recently brewed a NEIPA recently, and rather than being the juicy hoppy sweet elixir of life that I was hoping for, I'm confronted and confounded by something that seems to just be lacking on all fronts. This is my first time with huge whirlpool additions, and based on everything I read, I thought I'd have a killer beer.
I used distilled water and treated to get 1:1 chloride/sulfate @ 150ppm. Mashed at 151 for 60, hit expected gravity, boiled for 60 minutes, whirlpooled in two stages: 1.25oz @ 175-176 (cooled slightly under target) for 10 minutes, and then 4.75oz @ 160ish for 45 minutes with the same hops. Pitched Imperial's POG Kveik at 90, and warmed up to 95 over two days. Hit terminal gravity on day four, then let it drop down to 65. After 24hrs, added 6oz dry hop charge of same hops / ratio, dry hopped for slightly under three days, and then close transferred into a keg I had filled with star-san and purged with CO2. Purged headspace x4 (smelled incredible). Crashed at 38 for two days, then burst carbonated at 38 degrees / 30 PSI for 24hrs, purged (still smelled incredible), set to serving pressure. It's been a week conditioning in the keg, and upon serving a small sampler: I get zero citrus or tropical flavors. It's bitter, it's pale, wonderfully soft mouthfeel - it has all of the characteristics I'd normally associate with an awesome NEIPA... aside from the flavor. Here's the recipe:
Where'd I go wrong? Should I just give it time? Toss it and start afresh?
I used distilled water and treated to get 1:1 chloride/sulfate @ 150ppm. Mashed at 151 for 60, hit expected gravity, boiled for 60 minutes, whirlpooled in two stages: 1.25oz @ 175-176 (cooled slightly under target) for 10 minutes, and then 4.75oz @ 160ish for 45 minutes with the same hops. Pitched Imperial's POG Kveik at 90, and warmed up to 95 over two days. Hit terminal gravity on day four, then let it drop down to 65. After 24hrs, added 6oz dry hop charge of same hops / ratio, dry hopped for slightly under three days, and then close transferred into a keg I had filled with star-san and purged with CO2. Purged headspace x4 (smelled incredible). Crashed at 38 for two days, then burst carbonated at 38 degrees / 30 PSI for 24hrs, purged (still smelled incredible), set to serving pressure. It's been a week conditioning in the keg, and upon serving a small sampler: I get zero citrus or tropical flavors. It's bitter, it's pale, wonderfully soft mouthfeel - it has all of the characteristics I'd normally associate with an awesome NEIPA... aside from the flavor. Here's the recipe:
10 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 4 |
2 lbs | Oats, Flaked (1.0 SRM) | Grain | 5 |
1 lbs 4.00 oz | Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) | Grain | 6 |
0.50 | Whirlfloc Tablet (Boil 10 min) | Misc | 7 |
2.50 oz | Citra [12.0%] - Steep 45 min (160) | Hops | 8 |
0.75 oz | Azacca [15.0%] - Steep 45 min (160) | Hops | 9 |
0.75 oz | Galaxy [14.0%] - Steep 45 min (160) | Hops | 10 |
0.75 oz | Mosaic (HBC 369) [12.2%] - Steep 45 min (160) | Hops | 11 |
0.50 oz | Citra [12.0%] - Steep 10 min (177) | Hops | 12 |
0.25 oz | Azacca [15.0%] - Steep 10 min (177) | Hops | 13 |
0.25 oz | Galaxy [14.0%] - Steep 10 min (177) | Hops | 14 |
0.25 oz | Mosaic (HBC 369) [12.2%] - Steep 10 min (177) | Hops | 15 |
1.0 pkgs | POG (Imperial Yeast #A37) | Yeast | 16 |
3.00 oz | Citra [12.0%] - Dry Hop 3 days | Hops | 17 |
1.00 oz | Azacca [15.0%] - Dry Hop 3 days | Hops | 18 |
1.00 oz | Galaxy [14.0%] - Dry Hop 3 days | Hops | 19 |
1.00 oz | Mosaic (HBC 369) [12.2%] - Dry Hop 3 days | Hops | 20 |
Where'd I go wrong? Should I just give it time? Toss it and start afresh?
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