NEIPA Experiment #4
I imagine you’re asking yourself why is this named NEIPA Experiment #4? Well the story is we’ve been working on a NEIPA style beer for over a year. We had a great result from an extract recipe we made over a year ago and we’ve been trying to recreate that greatness with an all-grain recipe without as much success. So this is our current shot. We’re going to homebrew a NEIPA. Below is the recipe and I will also link out to our shared brewersfriend.com profile with the recipe and others as well.
Title: NEIPA Experiment 4
Author: VanWormer Labs
Brew Method: All Grain
Style Name: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Boil Size: 11.5 gallons
Boil Gravity: 1.058
Efficiency: 75% (brew house)
18 lb – American – Pale 2-Row (75%)
2.5 lb – Flaked Oats (10.4%)
1 lb – Honey Malt (4.2%)
2.5 lb – Wheat Malt, White (10.4%)
2 oz – Citra, Type: Pellet, AA: 11, Use: Boil for 60 min, IBU: 39.05
2 oz – Citra, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 19.38
2 oz – Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 7.78
2 oz – Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 0 min
2 oz – Citra, Type: Pellet, AA: 11, Use: Whirlpool for 0 min at °F, IBU: 8.24
2 oz – Citra, Type: Pellet, AA: 11, Use: Dry Hop for 11 days
2 oz – Galaxy, Type: Pellet, AA: 14.25, Use: Dry Hop for 11 days
6 oz – Citra, Type: Pellet, AA: 11, Use: Dry Hop for 2 days
2 oz – Galaxy, Type: Pellet, AA: 14.25, Use: Dry Hop for 2 days
2 oz – Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 2 days
2 oz – Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 2 days
1) Fly Sparge, Temp: 154 F, Time: 60 min, Amount: 10 gal
White Labs – London Ale Yeast WLP013
Homebrew a NEIPA
We couldn’t have asked for a better October day. October in upstate New York can be very hit or miss. Some days you can be outside in shorts and others you need to bring out the Winter coat. This day was a high of 67, sunny and bright with almost no breeze.
It happened to be my brothers birthday, so we started the day prepping the equipment and then going out to get birthday chicken wings. There’s a place not too far from us that gives you your age in chicken wings for free on your birthday. Can’t lose there. So we grabbed some wings and a beer or two beforehand.
When we got back we set up the canopy out on my deck and got the equipment up and running. My brothers friend from college was in town to celebrate his birthday, so he tagged along to see the whole process. I always figure, the more the merrier. I love showing the process and teaching what I can throughout the day.
The day itself went off without much of a hitch. We got to enjoy a lot of great beer from Burlington, VT as Connor has recently moved there. So we dabbled in some Foam, some BBCo and we also had some stuff from Maine from Bissell Brothers and Maine Beer Company.
The next steps will be dry hopping, as if you’ve read the recipes there are a lot of hops going in after the fermentation in this one.
I just figured I’d finish this post with some random pictures and maybe a quick video. I hope you enjoy, and be sure to comment to let us know what you’d like to see. I can go into much further detail about this stuff and document much more of it if anyone is interested.
Oh and lets not forget about Remy, the brew dog.