Description

This is a Community Recipe created by andy-stewart

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)

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Ingredients

Crisp Pale Ale Malt (4300 grams)
Weyermann® Carapils® (198 grams)
Flaked Oats Including Husk (1588 grams)
Cascade Pellets (71 grams)
Citra Pellets (43 grams)
Simcoe Pellets (43 grams)
Mosaic Pellets (122 grams)
Columbus Pellets (6 grams)
Wyeast 1318 London Ale III. BB: 12/09/2020 (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 19
Original Gravity: 1.060
Final Gravity: 1.013
ABV %: 6.2
IBU: 57

THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

1.1 oz (6 g) Columbus [14% AA] at 60 minutes
1.4 oz (40 g) Mosaic [12.25% AA] at whirlpool
1.0 oz (28 g) Cascade [5.5% AA] at whirlpool
After the boil, spin the wort, add the whirlpool hops, and cover. Let rest for 10 minutes.

Secondary additions and timing:

2.9 oz (82 g) Mosaic, dry hop
1.5 oz (43 g) Cascade, dry hop
1.5 oz (43 g) Citra, dry hop
1.5 oz (43 g) Simcoe, dry hop

Once primary fermentation activity subsides, dry hop for five days.

Yeast: Wyeast 1318 London Ale III
Fermentation temperature/steps: Chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the yeast. Ferment at 68°F (20°C).

Comments:

Taken from the All Together IPA project – this is the neipa version.

In Brooklyn, we have a very soft, neutral water profile. For the NEIPA, we recommend calcium chloride additions, and we aim to stay under 300ppm chloride. You know your water best, so adjust accordingly.