So one of our customers (Jim Stiff) dropped off a couple of bottles of his latest NEIPA, after drinking it we told him he had to share the recipe with everyone, so here it is.
This NEIPA has an amazing body, really smooth and silky mouthfeel to it, whilst being a fantastic rich golden haze bomb. Then the use of New World hops at first taste puzzles the tastebuds, but in a good way. You have to keep going back for more, its juicy, its fruity, think peach, apricot, with a grape undertone to it whilst also being dank. You could easily be fooled into thinking this beers was packed with shed loads of galaxy, but its not, what does have though is 7.2% which is really well hidden. You could be easily fooled into thinking this was packeting with a shed ton of galaxy, but it isn’t as you can see, its much more clever than that.
Simpsons Low Colour Golden Promise (5000 grams)
Simpsons Wheat Malt (500 grams)
Crisp Dextrin Malt (250 grams)
Crisp Caramalt (150 grams)
Crisp Torrified Wheat (500 grams)
Oat Husks (200 grams)
TMM Jumbo Oat Flakes 26 (1000 grams)
Nelson Sauvin Pellets (100 grams)
Vic Secret Pellets (75 grams)
Moutere 100g T90 Pellets (100 grams)
WLP095 Burlington Ale Yeast (1 packs)
Hop Bittering Extract – Flex 15ml (1 packs)
Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 21
Original Gravity: 1068
Final Gravity: 1013
ABV %: 7.22
Temperature °C: 66
Length (mins): 90
Out temp °C: 75
Out time (mins): 10
Boil time (mins): 60min
Additions and timing:
1g Flex @ 60min
30g Nelson Sauvin @ whirlpool for 20min
30g Vic Secret @ whirlpool for 20min
50g Moutere @ whirlpool for 20min
Whirlpool temp – 80c
Add yeast nutrient as per your usual standard at 15mins, no finings needed.
Secondary additions and timing:
Ferment at 19c for 5-y days (around 1020) then raise temp to 22c until final gravity has been hit.
Allow for full fermentation to occur before dry hop, ensue a good d-rest has taken place too.
Dry Hop at around 14c
45g Vic Secret
70g Nelson Sauvin
Yeast: Burlington Ale
Fermentation temperature/steps: 19c until 1020, then raise to 22c
Water Profile should be aiming for a “bitter” style profile. Based on your local water, adjust to suit this profile and then add a touch more calcium chloride, about 0.5gm.
Be sure to try and keep oxygen free during fermentation and packaging. This beer is best KEGGED.