Middle Child Brewing – I Love Rosettes – NEIPA

This awesome NEIPA features high alpha German LupoMax pellets in a different way. Awesome mouthfeel, packed with big juicy stone fruit and citrus flavours are at the front with a slight noble spiciness on the end.

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£32.50

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Description

For Brewcon 2021 we asked Middle Child Brewing who won the Elusive Brewing home brew competition to come up with a recipe and beer for us to serve at the show which highlights the amazing flavours of German LupoMax hops from Barth Haas X.

Fraser came up with this awesome NEIPA which uses these high alpha pellets from the point of Whirlpooling and for Dry hopping.

Awesome mouthfeel, packed with big juicy stone fruit and citrus flavours are at the front with a slight noble spiciness on the end, this is a beer that you will want to carry on drinking.


Ingredients Included

SIMPSONS MALTS EXTRA PALE MALT
BESTMALZ Pilsner
TMM Oat Flakes 20
TMM Rolled Wheat Flakes (Flaked Wheat)
Weyermann Acidulated Malt

6450g Total Grain Bill

200g Ariana LupoMax

200g Calista LupoMax

LALBREW® VERDANT IPA Dried Yeast 11g (1 packs)


Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 19
Original Gravity: 1.063
Final Gravity: 1.015
ABV %: 6.4
IBU: 29

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:

10 mins remaining add yeast nutrient
After 60 min boil chill to 80c
Ensure wort is a consistent 80c throughout the kettle as hot spots will be there generally near the top, recirculate properly to mix and maintain an even 80c throughout.

Whirlpool with the following

140g Callista Lupomax 7.8 AA
60g Ariana Lupomax 19.9 AA
Steep for 20 mins then immediately cool and transfer to fv.

Secondary additions and timing:

Once final gravity is reached cool beer to 15c then add:

140g Ariana lupomax and 60g Callista lupomax for a 4 day dry hop

After days dump hops if possible, crash cool 1c for 3 days.

Yeast: verdant ipa
Fermentation temperature/steps: 19c pitch 15c finish

Comments:

Before brewing acidify your base water as required to hit a mash ph of 5.4, whilst aiming for a water profile as follows
CA 95, SODIUM 50, CLORIDE 230, SULPHATE 10

Oxygen contact should be avoided when fermenting as much as possible, add a co2 ballon lock or another method to add co2 when the beer chills.

Additional information

Weight 6.463 kg
Country of Origin GB
HS Code 2106909853

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