Description

Here’s our latest #brewwithus all-grain recipe kit for you to home brew Nimbus, a hazy and juicy IPA from the amazing Jacob Liddle of Jiddler’s Tipple! Jacob’s story of running Jiddler’s Tipple is a truly fascinating one—from discovering the joy of home brewing just a few years ago to immersing himself in the BJCP beer judging scene, and then setting out to bring his vision of owning a brewery to life, but in a different way than many who have gone before.

After much consideration, Jacob decided to bring his dream to life through contract brewing rather than setting up a bricks-and-mortar brewery. This allowed him to combine his professional skills in food logistics with his passion for brewing beer at home. He develops his recipes on his home brewing setup, which features a Braumeister and a FermZilla, and then works closely with his brewing partners at By The Horns and Renegade Brewery to bring those recipes to life.

In the short time he’s been running Jiddler’s Tipple, the beers he’s designed have won multiple awards, and he’s now listed in some of the UK’s major supermarkets—showing just what can be achieved when you think outside the box!

Nimbus, the beer recipe he’s shared with us at The Malt Miller, is a hazy and juicy New England IPA (NEIPA) with a complex and clever malt bill that delivers a smooth mouthfeel and drinking experience. It features a hop combination that packs tons of tropical fruit juice and dank, heavier fruit notes—making it a real joy to brew and drink! Jacob has a few tricks up his sleeve with this recipe. The main one is the use of Maltodextrin, which keeps the ABV at a sessionable level while maintaining a big body and mouthfeel. Another key element is his water profile, which contributes to the soft, pillowy texture of the drinking experience.

Don’t forget to check out the videos we’ve made with Jiddler’s Tipple to discover the incredible story on our YouTube Channel 

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Ingredients Included

Simpsons Malt – Golden Naked Oats®
Crisp Caramalt
TMM Rolled Wheat Flakes (Flaked Wheat)
Crisp – Torrified Wheat
Simpsons Malt – Malted Oats
Crisp – Dextrin Malt
Crisp Extra Pale Malt

Maltodextrin 500g (1 pack) – 250g to be used in the recipe

Nelson Sauvin T90 Pellets – Hop Revolution (52 grams)
Nectaron (HORT4337) Pellets (52 grams)
Mosaic – BarthHaas® Pure Hop Pellets (52 grams)
Idaho 7 – BarthHaas® Pure Hop Pellets (52 grams)

WHC Dried Yeast – Saturated – 11g Packet (1 pack)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 20
Original Gravity: 1.052
Final Gravity: 1.012
ABV %: 5.2
IBU: 10
Mash efficiency: 80

THE MASH
Temperature °C (Step 1): 65
Length (mins) (Step 1): 60
Temperature °C (Step 2): 75
Length (mins) (Step 2): 10

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

No Kettle Addition Hops
Add 250g Maltodextrin at 10mins before the end of the boil, along with Yeast Nutrient.

Whirlpool / hop stand:

Nectaron – 12.3g
Idaho 7 – 12.3g
Nelson Sauvin – 12.3g
Mosaic 12.3g

Chill wort post boil to 80c before adding Whirlpool additions for a 30min stand before transferring to FV.

Yeast: WHC Saturated
Fermentation temperature/steps: Ferment between 18-20c until final gravity, allowing for a Diac rest post fermentation before dry hopping

Secondary additions:

Post fermentation, soft crash to 17C and allow some yeast to drop out and be cropped, if your system allows.
Dryhop with the remaining Nelson Sauvin, Mosaic, Nectaron and Idaho 7 T90 pellets, allow to free rise in temperature.
Rouse hops for first two days of dry hopping. Crop hops after 48 hours if you have the ability to.
Leave and monitor abv for following 5 days allowing gravity to drop 2-4 more points. Also, cropping hops as they drop.
Cold crash after abv is stable for 3 days.
Condition for at least 3 days to allow yeast/matter to settle out before packaging.

We suggest also adding a vile of ALDC to the beer at the point when you dry hop, to avoid further Diac formation from the hops causing a slight re fermentation (Hop Creep)

Also, if you wish to make this beer Gluten Free, like the commercial version, then add a vial of Clarity to the wort at the time when you pitch your yeast.

Jacob’s suggested water profile for Nimbus is:

Calcium – 135ppm

Magnesium – 10ppm

Bicarbonate – 25ppm

Sodium – 10ppm

Chloride – 200ppm

Sulphate – 50ppm