Description

This is a Community Recipe created by jim-stiff

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

BESTMALZ Best Heidelberg (5000 grams)
SIMPSONS MALT GOLDEN NAKED OATS® (600 grams)
Crisp Pale Wheat Malt (600 grams)
Enigma Pellets (100 grams)
Vic Secret Pellets (100 grams)
Imperial Yeast A38 Juice (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 21
Original Gravity: 1058
Final Gravity: 1012
ABV %: 6
IBU: 44

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

20g – Vic Secret – 60min
20g – Vic Secret – 10min
Yeast Nutrient & 1/2 Protofloc Tablet at 10 min

Secondary additions and timing:

60g Vic Secret – 2 days
100g Enigma – 7 days

Yeast: Imperial – Juice
Fermentation temperature/steps: 18c for 5 days, raise to 20 for 2 days, cool to 14c then add second dry hop and hold at 14 for 7 days. Then cold crash to 3c for 3 days. Bottle or keg after this

Comments:

Best to avoid oxygen contact as with any NEIPA hoppy pale beers