NEIPA Recipe Share

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Osh
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NEIPA Recipe Share

Unread post by Osh »

Hey guys,
I just kegged my first NEIPA beer and thought I would share the recipe!

This beer has a big silky body, that is not overpowering. The head is thick and creamy, and stands up for the duration of the pour. The nose is all stone fruit and citrus...it's absolutely amazing!

I did not add any fruit puree to this batch...I wanted to taste the base beer, before adding too many crazy adjuncts. If I could change anything, I would eliminate the Warrior hops in the boil...the hop character is super fruity, with a touch of pine/resin that is almost too much. Although, that pine bite might be balanced out when adding fruit puree. Enjoy!



HOME BREW RECIPE:
Title: Test Batch 01 - NEIPA
Author: Osh

Brew Method: All Grain
Style Name: American IPA
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 27.6 liters
Boil Gravity: 1.054
Efficiency: 80% (brew house)


STATS:
Original Gravity: 1.074
Final Gravity: 1.020
ABV (standard): 7.12%
IBU (tinseth): 60.52
SRM (daniels): 9.61

FERMENTABLES:
3.86 kg - American - Pilsner (65.8%)
0.5 kg - Lactose (Milk Sugar) (8.5%)
0.7 kg - German - Wheat Malt (11.9%)
0.4 kg - Flaked Oats (6.8%)
0.26 kg - United Kingdom - Maris Otter Pale (4.4%)
0.15 kg - German - Melanoidin (2.6%)

HOPS:
30 g - Warrior, Type: Pellet, AA: 16, Use: Mash, IBU: 11.72
20 g - Galaxy, Type: Pellet, AA: 13.6, Use: Whirlpool for 15 min at 70 °C, IBU: 13.6
40 g - Idaho, Type: Pellet, AA: 12.1, Use: Whirlpool for 15 min at 70 °C, IBU: 24.2
20 g - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 15 min at 70 °C, IBU: 11
50 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 7 days
25 g - Galaxy, Type: Pellet, AA: 13.6, Use: Dry Hop for 7 days
25 g - Idaho, Type: Pellet, AA: 12.1, Use: Dry Hop for 7 days
50 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 3 days
30 g - Galaxy, Type: Pellet, AA: 13.6, Use: Dry Hop for 3 days
20 g - Idaho, Type: Pellet, AA: 12.1, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min
Starting Mash Thickness: 3.1 L/kg

OTHER INGREDIENTS:
1 g - Mango Puree, Time: 4320 min, Type: Other, Use: Primary
0.25 g - Papaya Puree, Time: 4320 min, Type: Other, Use: Primary
0.25 g - Passion Fruit Puree, Time: 3 min, Type: Other, Use: Primary
2 each - Vanilla Bean, Time: 4320 min, Type: Other, Use: Primary

YEAST:
GigaYeast - Vermont IPA Yeast
Starter: Yes
Form: Liquid
Attenuation (avg): 80%
Flocculation: Med-Low
Optimum Temp: 16.67 - 23.89 C
Fermentation Temp: 19 C
Pitch Rate: 0.75 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes:

NOTES:
Post Fermentation Additions:
Dry Hop - Two dry hop additions
1st - Just after high krausen
2nd - After active fermentation ends, let sit for 3 days


Fruit: After fermentation is complete, rack to secondary on top of fruit, let sit for 3 days.
1kg Mango Puree
0.25kg Papaya Puree
0.25kg lbs. Passion Fruit Puree

Instructions:
Target mash temperature = 65 C
Target mash pH = 5.5
Boil for 90 min. Add Lactose at 10 min. before the end of the boil Ferment with Vermont Ale Yeast
--Fermentation Temperature = 19 C, increase temp to 22 C at 10 Plato (1.040 sg)


-Cool to near freezing 4 days after dry hop
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Patrick P
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Re: NEIPA Recipe Share

Unread post by Patrick P »

Beautiful colour. But aren't the fruits too expensive ? How can you find 250 gr Passion fruit puree for instance? In the fruits, there are only a few grams of a kind of juice. And the other fruits are very expensive in Belgium.

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Osh
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Re: NEIPA Recipe Share

Unread post by Osh »

Pinchart wrote:Beautiful colour. But aren't the fruits too expensive ? How can you find 250 gr Passion fruit puree for instance? In the fruits, there are only a few grams of a kind of juice. And the other fruits are very expensive in Belgium.

You're right...the fruit IS expensive here! In this case, I would purchase a 1kg container of the Mango Puree (~€9) and a 500g container of mixed exotic fruit puree (~€5.50) and just use that. Or, you could purchase passion fruit and papaya and the local store and puree yourself.

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Sharky
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Re: NEIPA Recipe Share

Unread post by Sharky »

Pinchart wrote:Beautiful colour. But aren't the fruits too expensive ? How can you find 250 gr Passion fruit puree for instance? In the fruits, there are only a few grams of a kind of juice. And the other fruits are very expensive in Belgium.
Cuisine Addict is a good source for fruit puree...
https://www.cuisineaddict.com/achat-pur ... g-2907.htm

They've a big choice : https://www.cuisineaddict.com/acheter-p ... its-99.htm
c/o Geoffrey

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Osh
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Re: NEIPA Recipe Share

Unread post by Osh »

sharkybeer wrote:
Pinchart wrote:Beautiful colour. But aren't the fruits too expensive ? How can you find 250 gr Passion fruit puree for instance? In the fruits, there are only a few grams of a kind of juice. And the other fruits are very expensive in Belgium.
Cuisine Addict is a good source for fruit puree...
https://www.cuisineaddict.com/achat-pur ... g-2907.htm

They've a big choice : https://www.cuisineaddict.com/acheter-p ... its-99.htm

Awesome link man, thanks! Looks like I'll be ordering some very soon :

As a side note, I would also add a few liters to the batch to offset absorption by the fruit puree. From what I have been reading, the fruit will soar up a fair amount of beer, and not give it back. :langue:

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Patrick P
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Re: NEIPA Recipe Share

Unread post by Patrick P »

Thanks for the link. It's very interesting.

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Christophe
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Re: NEIPA Recipe Share

Unread post by Christophe »

Looks great
Would love to taste that.
aka minimaliste

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Osh
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Re: NEIPA Recipe Share

Unread post by Osh »

Christophe wrote:Looks great
Would love to taste that.
I'm going to bottle a few next week...I'll let you know and send a couple your way :)

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Christophe
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Re: NEIPA Recipe Share

Unread post by Christophe »

Thanks
aka minimaliste

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