An attempt to make a NEIPA similar to Stigbergets West Coast.
We used Caragold (in recipe called Cara malt)
We added flaked oats (not included in original recipe) for a creamy mouthfeel
Acidulared malt was used for lowering the PH value
Rice shells added to make a better filtering of mash.
Instead of Perle we used Centennial.
The yeast was Mangrove Jacks US West coast M44
Changes from NEIPA No1: More oats, wheat and pilsner malt. Less pale ale and caragold malt. Longer mash time (1 hour instead of 45 min)
Hop stand: The hops at flame out are added in whirlpool and left in for 15 min before chilling.
Dry hop #1 (Citra) Is added 7 days after fermentation started and stays in 4 days.
On the 10th day we racked over the beer to a new bucket (secondary) and dry hopped with 50 g Mosaic which stays in 4 days. We also added sugar syrup in the secundary (30g table sugar and 1dl water) to ensure a continuous fermentation in secondary.
(put the hops in early in racking so that they circulate in the bucket together with the beer as well as creating a barrier against oxidation on top of the beer)
After 4 days more the beer is ready for bottling.
BREWING
Equipment: Bulldog Master Brewer & Sparger
20L water heated to 67C
SET 1: 67 C, 10 minutes (mash in), 2200W
SET 2: 67 C, 60 minutes (mashing), 1800W
SET 3: 76 C, 10 minutes (mash out), 2200W
SET 4: 95 C, 20 minutes, (sparging), 2200W, 15 liters 78 C slowly 15-20 min up to 29 l of wort.
Here you can let the brewer be shut off and ”start again” when the sparging is finished.
SET (1) 5: 105 C, 45 min (Rolling boil) : #1 Hops (45 min)
Remember yeast nutricient at 15 min! Flame out #2 Hops added in whirlpool.
Hopstand for 30 min with lid on. Chill down to 20.
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