Sour NEIPA No. 1 Recipe

Recipe Info

Recipe Image

Sour NEIPA No. 1

by on
All Grain
5.5 Gallon(s)
7 Gallon(s)
90 min
73%
Sour NEIPA with nelson, motueka and mosaic.

This recipe was cloned from NEIPA No. 1.

Fermentables

64% - 2-Row - US
8.5
37
1
Mash
17% - Carapils - Dextrine Malt - US
2.3
33
1
Mash
17% - Flaked Oats - US
2.3
37
1
Mash
1% - Acidulated Malt - DE
0.125
27
3
Mash

Hops

Columbus
1
Pellet
FlameOut
0 min(s)
14.9
0.0
Motueka
2
Pellet
FlameOut
0 min(s)
7
0.0
Nelson Sauvin
2
Pellet
FlameOut
0 min(s)
11.3
0.0
Motueka
3
Pellet
DryHop
14 day(s)
7
0.0
Nelson Sauvin
3
Pellet
DryHop
14 day(s)
11.3
0.0
Mosaic Cryo
2
Pellet
DryHop
2 day(s)
0
0.0

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Gypsum
8
each
Mash
Calcium Chloride
10
each
Mash

Mash Steps

Single Step Infusion
Infusion
155
60 min

Special Instructions

1.
::::: Water :::::
2.
100% RO water.
3.
Strike water additions: 4g gypsum; 4g calcium chloride.
4.
Sparge water additions: 4g gypsum; 6g calcium chloride.
5.
::::: Brew :::::
6.
Mash in 155F. (temps averaging around 153-154F).
7.
Target pH: 5.4
8.
Measured pH: 4.5 (pH meter must be off, replace electrode).
9.
90 minute boil.
10.
Hop stand with flame out hops. 10 min 150F-170F.
11.
OG: 1.068 (boil volume down to 5.25G).
12.
::::: Cellar :::::
13.
Cool 95F.
14.
Pitch two packages of Good Belly (100% Lacto Plantarum).
15.
L. Plantarum allowed to drop to 85F over 24 hours.
16.
Held at 85F for another 24 hours.
17.
Pasteurize sour wort at 170F.
18.
Chill wort to 65F.
19.
Pitch 2 packs of London Ale 1318.
20.
Day 2: bioconversion dry-hop.
21.
Dry-hop with cryohops 1 days before packaging.
22.
FG: 1.017
23.
Approximate ABV: 6.99
24.
Carbonate to 2.45 volumes of CO2.

Tasting Notes (1)

anjo

Tasted on 1/8/2018 by anjo

Notes:

Appearance: Hazy, rust-hued blonde. Pours a fluffy head that dissipates quickly but fluffs back up with a swirl of the glass. Others have poured a fine head. Not sure about the inconsistency here. Aroma: I can smell the hops without bringing the nose to the glass. Big orange notes. Cantaloupe. Lemon verbena. Honeycrisp apple. Honey. Lemonheads. Maybe something floral hiding in there. Coriander? Cilantro? Getting undertones of apricot jam, yellow/donut peach, quiet pear and yogurt. There might even be a strawberry note unless the mind is playing tricks on me. The mosaic seems to be doing most of the work, with the nelson and motueka hiding in the wings. Taste: Bright and fruity. Straight, saturated juice! Orange Julius. Apricot. Creme brûlée. Some kind of green pepper note from the hops. Pleasant, understated bitterness. Sprite-like lemon/lime acidity. Doesn’t come across as complicated on the palette as it is on the nose. But it’s delicious.

Recipe Facts

Sour NEIPA No. 1
  • 5.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.064 OG
  • 1.017 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 2.8° SRM Color
  • 73% Efficiency
  • 6.0% ABV Alcohol
  • 216 per 12oz Calories
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