American IPA Recipe - NEIPA to be Named Later

Recipe Info

Recipe Image

NEIPA to be Named Later

by on
All Grain
3 Gallon(s)
3 Gallon(s)
5 min
75%
Citra & HBC-586, no boil, no chill, Hazy IPA. After mash-out, transfer wort to sanitized fermenter on top of hops. Allow to cool to 100F and then pitch Voss Kveik. Add dry hops after 24 hrs of fermentation.

Fermentables

67% - Pilsner - DE
4
38
1
Mash
17% - Flaked Oats - US
1
37
1
Mash
17% - White Wheat - US
1
40
2
Mash

Hops

HBC-586
1
Pellet
Boil
10 min(s)
11
23.7
Citra
1
Pellet
Boil
10 min(s)
12
25.8
BRU-1
0.3
Pellet
Boil
10 min(s)
15.7
10.1
El Dorado
0.2
Pellet
Boil
10 min(s)
16
6.9
HBC-586
1
Pellet
DryHop
3 day(s)
11
0.0
Citra
1
Pellet
DryHop
3 day(s)
12
0.0
BRU-1
0.3
Pellet
DryHop
3 day(s)
15.7
0.0
El Dorado
0.2
Pellet
DryHop
3 day(s)
16
0.0

Yeast

Voss Kveik Ale Yeast - Lallemand
81%

Other Stuff

Wyeast Yeast Nutrient Blend
1
tsp
Boil

Mash Steps

Beta Rest
Direct Heat
148
30 min
Alpha Rest
Direct Heat
158
30 min
Mash-Out
Direct Heat
170
10 min

Special Instructions

1.
Pitch yeast @ 100F. Insulate fermenter and allow to free fall to room temp over the next 7 days.
2.
Biotransformation dry hop on day 2 for 3 days.
3.
On day 4, remove hops and add spunding valve set to 15 psi.
4.
Cold crash to 33F for 4 days, then transfer to serving keg and cold condition for 10 days.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

NEIPA to be Named Later
American IPA
  • 3.00 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 5  min Boil Time
  • 1.057 OG
  • 1.011 FG
  • 66.5 IBU (tinseth) Bitterness
  • 1.16 BG:GU
  • 2.7° SRM Color
  • 75% Efficiency
  • 6.0% ABV Alcohol
  • 191 per 12oz Calories
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