NEIPA All Grain Recipe Ingredient Kit
Geterbrewed has been experimenting, and we have designed a fantastic new NEIPA. This beer has a pillowy mouthful, wonderful hop aroma, and juicy hop flavour. This brew came out at 4.46%
The Malt Bill – NEIPA All Grain Recipe
- 4.5 Kg Crisp Extra Pale Maris Otter
- 500g Crisp Naked Malted Oats
- 500g Crisp Dextrine
- 250g Crisp Crystal 150
The Hop Schedule
A layered hop schedule to provide a depth of hop flavour with Topaz, Ella and Vic Secret.
- 45 Minutes – 5g of each Ella, Vic Secret & Topaz
- 30 Minutes – 5g of each Ella, Vic Secret & Topaz
- 15 minutes – 5g of each Ella, Vic Secret & Topaz
- 0 minutes – 55g of each Ella, Vic Secret & Topaz
Dry Hop x 2 occasions
30g of each Ella, Vic Secret & Topaz
Yeast
Lallemand’s New England 25g – Ferment at 21 degrees
Instructions
- Fill 29 litres of water into your brewing kettle and add your water treatment
- Heat to a few degrees above your mash temperature as the temp will drop when you add the malt
- Mash at 67 degrees for 60 minutes
- Sparge after Mash to achieve pre-boil volume of 28.5 litres (check gravity 1046)
- Boil for 60 minutes
- Add Hops as per-hop schedule at 45 mins, 30 mins, 15 mins, 0 mins
- Cool after boiling to 21 degrees and pitch the yeast (aiming for SG 1046)
- Ferment at a steady temperature
- Dry Hop on day 3, 90g
- Dry Hop on day 6 90g
- Check for a final gravity of 1012
- Package in bottles or kegs as normal