Garage12brewing
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Lallemand American East Coast
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.061
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 58
- Color
- yellow
- Primary Fermentation (# of Days & Temp)
- 12 days @ 21C
Hi everyone,
I tought I would share this NEIPA recipe. Its the first time I brew it and there is 3 things I will try out next time... Its a little different than a regular NEIPA so I think that many of you might enjoy it. There is a good taste of pineapple to it but its not overkill... its very well balanced and we still get the hoppiness of the hops.
5 gallons batch
Braumeister 50L using the 20L adapter / BacBrewing increased capacity disc and large filter mesh / started with 34L of water/ no sparge
40C
52C 20min
65C 45min
73C 20min
78C 10min
60 minutes boil
10lbs 2 row malt
1lbs Flaked oat
1lbs wheat malt
8oz flaked wheat
0.5oz Citra / 30min
2.0oz Citra / 5min
2 x 398ml crushed DOLE pineapple cans in a large stepping bag / 1min + all the cooling process duration
4oz Citra steep/whirpool @ 75C 30min ( next time I will do 3oz Citra and 3oz Bru-1 )
2 hydrated pack of Lallemand American East Coast yeast ( want to try Lallemand Verdant IPA next time or London Ale3 )
1st dry hop after 3 days of high fermentation : 1,50oz Citra + 2oz BRU-1
2n dry hop on day 7 ( once fermentation is almost completed ) for 5 days : 1oz CRYO Citra + 2 x 398ml crushed DOLE pineapple cans in a stepping bag
( next time for dry hopping I would like to raise the Citra and BRU-1 @ 3oz each for my dry hop first addition )
When I added the crushed pineapple to the fermenter I had a nice boost in fermentation and the beer went from 1.011 to 1.008. The color is a bit more orange than the yellow of a regular NEIPA... I guess its because of the pineapple juice in the cans but I really like the color that almost looks like pineapple juice... the haziness is moderate. I guess that using London Ale 3 yeast would give a better haze. It was my first time using the American East Coast Ale yeast. I have nothing bad to say about it except that the haze is moderate.
I am sure that you will enjoy this recipe ! CHEERS !
I tought I would share this NEIPA recipe. Its the first time I brew it and there is 3 things I will try out next time... Its a little different than a regular NEIPA so I think that many of you might enjoy it. There is a good taste of pineapple to it but its not overkill... its very well balanced and we still get the hoppiness of the hops.
5 gallons batch
Braumeister 50L using the 20L adapter / BacBrewing increased capacity disc and large filter mesh / started with 34L of water/ no sparge
40C
52C 20min
65C 45min
73C 20min
78C 10min
60 minutes boil
10lbs 2 row malt
1lbs Flaked oat
1lbs wheat malt
8oz flaked wheat
0.5oz Citra / 30min
2.0oz Citra / 5min
2 x 398ml crushed DOLE pineapple cans in a large stepping bag / 1min + all the cooling process duration
4oz Citra steep/whirpool @ 75C 30min ( next time I will do 3oz Citra and 3oz Bru-1 )
2 hydrated pack of Lallemand American East Coast yeast ( want to try Lallemand Verdant IPA next time or London Ale3 )
1st dry hop after 3 days of high fermentation : 1,50oz Citra + 2oz BRU-1
2n dry hop on day 7 ( once fermentation is almost completed ) for 5 days : 1oz CRYO Citra + 2 x 398ml crushed DOLE pineapple cans in a stepping bag
( next time for dry hopping I would like to raise the Citra and BRU-1 @ 3oz each for my dry hop first addition )
When I added the crushed pineapple to the fermenter I had a nice boost in fermentation and the beer went from 1.011 to 1.008. The color is a bit more orange than the yellow of a regular NEIPA... I guess its because of the pineapple juice in the cans but I really like the color that almost looks like pineapple juice... the haziness is moderate. I guess that using London Ale 3 yeast would give a better haze. It was my first time using the American East Coast Ale yeast. I have nothing bad to say about it except that the haze is moderate.
I am sure that you will enjoy this recipe ! CHEERS !