This is the recipe that won my brewing partner and I the “best of Saskatchewan” award at the 2019 ALES OPEN.
NEIPA
American IPA (Catergory 21A)
Sparge Water: 8.19 L
Sparge Temperature: 168°F
Est Mash PH: 5.75
Measured Mash PH: 5.20
Type: All Grain. Brewed on a Robobrew.
Batch Size: 19.87 L
Boil Size: 24.34 L
Mash Profile
Total Grain Weight: 14 lbs
Grain Temperature: 72°F
Tun Temperature: 72°F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: 1.6 ml (0.1 tbsp)
Lactic Acid (88%)
33.20 L Filtered Water
4.63 g Calcium Chloride (Mash)
1.05 ml Lactic Acid (Mash)
10 lbs 0.4 oz Premium Pale (2.0 SRM)
1 lbs 5.1 oz Oats, Flaked (1.0 SRM)
1 lbs 5.1 oz Vienna Malt (Weyermann) (3.0 SRM)
1 lbs 5.1 oz Wheat, Flaked (1.6 SRM)
3.21 g Calcium Chloride (Sparge)
Mash Steps
Mash In
Add 23.90 L of water at 160.1 F, with a step temperature 152°F for 75 min
Sparge
Fly sparge with 8.19 L water at 168°F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Boil Time: 60 min
0.37 oz Magnum [15.80 %] – Boil 60 min
1.13 oz Amarillo [6.90 %] – Steep/Whirlpool 10 min
1.13 oz Citra [13.30 %] – Steep/Whirlpool 10 min
1.13 oz Mosaic (HBC 369) [11.30 %] – Steep/Whirlpool 10 min
1.13 oz Simcoe [12.90 %] – Steep/Whirlpool 10 min
Yeast
1.0 pkg Vermont Ale (Escarpment Labs)
Dry Hopping
Note: Dry hop additions should go in at high krausen.
1.50 oz Citra [13.30 %] – Dry Hop 4 days
0.75 oz Mosaic (HBC 369) [11.30 %] – Dry Hop 4 days
0.75 oz Simcoe [12.00 %] – Dry Hop 4 days
Carbonation and Storage
Volumes of CO2: 2.3
Carbonation Est: Bottle with 3.93 oz Corn Sugar
Carbonation (from Meas Vol): Bottle with 3.93 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65°F
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 7.2 %
Bitterness: 48.1 IBUs
Est Color: 4.5 SRM