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New England IPA Brewday

Posted Updated
By Adam Tindale 2 min read

Recipe

22L in the fermenter.

Grain

  • 2.75kg - Crisp Maris Otter (Extra Pale)
  • 1.2kg - Simpsons Golden Promise
  • 1.2kg - Flakes Oats
  • 600g - Chit Malt

## Hops

  • 100g Citra LUPOMAX
  • 100g Galaxy
  • 100g Simcoe

Hop Allocation

  • 4g Galaxy: First Wort
  • 10g Citra/Galaxy and 6g Simcoe: Boil (5min)
  • 30g each Citra/Galaxy/Simcoe: Whirlpool: 20min @ 80c
  • 60g each Citra/Galaxy/Simcoe: Dry Hop (~Day 10)

Water (RO)

  • 21L Mash
  • 10L Sparge @ 80c

Water Treatment

  • 4.1 Gypsum (3g Mash, 1.1g Sparge)

Yeast

  • 1 pkg Lallemand Verdant IPA

Hot Side

  • Strike Temp: 73c
  • Mash: 68c for 60min
  • Boil: 30min
  • Whirlpool: 20min @ 80c

Cold Side

  • Primary: 5 days @ 20c
  • Diacetyl rest: 5 days @ 21c
  • Cool to 16c (add small amount of pressure to prevent oxygen suck back)
  • Dry hop, 3 day contact time (co2 rouse a couple of times)
  • Cold crash to 5c (again add sufficient pressure to avoid oxygen suck back)

Gravity/ABV

  • OG: 1.062
  • FG: 1.014
  • ABV: 6.3%
  • IBU: 33



Notes

Brew Day

As a goal here, I wanted to add a touch more bitterness than my last NEIPA, with a different hop combination.

First thing to note is that I prepared my RO water the night before. First time using the system. The mash went much better than my last batch, added some rice hulls and turned the pump speed down a bit during recirculation.

RO Water

Mash

All good with the sparge and boil.

Boil Start

I’d already added the first wort, but a picture of the hops:

Boil Start

I didn’t get a picture of the cooling or whirlpool, but honestly a really successful brew day. Here’s how it looked in the fermenter.

Fermenter

I missed by numbers on this brew, I ended up with an OG of 1.055.

and one as the krausen started to form:

Fermenting

Fermented out to 1.012l, resulting in 5.6% ABV. I didn’t get picture of the dry hop either. All I can say is that the hop bong is an incredible bit of kit!

Transfer

Fermentation profile (ignore the bit at the end that seems to have caught the clean up!)

Fermentation tracking

Tasting

The beer started out very green, left to condition @ 5c for a week and when I tried again - it was still really bitter.

Glass

I thought it would round out in time, but it didn’t. The bitterness never improved. I overdid it with the hot side hops, Brewfather didn’t calculate much difference, however, I noticed I used a default Citra of 12% AA. The Lupomax had 19.6%!! This batch was poured down the drain.

A lesson learnt.

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This post is licensed under CC BY 4.0 by the author.