re: Homebrewing Thread: Volume II

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The Estimator

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Spot on. I've been playing around with my NEIPA because i don't care for the overly chewy ones. I find many, including some Parish NEIPA's, are so chewy they mute the hops. So, for my liking, i usually do a 1:1 ratio. I typically use London Ale 3, but i've worked with several varieties. I think my favorite, so far, is bootleg biology's chardonnay yeast. LINK

I try to mash around 150-152. I want my FG to be 1.016-1.018. I find that the process of adding the biotrans hops tends to prevent the yeast from fully attenuating, and anything above 152, leaves me with too high of a FG for my liking.

And to the adjunct grain content, i've been reducing this amount to anywhere from 5 to 9% of the grist. I think i started at 15% when i first started, but again, i don't care for an overly full mouthfeel. I find if the beer is slightly thinner, you will get more fruity flavors out of it.

Here's my NEIPA recipe.

The Hopnotoad

1:1 chloride/sulfate ratio with Baton Rouge water to start

65% - 2 row
27% - Golden Promise
5% - Flaked Oats
3% - Carafoam/carapils

Mash at 152 for 1 hour

London Ale 3 or other yeast with starter. I've read that WLP644 Sach Brux Trois, does really well with accentuating the fruitiness. Also helps that the fermenting temp for WLP644 is 70-85, so higher temps, more fruit.

Hops variety can be interchangeable. My favorite combo has been galaxy/citra/azacca. Though my last batch, i ran out of galaxy and substituted Mosaic.

30 IBU charge of boil hops (Magnum)
4.75 oz. of Whirlpool hops at 170 degrees
3.75 oz. of biotrans hops (14 days)
3.5 oz. of dry hops @ 7 days
3 oz. dry hops at 3 days