re: Homebrewing Thread: Volume II

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CarRamrod

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I'm going to post my last recipe and brew process, let me know if something stands out, because i'm still not satisfied with my NEIPA's.

Water
9.75 total gallons Baton Rouge water (with a balanced sulfate/chloride profile)

Mash Salts
4.88g CaCl
2.17g Epsom Salt
1.84g Gypsum
.5 tbsp 88% Lactic acid to get mash Ph to 5.3

Sparge Salts
5.8g CaCl
2.59g Epsom Salt
2.18g Gypsum

Grains
7 lbs (49%) 2 Row
2.75 lbs (19.3%) Golden Promise
2.25 lbs (15.8%) Carapils
2.25 lbs (15.8%) Oat Malt

Hops
1 oz Citra - Mash
1 oz Citra - Boil 20 min
2 oz. Idaho 7 - Whirlpool @ 180, 25 min
1 oz. Citra - Whirlpool @ 180, 25 min
2 oz. Citra - biotrans hops added Day 2/3 of ferm
1 oz. galaxy - biotrans hops added Day 2/3 of ferm
1 oz. Idaho 7 - biotrans hops added Day 2/3 of ferm
2 oz citra - Dry hop 3 days
2 oz galaxy - dry hop 3 days
1 oz idaho 7 - dry hop 3 days

Yeast
Bootleg Biology Chardonnay

Session Data
Mash @ 152 for 60 minutes
Fly Sparge
83% Mash efficiency
OG - 1.062
FG - did not take measurement, fermented for 9-10 days. Fermentation did take off slow, despite using a starter. Wasn't until 36 hours later did i see fermentation activity.
Cold crashed for 2 days before kegging.
Closed transfer to purged keg. Removed the keg lid only to see to check volume inside keg. Purged keg once filled, then rolled around to mix in the 32 psi of force carb.
Let force carb @ 32 psi for 24 hours, reduced carbonation to 14-15 psi for 2 days. Transferred keg to kegerator, and kept serving pressure @ 8-9 psi. Currently @ day 5 of being in the keg.

Appearance/Flavor
- Appears darker than i expected. I do not believe it is oxidized, however, because it is not brown, just very hazy at the moment. First pour on first day in kegerator, and the foam was even slightly green. Tasted it day 2, and it was very young. Tasted it yesterday and it's starting to smooth out. It is more bitter than my previous batches, that could be due to the higher whirlpool temps extracting alpha acids.

A few things i know i will do differently
1) Break up the 5 oz dry hop into a 3 oz dry hop, and a 2-3 oz. keg hop.
2) Lower whirlpool temp
3) Try a different yeast.
4) May or may not eliminate the 1 oz mash hop. The intent of the mash hop, per Janish's book, is that this hop during the mash, reduces some of the manganese content of the grains, further limiting oxygen pickup chances.
5) May go back to flaked oats instead of oat malt. I switched to oat malt, again, due to the manganese content of flaked oats.
6) Lower the amount of oats/carapils to a combined total of no more than 12%.

ETA: Looking back at some of my previous recipes and one NEIPA in particular i really liked and some differences.

- Flaked oats instead of malted oats, at a much smaller amount (4% flaked oats/4% carapils as opposed to 15%/15% oat malt to carapils.
- Used WLP067 Coastal Haze Yeast
- Had a biotrans, and 2 additional dry hop additions.
- OG - 1.065, FG - 1.016, 6.5% ABV
- had a 25 IBU First Wort hop addition

another ETA: I believe the bolded is the most notable difference and could be the cause for a maltier flavor component and suppression of some of the hop notes.