NEIPA – Days of haze

Français

Days of Haze is a Northeast-style IPA (NEIPA), quite opaque, fruity and juicy.

General IDEA

For this beer, I wanted to make a NEIPA-style IPA: a pale beer, without caramel malt, with a delicate bitterness and an explosion of hops. I wanted the beer to be dry, well attenuated, and very hop-forward. I wanted it to be creamy, with some haze, but I did not want it to look like a yeast starter.

RECIPE

Here is the exact recipe I used for a 6-gallon (22.7 L) batch. The exact amounts vary depending on the efficiency of your brewhouse and your brewing techniques. For this reason, I also specify the percentage of the total for grains and the number of IBUs for hops.

Style: NEIPA
Original gravity: 
1.060
Final gravity:  1.010
IBU : 40
Alcool:  6.7 %
SRM:  3,8
Relative bitterness: 0,71

Grains

  • 10 lbs (4.54 kg) Golden Promise (77%)
  • 1.5 lbs (680 g) Vienna malt(12%)
  • 1.5 lbs (680 g) flaked oats (12%)

Houblons

  • 0.25 oz (7 g) – Warrior – First Wort Hop – 11 IBU
  • 1.5 oz (42 g) – Amarillo – Hop stand (10 min, after having cooled the wort below 185 °F (85 °C)
  • 1.5 oz (42 g) – Simcoe – Hop stand (10 min, after having cooled the wort below 185 °F (85 °C)
  • 1.5 oz (42 g) – Mosaic – Hop stand (10 min, after having cooled the wort below 185 °F (85 °C)
  • 1.5 oz (42 g) – Citra – Hop stand (10 min, after having cooled the wort below 185 °F (85 °C)
  • 1.5 oz (42 g) – Mosaic – during high krausen
  • 1.5 oz (42 g) – Simcoe – during high krausen
  • 1.5 oz (42 g) – Citra – dry hop for 3 days

Mash

In order to achieve complete attenuation, I opted for a mashing temperature of 149 ° F (65 ° C). It could be a little higher.

  • 149 °F (65 °C) for 45 minutes
  • 167 °F (75 °C) for 10 minutes

Water profile

For this beer, the water profile is important. We want a relatively low Sulfate level, and a relatively high Chloride level – to contribute to a mild bitterness.

Calcium : 100 ppm
Magnesium : 10 ppm
Sodium : 16 ppm
Sulfate : 100 ppm
Chloride : 200 ppm

Fermentation

Yeast strain : The Yeast Bay – Vermont Ale (WLP 4000)

Several other yeast strains would do just fine (including the London Ale III).

Fermentation schedule

  • 67 °F (19 °C) at the time of inoculation, maintained for 3 days
  • Gradual increase to 72°F (22,2 °C) over about a week, maintained there until kegging

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