This brew is my homage to Stephen Hawkins who sadly passed away while brewing this beer. Its gravity may not be strong enough to form a black hole but it’s physics can still give one a headache.
Inspiration for making a New England IPA came from my previous brew of a milk stout. I wanted to combine the mouthfeel of a stout with the hop aroma of an IPA. This meant adding flaked oats which would also of course produce a hazy beer. Hence the idea of a NEIPA.
This is the first time I’ve added hops during active fermentation. The theory being that the turmoil caused by the yeast helps to mix the hop pellets throughout the beer.
I spared no hop in the making of this beer. A total of 270g were used in this 19L batch.
Tasting Notes
- Aroma was good but not as hoppy as I had hoped for. Considering the large amount of hopping, this was a little disappointing.
- Mouthfeel was this beers best feature. Full bodied and round.
- Taste started off nice and sharp but the bitterness slowly grew to excess.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20 L | 60 min | 13.5 IBUs | 11.6 EBC | 1.082 | 1.024 | 7.6 % |
| Actuals | 1.06 | 1.012 | 6.3 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Experimental Beer | 34 C | 1.02 - 1.09 | 1.006 - 1.016 | 5 - 50 | 3.9 - 98.5 | 2 - 3 | 2 - 10 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt, Maris Otter | 5 kg | 58.41 |
| Extra Pale Maris Otter (Crisp) | 2 kg | 23.36 |
| Oats, Flaked | 1.56 kg | 18.22 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Cascade | 24 g | 60 min | Boil | Leaf | 5.5 |
| Bramling Cross | 10 g | 5 min | Aroma | Pellet | 7.2 |
| Cascade | 10 g | 5 min | Aroma | Pellet | 5.1 |
| Magnum | 10 g | 5 min | Aroma | Pellet | 12 |
| Columbus | 50 g | 11 days | Dry Hop | Pellet | 14.3 |
| Magnum | 40 g | 11 days | Dry Hop | Pellet | 12 |
| Sorachi Ace | 85 g | 4 days | Dry Hop | Pellet | 13 |
| Cascade | 20 g | 4 days | Dry Hop | Pellet | 5.1 |
| Magnum | 20 g | 4 days | Dry Hop | Pellet | 12 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride | 7.00 g | 60 min | Mash | Water Agent |
| Baking Soda | 4.00 g | 60 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 4.00 g | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| London Ale (WLP013) | White Labs | 71% | 18.89°C - 21.67°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 67.78°C | 75 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 14 days | 19.44°C |
| Aging | 30 days | 18.33°C |
Notes
| Salt Contributions (palmers water calc spreadsheet) Calcium (ppm) =84 Magnesium (ppm) = 17 Alkalinity from Hydroxide =0 Alkalinity from Bicarbonate =104 Sulfate (ppm) = 69 Chloride (ppm) = 149 Sodium (ppm) = 48 Adjusted Residual Alkalinity as CaCO3 = 60 Adjusted Sulfate to Chloride Ratio = 0.5 Hot liquor pre salt additions pH=3.3. I believe this is due to residual Star San. Hot liqour post salt additions pH=6.5 Mash was too dry. Went for a no sparge. Added another 14L at 75 degrees. * SOFT ERR - No flow sensor events during kettle to mash at start of mash. * SOFT ERR - Preheat temp was set to a constant 80. Not accounting for grain temp etc * HARD ERR - Valve 7 is dodgy. Mash started 2005 Mash restarted at 2030 Mash temp = 50. Pumped back to kettle and heated to 70 before pumping back to mash tun. * BREW ERR = Mash was way too wet. Looks like 40L in the MT. Added another 2Kg extra pale maris otter (3 EBC). This may be a mistake Mash re-restarted at 2100 with a temp of 63C Boil start 2250. 25th Mar: SG = 1.060. Calculated SG = 22.06/20=1.103 =>V=20.81 28th Mar: SG = 1.023. Calculated SG = 21.4/20 = 1.070 =>V=20.92 Removed 100ml Added 50g of Columbus and 40g of Magnum pellets at 1910 on 29 Mar. NB increases SG. 31 Mar: SG = 1012 => 6.3% 3 Apr: SG=1013 =>6.2% Stopped Fermentation on 3 Apr 9 Apr: Closed transfer to purged keg using CO2. Set to 20 psi. |
Download
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