Recipe all grain and + g for Juicy Ipa - Neipa vol 2

Recipe all grain and e + g for NEIPA or New England Ipa also called Juicy Ipa

A special feature is its veiled appearance given a little by the use of flakes in the grist and the yeast. The most used yeast for this kind of beer is produced by the Omega Yeast lab and is the OYL052 DIPA Ale. Also used as its White Labs variant the London Fog WLP066

Recipe allgrain and e + g extract grains for NEIPA New England Ipa:

23lt.

OG 1055

FG 1010 IBU 55

Bairds Maris Otter 2.5 kg

Bairds Pale Ale 1 kg

Ireks Weizen 1 kg

Flakes oats 900 gr

Mash: 66 ° for 60 min

77 ° for 10 min

boil:

Belma 25 gr to 14 (60min)

Belma 30 gr to 12 (10 min)

Amarillo 40 gr to 8 (5min)

Centennial 40gr to 8.5 (0 min)

Dryhopping: Start of fermentation:

40gr Amarillo

30gr Centennial

Dryhopping after tumultuous phase:

70gr Belma

40 gr Centennial

30 gr Amarillo

Yeast OYL052 LIQUID LIQUID OMEGA YEAST DIPA ALE

Priming: 5gr / lt

Water: 120 ppm phosphates 140 ppm chlorides

For E + G method Replace Maris Otter Pele and Wheat with 1.6 kg extra Light dry extract and 0.75 kg dry wheat extract.