Apa, Pale ale, Black Ipa..
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.
Secciones
- RECETAS BEER KIT DE CERVEZA 43
- Ss BREWTECH 23
- Los ingredientes para la cerveza. 4
- Todas las recetas de cerveza de grano y e + g 1
- Cocktails 7
- Lupulo 1
- Malta en cerveza 2
- FAQ 10
- Equipamiento y facilidades 13
- Técnicas para cerveza casera. 5
- Otros hidromiel, sidra y licores fermentados 17
- 5
- Las levaduras para cerveza 9