Rowbrew Posted April 14, 2018 Share Posted April 14, 2018 Im just going over the recipe i created for an ANZAC IPA and want some feedback 4.3kg American Ale Malt 1kg Munich 250g Light Crystal 100g Acid Malt 8g Warrior @ 60 20g Rakau @ 10 20g Topaz @ 10 30g Vic Secret Cube @ 80°C 20g Rakau Cube @ 80°C 30g Topaz Cube @ 80°C 70g Vic Secret Dry 60g Rakau Dry 18 litres OG Approx 1.064 IBU Approx 62 Now i was thinking of using WLP008 and possibly turning it into an NEIPA or i could just use WLP001. Im only getting around 20 IBUs from my 60 min addition. Is that enough 60 min bitterness or should i try and go more? Or should i maybe go less and turn it into an NEIPA? Also has anyone used these flavour/aroma hops before? I have never used them, only read about the characteristics online. Cheers everyone Link to comment Share on other sites More sharing options...
Beerlust Posted April 15, 2018 Share Posted April 15, 2018 Hi Rowbrew. ...Im only getting around 20 IBUs from my 60 min addition. Is that enough 60 min bitterness or should i try and go more? Or should i maybe go less and turn it into an NEIPA? This depends on what sort of beer you want in the end. I'm a bit of a traditionalist when it comes to IPA's so like a firm' date=' notable bitterness in those I make. I aim to produce 2/3 - 3/4 of my IBU count from the 60min+ addition. Unlike the NEIPA's that derive the bulk of their IBU count from late boil & whirlpool additions. I find those types of IPA's can come across to be more like an overgrown Pale Ale than what I call a traditional IPA. Your current hop schedule looks more like the NEIPA type to me. [img']wink[/img] Good luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
Rowbrew Posted April 15, 2018 Author Share Posted April 15, 2018 Cheers Lusty. So i think ill add some quick oats, play around with the water chemisty a little and turn it into an NEIPA. I was going to make one in the future with a different recipe, but i want to use this vial of WLP008 i have sitting in my fridge soon Link to comment Share on other sites More sharing options...
Rowbrew Posted April 16, 2018 Author Share Posted April 16, 2018 So i have the final recipe that will be brewed on ANZAC day. ANZAC NEIPA 28 litres Melbourne Mash in 20L, dunk sparge in 8L 3g Gypsum 10g CaCi 4.3kg American Ale Malt 1kg Munich 750g Quick Oats 250g Light Crystal 100g Acid Malt 8g Warrior @ 60 20g Rakau @ 10 20g Topaz @ 10 30g Vic Secret Cube @ 80°C 20g Rakau Cube @ 80°C 30g Topaz Cube @ 80°C 70g Vic Secret Dry 60g Rakau Dry 60 min mash at 65°C WLP008 East Coast Ale yeast at 18°C for 4 days then raised to 20°C Dry hop high krausen with 30g Rakau and 35g Vic Secret Dry hop day 5 with 30g Rakau and 35g Vic Secret 18 litres OG 1.075 IBU 60 (approx) Link to comment Share on other sites More sharing options...
Rowbrew Posted April 19, 2018 Author Share Posted April 19, 2018 The vial of WLP008 i had was a little old so i made the first stage of a 2 stage starter last night at a volume of 1 litre and its fermenting away nicely. The second stage will be 1.5 litres in volume and ill make that one in a couple of days. Cheers Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 20, 2018 Share Posted April 20, 2018 Better off going 2 litres for the second step mate. You want each step to be at least twice the size of the previous one. Link to comment Share on other sites More sharing options...
Rowbrew Posted April 20, 2018 Author Share Posted April 20, 2018 Alright sweet as. Thanks Kelsey Link to comment Share on other sites More sharing options...
Rowbrew Posted April 24, 2018 Author Share Posted April 24, 2018 Made the second stage starter tonight at a volume of 2 litres Link to comment Share on other sites More sharing options...
Rowbrew Posted May 2, 2018 Author Share Posted May 2, 2018 Right. So i took another reading tonight and im really worried that it is waaaaay too bitter. Have you ever chewed on a hop pellet? I really hope i don't have to tip this Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 2, 2018 Share Posted May 2, 2018 I have chewed on a hop pellet, they're pretty awful actually. I do often find that the gravity samples taste more bitter than the beer ends up once in the glass, so it may improve by that stage. Cheers Kelsey Link to comment Share on other sites More sharing options...
Rowbrew Posted May 10, 2018 Author Share Posted May 10, 2018 Bottled this up tonight. Ended up with only 39 stubbies from a 16 litre batch. I did take a few hydro readings, but i think i lost alot to hop absorbtion. It finished at 1.017 so about 7% ABV in the bottle and 73 IBU. This thing is the best smelling beer i have made so far! I just hope it doesn't end up being too bitter Cheers! Link to comment Share on other sites More sharing options...
The Captain!! Posted May 14, 2018 Share Posted May 14, 2018 Interested in how this goes Rowbrew. Well clearly you’ll be opening one of these things soon. Let us know how you go. Captain Link to comment Share on other sites More sharing options...
Rowbrew Posted May 15, 2018 Author Share Posted May 15, 2018 Cheers Captain! I actually just put one in the fridge for tomorrow night, but lets be honest i might try it tonight! Its only been 5 days in the bottle so i hope its carbed by now. I'll soon see Link to comment Share on other sites More sharing options...
ChristinaS1 Posted May 16, 2018 Share Posted May 16, 2018 I just made my first NEIPA and will be bottling it soon. I am very curious how it will turn out, although I have nothing to compare it to, as I haven't come across any commercial examples in my area (I live quite rural). Lusty is right that NEIPAs are a lot less bitter than West Coast IPAs and are more along the lines of an APA. Some experts are proposing that the style get a name change, to reflect this. In doing my recipe research it seems the hop combination used is very important, to get those juicy flavours, with a combination of Citra, Amarillo, and Mosaic being the most common, so that is what I went with. Citra is very tropical, and I am not sure it has a substitute....Mosaic is high in a hop oil called 4MMP, which creates synergy with geraniol and linalool (other hop oils). Lots of Southern hop varieties in your brew. Can't get any of them where I live so have no idea how similar or different they are to Citra, Amarillo, and Mosaic. You may find this article interesting: https://beerandbrewing.com/hops-oils--aroma-uncharted-waters/ Cheers, Christina. Link to comment Share on other sites More sharing options...
Rowbrew Posted May 17, 2018 Author Share Posted May 17, 2018 Wow. This beer is something else. The harsh bitterness i was getting in the hydro samples has totally gone. It is more bitter than the commercial ones but not by very much. The aroma is sweet fruit mixed with fresh hop pellets. Mouthfeel is silky smooth, from the oats im guessing and the taste is fruity/hoppy. Im pretty happy with how this came out actually Link to comment Share on other sites More sharing options...
The Captain!! Posted May 17, 2018 Share Posted May 17, 2018 Fantastic Rowbrew. Really does look like a Hazy IPA mate. Glad it turned out great for ya. Captain Link to comment Share on other sites More sharing options...
Rowbrew Posted May 17, 2018 Author Share Posted May 17, 2018 Cheers Kirk. I gotta tell ya though, at 7% i'll have to watch myself i think. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.