Yeast Starter Video:
Full dip Tube recovery video:
Juicy Fruit NEIPA Recipe:
Method: All Grain
Style: New England IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.055
Grain Bill:
4.50 kg Ale Malt
0.50 kg Flaked Wheat
0.54 kg Flaked Oats
0.38 kg CaraPils
Hops:
100g Simcoe
100g Mosaic
100g Sabro
4g of each flame out. 100°C
7g of each 80°C 40min
15g of each 80°C 30min
20g of each 80°C 20min
Ferment:
London Fog Yeast. 20°C
PSI:
0-6 psi till after day 7 dry hop. then up psi to 15-20psi or whatever the yeast can manage to do.
I add in/top up to 20psi from Co2 bottle
for the 3 days it cold crashs so beer is fully cooked.
then keg and set to 10-12psi and its ready to drink best after about 10 days.
Dry hop on day 3
21g of each in a bag
On day 7 Remove Hop bag
add all remaining hops
about 30g of each.
Cold crash for min 3 days.
keg condition 10 days
Enjoy.
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