Brew In A Bag Juicy Fruit New England IPA

Beer Kit
Full Dry Hop Video:

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.
💪😜🤙

Articles You May Like

South West Brewers Alliance launches local brewery trails

Leave a Reply

Your email address will not be published. Required fields are marked *