Posts Tagged ‘whammy! neipa’

Tasted: Whammy! NEIPA

Sunday, June 17th, 2018

The wait is over, I can finally taste a home brew: Whammy! NEIPA (Northeast India Pale Ale). Gearing up for the tasting, I couldn’t wait, I had been tasting the beer pre-carbonation to determine the development of the profile.

I had apprehensions of the Hallertau Blanc hops as I wasn’t certain they would nicely with the other two hops; Vic Secret and Mosaic. For those of you that aren’t familiar, Vic Secret is a hop that is a replacement for Galaxy, typically the harder of the two to get. Hallertau Blanc has some wonderful tropical fruits but also can have a green grape side that might not be friendly.

Look: Pours golden yellow. Very hazy, even cloudy.. Nice white foam covers, about an inch thick. Retention is above average. Lacing is nice. Similar to Swim? Swammi? Slippy? Slappy? Swenson? Swanson? NEIPA as the grain bill is exactly the same.

Aroma: Mango, passion fruit, papaya, pineapple, grapefruit and fruity green grape. Slightly floral. Sweet. Solid on the nose, the hops completely compliment each other.

Taste: Sweetness is there but seems to suit the style. The cornucopia of tropical hop flavors want to overwhelm but my nose is up to the task. Hops carry from start to finish but are not bitter, the sweetness makes sure of this point.

Body: Medium body. Medium carbonation. Very Dry.

Overall: This beer is a home run. The malt profile is perfect and the hops lend the perfect balance for the style.

Back in business of home brew. Starting off with an All-Star beer makes this an easy slide back in. My next beer will be on point quite quickly. Of course it will be another NEIPA. Enjoy!

Useless Fact: According to a study, people whom constantly check and use their mobile devices throughout the day are less able to delay gratification.

Brewed: Whammy! NEIPA

Tuesday, June 5th, 2018

I had to take a hiatus from home brewing. I had shoulder surgery. It put my out of commission for two months. If it wasn’t for remembering that I had a carboy handle, the lapse in home brewing would have last much longer. I could carry light objects in left hand, but nothing substantial. I was most worried about moving the full carboy at the end of the brew day. My son helped me carry brewing supplies from storage, weigh out and grind the grains. It actually turned out to be the most help I have had brewing in a very long time.

Whammy! is a North East India Pale Ale (NEIPA). The grain bill for Whammy! is the same as Swim? Swammi? Slippy? Slappy? Swenson? Swanson?. Using the same grain bill made recipe formulation simple, decreasing the time involved. Besides, I really like Swim? Swammi? Slippy? Slappy? Swenson? Swanson?.

This only left the hop profile. I found Vic Secret and Mosaic in the freezer but I wanted to add a bit of complexity. I decided on Hallertau Blanc. I haven’t heard of it used much in this manner and have only used it once before, when I brewed Schlapp back in 2017. I don’t know if it will work in this beer but it did work well in Schlapp. Enjoy!

Recipe for Whammy! NEIPA

General Information:
Brew Date: Sunday, May 27, 2018
Day: 70*F, sunny, humid, rising to 90*F
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Finishing Gravity: 1.010
IBU: 49.4
Color: 3.8 SRM
Boiling Time (Minutes): 60
Conversion Efficiency: 67.75%
Alcohol by Volume: 5.78%
Calories per ounce: 14.7
Primary Fermentation: 7 days @68*F

Grain Bill:
10.00 pounds American 2-Row
2.00 pounds Oats
1.00 pounds Red Wheat

Mash:
Saccharification @151.7*F

Hop Bill:
2.00 ounces 2015 Vic Secret @10 minutes
2.00 ounces 2016 Mosaic @5 minutes
4.00 ounces 2015 Vic Secret whirlpool, 20 minutes
2.00 ounces 2016 Mosaic whirlpool, 20 minutes
4.00 ounces 2016 Hallertau Blanc dry hop, 3 days
2.00 ounces 2016 Mosaic dry hop, 3 days
2.00 ounces 2015 Vic Secret dry hop, 3 days

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

Updates:

  • 2018-05-28 (morning): @63.4*F, slow/no fermentation.
  • 2018-05-28 (evening): @61.6*F, slow/no fermentation. Put on heat at 68.0*F.
  • 2018-05-29 (morning): @68.0*F, great fermentation.
  • 2018-05-29 (evening): @69.8*F, great fermentation/aroma. Took off heat. Added dry hops.
  • 2018-03-31 (evening): put in freezer at 39*F.
  • 2017-06-02: Kegged.
  • 2017-06-17: Tasted.
  • 2017-06-24: Kicked the keg.

Useless Fact: A pigeon produces about 25 lbs of droppings per year.

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