Home brewing has the fun of experimentation. Recently I have been using old school hops and force combinations. They have been good but definitely not great, especially when brewing a north east india pale ale (NEIPA).
Citra and Mosaic seem to be in used in many professional versions of NEIPAs, either solo or in conjunction with one another. The hops lend that layer of tropical fruits that make the juicy style juicy. Swim? Swammi? Slippy? Slappy? Swenson? Swanson? started out with Amarillo, Simcoe and Citra. Mainly to get rid of the Amarillo and Simcoe while the Citra was there to add mango, pineapple and papaya. The mosaic was added in after some thought to try and produce a great representation of the NEIPA style.
The malt profile is similar to other NEIPAs that I made: base malt, oats and wheat. Nothing fancy but seems to fit the profile well. It may end being my base profile going forward, allowing me to play with and understand hop profiles better for the style.
As I have been doing, I used 50% reverse osmosis water with no treatment to the other 50% from the tap. Next time I am going to do a 75%/25% split of reverse osmosis to tap to see if this allows the hops to shine even more. Enjoy!
Recipe for Swim? Swammi? Slippy? Slappy? Swenson? Swanson? NEIPA
Brew Date: Saturday, March 10, 2018
Day: 35*F, sunny
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.059
Finishing Gravity: 1.010
Color: 3.8 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 71.59%
Alcohol by Volume: 6.43%
Calories per ounce: 16.1
Primary Fermentation: 7 days @68*F
10.00 pounds American 2-Row
2.00 pounds Oats
1.00 pounds Red Wheat
2.00 ounces 2015 Amarillo @10 minutes
3.00 ounces 2015 Simcoe @5 minutes
2.00 ounces 2015 Citra whirlpool, 20 minutes
3.00 ounces 2016 Mosaic whirlpool, 20 minutes
2.00 ounces 2015 Citra dry hop, 3 days
2.00 ounces 2015 Simcoe dry hop, 3 days
2.00 ounces 2016 Mosaic dry hop, 3 days
1.00 ounces 2015 Amarillo dry hop, 3 days
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls
- 2018-03-10 (morning): @60.2*F, slow fermentation. Put on heat at 68.0*F.
- 2018-03-10 (evening): @66.3*F, medium/high fermentation. Took off heat.
- 2018-03-11 (morning): @65.6*F, great fermentation/aroma.
- 2018-03-11 (evening): @67.3*F, great fermentation/aroma.
- 2018-03-13: @68.0*F, added dry hops. Put on heat at 70.0*F.
- 2018-03-15: put in freezer at 39*F.
- 2017-03-17: Kegged.
- 2017-03-15: Tasted.
Useless Fact: The famous painter Pablo Picasso burned many of his paintings to stay warm when having financial troubles.