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
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
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
10.00 pounds American 2-Row
2.00 pounds Oats
1.00 pounds Red Wheat
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
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls
- 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.