AG49 Vermont IPA

Sadfield said:

Nice. What is your mash temp and water profile? When do you plan to do the first dry hop addition?

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MickDundee said:

Trying my early sample tonight. Lots of lovely peach/apricot notes but a lot thinner than I expected.

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Jon474 said:

Steve

I would be very interested in giving this yeast a go. I love yeast starters! If you have spare bottles I will happily grow some yeast.

Happy to pay for postage etc.

Kind regards
Jon

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strange-steve said:

@leon103 the recipe looks great. The only thing I'll say, I used caramunich and it give the beer an ugly brown colour rather than the orange I was hoping for. I'm going to try a much lighter crystal malt next time.
As for water treatment, with your water I'd keep it simple, add about 0.25g/L of gypsum.

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Leon103 said:

Thanks for the tip. I am think I have some light crystal so could substitute it.

Not sure if I will be able to get some gypsum before brewday. Maybe a health food shop??? Add during boil or mash?

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strange-steve said:

I shouldn't post when tired, i actually meant to say 0.25g/L calcium chloride, not gypsum! Add to the mash strike water.

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mr_bridger said:

Just put a NEIPA on myself on Saturday, using Gigayeast Vermont. First time using this ( bought 2 packs and somehow managed to freeze one of them, next to each other in middle of fridge. [emoji17] quick tenner lost! )

Recipe attached, mostly pinched from Adam at Baldy's brewery off YouTube. Will see how it turns out. Good hopefully for what it's cost me. Lol.

Edit, sorry dunno why pics went sideways.

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Leon103 said:

Make sure you re-use the yeast. It's gets better with more uses

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mr_bridger said:

I'm going to try and grow the frozen pack up and see if it is still viable, hopefully save it and then split it.

I'll probably have to rack this brew into a secondary if I'm to save that yeast as I plan a lot of dry hoping that I'm just going to dump in. I was just in a panic at the time to chuck the most viable pack in. As hadn't made a starter. (Didn't think it warranted it with allegedly having 200Bn+ cells )

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Leon103 said:

I was planning on dry hopping after 4 days and then 7.

Mash at 67/68c

Water I don't have a clue about. Attached is a brief report on my water, I do have a more comprehensive report but the file is too big to upload using the attachments button.

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Leon103 said:

Make sure you re-use the yeast. It's gets better with more uses

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strange-steve said:

Not a blend but a hybrid. There's a bloke in Finland, a biotechnologist (whatever that means) and brewing scientist who has created a hybrid of Conan yeast, cultured from Heady Topper, and WLP644 in an attempt to create the perfect fruity, NEIPA yeast. I was lucky enough to receive a vial from his latest culture which he releases a few times a year. Just received it today and it's only 2ml, so it requires a few step up starters to get a pitchable amount. If anyone is interested in reading about it see here. And if anyone wants to try it I'll be happy to send out some bottles of the finished beer which can be used for culturing.

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Hoddy said:

Hey Leon, do you want to try one of my recent NEIPA's. my last one with vic secret, galaxy, mosaic should be just about conditioned by now.

I mashed at 67oc with 750g of oats. I used LONDON ale III and a slightly different malt bill.


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Leon103 said:

Yes please. Swap for one of mine when ready?

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HOME BREW RECIPE:
Title: TBC NEIPA

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.051
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.064
Final Gravity: 1.017
ABV (standard): 6.17%
IBU (tinseth): 14.54
SRM (morey): 6.26

FERMENTABLES:
5 kg - United Kingdom - Maris Otter Pale (74.1%)
1 kg - Flaked Oats (14.8%)
0.5 kg - United Kingdom - Wheat (7.4%)
0.25 kg - German - Carapils (3.7%)

HOPS:
25 g - Galaxy, Type: Pellet, AA: 14.25, Use: Boil for 5 min, IBU: 7.74
25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 5 min, IBU: 6.79
25 g - Galaxy, Type: Pellet, AA: 14.25, Use: Boil for 0 min
25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 0 min
25 g - Galaxy, Type: Pellet, AA: 14.25, Use: Dry hop
25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry hop

MASH GUIDELINES:
1) Infusion, Temp: 67 C, Time: 60 min, Amount: 17 L
Starting Mash Thickness: 2.5 L/kg

YEAST:
Wyeast - London Ale III 1318
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 17.78 - 23.33 C
Fermentation Temp: 18 C

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