Apa, Pale ale, Black Ipa..
RICETTA NEIPA ALLGRAIN ed E+G
NEIPA or New England Ipa also called Juicy Ipa is a new fashion brewer style that focuses on hops, using a large amount of very aromatic American hops.
A special feature is its veiled appearance given a little 'use of flakes in the grist and yeast. The most used yeast for this kind of beer is produced by the Omega Yeast lab and is the OYL052 DIPA Ale. Also used as its White Labs variant the WLP007
Recipe allgrain and e + g extract grains for NEIPA New England Ipa:
23lt.
OG 1056
FG 1010 IBU58
Pauls Maris Otter 2.9 kg
Chateau Wheat Blanc 1.7 kg
Flakes oats 900 gr
Chateau Acid 100 gr
Mash: 68 ° for 60 min
77 ° for 10 min
boil:
Columbus 25 gr to 14 (60min)
Azacca 30 gr to 12 (10 min)
Citra 40 gr to 13. (5min)
Amarillo 40gr to 8.5 (0 min)
Dryhopping: Start of fermentation:
40gr Citra 30gr
Azacca 10gr Amarillo
Dryhopping after tumultuous phase:
70gr Citra
40 gr Azacca
30 gr Amarillo
Yeast OYL052 LIQUID LIQUID OMEGA YEAST DIPA ALE
Priming: 5gr / lt
Water: 120 ppm phosphates 140 ppm chlorides
For E + G method Replace Maris Otter and Wheat with 1.6 kg extra Light dry extract and 0.75 kg dry wheat extract.