I hope you have more than two kegs!I’m busy trying to empty a couple of kegs so I can brew some more beer/lager but they are clinging on. They’ll probably both go at the same time.
I hope you have more than two kegs!I’m busy trying to empty a couple of kegs so I can brew some more beer/lager but they are clinging on. They’ll probably both go at the same time.
Three.I hope you have more than two kegs!
I also did an assessment of my conditioning shelving today and decided I could re-arrange and make space for a couple more brews.Three.
It is RodSome kind of new chilling system
So it struggles 3 days of the yearIt is Rod. This is the uprated chiller I will be using. My current (small) one is good but starts to struggle when the temperature is around 30. I also want three temperature controlled zones; one for fermenting, one for my ales at cellar temps, and one for cold beers and conditioning at fridge temps - will also chill the taps and pipes to minimise foaming.
The chiller manages to keep my brewshed at 13-14C and in the cooler months the ice bank has capacity to also chill selected beers.So it struggles 3 days of the year
I’ve moved on to port now so I’ll return to the taste tomorrow. The NEIPA is still on my list for my next batch of brews so should only be a few days.But what does it taste like @Hazelwood Brewery ? And what happened to the NEIPA that was on your schedule? I was hoping to pick up some tips.
I get as much pleasure from crafting a recipe as I do brewing one, maybe more.Interesting recipe. I'm not brave enough or experienced enough to construct my own recipe and rely on Greg Hughes' recipe. Main difference (apart from hop selection) seems to be you have a hop addition during the boiler whereas GH's recipe has no hops until flame out. And a significant quantity (250gm) of dry hop.
I'll be watching with interest![]()
The things we’re looking for in a NEIPA is quite a strong beer with a fruity flavour, juicy character, soft body/mouthfeel, fairly low bitterness, and will be slightly sweet from the low bitterness. NEIPAs are also often quite hazy to emphasise the juicy, fruity character.
I started with water and in keeping with the principles for brewing a NEIPA I’ve built a chloride rich profile. This gives a softer fuller mouthfeel and accentuates the sweet malt. I’ve also added a little campden and lactic acid because I’m using quite a high proportion of tap water with high alkalinity.
The grist comprises basic Pilsner malt, a little Vienna, and a blend of golden naked oats and regular malted oats. The oats give a little body and proteins that promote head formation and a hazy appearance. Golden naked oats add a little nutty breakfast cereal flavour but also add colour so I’ve blended them with regular malted oats.
The hops I’m using in this brew have all been given to me as prizes in competitions and I’m just using them up. BRU-1 is supposed to have a pineapple flavour and improve haze stability, Idaho-7 are supposed to have a tropical fruit flavour, and Vista are supposed to have tropical, tangerine, melon and pear flavours. I’m also using Citra in a keg hop and I’ll be using Magnum in the mash. The mash hop addition is intended to “complex” metal ions in the mash and reduce the likelihood of oxidation in the packaged product. I forgot to write it on the recipe sheet but I will also add a couple of grams of ascorbic acid to the keg too to scavenge oxygen from the packaged beer.
The yeast I’ll be using is WHC Labs Saturated, again a prize from competitions although it does seem appropriate as a NEIPA yeast.
Questions and comments welcome. Otherwise, wish me luck!
I'm worrying about the citra.
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