Hi all,
Can I get a bit of advice, am going to try to brew a NEIPA, you know the sort, orange juice looking, citrusy taste/smell.
I was going to use Maris Otter, light crystal, pale wheat malt and flaked oats. Dry hopping at high krausen and using BRY-97.
Hops all pellet, Amarillo, Centennial, Tommahawk and whatever Citra I have left. I'm not sure of quantity or timings though for this? I was thinking late boil addition at 10 minutes, 5 mins and a load at flameout? I will have 100g of each of the hops apart from citra approx 50g.
Has anyone tried an Exmoor Stag? I was going to try and clone it, I will use Maris Otter as the base malt, carapils and chocolate malt, Fuggles, bobek and First Gold (EKG) but again am struggling to think of what hop additions and when, it's still a bit of a mystery to me hop additions... Oh and probably Danstar ESB yeast.
Thanks in advance
Can I get a bit of advice, am going to try to brew a NEIPA, you know the sort, orange juice looking, citrusy taste/smell.
I was going to use Maris Otter, light crystal, pale wheat malt and flaked oats. Dry hopping at high krausen and using BRY-97.
Hops all pellet, Amarillo, Centennial, Tommahawk and whatever Citra I have left. I'm not sure of quantity or timings though for this? I was thinking late boil addition at 10 minutes, 5 mins and a load at flameout? I will have 100g of each of the hops apart from citra approx 50g.
Has anyone tried an Exmoor Stag? I was going to try and clone it, I will use Maris Otter as the base malt, carapils and chocolate malt, Fuggles, bobek and First Gold (EKG) but again am struggling to think of what hop additions and when, it's still a bit of a mystery to me hop additions... Oh and probably Danstar ESB yeast.
Thanks in advance