Beer Elzibub
Active Member
A pint (ok, maybe two) of Loweswater Gold at the Kings Head Thirlmere. Suitable reward for a successful conquest of Helvellyn today. A superb day for walking.
I never read signatures, but just spotted that you're currently brewing a NEIPA with El Dorado and Azacca, exactly the same as my current recipe.Trying to help a fellow homebrewer out with a recipe, whilst enjoying a rather lovely hazelnut brown ale. Just back from the pub and this is so much nicer than the shyte that was on offer there. Never ceases to amaze me how that is even possible.
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I never read signatures, but just spotted that you're currently brewing a NEIPA with El Dorado and Azacca, exactly the same as my current recipe.
It went horribly wrong a couple of weeks back and got badly infected. Fortunately, I've got a pile of the hops so having another go.
Current recipe is.....
3.5kg pale malt
1kg oats
500g torrified wheat
Lallemand Verdant yeast.
Starting OG was 1.046 (which weirdly, was higher than the previous one which was 1.040 - I don't think I rinsed it enough)
I'd be interested to see how you end up. I'm struggling with NEIPAs because I don't have a pressurised setup (yet - have to save some pennies) but desperately doing everything to avoid oxidisation (including adding absorbic acid as someone else mentioned).
Doing everything I can to keep oxygen away and 5 days in, it's very much still a pale yellow.
Lol, you're right. Normally my autocorrect would have fixed that.
I expect that's a typo/predictive error there, "including adding absorbic acid",
but I think it's a truly funny (or clever) condensed compound of 'Absorb it', as in to absorb Oxygen, and Ascorbic acid.
I'm about to do the same today, dry hopping a Bitter, started on 3rd.
I'll be using Absorbic acid too,
I just love it.
That wasn't a NEIPA, just a pale ale. Which turned out well. Haven't made a NEIPA in years. I have gone completely off the style due to far too many of them tasting like fruit juice. I believe the last NEIPA I made was a clone of one of the Alchemist beers; either Heady Topper or Focal Banger. It turned out really well but that was one of the original NEIPAs, I believe, and actually tasted like beer. And I made it back in the day, when I didn't have a closed system. I can try and dig out the recipe for you, if you want?I never read signatures, but just spotted that you're currently brewing a NEIPA with El Dorado and Azacca, exactly the same as my current recipe.
It went horribly wrong a couple of weeks back and got badly infected. Fortunately, I've got a pile of the hops so having another go.
Current recipe is.....
3.5kg pale malt
1kg oats
500g torrified wheat
Lallemand Verdant yeast.
Starting OG was 1.046 (which weirdly, was higher than the previous one which was 1.040 - I don't think I rinsed it enough)
I'd be interested to see how you end up. I'm struggling with NEIPAs because I don't have a pressurised setup (yet - have to save some pennies) but desperately doing everything to avoid oxidisation (including adding absorbic acid as someone else mentioned).
Doing everything I can to keep oxygen away and 5 days in, it's very much still a pale yellow.
Absolutely would appreciate. I would have thought using those American hops though, it'll not turn out like a traditional pale?That wasn't a NEIPA, just a pale ale. Which turned out well. Haven't made a NEIPA in years. I have gone completely off the style due to far too many of them tasting like fruit juice. I believe the last NEIPA I made was a clone of one of the Alchemist beers; either Heady Topper or Focal Banger. It turned out really well but that was one of the original NEIPAs, I believe, and actually tasted like beer. And I made it back in the day, when I didn't have a closed system. I can try and dig out the recipe for you, if you want?
I'm pretty low tech. and don't attempt NEIPAs, so 'no' to most of that.Lol, you're right. Normally my autocorrect would have fixed that.
Do you have a pressurised setup, or a way of emptying air out of the bottles?
And are you cold crashing after dry hopping?
Thank you for both of these!This is the one I used, from The American Homebrewers Association.
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