For our 50th brew we’re revisiting one of our earlier favourites – our first go at a NEIPA. As great as it was we’re hoping to see an improvement from better equipment and stricter practices this time around.
MALT:
Crisp Best Ale Malt – 4.5kg
Crisp Naked Oat Malt – 1.5kg
Crisp Wheat Malt – 200g
Rolled Oats – 500g / 30 minutes
White Cane Sugar – 300g / 10 minutes
HOPS:
Perle – 10g / 60 minutes
Simcoe – 50g / 5 minutes
Mosaic – 50g / 5 minutes
Ekuanot – 50g / 5 minutes
Simcoe – 50g / Dry Hop
Amarillo – 50g / Dry Hop
Centennial – 50g / Dry Hop
ADJUNCTS: 1x Campden tablet, 9.5g Calcium Sulphate
YEAST: Mangrove Jack’s M44 with oxygen
STRIKE VOLUME: 30 litres
MASH: 65°C / 60 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 60 minutes
FERMENTER TEMP: 18°C
OG:1.070
FG: 1.012
ABV: 7.6%
CARBONATION: 2.0 units