A re-brew of our competition winning NEIPA.
MALT:
Crisp Extra Pale Maris Otter – 4.5kg
Crisp Naked Oat Malt – 1kg
Crisp Dextrin Malt – 200g
Crisp Flaked Oats – 300g
HOPS:
Saaz – 15g / 60 minutes
Ekuanot – 20g / 30 minutes
Citra – 50g / 5 minutes
Ekuanot – 50g / 5 minutes
Mosaic – 30g / 5 minutes
Citra – 50g / Dry Hop
Ekuanot – 50g / Dry Hop
Mosaic – 20g / Dry Hop
ADJUNCTS: 1x Campden tablet, 9.4g Calcium Sulphate
YEAST: Mangrove Jack’s M44 with oxygen
STRIKE VOLUME: 30 litres
TARGET VOLUME: 20 litres
PACKAGED VOLUME: 18.3 litres
MASH: 65°C / 60 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 60 minutes
FERMENTER TEMP: 20°C
OG: 1.058
FG: 1.010
ABV: 6.3%
CARBONATION: 2.0 units