Lillelørdag haandbryggeriet
- Trådstarter Inntjore bryggeri
- Startdato
Finn Berger
Moderator
10% havre, går jeg ut fra?ca 15% hvete og 10% hvete og resten pils.
Hvilken pilsmalt er ikke så nøye, men vi bruker Viking malt.
Jeg bruker Simpsons Golden Naked Oats i NEIPA, og vanlig hvetemalt. Ikke noe råfrukt, altså. Dere?
Tusen takk for svarca 15% hvete og 10% hvete og resten pils.
Hvilken pilsmalt er ikke så nøye, men vi bruker Viking malt.
Stemmer.
Anbefaler forøvrig hvete fra Norsk malt hvis man har muligheten til å få tak i den.
Vannprofil:
we choose for this beer is the one related to New England Ipas: we start with our tap water that is very light in minerals so we have to add some. We go for a ratio of 3:1: of Chlorides-Sulfates-Magnesium in order to promote the Hoppy Aromas and get fuller and flavorful beer.
Malt bill and Mash temp:
malts we use 65% of Pils , 20% wheat and 15% and Oat flakes.
Desired pH of mash is between 5,3 and 5,5. We adjust this using lactic acid. Final pH of the beer should be between 5-5,2. This in order to avoid harsher taste from too high pH and sourness from too low pH.
Step Mash 66C degree for 70 minutes to get a nice conversion of sugars, then Mash Out at 78 degree.
Hops schedule: We use hops only after boil at 85C in the whirpool in order to extract as much as possible of nice aroma compounds and limit the bitterness extraction. Hops used are 65% Citra and 35% Mosaic
As Dry Hopping we use 50% Citra and 50% Mosaic, we Dh immediately after the end of fermentation at 16C degree.
Fermentation: for the first 2 days we keep the temperature at 19C and after we raise at 21C for the rest of fermentation that is usually other 5-6 days. Then we drop the temperature at 16 degrees, dump the yeast and dry hop.
After fermentation: we ramp cool the beer after 2-3 days of Dry Hopping until 2 degrees, we dump the hops and we are ready to transfer to the packaging tank and force carbonate it. At home I would reccomend to gently force carbonated or if you have second fermentation in the bottle add 4gr/L of sugar.
we choose for this beer is the one related to New England Ipas: we start with our tap water that is very light in minerals so we have to add some. We go for a ratio of 3:1: of Chlorides-Sulfates-Magnesium in order to promote the Hoppy Aromas and get fuller and flavorful beer.
Malt bill and Mash temp:
malts we use 65% of Pils , 20% wheat and 15% and Oat flakes.
Desired pH of mash is between 5,3 and 5,5. We adjust this using lactic acid. Final pH of the beer should be between 5-5,2. This in order to avoid harsher taste from too high pH and sourness from too low pH.
Step Mash 66C degree for 70 minutes to get a nice conversion of sugars, then Mash Out at 78 degree.
Hops schedule: We use hops only after boil at 85C in the whirpool in order to extract as much as possible of nice aroma compounds and limit the bitterness extraction. Hops used are 65% Citra and 35% Mosaic
As Dry Hopping we use 50% Citra and 50% Mosaic, we Dh immediately after the end of fermentation at 16C degree.
Fermentation: for the first 2 days we keep the temperature at 19C and after we raise at 21C for the rest of fermentation that is usually other 5-6 days. Then we drop the temperature at 16 degrees, dump the yeast and dry hop.
After fermentation: we ramp cool the beer after 2-3 days of Dry Hopping until 2 degrees, we dump the hops and we are ready to transfer to the packaging tank and force carbonate it. At home I would reccomend to gently force carbonated or if you have second fermentation in the bottle add 4gr/L of sugar.
