NEIPA NEXT GENERATION Homebrewers Recipe And Guide

NEIPA :- SECOND GENERATION HOMEBREWERS RECIPE AND GUIDE

Below is the recipe from this guide video.
Please ensure that you watch the full guide to understand the full process for the best results.

Author: David Heath
Type: All Grain

Brewfather link:- https://share.brewfather.app/UGek8806Ei9tKa

IBU : 29 (Tinseth)
BU/GU : 0.43
OG : 1.066
FG : 1.013
ABV:- 7%
Colour : 9 EBC

Batch Size : 19 L / 5 US Liquid Gallons
Boil Time : 30 min
Brewhouse Efficiency: 75%

Mash Profile
High fermentability plus mash out
65°C/149°F - 60 min - Temperature
75°C/167°F - 10 min - Mash Out

Fermentables
2.009 kg/ 4.42 lbs - Pale Malt, Maris Otter (35%)
2.009 kg/ 4.42 lbs - Pilsner (35%)
574 g/ 20.24 oz -Oats,Flaked (10%)
574 g/ 20.24 oz - Wheat Malt, Pale (10%)
287 g/ 10.12 oz - Acid Malt (5%)
287 g/ 10.12 oz - Carapils (5%)

Hop Stand
15 min hopstand @ 85C / 185F
Centennial -(11.7 IBU)
Citra - (17.1 IBU)
Adjust to the above IBU using your own hops AA%
See this video for more details:- https://youtu.be/Vv-bU757E7w

Dry Hops

Add when 5-10 SG away from FG

3 days - 100 g/ 3.52 oz - Centennial
3 days - 100 g/ 3.52 oz - Citra
3 days - 100 g/ 3.52 oz - Mosaic

Then after transfer to your keg you can optionally add the following

60 days - 100 g/ 3.52 oz - El Dorado (In serving Keg)

Yeast

1 pkg - Lallemand (LalBrew) Verdant IPA
1 pkg - Lallemand (LalBrew) American West Coast

Fermentation Profile (regular)
Ale
20°C/68°F
23°C/73°F (3 day ramp at the end of fermentation)

Pressure Fermentation profile

20°C/68°F First 4 days no pressure
Day 5 increase temps to 25°C/77°F and set pressure at 12 PSI via a spunding valve.