If you saw the video of the first New England IPA taste test, this is the experiment we talked about doing in that video. We use 3 different yeasts with the same wort and see which one turns out best.
Equipment:
Clawhammer Supply 120V Electric System here
Anvil Propane Burner here
Blichmann Riptide Pump here
Monster Mill here
Grain Scale here
Hop Scale here
Jaded Immersion Chiller here
Statis Glycol Chiller here
Hudson Sprayer for Sanitizer here
Refractometer here
Brewfather App here
Floating Diptube here
PH Meter here
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Here’s the recipe but I don’t suggest you make it. Brewfather Recipe here
NEIPA test batch 3
New England IPA
6.2% / 15.5 °P
All Grain
BIAB (No sparge)
67% efficiency
Batch Volume: 7 gal
Boil Time: 60 min
Mash Water: 9.56 gal
Total Water: 9.56 gal
Boil Volume: 7.96 gal
Pre-Boil Gravity: 1.059
Vitals
Original Gravity: 1.063
Final Gravity: 1.016
IBU (Tinseth): 17
Color: 4.1 SRM
Mash
Temperature — 152.6 °F — 45 min
Malts (17 lb 13 oz)
15 lb 4.4 oz (85.8%) — Rahr Pale Malt, 2-Row — Grain — 1.8 SRM
2 lb 8.6 oz (14.2%) — Briess Oats, Flaked — Grain — 1.4 SRM
Hops (15.65 oz)
3.82 oz (10 IBU) — HBC 586 13.3% — Aroma — 10 min hopstand
1.68 oz (3 IBU) — Amarillo whole 7.7% — Aroma — 10 min hopstand
1.27 oz (4 IBU) — Galaxy 16% — Aroma — 10 min hopstand
3.38 oz — Amarillo whole 7.7% — Dry Hop — day 1
2.55 oz — HBC 586 13.3% — Dry Hop — day 1
1.68 oz — Amarillo whole 7.7% — Dry Hop — day 3
1.27 oz — HBC 586 13.3% — Dry Hop — day 3
Hopstand at 176 °F
Miscs
10.309 g — Calcium Chloride (CaCl2) — Mash
3.564 g — Epsom Salt (MgSO4) — Mash
3.564 g — Gypsum (CaSO4) — Mash
Yeast
1 pkg — Imperial Yeast A38 Juice 76%
1 pkg — Wyeast Labs 1318 London Ale III 75%
Fermentation
Primary — 68 °F — 14 days
Water Profile
Ca2+ 80
Mg2+ 8
Na+ 8
Cl- 112
SO42- 74
HCO3- 16