Style: Juicy or Hazy Pale Ale
Although the BJCP recently added NEIPA, they have yet to add the pale ale version which is lower ABV while sometimes keeping the same hop rates. This one follows the Knights Who Say NEIPA recipe pretty closely but I changed out the final dry hops to Galaxy and Comet.
Full recipe is on BrewersFriend but here's the TL;DR
- Brewday: 2018-10-13 (brew 1 of 3)
- Malt: Maris Otter, Oats, Honey Malt
- Hops: [Magnum] (Centennial) {Centennial/Galaxy/Comet}
- Yeast: SafAle S-04 (used slurry from AmerUKan Brown)
- OG: 1.049, FG: 1.009, ABV: 5.2%
- Kegged: 2018-10-24 (+11)
Getting the party started. 3 brews to go! Weighing out the oats while monitoring water temp with my remote probe.
Brew session... latte? Started this brewday about 9:30 AM so still waking up at this point.
Grains to the slaughter. Maris Otter with a bit of Honey Malt
Crush
Heating up for mash - the actual probe end of the remote thermometer setup. We'll go to 70C then add the grains.
Mash temp
Floor Manager Steve working outside
5g of CaCl to adjust the calcium to sulfate ratio for that smooth NEIPA character
Grains out. ready to boil.
Boiling away. Hops on standby.
Speaking of hops. This got about 10g of Magnum at FWH and 120g of Centennial at 5 minutes.
Hops in. Ready to chill.
10.2 Brix worked out to 1.049 OG
Wort sample
And away we go. Brew #1 in the fermenter. This started bubbling right away due to the active slurry. I added the early biotransformation dry-hops a couple of hours later.
2018-10-19 (+6): 100g (~4g/L) of Galaxy for dry hop
2018-10-19 (+6): AND 100g of Comet...
2018-10-19 (+6): hanging out with the hops for 4 or so days. Also got a new fermenter because I needed the S-04 yeast for another couple of beers (Imperial Stout + Mild).
2018-10-23 (+10): Cold crash. Looking t h i c c c
2018-10-24 (+11): kegged. uncarbonated sample. Tasting rough and hot from the hop haze still in suspension. It'll take a week or so to mellow out.
2018-10-25 (+12): Carbonated sample. Still needs to mellow a bit but tasting nice for just kegged and only 12 days old. The honey malt is a nice touch - it adds a subtle sweetness to the finish that doesn't distract from the other elements or hop game.
2018-10-31 (+18): another half pour shot. cleaning up nicely. 'hot hop' burn is gone and the 'juicy' hop flavor is popping out. When comparing to a local NEIPA (Coriolis Effect from New Image, one of my favorites), it's a bit drier tasting but has a similar amount of aroma and flavor.
