Back to SearchMaster of Gluten NEIIPA
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Beer Style: India Pale Ale
Recipe Type: all-grain
Yield: 3.5 gallons
Description:
Based loosely on Aslin's Master Of Karate, this NEIIPA uses Galaxy, Mosaic, and Amarillo to deliver a complex and intense tropical fruit/ orange punch, with some subtle berry behind. Lactose and maltodextrin help with body and sweetness while honey helps add some light caramel to the malt backbone. Flaked quinoa and dry hopping in primary help achieve the desired hazy appearance.
Taste Notes ~
Brewday: - Aroma is sweet caramel and toast. Flavor is lots of semi-disjointed flavors, overly sweet. Caramel and toffee, some grassiness, honey, berries, tropical fruit, citrus, strong hop bite on the backend and lots of hop flavors. 24 Feb: - A bit sweet on the first sip with intense hop flavor and some late bitterness. After the beer settled more (lots of sediment) intense notes of pineapple, berries, orange, and peach follow in behind and linger for quite a while. Definitely has good potential. Medium thick mouthfeel. 25 Feb: - Sweetness is still there, beer is still very green. But whoa, the flavor is incredible! Tangerine, papaya, peach, orange, pineapple, some candied tropical fruit. The greeness of the beer quickly fades on follow-up sips. Definitely not MOK, more tropical notes, but definitely a great combo of hops and flavor!
Ingredients:
- 7.00 gal Light and hoppy Water
- 5.86 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc
- 2.00 g Calcium Chloride (Mash 60 min) Misc
- 1.38 g Epsom Salt (MgSO4) (Mash 60 min) Misc
- 2 lbs Rice Hulls (0.0 SRM) Adjunct
- 3 lbs 12.00 oz Goldfinch Millet Malt (6.6 SRM) Grain
- 2 lbs 2.00 oz Pale Millet Malt (1.3 SRM) Grain
- 2 lbs Pale Rice Malt (1.1 SRM) Grain
- 1 lbs 8.00 oz Organic Pale Buckwheat (2.0 SRM) Grain
- 1 lbs 2.00 oz Cara Millet Malt (7.0 SRM) Grain
- 1 lbs Flaked Quinoa (3.0 SRM) Grain
- 4.00 ml SEBflo TL (Mash 120 min) Misc
- 4.00 ml SEBstar HTL (Mash 135 min) Misc
- 2.00 ml AMG-300L (Mash 120 min) Misc
- 2.50 ml HopShot [89.0%] (CO2 Extract) - First Wort Hops
- 0.40 oz Galaxy [14.0%] - Boil 5 min Hops
- 0.30 oz Amarillo [9.2%] - Boil 5 min Hops
- 0.30 oz Mosaic (HBC 369) [12.2%] - Boil 5 min Hops
- 1.50 tsp Yeast Nutrient (Boil 5 min) Misc
- 8.00 oz Milk Sugar (Lactose) [Boil for 5 min] (0.0 SRM) Sugar
- 4.00 oz Maltodextrin [Boil for 5 min] (3.0 SRM) Sugar
- 0.80 oz Galaxy [14.0%] - Steep 60 min Hops
- 0.50 oz Amarillo [9.2%] - Steep 60 min Hops
- 0.50 oz Mosaic (HBC 369) [12.2%] - Steep 60 min Hops
- 1 pkgs Safale American (DCL/Fermentis #US-05) Yeast
- 10.00 oz Honey [Boil for 5 min] (1.0 SRM) Sugar
- 2.00 oz Galaxy [14.0%] - Dry Hop 7 days Hops
- 1.50 oz Amarillo [9.2%] - Dry Hop 7 days Hops
- 1.50 oz Mosaic (HBC 369) [12.2%] - Dry Hop 7 days Hops
Additional Instructions
Primary Ferment: Boil Size: 6.14 gal; Total Boil Time: 165 minutesSecondary Ferment: Total IBU: 129.9
Beer Profile
Original Gravity: 1.079Final Gravity: 1.019
Alcohol by Vol: 8.0%
Color SRM: 8.3
Bitterness IBU: 0.0
Recipe Type: all-grain
Yield: 3.5 Gallons
Procedure:
Brewday: 16 Feb 2018 Prep - Organized grains and equipment the night before - Added about 10 oz of rice hulls to the bottom of the mash tun - Ground rice and buckwheat down to 0.65mm (running through twice) - Ground millet to smallest setting (running through twice) Mash: - Mashed in over 175degF with about 3 gallons of hot liquor - Cereal mashed the 1lb of quinoa for about 25 minutes, then added some HTL enzyme while cooling to 145degF - Added about 6 quarts of 50 deg F water to drop temp down below 140degF - Added cereal mash about halfway through (no temp update) - Decocted about 3-4 quarts of liquid and heated to boil (delayed process by 20 minutes) - Added decocted liquid with about 9 quarts of near boiling water - New temp measured around 165deg F - Decided to reduce the last step to 90 minutes - Recirculated the mash through once - First running resulted in SG of 14 Brix of about 1.052 at 4 gallons - Second running resulted in a SG of 11 Brix or about 1.042 at 6.25 gallons - Added FWH while draining the first running (approx 3 gallons in) Boil: - Started boil with +6 gallons of wort, gravity reading ranged from 11 Brix at the top to a bit over 10 Brix taken from the bottom. - Boiled for 15 minutes longer to achieve desired gravity and get less than 4 gallons of wort. - Added hops and sugars accordingly. Increase honey to 12 oz since slightly larger volume. - When I dumped the dry sugars, I dipped the plastic container in the wort...it may have turned it darker (we'll see if it has an effect on the beer) - Cooled wort down to below 190 deg F before whirlpooling (185 deg F was the highest reading I got) - Whirlpooled for an forty-five minutes before cooling wort further Fermentation: - Cooled wort to below 80 deg F. - Measured gravity at 1.080 (which adjusts to 1.083 after considering temp) - Transfered to a 5 gallon keg with a discharge hose attached to the gas in line - Aerated by shaking for a couple minutes (no O2) - Set fermenter (kegerator) at 62 deg F - Fermentation started by the next morning Feb 18: - Fermentation is going incredibly strong (~100 bubbles per minute) Feb 20: - After fermentation calming down to one bubble every 5 seconds or so, I removed the keg from the kegerator and moved it to room temp (approx 70 deg F on the floor in the guest room) Feb 24: - Transferred to secondary keg (dry hop suspended by fishing wire. - Purged secondary fermentation vessel (keg) before transfer. - Measure gravity from initial running at 1.025 at around 70 deg F. This adjusts to 1.026-27 - Connected gas discharge hose to ensure CO2 can escape if needed - Potential high gravity may be due to lack of O2 before primary Feb 25: - No more activity from yeast, moved to kegerator and carbonated. - Took another reading (less yeast sediment): 1.024 - 25 was the reading April 11: - Kicked keg... :(