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Down Under New England IIPA

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Down Under New England IIPA

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Beer Style: India Pale Ale 
Recipe Type: all-grain
Yield: 4.5 gallons

Description:

As an evolution of my GF NEIIPAs, this beer is intended to produce intense tropical aromas and flavors using 3 of my favorite Australian hops (Vic Secret, Enigma, and Galaxy). The use of honey adds additional fermentables to raise the final product's abv into the imperial class while the lactose will enhance body, sweetness, and further the traditional mouthfeel desired for the style. Water treatments adjusted toward Chlorides are intended to further refine the NEIPA methodology and better replicate the style.

Ingredients:

  • Water Treatments (for 7 gallons of Fairfax, VA tap water):
  • 5.54 g Calcium Chloride (Mash 120 min)
  • 3.03 g Epsom Salt (MgSO4) (Mash 120 min)
  • 1.28 g Salt (Mash 120 min)
  • Grains:
  • 12.00 oz Rice Hulls (0.0 SRM)
  • 6 lbs Pale Rice Malt (1.1 SRM)
  • 3 lbs 12.00 oz Pale Millet Malt (1.3 SRM)
  • 2 lbs Goldfinch Millet Malt (6.6 SRM)
  • 2 lbs Organic Pale Buckwheat (2.0 SRM)
  • 1 lbs Cara Millet Malt (7.0 SRM)
  • 1 lbs Flaked Quinoa (3.0 SRM)
  • Enzymes:
  • 4.00 ml AMG-300L (Mash 60 min)
  • 5.00 ml SEBflo TL (Mash 60 min)
  • 5.00 ml SEBstar HTL (Mash 120 min)
  • 3.00 ml HopShot [89.0%] (CO2 Extract) - First Wort
  • Boil:
  • 0.50 oz Enigma [17.8%] - Boil 5 min
  • 0.50 oz Vic Secret [15.5%] - Boil 5 min
  • 2.00 tsp Yeast Nutrient (Boil 5 min)
  • 6.00 oz Milk Sugar (Lactose) [Boil for 5 min] (0.0 SRM)
  • Whirlpool:
  • 10.00 oz Honey (1.0 SRM)
  • 1.00 oz Enigma [17.8%] - Steep 45 min
  • 1.00 oz Galaxy [14.0%] - Steep 45 min
  • 1.00 oz Vic Secret [15.5%] - Steep 45 min
  • Yeast:
  • 1 pkgs Liberty Bell (Mangrove Jack's #M36)
  • Dry hop (Split evenly into 2 parts, one for in primary fermenter and one for secondary):
  • 2.65 oz Vic Secret [15.5%] - Dry Hop 7 days
  • 1.50 oz Enigma [17.8%] - Dry Hop 7 days
  • 1.25 oz Galaxy [14.0%] - Dry Hop 7 days

Additional Instructions

Primary Ferment: 7
Secondary Ferment: 7

Beer Profile

Original Gravity: 1.076
Final Gravity: 1.015
Alcohol by Vol: 8.1%
Color SRM: 6.4
Bitterness IBU: 66.0
Recipe Type: all-grain
Yield: 4.5 Gallons
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Procedure:

Mash in at 175 deg F adding 18 quarts of 192 deg water, add HTL enzyme, and hold for 60 minutes
Add 11.5 quarts of chilled to 50 deg F to drop to 130 deg F, SEBflo TL & AMG-300L, and hold for 60 minutes
Recirculate and sparge to collect 6.5 gallons of wort
Boil down to 4.75 gallons of wort, adding hop and sugar additions per ingredient timing
Immediately after boil is complete, add honey and cool to just under 180 deg F
Add whirlpool hops and recirculate for 45 minutes
After whirlpool, chill to less to than 70 deg F
Pitch yeast and dry hop for primary fermentation, aerate for 90 seconds
Ferment starting at 66 deg F and, after the first three days, allowing it to warm to ~70 deg F as fermentation slows
After 7 days, transfer on top of secondary dry hop and hold for another 7 days
Transfer to final vessel
Note: Be careful not to oxidize the beer during any post-primary fermentation transfer!

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