YCH022 - Sabro NEIPA
- Original Gravity
- Final Gravity
Yeast & Adjuncts
London III14.5 million cells/mL
|Simcoe® Brand||T-90 Pellets||13%||Flameout||1.9 g/L|
|Sabro® Brand||T-90 Pellets||14%||Dry Hop 1||3.8 g/L|
|Mosaic® Brand||Cryo Hops® Pellets||22%||Dry Hop 2||3.8 g/L|
|Simcoe® Brand||T-90 Pellets||13%||Dry Hop 3||3.8 g/L|
Perform an infusion mash to achieve a mash temp of 152°F/67°C for 60 min.
Vorlauf until the wort has cleared and is free of grain particles.
Runoff into the kettle and sparge with 180°F/82°C water.
Bring the wort to a boil.
After 45 min, add Whirlfloc for clarity and yeast nutrient for yeast health.
After 60 min, turn off the burner. Let the wort cool to about 204°F/96°C. Add the whirlpool hop additions.
Note: All whirlpool additions are calculated based on a 15 minute whirlpool starting at 204°F/96°C.
Gently create a whirlpool in the kettle.
Quickly cool the wort to 66°F/19°C, aerate it, and transfer in into a sanitized fermenter.
Pitch the appropriate amount of London III yeast and add either an airlock or blowoff tube to the fermenter.
Add first dry hops at middle of active fermentation, with approximately 1.024-1.032 specific gravity left before final gravity.
After final gravity has been reached, add second dry hop for 3 days at 70°F/21°C, rousing once at 24hrs with CO2 bubbles.
After 2-3 days and the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C.
Transfer to a keg and carbonate or bottle condition.