Commercial Sign In
YCH030 - Talus NEIPA
June 01, 2021
SPECIFICATIONS
- Original Gravity
- 1.059
- Final Gravity
- 1.013
- Ibu
- 19
- Abv
- 6.1%
INGREDIENTS
-
Grains
Amount
-
2-Row Malt
60% -
White Wheat
25% -
Flaked Oats
15%
-
Yeast & Adjuncts
Amount
-
London III
14.5 million cells/mL -
Whirlfloc
Variable -
Yeast Nutrient
Variable
| Hops | Type | AA | Addition | Amount |
|---|---|---|---|---|
| Simcoe® Brand | T-90 Pellets | 11% | Whirlpool | 2.0 g/L |
| Talus™ Brand | T-90 Pellets | 8.5% | Dry Hop 1 | 8.0 g/L |
| Mosaic® Brand | Cryo Hops® Pellets | 23% | Dry Hop 2 | 4.0 g/L |
| Talus™ Brand | T-90 Pellets | 8.5% | Dry Hop 2 | 2.0 g/L |
| Loral® Brand | Cryo Hops® Pellets | 18.5% | Dry Hop 2 | 2.0 g/L |
INSTRUCTIONS
-
Step 1
Perform an infusion mash to achieve a mash temp of 153°F/67°C for 60 min.
-
Step 2
Vorlauf until the wort has cleared and is free of grain particles.
-
Step 3
Runoff into the kettle and sparge with 180°F/82°C water.
-
Step 4
Bring the wort to a boil.
-
Step 5
After 45 min, add Whirlfloc for clarity and yeast nutrient for yeast health.
-
Step 6
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. -
Step 7
Gently create a whirlpool in the kettle.
-
Step 8
Quickly cool the wort to 64°F/18°C, aerate it, and transfer into a sanitized fermenter.
-
Step 9
Pitch the appropriate amount of London III yeast and add either an airlock or blowoff tube to the fermenter.
-
Step 10
Dry Hop 1: Adds hops at middle of active fermentation or at approximately 1.016 - 1.024 specific gravity.
-
Step 11
Dry Hop 2: After final gravity has been reached, dry hop for 2 days at 72°F/22°C , rousing once after 24 hours with C02.
-
Step 12
Make sure to monitor gravity and allow additional time for diacetyl rest and then drop temperature to 32°F/0°C and
dump hops from bottom of fermenter.