YCH030 - Talus NEIPA
- Original Gravity
- Final Gravity
Yeast & Adjuncts
London III14.5 million cells/mL
|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|
Perform an infusion mash to achieve a mash temp of 153°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 64°F/18°C, aerate it, and transfer into a sanitized fermenter.
Pitch the appropriate amount of London III yeast and add either an airlock or blowoff tube to the fermenter.
Dry Hop 1: Adds hops at middle of active fermentation or at approximately 1.016 - 1.024 specific gravity.
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.
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.