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YCH037 - Cryo Pop Original Blend NEIPA
June 01, 2021
SPECIFICATIONS
- Original Gravity
- 1.065
- Final Gravity
- 1.016
- Ibu
- 25
- Abv
- 6.5%
INGREDIENTS
-
Grains
Amount
-
2-Row or Pilsner Malt
60% -
White Wheat
25% -
Flaked Oats
15%
-
Yeast & Adjuncts
Amount
-
London III
16 million cells/mL -
Whirlfloc
Variable -
Yeast Nutrient
Variable
| Hops | Type | AA | Addition | Amount |
|---|---|---|---|---|
| Cryo Pop™ Original Blend | Cryo Hops® Pellets | 18.5% | Flame Out | 1.9 g/L |
| Cryo Pop™ Original Blend | Cryo Hops® Pellets | 18.5% | Dry Hop 1 | 5.8g/L |
| Cryo Pop™ Original Blend | Cryo Hops® Pellets | 18.5% | Dry Hop 2 | 1.9 g/L |
INSTRUCTIONS
-
Step 1
Perform an infusion mash to achieve a mash temp of 154°F/68°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 yeast and add either an airlock or blowoff tube to the fermenter.
-
Step 10
Dry Hop 1: Add hops at middle of active fermentation, with approximately 1.024 – 1.032 specific gravity left before final gravity.
-
Step 11
Dry Hop 2: After final gravity is hit dry hop for two days at 72° F/ 22° C, rousing once at 24 hours with C02. Dump hops from
bottom of FV after 48 hours -
Step 12
Elevated hopping rates tend to produce hop creep often resulting in diacetyl production. After beer passes forced diacetyl test,
drop temperature to 32° F/ 0° C.