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Jeśli ktoś z Was zdecyduje się wykorzystać ten przepis, będzie miał okazje napić się najlepszej NEIPy na świecie.
Przepis zamieszczony w necie, autor podany, wszystko lege artis:
Tree House Brewing Company: Julius clone
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.014
IBU = 75 SRM = 8 ABV = 6.5%
This New England style IPA is bursting with American hops filled with mango, passionfruit, and citrus.
Ingredients
11 lbs. (5 kg) UK pale ale malt
1 lb. (0.45 kg) oat malt
5 oz. (142 g) honey malt
5 oz. (142 g) Carapils® malt
5 oz. (142 g) flaked oats
8 oz. (227 g) turbinado sugar (15 min.)
8 mL HopShot (60 min.)
2 oz. (57 g) Citra® hops (hop stand)
2 oz. (57 g) Mosaic® hops (hop stand)
1 oz. (28 g) Simcoe® hops (hop stand)
2.5 oz. (71 g) Citra® hops (dry hop)
2 oz. (57 g) Mosaic® hops (dry hop)
1.5 oz. (43 g) Simcoe® hops (dry hop)
Wyeast 1318 (London Ale III) or White Labs WLP022 (Essex Ale) or Wyeast 1335 (British Ale II) yeast
3⁄4 cups (150 g) dextrose (if priming)
Step by Step
This recipe is designed for homebrewers to achieve 5.5 gallons (21 L) wort in their fermenter on brew day. This will help offset the loss of volume to the heavy hopping rate of this beer. Build your water profile to achieve a 100:200 PPM sulfate: chloride profile. Crush the malt and add to 4.5 gallons (17 L) strike water to achieve a stable mash temperature at 154 °F (68 °C). After 60 minutes, begin to lauter. Collect 7 gallons (26.5 L) of wort in the kettle. Boil for 60 minutes, adding the hop extract after the wort comes to a boil and the turbinado sugar with 15 minutes left in the boil. After the boil, chill the wort down to 180 °F (82 °C) and then add the hop stand addition. Stir the wort, then let settle for 30 minutes before cooling to yeast pitching temperature. Ferment at 68 °F (20 °C). As the kräusen begins to fall, typically day 4 or 5, add the dry hops and spunding valve. Let the beer sit on the hops for 3 days. Bottle with priming sugar or keg and force carbonate to 2.4 volumes of CO2.
Extract with grains option:
Substitute the pale ale malt in the all-grain recipe with 6 lbs. (2.7 kg) extra light dried malt extract. Place the crushed malt in a muslin bag. Steep the grains in 1 gallon (4 L) water at 154 °F (68 °C) for 45 minutes. Remove the grain bag and wash with 2 qts. (2 L) hot water. Top off the kettle to 6.5 gallons (25 L), stir in the dried malt extract and heat up to boil. Follow the remaining portion of the all-grain recipe.
Written by Dave Green
Przepis zamieszczony w necie, autor podany, wszystko lege artis:
Tree House Brewing Company: Julius clone
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.014
IBU = 75 SRM = 8 ABV = 6.5%
This New England style IPA is bursting with American hops filled with mango, passionfruit, and citrus.
Ingredients
11 lbs. (5 kg) UK pale ale malt
1 lb. (0.45 kg) oat malt
5 oz. (142 g) honey malt
5 oz. (142 g) Carapils® malt
5 oz. (142 g) flaked oats
8 oz. (227 g) turbinado sugar (15 min.)
8 mL HopShot (60 min.)
2 oz. (57 g) Citra® hops (hop stand)
2 oz. (57 g) Mosaic® hops (hop stand)
1 oz. (28 g) Simcoe® hops (hop stand)
2.5 oz. (71 g) Citra® hops (dry hop)
2 oz. (57 g) Mosaic® hops (dry hop)
1.5 oz. (43 g) Simcoe® hops (dry hop)
Wyeast 1318 (London Ale III) or White Labs WLP022 (Essex Ale) or Wyeast 1335 (British Ale II) yeast
3⁄4 cups (150 g) dextrose (if priming)
Step by Step
This recipe is designed for homebrewers to achieve 5.5 gallons (21 L) wort in their fermenter on brew day. This will help offset the loss of volume to the heavy hopping rate of this beer. Build your water profile to achieve a 100:200 PPM sulfate: chloride profile. Crush the malt and add to 4.5 gallons (17 L) strike water to achieve a stable mash temperature at 154 °F (68 °C). After 60 minutes, begin to lauter. Collect 7 gallons (26.5 L) of wort in the kettle. Boil for 60 minutes, adding the hop extract after the wort comes to a boil and the turbinado sugar with 15 minutes left in the boil. After the boil, chill the wort down to 180 °F (82 °C) and then add the hop stand addition. Stir the wort, then let settle for 30 minutes before cooling to yeast pitching temperature. Ferment at 68 °F (20 °C). As the kräusen begins to fall, typically day 4 or 5, add the dry hops and spunding valve. Let the beer sit on the hops for 3 days. Bottle with priming sugar or keg and force carbonate to 2.4 volumes of CO2.
Extract with grains option:
Substitute the pale ale malt in the all-grain recipe with 6 lbs. (2.7 kg) extra light dried malt extract. Place the crushed malt in a muslin bag. Steep the grains in 1 gallon (4 L) water at 154 °F (68 °C) for 45 minutes. Remove the grain bag and wash with 2 qts. (2 L) hot water. Top off the kettle to 6.5 gallons (25 L), stir in the dried malt extract and heat up to boil. Follow the remaining portion of the all-grain recipe.
Written by Dave Green
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