So we've got a small competition coming up between our Leeds lot and the guys from London Amateurs. Just a fun competition brew! Do any of you represent them?
It was decided that as NEIPA is a very popular style at the moment, that this is what we would all brew.
I've done a bit of reading up, and would appreciate feedback
The last one i did was nice but nothing like the style!
Brew length: 23L (BIAB)
ABV: (See write up below)
OG: (See write up below)
FG: (See write up below)
IBU: (See write up below)
Colour: 10Grain Bill
1kg Flaked Oats
Mash Temp: 65CHops
Denali // Citra // Mosaic // Azacca <-- 5g each at 5mins
Denali // Citra // Mosaic // Azacca <-- 35g each at flameout (80C) for 20 mins
Denali // Citra // Mosaic // Azacca <-- 30g each dry hop at high krausen
Denali // Citra // Mosaic // Azacca <-- 30g each dry hop post fermentation for 5 daysYeast
Vermont Ale (slurry pitch from previous brew, no starter)Water
Aiming for 2:1 Chloride:Sulphate and 100+ calcium
So, the reason I have left the information blank at the top is because I actually don't know where i should be aiming to be honest.
I seem to be finding conflicting views on where the IBU count should be. As it stands at the moment, I am looking at 50 IBU roughly with the grain bill/hop schedule above, but with 4x 100g packs of those hops, I am free to move them about accordingly.
The other thing is the use of dextrose
I haven't used it before but a few recipes seem to call for it, and recently the guy who won the fruit IPA competition (beating 2 professionals to first place, scoring a 57/60) said he uses it for most of his IPA's now. Roughly 100g or so for 5.5% - 6% he reckons. I have never used it before, so tips here would be great. It also doesn't appear on the beersmith app unless it goes by a different name, so for that reason, I can't really calculate my OG/FG or finishing ABV as a result...