Gday All

Love my beer and what is involved in beer.

At the moment i am loving the Neipa style brews . these beers are not bitter and are refreshing full of flavour and fruity aromas and are very hoppy. and are very good summer beers .. They are very hazy to look at in other words when you look at a lager or a draught they are pretty clear and clean, you will find these beers will be cloudy in a sense which gives them the term hazy.

This below is a beer i will be brewing in a few weeks time a NEIPA Milkshake and we all love milkshakes don’t we.
Mind you this will not be for the faint hearted and cant handle a big beer and really this is only the bottom end of a big beer
which will come in around 7.0% alcahol, the aromas and flavour will certainly be abundant with all the hop additions, but will not be to bitter as there is no bittering in this .

NEIPA Milkshake
New England IPA

7.0% / 18.1 °P

Recipe by

All Grain

ROBOBREW
76% efficiency

Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 20.69 L

Sparge Water: 12.43 L @ 75.6 °C

Total Water: 33.12 L

Boil Volume: 28 L

Pre-Boil Gravity: 1.061

Vitals
Original Gravity: 1.075

Final Gravity: 1.022

IBU (Tinseth): 49

Color: 11.4 EBC

Mash
Mash In — 66.7 °C — 60 min

Malts (6.4 kg)
5 kg (69.9%) — Gladfield American Ale Malt — Grain — 5 EBC
600 g (8.4%) — Gladfield Wheat Malt — Grain — 4.2 EBC
600 g (8.4%) — Oats, Flaked — Grain — 2 EBC
200 g (2.8%) — BESTMALZ BEST Melanoidin (BESTMALZ) — Grain — 70 EBC
Other (750 g)
750 g (10.5%) — Milk Sugar (Lactose) — Sugar — 0 EBC
Hops (410 g)
30 g (15 IBU) — Citra 12% — Boil — 10 min

30 g (17 IBU) — Galaxy 14% — Boil — 10 min

45 g (6 IBU) — Citra 12% — Aroma — 15 min hopstand

45 g (7 IBU) — Galaxy 14% — Aroma — 15 min hopstand

45 g (6 IBU) — Mosaic (HBC 369) 12.25% — Aroma — 15 min hopstand

45 g — Galaxy 14% — Dry Hop — day 3

30 g — Citra 12% — Dry Hop — day 3

30 g — Mosaic (HBC 369) 12.25% — Dry Hop — day 3

45 g — Galaxy 14% — Dry Hop — day 6

35 g — Citra 12% — Dry Hop — day 6

30 g — Mosaic (HBC 369) 12.25% — Dry Hop — day 6

Hopstand at 80 °C

Miscs
4 g — Calcium Chloride — Mash

Yeast
0 ml — White Labs WLP066 London Fog Ale Yeast
Fermentation
Primary — 19.4 °C — 3 days

Secondary — 18 °C — 5 days

Cold Crash — 4 °C — 2 days

Carbonation — 4 °C — 7 days

Carbonation: 2.3 CO2-vol

Add the first round of dry hops on Day 3 of fermentation, add the second round on Day 6, rack to the keg on Day 8 and force carb. through Day 10.

anyway wether you brew beer or just enjoy a beer what are you enjoying

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Madam