Crisp 20th Century NEIPA

  • Neutral malt base to allow hops to shine
  • ABV 4.8%
  • IBU 10
  • OG 1052 SG

Plumage Archer was the dominant malt variety in the early 20th Century and in this recipe we are pairing it with modern English hops.  Plumage Archer provides a neutral flavour base allowing the oats to showcase their silky smoothness.  We selected the hops from the Charles Farams hop development program, these new UK hops are perfect for a juice bomb.

BASICS

BATCH SIZE (LITRES):

163.6

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1052 SG

FINAL GRAVITY:

1015 SG

IBUs:

10

COLOUR (EBC/SRM):

12 / 6

BREWHOUSE EFFICIENCY:

80%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

68°C / 154.4°F

COLLECTION TEMP:

20°C / 68°F

FERMENTATION TEMP:

22°C / 71.6°F

MASH LIQUOR VOL (LITRES):

904

LIQUOR / MASH RATIO:

2.5 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

PLUMAGE ARCHER

221

60

WHEAT MALT

35.7

10

DEXTRIN MALT

19.1

5

NAKED OAT MALT

69.2

15

FLAKED TORREFIED OATS

46.1

10

YEAST

66% NOTTINGHAM 33% WINDSOR

HOPS(g)Contribution%Alpha Acid%Addition

OLICANA

500

60

8

20 mins

ARCHER

500

40

5

20 mins

OLICANA

100

0

8

Flame out

JESTER T45

00

8

Flame out

GODIVER

200

0

7.5

Flame out

OLICANA

00

8

Dry Hop

JESTER T45

200

0

8

Dry Hop

GODIVER

00

8

Dry Hop

HOPS

OLICANA

(g)

500

Contribution%

60

Alpha Acid%

8

Addition

20 mins

ARCHER

(g)

500

Contribution%

40

Alpha Acid%

5

Addition

20 mins

OLICANA

(g)

100

Contribution%
0
Alpha Acid%

8

Addition

Flame out

JESTER T45

(g)
0
Contribution%
0
Alpha Acid%

8

Addition

Flame out

GODIVER

(g)

200

Contribution%
0
Alpha Acid%

7.5

Addition

Flame out

OLICANA

(g)
0
Contribution%
0
Alpha Acid%

8

Addition

Dry Hop

JESTER T45

(g)

200

Contribution%
0
Alpha Acid%

8

Addition

Dry Hop

GODIVER

(g)
0
Contribution%
0
Alpha Acid%

8

Addition

Dry Hop

CARL'S TOP TIP

Mixing naked malted oat with torrefied oats will give a lovely smoothness and haze without causing problems.

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