Matt
Brewed October 17, 2024
IPA
Motueka, Nectaron, Nelson Sauvin, Riwaka
Gladfield American Ale, Gladfield Big O Malted Oats, Gladfield Chit Malt (Barley), Gladfield Golden Oat, Gladfield Light Lager, Harraways Flaked Wheat
LalBrew New England - East Coast Ale

Summer Light ii

Brew

Hops

Hop Variety	60min	10min	0min	-10min	DH	Total
Motueka	–	–	10g	–	50g	60g
Nelson Sauvin	10g	–	–	–	50g	60g
Nectaron	10g	40g	–	–	50g	100g
Riwaka	–	–	30g	20g	50g	100g
Total	20g	40g	40g	20g	200g	320g

Heat off @ 0min addition, rapidly cool to 80C. Hold @ 80C until -10min addition, then resume cooling to pitching temperature.

Grain

2.3kg Light Lager Malt
2.1kg American Ale Malt
1.0kg Big O Malted Oats
1.0kg Flaked Wheat
0.5kg Gladfield Golden Oat
0.3kg Chit Malt (Barley)

Yeast

2x lallemand east coast ipa

Water Treatment

2g calcium chloride, 8g calcium sulphide, 4g magnesium sulphide, 3ml lactic acid

Boil Additions

2g yeast nutrient and 1g whirlfloc @ 10min

Brew

Mash in at 66°C with 17.5L, rest for 60 min at 66°C.
Mash out: 10min @ 78C
Sparge with 16L at 78°C
Boil time 60mins

Fermentation

18C to ferment at 4psi. 21C for rest

Fermenter Additions

Dry Hop 200g (50g each of NS, Nectaron, Motueka, and Riwaka)

Carbonation

Self carbonate, add CO2 gas as needed

Bottled

N/A

Final Volume

N/A

Notes

Second iteration of Summer Light Hazy NEIPA. Changes to the grain bill, with addition of Big O, Flaked Wheat, and Chit Malt (Barley). Aiming for a ‘fresh’ style beer. Yeast is the same New England IPA yeast from lallemand but using 2 packets this time instead of 1. Hops are the same, Motueka, Nelson Sauvin, Nectaron, and Riwaka.

Brww went well, good volume in the fermenter with OG of 1.056. Fermentation at 18C and at a low pressure approx. 2 or 3 psi.