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.
Brew 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.
Fermentation went well, didn’t take long to start bubbling, I set the spunding valve to a little under 3psi.
Approx 30mm of foam and no worries about overflow.
Day 6
SG 1.013 at 5.6% abv. Dry hops added, 200g total (50g each).
Temperature raised to 20C and spunding valve closed for CO2 capture.
Pressure built gradually up to 30psi over the next few days (carbonated).
Day 11
Purged the bottom jar with CO2 and opened the bottom valve to dropped the trub. Too much hop matter to collect the yeast. Pressure 30psi and SG 1.011
Day 12
9pm lowered temperature to 3C to come down overnight.
FG 1.011 approx. 6%
Day 13
Transferred into keg – first time using the new keg.. I think I filled 18.7L plus 1L into a plastic bottle.
Gas dropped during transfer (to avoid wasting gas in don’t bother fully pressurizing the keg, just to about 6 or 7psi) and so I regassed the keg up to about 20psi when finished. It should absorb some and settle to a good level or carbonation.
Taste test very promising, nice aroma, quite hoppy but in a balanced way. Nice grain flavour especially since it’s so fresh, I think it’ll condition nicely.
