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Curricula SHB x FSF Collab NEIPA / Pale Ale


  • Author: Thomas Monti and Britt Teusink
  • Prep Time: 30
  • Cook Time: 240 min
  • Total Time: 4 hours 30 minutes
  • Yield: 5 gallons

Description

NEIPA / Pale ale


Ingredients

7lbs 2-Row*

2lbs 5oz White Wheat

1 lbs Acidulated Malt

Hops

2 oz Citra (First Wort)

2 oz Cashmere(Flame Out)

3 oz Sabro (Dry Hop before fermintation)

Yeast

Omega Voss Kveik

4 oz of Priming Sugar

*Extract Sub

9 lbs Pale Ale LME

 

Some substitutions may be used due to product availability


Instructions

All-Grain

  1. Mash in with 3.24 gallons of water at strike temp of165 Degrees F (Mash temp will decrease to 155 F) (1hour)*

  2. Sparge with 4.78 gallons of water at 168 Degrees F*

  3. Bring to boil

  4. Boil for 1 hour

  5. Add Citra 60 mins

  6. Add Cashmere at flame out

  7. Cool wort to 68 Degrees F as quickly as possible**

  8. Add Sabro hops

  9. Add Yeast 

  10. Ferment for 21 days (if you secondary ferment transfer at day 7)

  11. Add 4 oz of priming sugar to beer and bottle

  12. Age in bottles for approximately 7 days

  13. Drink and repeat often

Extract Notes:

*Steep grains for 30 min in 3 gallons of water at 155F.  Remove steeping grains and begin heating to a boil.   At boiling point, remove from heat and add extract.  Mix thoroughly.  Return to heat and boil for 60 min.

**Top off to 5 gallons with water.

Notes

EST OG 1.050

EST FG 1.009

EST ABV 6%

all kits include a muslin bag, priming sugar, caps, and all ingredients aforementioned.

  • Category: NEIPA

Keywords: NEIPA, Pale

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