NEIPA Recipe Critique

Looks good. Grainbill's a little more complex than it needs to be, but that's OK. Personally, I'd push all your hot side hop additions to 180F add a few more oz. of hops.

 

I personally think that 12 IBUs is a little low for a beer of that size. I know there are Zero IBU beers out there as well, but in my opinion I still want some bitterness to balance. If it were me I'd take it up to at least 20.

 

If he dry hops that heavily, he'll get some additional IBUs and, more importantly, perceived bitterness from that.

 

There's a good BeerSmith podcast episode with Michael Tonsmeire that dropped this week featuring a discussion on NEIPA if you have access to it, worth a listen.

 

I wouldn’t ferment 007 at 68 personally, it can get really tart at that temp. Some English yeast get more fruity at that temp or higher but you get other negative aspects with 007 that high I think.

That high of a FG with that low of an IBU would seem really unbalanced to me, it could be really sweet.

You’re cold crashing for two days then warming back up? Is that right?

With 007 I don’t think you’ll need to do that. You probably only need to drop it to 60 to get the yeast to drop out. You could bag your first DH addition if you’re worrying about Hop particulate in Transfer. Also if you can’t mainatin positive head presssure, cold crashing to 35 will definitely result in a bunch of O2 pickup. You don’t need to shake the second DH keg either, just hit it with a light burst of some CO2 through the liquid out.

 

Sorry, my confusion, I always calculate bitterness picked up during whirlpool/cast out and include that in my recipe number (no sense in guessing).

As for perceived bitterness, I'm actually keeping that in mind as well. I've currently got a N.E.style IPA that's got a fair bit of dry hop "burn" to it but I still feel it needs a little balance from bitterness. My O.G. on that was roughly the same (1.072 but I'm also more attenuated) and I still think it's a little too malty sweet at 24.8 IBUs. Of course, maybe I'm just too set in my old ways.

 

Yeah . . . who want bitterness in their IPAs anymore?

 

If you are going to have that complex of a grain bill I might consider getting rid of the pilsner malt and just using 2 row. Also, I have had great success with wheat. Either white wheat or flaked.

I agree that the boil hops should be a small amount at 60 then the rest after FO or under 170 degrees for a 15-30 min hop stand.

Last thing is I prefer a FG no higher than 1.014 to balance the low bitterness as mentioned before.

Good luck!

 

I think that you might end up being a bit too full bodied for the ibu level. I would either increase the ibu or reduce the % carapils and/or mash temp. But that is mostly a preference, if you like high body and low ibu the recipe is on point.