I am a software guy by trade. I am not a hacker, but I am facinated with what people can do with computers, networks, or even friggin blenders. Listening to my favoriate non-beer podcast, Darknet Diaries, he had mentioned something as being a threat actor and immediately I think, that is a great name. Especially for an easy drinking NEIPA, because this NEIPA could be responsible for something later in the evening if you happen to have a few too many.
And let me admit it. Sometimes I really hate on NEIPAs and sometimes I really just want one. Yeah, I’m brewing one. Don’t @ me. Well you can, I don’t really mind, it’s just that I have noticed a trend with a lot of the high ABV NEIPAs. If the alcohol isn’t controlled properly it tastes like paint thinner, then combine that with the hop burn that I tend perceive, tat really turns me off. This grain bill I swiped from my buddy that has a tiny brew pub in Jackson, MS. His brewing is not on social media. He sells a lot of beer out of the beer store in which he brews in the back parking lot. Remember, I said tiny brew pub. Oh, but you can find him on Untappd. That’s social media. Take a look for Bicentennial Beer Company, you’ll only find his beers at LD’s in Jackson, MS.
I went nuts the past couple months and have purchased a few too many hops. I am going to play around with my grain bill and hop blends to really nail down what I hope to be an awesome NEIPA. This is my first iteration. I know the percentages of flaked grains in this bill is a touch high if you were to read Scott Janish’s IPA book. This is what I wanted to do this time. I have oat malt and golden naked oats to play around with the next iteration to take the flaked oats out.
I do want to note. All my 20 minute additions in the following recipe details is in the whirlpool. I wonder if Beer XML allows for whirlpool additions. I might have to move to something else for adding beer recipes to the blog. I just wanted to mention this. **EDIT** I have sorta made a fix for this. I’m sure my other blog posts where I added hops to a whirlpool might not reflect my process. **
I also did the cold dry hop on this beer. I did not dry hop during primary fermentation (remember, don’t @ me, but you really can). Here is my fingers being crossed that cold side oxidation didn’t occur and I will not have a brown beer when this is ready to imbibe.
|1.056 - 1.07
|1.008 - 1.014
|40 - 70
|6 - 14
|2.4 - 2.9
|5.5 - 7.5 %
|White Wheat Malt
|Oats, Golden Naked®™ (Simpsons)
|Mosaic (HBC 369)
|Mosaic (HBC 369)
|Gypsum (Calcium Sulfate)
|Epsom Salt (MgSO4)
|SafAle English Ale (S-04)
|59°F - 75.2°F
|Download this recipe's BeerXML file
Moderately-high hop aromas that are citrusy (mainly orange), and tropical like passion fruit, with a slight tinge of floral in the background. Malts are muted and hidden behind the hop aromas.
Moderately-high hop flavors that mimic the fruity notes that are listed in aromas. Orange, tropical, passion fruit. Very slight cracker note in the background that are just wanting to punch through that hop character. Ever slight note of fruity esters (mainly pear). Finishes medium-dry.
Pillowy, not quite chewy texture that has a moderate creaminess.
Not my favorite. I would like more of a hop punch in the aroma. The hops that I saved from the dry hop, I put into a freezer bag and I have frozen them. That is an experiment for later. I believe I am going to brew a saison soon and throw those in the whirlpool. The aromas were just too good to throw out in the wood.
What would I change in this beer? I’d back off the flaked grains a touch. I believe I am going to go 80% pale malt, 10% oat malt/golden naked oats, 10% flaked wheat with my next grain bill. The stupid amount of haze in this beer was from the grain bill its self. I do like S-04 on the yeast. It’s just English enough to have a touch of esters that doesn’t screw around with the hops. I’ll dry hop the next batch 24 hours after pitch next time, to see if that makes a difference. I’m running low on citra, so it may just be a mosaic/galaxy hop blend. I haven’t decided yet.