To showcase malted oats signature creaminess (and because Matt wants to see these on more beer menus), our Beer Style of the Month is the Fruited New England Pale Ale (NEPA). The Oat Malt provides the perfect hazy backbone to support bright, punchy fruit additions. It’s a tropical, soft, and incredibly crushable pint that perfectly captures the start of summer. One of our favourites is Alley Kat’s Fruit-Hopia
Vital Statistics:
ABV: 7% SRM: 5.8 IBU: 34 OG: 1.070 FG: 1.018
Ingredients:
|
Malt |
19L Batch Brewhouse Efficiency: 72% |
10hL Batch Brewhouse Efficiency: 85% |
|
Volume of Mash Water: 16L |
Volume of Mash Water: 730L |
|
|
Volume of Sparge Water 20L |
Volume of Sparge Water 600L |
|
|
Amount in KG |
Amount in KG |
|
|
Whiskey Jack – Red Shed (62%) |
3.85 |
172 |
|
Wheat Malt - Red Shed (17.5%) |
1.10 |
50 |
|
Malted Oats - Red Shed (17.5%) |
1.10 |
50 |
|
Biscuit - Red Shed (3%) |
0.15 |
7.5 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in Grams |
Amount in KG |
|||
|
Columbus AA 14% |
10 Minutes |
17.5 |
33 |
1.610 |
|
Chinook AA 13% |
10 Minutes |
16.5 |
33 |
1.610 |
|
Bitter Grapefruit Peel |
WP/Steep |
Aroma |
3 |
0.160 |
|
Idaho 7 AA 13% |
HKDH |
Aroma |
1g/L |
1g/L |
|
Mosaic AA 12.25% |
HKDH |
Aroma |
1g/L |
1g/L |
|
Citra AA 12% |
Dry Hop |
Aroma |
1.5g/L |
1.5g/L |
|
Simcoe AA 13% |
Dry Hop |
Aroma |
2g/L |
2 g/L |
|
Grapefruit Extract |
Conditioning |
Aroma |
.10 ml/L |
0.10ml/L |
Yeast: Escarpment Labs American Ale
Strike Water Temperature: 73°C
Water Profile: Light & Hoppy
Mash Rest Temperature: 65°C
Mash pH: 5.4-5.5
Brewing Process:
Mash:
-
Heat strike water to 73c
-
Add all malt to strike water. Pro tip: Add Rice Hulls or Bioglucanase!
-
Adjust mash ph with appropriate acid to reach desired brewing target
-
Mash rest temp 65c for 1 hour. Confirm with iodine test
-
Mash out at 78c, hold for 20 mins with vorlauf if possible
Sparge:
-
Sparge the mash with water acidified to a pH between 5.2 and 5.5.
Boil:
-
Boil target volume of wort. Length 70 min
-
Add Chinook, Columbus & Whirlfloc or Irish Moss at 10 min
-
Add Bitter Grapefruit Peel, secured in hop sock at Whirlpool/Steep for 10 min
-
Allow kettle to rest for additional 20 mins
Cooling:
-
Rapidly cool the wort with an ice bath or through a heat exchanger
-
Add lightly diluted zinc or yeast nutrients
Fermentation:
-
Collect cooled wort into fermentation vessel
-
Add oxygen through carb stone or by rapidly shaking volume
-
Pitch Escarpment American Ale at 18c
-
Step temp up to 22c when gravity drops below 8 plato.
-
When gravity drops below 8 plato HKDH with Idaho 7 & Mosaic
-
Allow beer to ferment until 3 days of same gravity reading
-
Once beer is terminal, drop temp to 10c
-
Scrub as much yeast and other protein out of fermentor
-
5 days before packaging dry hop with Citra & Simcoe
-
24 hours after dry hop, drop temp to 0c and scrub as much hop and protein out of fermentor
-
Scrub well 1 day before packaging and on day of packaging.
-
Proceed to packaging in either canning, bottling or kegging
-
To bump up the grapefruit in this fruited NEIPA consider using extract as suggested above
-
Enjoy this beer at 2.6 volumes of CO2