Catachan Devil. NEIPA
I go through a lot of phases as a brewer, hop bombs being one of them. Maybe its the weather warming but recently whenever i think about a fun beer to make i think about a really orangey NEIPA. I have a very large bag of Manderina Baveria hops in my freezer, lets boogie. For this beer we will aim for a more sessionable ABV than would be expected, plenty of oats and a big wirlpool of hops to set the wort up for some fun biotransformation flavours should result in an interesting beer.
23 litre Batch. 4%ABV. 4.5SRM. NA IBU. OG1.044 FG1.013
MALT
3600g Maris Otter300g Rolled Oats
200g Golden Naked Oats
HOPS
50g Galaxy 15.4aa @ whirlpool
100g Mandarina Baveria 9aa @ whirlpool
50g Mandarina Baveria 9aa @ day 5 in fermenter
YEAST
1 Litre starter of Wyeast 1469
BREWING AND TASTING
Dry hopping always bothers me. Their is so much conflicting information online and i like to treat my brewing as a science, not an art. when to dryhop? how much to dryhop? how long to dryhop?
3 days, 3 days, 50g
pulled them out with a sterilised ladel.
Tasting wise, i don’t think this is going to shock anyone, but it was really juicy with big ripe orange flavours. there really wasn’t any other way this was going to turn out. Beer disappeared very quickly. Ive been hearing promising things about the verdant yeast strain and its vanilla like flavour, maybe an orange julius neipa in the future?