Finally got a chance to brew this today. My vision for this beer is an east to west, hybrid IPA. New England water profile. Higher mash temp. West Coast yeast. Dry hopping prior to terminal gravity and massive amounts of post-fermentation dry hops. Striving for a medium body, low perceived bitterness, unfiltered IPA with big hop flavors/aromas.
Water: Ca 131, Mg 13, Na 9, Cl 151, SO4 66
Mash: 60 mins @ 154F
OG: 1.060
Notes:
I cooled my wort to 170F before I added my whirlpool/steep hop additions
I steeped for 30 minutes with occasional stirring with immersion chiller
After 30 minutes, my wort was at 150F, I brought it down to 68F with my chiller before pitching
Fermenting at 68F controlled
3.5 gallon in the fermenter
#condobrewing
That Asian Slow Cooker recipe book is highly recommended for Fall/Winter
Enjoying an after brewing brew. Fittingly enough, a NEIPA brewed in San Diego.
