NEIPA EITRHEIM/Spectrum recipe

NEIPA EITRHEIM/Spectrum Recipe :

• Color : Pale and hazy
• Alcohol : 6.3%
• Quantity : 20L
• Bitterness : Low (29 IBU)
• Brewing Time : 5 hours
• Difficulty : Medium (Atmo friendly 😉)

Ingredients :

Grains :

• 3.7kg Pilsen Malt
• 1kg Light Wheat Malt
• 250g Carapils
• 500g Oat Flakes

Hops :

Hopstand (20 minutes – 90°C) :

• 50g Yakima Idaho 7
• 50g Yakima Simcoe

Liquid Hop (Dry Hop) :

• 20g Spectrum Eclipse (equivalent to 100-160g of pellet hops)

Yeast & Brewing Water :

• 1 packet of K14 Eitrheim yeast
• Total water volume: 29L
• Ideal Chloride/Sulfate ratio: 3/1
• Mash pH: 5.2
• Ideal sparge water pH: 6

Brew Our NEIPA Eitrheim Recipe Step by Step :

Step 1 :

Pour 18.5 liters of water into your brewing kettle and set the heat to 70°C.

Add your grains and stir well to prevent lumps. Continue stirring until the temperature drops to 67°C.

Hold this temperature for 60 minutes.

Meanwhile, heat 10.5 liters of water to 77°C.

Once the saccharification rest is complete, raise the temperature to 75°C for a 10-minute Mash-Out.

Step 2 :

After the Mash-Out, proceed with filtration and sparging.

Step 3 :

Heat your kettle for a 60-minute boil.

Step 4 :

Once the timer is up, add the Idaho 7 and Simcoe hop packets. Let them steep for 20 minutes.

These hops, especially Idaho 7, are excellent candidates for biotransformation. Adding them to the whirlpool will make their aromas shine even more. Their combination will release a beautiful bouquet of apricot, passion fruit, papaya, grapefruit, orange, berries (raspberry), and pine needles.

Step 5 :

Cool the wort to 25/26°C. Take a gravity reading, which should be around 1.061, then transfer it to the fermenter.

Add the Eitrheim yeast packet. This Kveik strain will bring out rich ripe fruit aromas, including plum, ripe pear, and apple, while also enhancing the naturally smooth texture of the beer.

Maintain a temperature of 26/27°C for about 2 weeks, which is the time needed for the yeast to reach the final gravity of 1.013.

Step 6 :

Once the final gravity is reached, add 20g of Spectrum Eclipse.

To do this, boil 10 to 15cl of water, cool it to 26°C, and mix it with the Spectrum extract. Once blended, add it to the beer while minimizing agitation. You can also replace the water with beer from your fermenter if you can draw some off.

Since this liquid extract contains no vegetal matter, it is less prone to oxidation than standard pellets. However, it is still important to limit oxygen exposure as much as possible.

Another advantage of liquid extract:

• No beer loss (no solid matter to absorb liquid).
• No risk of hop creep.

The Eclipse variety will deliver a beautiful bouquet of sweet mandarin. It will be complemented by fine notes of pine needles, grapefruit, and white fruits, which will blend perfectly with the esters from the Eitrheim yeast.

Step 7 :

After 3 days of Dry Hop, proceed with bottling. A Cold Crash is also possible before bottling.

Sterilize 4g/L of sugar and bottle the beer.

For the iso team, carbonate at 2.2 Vol. of CO₂.

Conclusion :

This NEIPA is both accessible and clever. Thanks to the Spectrum hop extract, brewing does not require pressurized equipment, simplifying the process without compromising aromatic depth.

Behind this apparent ease, our recipe boldly embraces the Eithreim yeast and its tropical notes, enhanced by white fruit accents. All of this is wrapped in a smooth, velvety texture, making it a perfect summer beer—refreshing and pleasantly surprising.