![\"\"](\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/05\/ajouter-un-titre-9.png\")
<\/figure><\/div>\n\n\n<\/p>\n\n\n\n
<\/p>\n\n\n\n
- \n
- Color : Cloudy pale yellow<\/li>\n\n\n\n
- Alcohol : 6.4%<\/li>\n\n\n\n
- Quantity : 20L<\/li>\n\n\n\n
- Bitter : Moderate<\/li>\n\n\n\n
- Difficulty : High<\/li>\n\n\n\n
- Brewing time : 5h<\/li>\n\n\n\n
- Cost : High<\/li>\n<\/ul>\n\n\n\n
<\/p>\n\n\n\n
Ingredients :<\/h3>\n\n\n\n
- \n
- 5kg of Pilsner<\/a><\/li>\n\n\n\n
- 500g of Malt de bl\u00e9 clair<\/a><\/li>\n\n\n\n
- 500g of flocons d’avoine<\/a><\/li>\n\n\n\n
- 15g of Magnum<\/a> hops<\/li>\n\n\n\n
- 25g of Simcoe Cryo<\/a> hops<\/li>\n\n\n\n
- 25g of Citra Cryo<\/a> hops<\/li>\n\n\n\n
- 25g of Simcoe Cryo<\/a> hops<\/li>\n\n\n\n
- 25g of Citra Cryo<\/a> hops<\/li>\n\n\n\n
- 2 yeast packets of Verdant<\/a> from Lallemand<\/li>\n\n\n\n
- Total water volume : 35L (Preferably Chloride > Sulfate = 2:1)<\/li>\n<\/ul>\n\n\n\n
If one of the hops is no longer available, it will be replaced by another with a similar profile in the pack.<\/em><\/p>\n\n\n\n
<\/p>\n\n\n\n
Brew our Neipa recipe step by step<\/h3>\n\n\n\n
Step 1 :<\/h4>\n\n\n\n
Heat 20 liters of water to 72\u00b0C and pour in the crushed grains.<\/p>\n\n\n\n
Stir well to avoid lumps, and bring the temperature down to 67\u00b0C.<\/p>\n\n\n\n
Hold for one hour.<\/p>\n\n\n\n
With 30 minutes to go, heat 15 liters of rinse water to 77\u00b0C.<\/p>\n\n\n\n
Step 2 :<\/h4>\n\n\n\n
Once the saccharification hour is over, move on to filtration and rinsing.<\/p>\n\n\n\n
Step 3 :<\/h4>\n\n\n\n
Heat your wort for a 60-minute boil.<\/p>\n\n\n\n
Put 15g of Magnum hops in a Hop Spider<\/a> or hop bag<\/a> to infuse as soon as the timer starts.<\/p>\n\n\n\n
If you’re using a cooling coil, don’t forget to sterilize it in the wort 15 minutes before the end of the boil.<\/p>\n\n\n\n
Once boiling, turn off the heat and add 25g of Cryo Simcoe hops and 25g of Cryo Citra hops.<\/p>\n\n\n\n
Infuse for 20 minutes.<\/p>\n\n\n\n
Step 4 :<\/h4>\n\n\n\n
Cool the wort to 19\u00b0C and transfer to the fermenter, not forgetting the yeast.<\/p>\n\n\n\n
Your initial specific gravity should be around 1.059.<\/p>\n\n\n\n
Ferment at this temperature for about 3 weeks.<\/p>\n\n\n\n
During the last three days of fermentation, add 25g of Cryo Simcoe hops and 25g of Cryo Citra hops. You can put them in hop bags, or leave them loose in your fermenter.<\/p>\n\n\n\n
Over the same period, raise the temperature to 22\u00b0C to make sure fermentation is complete.<\/p>\n\n\n\n
Final density with this type of yeast should be around 1.009.<\/p>\n\n\n\n
Step 5 :<\/h4>\n\n\n\n
During bottling, if you have chosen to leave your hops free, then filter your beer by placing a hop spider between your fermenter and your resugaring bucket. Remember to use a silicone tube for this transfer, to avoid as much turbulence as possible.<\/p>\n\n\n\n
Add 4 g per L sugar. NEIPAs are more pleasant if they are not too carbonated.<\/p>\n\n\n\n
<\/p>\n\n\n\n
![\"Recette](\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2022\/03\/neipa-1040x480-1.jpeg\")
<\/figure>\n\n\n\nThis NEIPA recipe should look like this in your glass !<\/em><\/p>\n\n\n\n
<\/p>\n\n\n\n
- 500g of Malt de bl\u00e9 clair<\/a><\/li>\n\n\n\n
- 5kg of Pilsner<\/a><\/li>\n\n\n\n