Description:

As an evolution of my GF NEIIPAs, this beer is intended to produce intense tropical aromas and flavors using 3 of my favorite Australian hops (Vic Secret, Enigma, and Galaxy). The use of honey adds additional fermentables to raise the final product's abv into the imperial class while the lactose will enhance body, sweetness, and further the traditional mouthfeel desired for the style. Water treatments adjusted toward Chlorides are intended to further refine the NEIPA methodology and better replicate the style.

Ingredients:

• Water Treatments (for 7 gallons of Fairfax, VA tap water):
• 5.54 g Calcium Chloride (Mash 120 min)
• 3.03 g Epsom Salt (MgSO4) (Mash 120 min)
• 1.28 g Salt (Mash 120 min)
• Grains:
• 12.00 oz Rice Hulls (0.0 SRM)
• 6 lbs Pale Rice Malt (1.1 SRM)
• 3 lbs 12.00 oz Pale Millet Malt (1.3 SRM)
• 2 lbs Goldfinch Millet Malt (6.6 SRM)
• 2 lbs Organic Pale Buckwheat (2.0 SRM)
• 1 lbs Cara Millet Malt (7.0 SRM)
• 1 lbs Flaked Quinoa (3.0 SRM)
• Enzymes:
• 4.00 ml AMG-300L (Mash 60 min)
• 5.00 ml SEBflo TL (Mash 60 min)
• 5.00 ml SEBstar HTL (Mash 120 min)
• 3.00 ml HopShot [89.0%] (CO2 Extract) - First Wort
• Boil:
• 0.50 oz Enigma [17.8%] - Boil 5 min
• 0.50 oz Vic Secret [15.5%] - Boil 5 min
• 2.00 tsp Yeast Nutrient (Boil 5 min)
• 6.00 oz Milk Sugar (Lactose) [Boil for 5 min] (0.0 SRM)
• Whirlpool:
• 10.00 oz Honey (1.0 SRM)
• 1.00 oz Enigma [17.8%] - Steep 45 min
• 1.00 oz Galaxy [14.0%] - Steep 45 min
• 1.00 oz Vic Secret [15.5%] - Steep 45 min
• Yeast:
• 1 pkgs Liberty Bell (Mangrove Jack's #M36)
• Dry hop (Split evenly into 2 parts, one for in primary fermenter and one for secondary):
• 2.65 oz Vic Secret [15.5%] - Dry Hop 7 days
• 1.50 oz Enigma [17.8%] - Dry Hop 7 days
• 1.25 oz Galaxy [14.0%] - Dry Hop 7 days

Additional Instructions

Primary Ferment: 7
Secondary Ferment: 7

Beer Profile

Original Gravity: 1.076
Final Gravity: 1.015
Alcohol by Vol: 8.1%
Color SRM: 6.4
Bitterness IBU: 66.0
Recipe Type: all-grain
Yield: 4.5 Gallons

Procedure:

Source: Matt S