RECIPES
Rohan’s ‘Van Damme’ - 1st Place in NEIPA at Mashers IPA Comp 2018
Grain Bill
| Grain | EBC | % |
|---|---|---|
| Joe White Pilsner | 3.5 | 79% |
| Uncle Toby's Rolled Oats | 2 | 18% |
| Simpsons Light Crystal | 100 | 3% |
Hop Schedule
| Name | Weight | AA | Type | Time |
|---|---|---|---|---|
| Cascade | 30g | % | Boil | 30 Mins |
| Galaxy | 15g | % | Boil | 5 Mins |
| Mosaic | 10g | % | Boil | 5 Mins |
| Mosaic | 25g | % | Dry Hop | 4 Days |
| Citra LupuLN2 cryohop | 20g | % | Dry Hop | 4 Days |
| Amarillo | 25g | % | Dry Hop | 4 Days |
| Centennial | 25g | % | Dry Hop | 4 Days |
| Galaxy | 25g | % | Dry Hop | 4 Days |
Mash Steps
| Step | Temp | Time |
|---|---|---|
| Mash in | 50 C° C | Mins |
| Mash | 63 C° C | 30 Mins |
| Mash | 68 C° C | 5 Mins |
| Mash out | 70 C° C | 10 Mins |
Yeast
| Name | Amount | Type |
|---|---|---|
| White Labs WLP644 Saccharomyces bruxellensis ‘trois’ | 1 Pkg | Liquid |
Notes:
Mosaic dry-hop mid-krausen.
Water treatment
Ca 2+ 140 ppm, Mg 2+ 18 ppm, Na + 25 ppm, SO 4 2- 300 ppm, Cl - 55 ppm, HCO 3 - 110 ppm.
Yeast
White Labs WLP644 Saccharomyces bruxellensis ‘trois’, 1 pack, liquid yeast, No starter.
Fermented at 18-20 C
Notes
Brewed on a Braumeister 10 L, I used 11 L for mash in, plus a 4 L sparge at 70 C. I chilled the wort to 35 C before transferring 10 L into fermenter, I dry hopped at ambient temp. The beer was bottle conditioned for four weeks. The yeast and water profile coupled with an aggressive dry hop resulted in very high apparent bitterness, even for an IPA. I recommend changing the water profile to a typical NEIPAsulfate:chloride ratio. This beer was named in honor of the original “Muscles from Brussels”, Jean Claudevan Damme. Brewed for Merri Mashers IPA comp 2018, first in NEIPA category.