Kegged it on Sunday, so it is still carbonating. Color is a little more orange than the picture shows.
Grain bill: 14.5# Duffin Station 2 row, 1# white wheat malt, 0.5# carapils, 1# six row, 0.5# C20, 0.5# flaked oats, 0.5# flaked wheat
Yeast: Omega DIPA (Conan strain) from a starter
Water adjustment: 15g of CaCL to 10 gallons dechlorinated tap water
Water profile Ca140, Mg 11 Na 8 SO4 122 Cl 216 HCO3 14
Looking for a higher level of calcium chloride for a softer mouthfeel, which I think I achieved.
Hops: 0.5oz Columbus 60 minutes, then 1 ounce each Citra, Ekuanot, Eureka, Jarrylo, and Mosaic 20min whirlpool at 165°. Two stage dry hop at 36 hours and day 4 (final gravity) using the same hop bill ( 2/3 ounce each at day 2, then 1/3 ounce each on day 5).
FG 1.012 on day 6 for cold crash.
Kegged day 8. OG 1.050 (5% ABV).
Mouthfeel is very soft, hops blend well but probably too much, to the point of being indistinct. The SRM is about a point darker than I wanted, so I am wondering if the Duffin malt was malted a bit darker than a comparable 2 row. Predicted SRM was 4.78 and the result is a bit closer to 7-8. Aroma is not there yet, probably since it is still carbonating.
Overall my efficiency was in the high 60s, where I normally hit 80-82% brewhouse efficiency. Mash was five step infusion, with rests at actual temperatures of 119, 130, 141, 149, and 155, plush mash out.
Total mash time was 2:15.
Happy with the beer, generally. My first NEIPA, so still learning.
Needs more hops, and less hop varieties.I was in Boston and visited Alchemist in January, so I have had NEIPAs on the brain lately. Next one will be bigger and better – I am still a little worried about oxidation, but this one is a good start.