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C.H. Shepard

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.

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