This beer is AMAZING. End of story. Curious to try out Nectaron hops I threw together a Hazy DIPA recipe and discovered that they are incredible.
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Recipe on Brewfather: https://share.brewfather.app/fBkanvjecG4VTY
Recipe for 5 gallons (19 L) , your efficiency may vary:
“Vibe Check”
9.3% ABV 70 IBU
15 lb Golden Promise (83.3%)
2 lb Flaked Oats (11.1%)
1 lb Dextrose (5.6%)
Mash:
149 F (65 C) for 90 min
Water (ppm): Ca: 128, Mg 9, Na 39, Cl 219, SO4 130, HCO3 0
Add to 8 gal (30 L) spring water: 5g Gypsum, 3g Epsom, 3g NaCl, 10g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.
60 min boil:
60 min – Add 1 oz (28g) Nectaron (10.1% AA) (29 IBU)
20 min – Add 1 oz (28g) Nectaron (10.1% AA) (20 IBU)
10 min – Add 1 oz (28g) Nectaron (10.1% AA) (13 IBU)
Whirlpool 2 oz (56g) Nectaron (10.1% AA) (8 IBU)
Dry hop with 5 oz (140g) Nectaron for 24-28 hrs at 60 0 F(15 C)
OG: 1.084
Yeast: Imperial A04 Barbarian (2L starter)
Ferment at 68 F (20 C) for 7-14 days. Once fermentation is winding down, soft crash to 60 F (15 C) and add dry hops, let sit for 24-28 hrs before cold crashing and transferring to keg.
FG: 1.014
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0:00 Intro and welcome
1:36 Sponsorship segment
3:09 Recipe
10:14 Brew day
13:27 Fermentation plan
17:45 Fermentation follow-up
18:31 Pour and tasting notes
26:12 Potential improvements
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#Nectaron #IPA #hazyipa #DIPA #doubleipa #dryhop #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain
Go to https://sponsr.is/zbiotics_apartmentbrewer or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code APARTMENTBREWER at checkout. Thanks to ZBiotics for sponsoring today’s video!
I have since brewed this recipe three times with the WLP London Fog Ale 066 and must say that this beer is truly fantastic! I did increase the amount of hops during the dry hop eventually and it really is totally awesome now. Very happy with this one thanks for sharing!
That’s awesome to hear!!
nectaron hops are bogus. Ive had a few consisting of said hops and they just dont fit the bill for me.
You said you use sorbic acid!? Sorbic acid and ascorbic acid (vitaminC) are different things. Sorbic acid is preservative that stops fermentation (bio procesess), while ascorbic acid stops oxidation. I wonder how your fermentation went with sorbic acid added? BTW – you can’t add ascorbic acid to mash/boil, as it is “afraid” of high temperatures. Only @dryhopp….
Ascorbic. And it doesn’t break down until far above mash temperatures. The point of using it in the mash isn’t to scrub oxygen but to reduce reactive oxygen species and reduce future oxidation risk later. It’s equally effective to use it in the packaging or dry hopping process
Is that a Longines Hydroconquest?
Yessir
@@TheApartmentBrewer Am jealous