I really love how this pineapple-inspired NEIPA came out. Thanks to a massive dry hop of Citra and BRU-1™, this beer packs a punch of tropical notes and unmistakable candied pineapple flavor. If you’re a pineapple lover, this beer is for you. This was my first time splitting my dry hop charge into two separate terminal charges. I opted for two 48-hour duration charges that absolutely deliver. Just to clarify, no actual pineapple is added to this recipe.
If you have a conical, I recommend you drop the hops out before adding the second charge. I guess it holds true that you really only need minimum contact time to extract max hop flavor. Absolutely a new favorite recipe.
11 lb (66.7%) — Avangard Pilsner Malt — 1.8 °L
3 lb (18.2%) — Briess Oats, Flaked — 1.6 °L
1 lb 8 oz (9.1%) — Briess Wheat White Malt — 2.3 °L
1 lb (6.1%) — Simpsons Golden Naked Oats — 7.3 °L
1 oz YVH CTZ (Tomahawk) 14% – FWH
2 oz YVH BRU-1 14% — Dry Hop — day 8
2 oz YVH Citra 12% — Dry Hop — day 8
2 oz YVH BRU-1 14% — Dry Hop — day 10
2 oz YVH Citra 5% — Dry Hop — day 10
1 oz YVH BRU-1 Lupomax (Cryo) 14% — Dry Hop — day 10
1 oz YVH Citra Lupomax (Cryo) 12% — Dry Hop — day 10
Whirlfloc – 15 minutes
Batch size: 5.5 gallons
Target Mash pH: 5.2 (adjust with lactic acid)
Post Boil pH: 4.9 (adjust with lactic acid with 15 min remaining)
Mash Temp: 152°F – 60 minutes
Boil: 60 minutes
Fermentation Temp: 68°F
Day 1: Pitch yeast at 68°F and let rise to 72°F on day 2-3 for the remainder of fermentation. Should finish in 4-5 days. Per Imperial Yeast: Target 20-25 ppm dissolved oxygen or set the oxygen regulator flow to 50% higher than normal.
Day 7: Drop the temperature to 55°F and hold for 24 hours.
Day 8: Add first dry hop charge, hold at 55°F at 7-10 PSI. Drop the hops out after 48 hours contact time if you have a conical and can.
Day 10: Add second dry hop charge. It’s important the Lupomax hops are added in the second charge.
Day 12: Crash to 33°F for 48 hours. Proceed with packaging/cold conditioning for another week in the keg at serving temps. Should be prime drinking by day 18-20.
This recipe puts 5.5 gallons into the fermenter but honestly, the final yield may vary due to the heavy dry hopping. Expect a decent loss from this. Read this article here first for an in-depth overview of brewing NEIPAs.