Sure! Here's a recipe for a Peach NEIPA (New England IPA) for a 20-liter batch.
NEIPAs are known for their
hazy appearance, juicy flavors, and tropical hop character. Adding peaches to the mix will bring a
delicious fruity twist to the beer. Keep in mind that brewing beer involves a certain level of expertise,
and it's important to follow proper sanitation and brewing practices.
Ingredients:
- Malts:
- 4.5 kg Pale Ale malt
- 0.5 kg Flaked Oats
- 0.5 kg Wheat malt
- Hops:
- 30 g Citra/Simcoe hops (pellets) - bittering
- 30 g Citra/Simcoe hops (pellets) - flavor/aroma
- 30 g Mosaic hops (pellets) - flavor/aroma
- 30 g Amarillo hops (pellets) - flavor/aroma
- 30 g Citra/Simcoe hops (pellets) - dry hopping
- 30 g Mosaic hops (pellets) - dry hopping
- 30 g Amarillo hops (pellets) - dry hopping
- Other additives:
- 1 kg fresh peaches (pitted and pureed)
- 10 g Irish Moss (clarifying agent)
- Yeast nutrient (follow manufacturer's instructions)
- Yeast:
- London Ale III yeast (or other suitable New England yeast strain)
- Water:
- Use water suitable for brewing or adjust water chemistry as needed.
Instructions:
1. Sanitize all equipment thoroughly to maintain a clean brewing environment.
2. Mash:
- Heat 17 liters of water to around 72°C (162°F).
- Add the malts (Pale Ale malt, Flaked Oats, Wheat malt) to the mash tun or brew kettle.
- Mix the grains with the water, aiming for a mash temperature of 67°C (152°F).
- Maintain this temperature for about 60 minutes, allowing enzymatic conversion to take place.
- After the mash, begin the sparge process by rinsing the grains with hot water to extract sugars. Collect
around 25 liters of wort.
3. Boil:
- Bring the wort to a boil.
- Add 30 g of Citra hops for bittering and boil for 60 minutes.
- After 10 minutes, add the Irish Moss and yeast nutrient.
- With 10 minutes left in the boil, add 30 g each of Citra, Mosaic, and Amarillo hops for flavor and
aroma.
4. Fermentation:
- Cool the wort to around 18-20°C (64-68°F).
- Transfer the wort to a sanitized fermentation vessel (carboy or fermenter).
- Add the pureed peaches and mix well.
- Pitch the London Ale III yeast (or your chosen NEIPA yeast strain) and secure an airlock.
5. Dry Hopping:
- After primary fermentation has slowed (around 4-5 days), add the dry hops.
- Use 30 g each of Citra, Mosaic, and Amarillo hops.
- Allow the dry hops to sit in contact with the beer for 4-5 days.
6. Packaging:
- Once fermentation is complete and the dry hopping period is over, it's time to package the beer.
- You can either bottle or keg the beer according to your preference.
- If bottling, prime with an appropriate amount of priming sugar to achieve carbonation.
7. Conditioning:
- Store the bottles or kegs at a cool temperature (around 10-12°C or 50-54°F) for 2-3 weeks to allow the
beer to carbonate and condition.
8. Enjoy:
- After conditioning, the beer is ready to be enjoyed!
- Chill the bottles or kegs before serving and pour into a glass to appreciate its hazy appearance and
peachy aroma.
Remember to take gravity readings, follow proper fermentation practices, and adjust the recipe and
process as needed based on your equipment and preferences. Cheers!
