NOPE X Super juice Neipa
NOPE X | 20 LITER NEIPA
The NOPE X | 20 LITER NEIPA is a tropical hazy New England India
Pale Ale (NEIPA) that provides a taste of beer heaven. It is made
with 4.20 kg Maris O er Extra Pale malt, 1.00 kg Dextrin Malt, 1.00
kg Flaked Torrefied Oats, and 0.50 kg Torrefied Wheat. The hops
used in this kit are 50 g Citra and 100 g Mosaic added twice during
the brewing process. It also comes with 1 pc of London Fog WLP066
yeast. The expected Original Gravity (OG) is 1.074, Final Gravity
(FG) is 1.014, and Alcohol by Volume (ABV) is 7.9%.
For those who have brewed before, just follow your usual brewing
equipment steps. For beginners, here are the basic step-by-step
instructions:
- Ensure that everything in the kit is included.
- Read through the instructions carefully.
- Wash and clean the brewing equipment. Do not use the same
equipment used while cooking or washing up. - Sterilize the equipment that will be in contact with the wort
after chilling. Follow the dosage instructions on your sanitizer to
prevent infection. - Fill up with water to the false bottom if you have one.
- Add the crushed malt while stirring to avoid lumps and mash for
60 minutes. - Follow the hop addition steps as outlined in the
instructions. - Bottle your beer by washing and sanitizing the bottles, adding
Carbonation Drops or regular table sugar, filling the bottles with
beer leaving an air pocket at the top, and capping it. Place the
bottles in room temperature for at least one week. Open a bottle
and test the carbonation levels. If it’s enough, chill for a week
or two and enjoy!
NOPE X | 20 LITER
NEIPA
YOU NEED: · Cleaner and sani zer · Ke le or brewing equipment to boil 25-29 liters of wort. · Ke le for hea ng sparge water. · All Grain brewing equipment. · Fermenta on equipment. · Bo ling or kegging equipment. Equipment and ingredients can be found at www.maltmagnus.se
A tropical hazy NEIPA that’s like a dream. When reality hit us hard we just want to daydream us away to a world full of tropical hoppy nectar. A world where the beer is cold, perfectly hazy like an orange juice with taste of beer heaven.
KIT CONTENT:
MALT: 4.20 kg Maris O er | Extra Pale 1.00 kg Dextrin Malt 1.00 kg Flaked Torrefied Oats 0.50 kg Torrefied Wheat
HOPS: 50 g Citra 100 g Mosaic 100 g Mosaic 150 g Mosaic
YEAST: 1 pc London Fog WLP066
EXPECTED OG: 1.074
EXPECTED FG: 1.014
EXPECTED ABV: 7.9%
FERMENTATION TEMP: 20°C
BEER XML: File for Brewfather etc available for download at maltmagnus.se
IF YOU HAVE BREWED BEFORE: This is basic step-by-step instruc ons mainly for beginners. If you have brewed before, just use your brewing equipment as usual. You will find mash temperatures and hop addi ons steps in these instruc ons.
BREW DAY 1. Start with making sure everything in the kit is included. 2. Read through the instruc ons! 3. Wash and clean the brewing equipment. Do not use the
same equipment used while cooking or washing up. 4. Sterilize the equipment that will be in contact with the
wort a er chilling. Follow the dosage instruc ons on your sani zer. Your beer can get infected if this step is not done correct.
STEP 1 1. Fill up with water to the false bo om if you have one
before measuring 3 liters per 1 kg malt. 2. Heat 3 liters of water per 1 kg malt to +67°C.
STEP 2 MASH IN – Add the crushed malt while s rring to avoid lumps. Mash for 60 minutes.
STEP 3 MASH OUT – Rise the temperature while s rring to +76°C for about 10 minutes.
STEP 4 SPARGE – Prepare water in your hot liquor tank / ke le to a temperature of +80°C. Rinse the malt gently with the hot water un l you reach a total volume of 23-25 liters in your boil ke le.
STEP 6
COOLING Cool the wort as rapidly as possible to around +20°C. Use spiral cooler or other cooling equipment. If you do not have any, put the fermenta on bucket in a cool water bath. NOTE! Do not use any un-sani zed equipment or hands in the wort at this point! Take a sample and measure the Oeschle value with a hydrometer and write down the result. This is the OG value.
STEP 7
FERMENTATION & DRY HOPPING Open up the yeast package and pour it into the cooled wort. Fill the airlock and put it into the lid of the fermenta on bucket. Place the bucket on a dark spot keeping a temperature of +20°C. Day 2 a er brewing: Pour 100 g Mosaic into the fermenter. Day 5: Pour 100 g Mosaic into the fermenter. Day 7: Pour 150 g Mosaic into the fermenter. Day 8-10: Take wort sample and measure it with your hydrometer. If the value stays the same for 2 days the fermenta on is done. This is the FG. Calcula on ABV: (OG-FG) x 131,25 = ABV
STEP 5
BOIL – Start hea ng un l you reach a boil. Boil for 60 minutes. Do not use lid! Turn off the heat / Flame out! Chill the wort / wait un l it’s +80°C. Open the bag labeled 50 g Citra. Pour the content into the ke le. S rr and wait for 30 minutes.
BOTTLING
BOTTLING YOUR BEER:
1. Wash and sani ze the bo les. Put the caps in a bowl with sani zer.
2. We recommend Carbona on Drops. Follow the dosage instruc ons on the package. You can also use regular table sugar: 2-3 grams per 33 cl bo le.
3. Fill the bo les with beer and leave a airpocket at the top. Cap it and place it in room temperature for at least one week. Open a bo le and test the carbona on levels. If you think its enough, chill for a week or two. Enjoy!
Maltmagnus.se
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