I’ve tried a few times to make a good NEIPA. This recipe has been my best one yet - good taste, good haze/color, fruity aroma, and good head. I’d like some advice on if I’m doing something strange with my recipe because I always get a pulpy hop taste when I make ipas (this has been the most mild). My yield is also always much lower than I predict and I’m curious if that is because I use hop pellets and they soak up too much liquid. I might be overdoing it with hops. I didn’t take this from one base recipe - I threw together ideas from a few recipes and my original plan was to use gentian root extract as an additional bittering herb to add a “moxie” flavor but that was overpowered. For reference, my target yield was 10 gallons. I used three miller style gravity driven keggles with copper manifolds (HLT, MLT, kettle) for the brew. Here is my recipe:
Yield: 6.5 gal
OG: 1.062
ABV: 5.5%
Yeast: S-33
Grain Bill
2-row 17#
Wheat malt 2#
Flaked oats 2#
Honey malt 1#
Hops and others
Centennial @60 min 2 oz
Mosaic @20 min 2 oz
Lactose @20 min 2 oz
Azacca @10 min 2 oz
Yeast nutrient @10 min 2 tsp
Simcoe @170F (15 min rest) 4 oz
Dry hopped
Centennial @7 days 4oz
Mosaic @7 day 4oz
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The beer fermented in 2 basically equally filled fermenters with the same yeast and reached the same FG. I transferred each to a bottling bucket separately and stirred in 2 cups of water boiled 5 min with an equal oz weight to the collected gallons of beer being bottled. If you see a solution to my problem or any errors in my process, calculations, or recipe format then I will appreciate your comments.