Soul Glo NEIPA #4

This recipe is really close to perfect in my mind. The last edition I made with Nelson, Citra,
and Galaxy (#2) was almost perfect. I made a few minor tweaks that I think will make it even better. I lowered the initial bittering amount of Magnum to 0.75 instead of a full ounce. It could have been a little softer up front last time. I also added 8 oz. of Carapils and lowered the percentage of wheat and oats just a tad. I realized that I didn’t need near the amount to get the haze I was looking for and I think it will taste better by minimizing those a bit. I’m also using Imperial’s Juice strain instead of Wyeast London Ale III. Exact same strain so it doesn’t really matter.

OG – 1.064
FG – 1.012
ABV – 6.9%
SRM – 4.4
IBU – 29 (not counting whirlpool additions)

2-Row – 8.5 lbs. (68%)
White Wheat – 2 lbs. (16%)
Flaked Oats – 1.5 lbs. (12%)
Carapils – 8 oz. (4%)

Magnum (11.8%) – 0.75 oz. @ 60
Galaxy – 2 oz. @ end (30 minute hopstand)
Nelson Sauvin – 2 oz. @ end (30 minute hopstand)
Citra – 2 oz. @ end (30 minute hopstand)

Galaxy 1 oz. @ dry hop 1 (after 3 days fermenting)
Nelson Sauvin 1 oz. @ dry hop 1 (after 3 days fermenting)
Citra 1 oz. @ dry hop 1 (after 3 days fermenting)

Galaxy 1 oz. @ dry hop 2 (for 5 days after fermentation complete)
Nelson Sauvin @ dry hop 2 (for 5 days after fermentation complete)
Citra @ dry hop 2 (for 5 days after fermentation complete)

Imperial Juicy – 1L starter

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Mexican Lager (Kind of)

I haven’t made a lager yet this year because I haven’t been able to brew a lot so have wanted to get something in the keg more quickly when I actually had time to brew. But it’s summer and a lager must be made. I set out to create a quality Mexican Lager and I kind of am, the only problem is the LHBS was all out of Mexican Lager yeast. So I’m using Imperial’s version of Bohemian Lager yeast instead and hoping for the best. The rest of the recipe is the same so we’ll see. Should be a tasty lager regardless but hopefully it will be lime-worth!

OG – 1.048
FG – 1.012
ABV – 4.8%
IBU – 24
SRM – 2.8

Canadian Pils (Gambrinus) – 7 lbs. (77.8%)
Vienna malt – 1 lbs. (11.1%)
Flaked Corn – 1 lbs. (11.1%)

US Magnum (11.8%) – 0.4 oz. @ 60
Czech Saaz (1.3 %) – 3.00 oz. @ 15
Czech Saaz (1.3 %) – 3.00 oz. @ End

Imperial L-13 Global – 2L starter

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Summer Saison

I haven’t brewed a saison yet this year so I wanted to brew a fairly simply, dry, low ABV saison for warmer weather. My fermentation chamber is also full, so I wanted to brew a beer that could ferment at warmer temps. This is a fairly simple recipe where I think the Vienna malt and EKG hops will shine. Sticking fairly traditional here with malt/hop selections but will dry hop for a little something extra. Haven’t used Imperial’s Rustic strain. I guess it’s the Wyeast Farmhouse yeast which is fairly popular. I’ve had great luck with French Saison yeast but looking to change it up this time.

OG – 1.050
FG – 1.010
ABV – 5.3%
IBU – 30
SRM – 3.3

German Pils – 4lbs.
Belgian Pils – 2.5 lbs.
Vienna – 1.5 lbs
Flaked Wheat – 1 lbs
Dextrose – 8 oz. @ end

Magnum (11.8%) – 0.5 oz. @ 60
EKG – 1 oz. @ 15
EKG – 2 oz. @ end
EKG – 2 oz @ Dry Hop (5 days)

Imperial B-56 Rustic – 1L starter

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American Wheat (Hallertau Blanc)

This weekend I’m going to brew up a low alcohol American Wheat beer that I think will pair well with Hallertau Blanc hops. I did a hoppy belgian table beer earlier this year with Blanc and Jester hops. Wasn’t impressed at all but I think the Belgian Wit yeast does a lot to downplay the hop character. That’s the only thing I could conclude with how heavily I hopped it. I think an American wheat beer might let the hops shine through more and with the description of Hallertau Blanc hops, I think this is a good style to showcase them.

OG – 1.047
FG – 1.012
ABV – 4.5%
IBU – 27.7
SRM – 3.7

White Wheat malt – 4.5 lbs.
2-Row – 3.5 lbs.
Flaked Wheat – 1 lbs.
Rice Hulls – 8 oz.

Magnum (11.8%) – 0.25 oz. @ 60
Hallertau Blan (5.4%) – 1 oz. @ 15
Hallertau Blanc (5.4%) – 2 oz. @ 5
Hallertau Blanc (5.4%) – 4 oz. @ End (20 minute hop stand)
Hallertau Blanc (5.4%) – 5 oz. @ Dry Hop (5 days)

White Labs WLP320-American Hefeweizen Ale – 1L starter

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NE Pale (Centennial, Mosaic, El Dorado)

I was set to brew another version of the NE IPA with Nelson, Galaxy and Citra hops but realized I was out of DME to make a yeast starter with the London III! So with just a smack pack in hand, I decided to go small! I also took out the wheat flour and lowered the percentage of wheat/oats considerably to see if i could still get the same level of haze.

OG – 1.053
FG – 1.014
ABV – 5.2%
IBU – 20
SRM – 3.8

2-Row Malt – 8.5 lbs.
White Wheat – 1 lb.
Flaked Oats – 1 lb.

Magnum – 0.5 oz. @ 60
Centennial – 1 oz. @ End (30 minute hop stand)
Mosaic – 1 oz. @ End (30 minute hop stand)
El Dorado – 1 oz. @ End (30 minute hop stand)
Centennial – 1 oz. @ dry hop (day 3 of fermentation)
El Dorado – 1 oz. @ dry hop (day 3 of fermentation)
Mosaic – 1 oz. @ dry hop (day 3 of fermentation)
Centennial – 0.5 oz. @ dry hop (for 5 days when fermentation finished)
El Dorado – 0.5 oz. @ dry hop (for 5 days when fermentation finished)
Mosaic – 0.5 oz. @ dry hop (for 5 days when fermentation finished)

Wyeast 1318-London Ale III

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Kolsch

It’s been several years since I’ve brewed a Kolsch and the last time I don’t think I had my temperature control dialed in which makes this a really tough beer to make well. I plan on fermenting this @ 60 degrees and then doing a diacetyl rest @ 65-68. The tettnang hops I have are only a year old, but the AA are really low. I’ve adjusted by using more, but I hope it works out okay. Kolsch is a great spring-summer transition beer. I haven’t cared for the Wyeast Kolsch yeast. I’ve heard many commercial brewers use the German Ale yeast instead with great results which is what Imperial Kaiser is. I will fine with gelatin as this yeast tends to not floc out well. Cheers!

OG – 1.045
FG – 1.012
ABV – 4.4%
IBU – 26
SRM – 2.6

German Pils (Best) – 8 lbs. (91.4%)
German Wheat – 8 oz. (5.7%)
German Vienna – 4 oz. (2.9%)

90 minute boil
Magnum (11.8%) – 0.4 oz. @ 60
German Tettnang (1.3%) – 3.00 oz. @ 20

Imperial Kaiser yeast

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Soul Glo IPA 3

The last hazy NE IPA with Nelson, Galaxy and Citra came out perfectly. I’m not sure what I would change on it. The yeast, the early first dry hop, the amount of oats and wheat, all work out incredibly well. I would love to remake the same beer, however Nelson Sauvin hops are impossible to source right now so we’re gonna switch out the hops for some newish varietals and see what happens. The only thing I’m going to change is the ABV. Gonna come down a bit from 7.5% to about 6.3% (roughly) depending on how the efficiency goes tomorrow. I’m not anticipating this will be as tropical and juicy as the last one partially because the AA levels are a little lower for these hops (besides Equinox). I think it will be a good variant on the original Soul Glo IPA’s.

OG – 1.057
FG – 1.011
ABV – 6.2%
IBU – 38
SRM – 4

2-Row – 7.25 lbs (61.7%)
White Wheat – 2.25 lbs. (19.1%)
Flaked Oats – 1.75 lbs. (14.9%)

Magnum – 1 oz. @ 60
Mandarina Bavaria – 2 oz. @ end (25 minute hop stand)
Hull Melon – 2 oz. @ end (25 minute hop stand)
Equinox – 1 oz. @ end (25 minute hop stand)
Mandarina Bavaria – 1 oz. @ dry hop 1 (after 3 days)
Hull Melon – 1 oz. @ dry hop 1 (after 3 days)
Equinox – 0.5 oz. @ dry hop 1 (after 3 days)
Mandarina Bavaria – 1 oz. @ dry hop 2
Hull Melon – 1 oz. @ dry hop 2
Equinox – 0.5 oz. @ dry hop 2

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