Galaxy ve citra ile neipa yapmaya çalıştım. Bakalım nasıl olacak. Verimsizlikten dolayı preboil ölçümünde şeker eklemek zorunda kaldım ve elimdeki abbey matlı bitirmek için ekledim.
Neipa
Hazy IPA (New England / NEIPA)
7.1% / 16.4 °P
All Grain
65.4% efficiency
Batch Volume: 24 L
Boil Time: 60 min
Mash Water: 22.88 L
Sparge Water: 12.97 L
Total Water: 35.85 L
Boil Volume: 30.59 L
Pre-Boil Gravity: 1.050
Vitals
Original Gravity: 1.065
Total Gravity: 1.067
Final Gravity: 1.013
IBU (Tinseth): 27
BU/GU: 0.40
Color: 12 EBC
Mash
Temperature — 70 °C — 60 min
Temperature — 78 °C — 15 min
Malts (6.75 kg)
3.5 kg (47.6%) — Thracian Malt Thracian Blonde / Pilsner — Grain — 3.7 EBC
1 kg (13.6%) — Briess Oats, Flaked — Grain — 2.8 EBC
1 kg (13.6%) — Weyermann Wheat Malt, Pale — Grain — 3.9 EBC
500 g (6.8%) — Weyermann Abbey Malt — Grain — 40 EBC
500 g (6.8%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
250 g (3.4%) — Weyermann Carared — Grain — 45 EBC
Other (750 g)
600 g (8.2%) — Sugar, Table (Sucrose) — Sugar — 2 EBC
150 g — Sugar, Table (Sucrose) — Sugar — 2 EBC — Bottling
Hops (200 g)
10 g (4 IBU) — Citra 12% — Boil — 7 min
10 g (6 IBU) — Galaxy 16.4% — Boil — 7 min
50 g (7 IBU) — Citra 12% — Aroma — 20 min hopstand @ 80 °C
50 g (10 IBU) — Galaxy 16.4% — Aroma — 20 min hopstand @ 80 °C
40 g — Citra 12% — Dry Hop — 5 days
40 g — Galaxy 16.4% — Dry Hop — 5 days
Hopstand at 80 °C
Miscs
5 g — Ascorbic Acid — Mash
10.4 g — Calcium Chloride (CaCl2) — Mash
3.6 g — Epsom Salt (MgSO4) — Mash
3.6 g — Gypsum (CaSO4) — Mash
2 ml — Lactic Acid 80% — Mash
2 g — Protafloc — Boil — 15 min
3 g — Yeast Nutrients — Boil — 15 min
Yeast
1 pkg — Lallemand (LalBrew) New England 78%
Fermentation
Primary — 18 °C — 5 days
Water Profile
Ca2+
103Mg2+
10Na+
8Cl-
144SO42-
96HCO3-
16
5 eylülde şişeledim umarım güzel olur 
