Mimosa NEIPA

Vitals

• OG 1.071
• FG 1.020
• ABV 6.6%
• IBU 54
• Color 6 SRM
• Est. mash pH 5.38
• 237 cal / 355 mL
• 26.4 g carbs / 355 mL

Fermentables

• 0.8 kg — Flaked Oats (2 °L)
• 0.65 kg — Wheat Malt (2 °L)
• 0.5 kg — Simpsons - Golden Naked Oats (7 °L)
• 4 kg — Golden Promise (3 °L)
• 0.3 kg — Carapils (1 °L)

Hops

• 20 g — Motueka (7.5% AA, mash, 60 min)
• 20 g — Nelson Sauvin (11.2% AA, boil, 15 min)
• 40 g — Nelson Sauvin (11.2% AA, whirlpool)
• 30 g — Mandarina Bavaria (9.6% AA, whirlpool)
• 30 g — Amarillo (8.8% AA, whirlpool)
• 20 g — Citra (13% AA, whirlpool)
• 20 g — Nelson Sauvin (11.2% AA, dry hop)
• 15 g — Mandarina Bavaria (9.6% AA, dry hop)
• 10 g — Citra (13% AA, dry hop)
• 35 g — Nelson Sauvin (11.2% AA, dry hop)
• 35 g — Amarillo (8.8% AA, dry hop)
• 25 g — Mandarina Bavaria (9.6% AA, dry hop)
• 20 g — Citra (13% AA, dry hop)

Yeast

• 1318 London Ale III

Other ingredients

• 8.5 ml — Lactic acid (88%)

Water

• Source (Montreal): Ca 31, Mg 8, Na 15, Cl 26, SO₄ 22, HCO₃ 113 ppm
• Salts: CaCl₂ 10.4 g, Epsom 4.3 g, Table salt 1.3 g
• Target: NEIPA / Hazy IPA (adjusted)

Mash schedule

1. Saccharification — 67.5°C for 60 min

Fermentation

1. Primary — 18°C for 7 days
2. Dry hop / conditioning — 18°C for 5 days
3. Cold crash — 2°C for 2 days

Process

• Efficiency: 75%
• Boil: 60 min
• Boil-off: 4 L/hr
• Mash thickness: 3.6 L/kg
• Batch volume: 19 L

Packaging

• Method: keg
• Target CO₂: 2.4 volumes
• Priming sugar: corn-sugar
• Serving temp: 2°C