Neipa – Casey’s FWK

Brewed with pilsner, ale malts and  oats.  Mashed at 65 degrees.  Undiluted gravity is 1068.  Diluted to 20 litres the exected gravity is 1052.  Hopped with Citra and Azzaca.  

Suggested Yeast: Lallemand New England or Verdant IPA

Dry Hopping: Add the hops once the gravity has reached about 1030.  Use Citra, El dorado, Azacca or similar hops at a rate of 3 – 5 grams per litre.  Add the hops in two doses seperated by a few days.  For this style dry hops are added before the fermentation has finished.

 

This beer can be brewed undiluted or a smaller amount of water.

1. Start with a clean and sanitised fermentation vessel
2. Decant FWK cube into fermenter and aerate wort
3. Add 3 litres of sanitary water at room temperature to bring volume to 20L if desired (individual brewer may choose to reduce water volume to alter starting gravity and ABV)
4. Pitch yeast as per manufacturers instructions
5. Add dry hop near or at end of fermentation, dry hop approximately 3 days before bottling or kegging.
6. Once fermentation is complete crash chill if desired then bottle/keg, carbonate and condition