MALTMAGNUS SE NOPE X Super juice Neipa Instructions

MALTMAGNUS SE NOPE X Super juice Neipa

PRODUCT INFORMATION

The NOPE X | 20 LITER NEIPA is a tropical hazy New England India Pale Ale (NEIPA) that provides a taste of beer heaven. It is made with 4.20 kg Maris O er Extra Pale malt, 1.00 kg Dextrin Malt, 1.00 kg Flaked Torrefied Oats, and 0.50 kg Torrefied Wheat. The hops used in this kit are 50 g Citra and 100 g Mosaic added twice during the brewing process. It also comes with 1 pc of London Fog WLP066 yeast. The expected Original Gravity (OG) is 1.074, Final Gravity (FG) is 1.014, and Alcohol by Volume (ABV) is 7.9%.

A tropical hazy NEIPA that’s like a dream. When reality hit us hard we just want to daydream us away to a world full of tropical hoppy nectar. A world where the beer is cold, perfectly hazy like an orange juice with taste of beer heaven.

PRODUCT USAGE INSTRUCTION

For those who have brewed before, just follow your usual brewing equipment steps. For beginners, here are the basic step-by-step instructions:

1. Ensure that everything in the kit is included.
2. Read through the instructions carefully.
3. Wash and clean the brewing equipment. Do not use the same equipment used while cooking or washing up.
4. Sterilize the equipment that will be in contact with the wort after chilling. Follow the dosage instructions on your sanitizer to prevent infection.
5. Fill up with water to the false bottom if you have one.
6. Add the crushed malt while stirring to avoid lumps and mash for 60 minutes.
7. Follow the hop addition steps as outlined in the instructions.
8. Bottle your beer by washing and sanitizing the bottles, adding Carbonation Drops or regular table sugar, filling the bottles with beer leaving an air pocket at the top, and capping it. Place the bottles in room temperature for at least one week. Open a bottle and test the carbonation levels. If it’s enough, chill for a week or two and enjoy!

KIT CONTENT

• MALT:
  • 4.20 kg Maris Otter | Extra Pale
  • 1.00 kg Dextrin Malt
  • 1.00 kg Flaked Torrefied Oats
  • 0.50 kg Torrefied Wheat
• HOPS:
  • 50 g Citra
  • 100 g Mosaic
  • 100 g Mosaic
  • 150 g Mosaic

YEAST:
1 pc London Fog WLP066

• EXPECTED OG: 1.074
• EXPECTED FG: 1.014
• EXPECTED ABV: 7.9%
• FERMENTATION TEMP: 20°C
• BEER XML: File for Brewfather etc available for download at maltmagnus.se

IF YOU HAVE BREWED BEFORE:
This is basic step-by-step instructions mainly for beginners. If you have brewed before, just use your brewing equipment as usual. You will find mash temperatures and hop additions steps in these instructions.

YOU NEED

• Cleaner and sanitizer
• Kettle or brewing equipment to boil 25-29 liters of wort.
• Kettle for heating sparge water.
• All Grain brewing equipment.
• Fermentation equipment.
• Boiling or kegging equipment.

Equipment and ingredients can be found at www.maltmagnus.se

BREW DAY

1. Start with making sure everything in the kit is included.
2. Read through the instructions!
3. Wash and clean the brewing equipment. Do not use the same equipment used while cooking or washing up.
4. Sterilize the equipment that will be in contact with the wort after chilling. Follow the dosage instructions on your sanitizer. Your beer can get infected if this step is not done correct.

HOW TO MAKE

• STEP 1

  • Fill up with water to the false bottom if you have one before measuring 3 liters per 1 kg malt.
  • Heat 3 liters of water per 1 kg malt to +67°C.

• STEP 2

  • MASH IN – Add the crushed malt while stirring to avoid lumps. Mash for 60 minutes.

• STEP 3

  • MASH OUT – Rise the temperature while stirring to +76°C for about 10 minutes.

• STEP 4

  • SPARGE – Prepare water in your hot liquor tank/kettle to a temperature of +80°C.
    Rinse the malt gently with the hot water until you reach a total volume of 23-25 liters in your boil kettle.

• STEP 5

  • BOIL – Start heating until you reach a boil.
  • Boil for 60 minutes. Do not use lid!
  • Turn off the heat / Flame out!
  • Chill the wort / wait until it’s +80°C.
  • Open the bag labeled 50 g Citra. Pour the content into the kettle. Stirr and wait for 30 minutes.

• STEP 6

  • COOLING – Cool the wort as rapidly as possible to around +20°C. Use spiral cooler or other cooling equipment. If you do not have any, put the fermentation bucket in a cool water bath.
    NOTE! Do not use any un-sanitized equipment or hands in the wort at this point!

  • Take a sample and measure the Oeschle value with a hydrometer and write down the result. This is the OG value.

• STEP 7

  • FERMENTATION & DRY HOPPING – Open up the yeast package and pour it into the cooled wort.
  • Fill the airlock and put it into the lid of the fermentation bucket. Place the bucket on a dark spot keeping a temperature of +20°C.
  • Day 2 after brewing: Pour 100 g Mosaic into the fermenter.
  • Day 5: Pour 100 g Mosaic into the fermenter.
  • Day 7: Pour 150 g Mosaic into the fermenter.
  • Day 8-10: Take wort sample and measure it with your hydrometer. If the value stays the same for 2 days the fermentation is done. This is the FG.
  • Calculation ABV: (OG-FG) x 131,25 = ABV

BOTTLING

BOTTLING YOUR BEER:

1. Wash and sanitize the bottles. Put the caps in a bowl with sanitizer.
2. We recommend Carbonation Drops. Follow the dosage instructions on the package. You can also use regular table sugar: 2-3 grams per 33 cl bottle.
3. Fill the bottles with beer and leave a airpocket at the top. Cap it and place it in room temperature for at least one week. Open a bottle and test the carbonation levels. If you think its enough, chill for a week or two. Enjoy!

References

• Maltmagnus.se
• Maltmagnus.se

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