📝 Session NEIPA with banana (added at the dry hop).
Label: B
- 2 kg golden promise malt
- 2 kg pale malt
- 300 g wheat malt
- 300 g oat
- 100 g honey malt
- 15 g Warrior
- 93 g Summit (didn't have Simcoe)
- 93 g Citra
- Wyeast London Ale (5 gallons pack)
- A dozen of bananas ($2.5 worth at the IGA, was so cheap)
- Mash 18.5 L at 73 °C for 1 hour (it should stay at 67 °C)
- Drain into mash tun
- Add 15 L at 76 °C for 15 minutes into the mash
- Drain into mash tun
- Boil for 1 hour
- At 0 minutes, add Warrior hops
- At 45 minutes, add 1 Irish moss tablet
- At 55 minutes, add 31 g Summit and 31 g Citra
- At 60 minutes, add 31 g Summit and 31 g Citra
- Cool down to 20 °C
- Syphon into carboy
- Add yeast and gently mix
- After 2 days of active fermenting, dry hop with 31 g Summit and 31 g Citra
- Also add the bananas, previously "juiced" (peeled and blended) and pasteurised (15 minutes between 65 and 75 °C)
- Brewing: 2019-06-29
- Dry hop: 2019-06-03
- Bottling: 2019-08-11
- Tasting: 2019-08-25
Turned really hazy as expected for a NEIPA, beautiful color.
The banana gives a discrete aftertaste but the hops are clearly dominating.