CERVEZA SUPERIOR NEIPA

Levadura Liquida STARTERLABS - HAZY BRIT

RAW MATERIALS:
53% Pilsner Malt 4 kg
20% Oat 1,4 kg (avena)
10% Wheat Malt 0,8 kg (trigo)
10% Dextrin Malt 0.8 kg (carapils)
7 %  Golden Ale Malt 0.4 kg (cara 20)

Lupulos

230gm  zeus

MASHING:

Malt/Water ratio: 1/4
pH set with  acid to 5,5

65°C 30min / 70°C 30min / 80°C 1 min.

Infisusion: 65-66 60 Min

BOILING:
60min, normal pressure
pH set with  acid to 5,0

Bitter hops: Centennial 30 gr
dosing beginning of boiling.
Aroma hops: centenial 3g/l beginning of whirl-pool  60 gr

FERMENTATION:

OG/FG 17,0/3,3
15 days +19C / 2 days + 5°C / 1 days ±0°C / 3 days -1°C.

DRY HOPPING:
Beginning of 3rd fermentation day centenial 4 g/l 80 gr
Beginning of 13th fermentation day centenial 3 g/l 60 gr

BEER ANALYSIS:
Alcohol 7,7 vol.-%
Color 20°EBC
Bitterness 50 BU
pH 4,5
Turbidity 147 °EBC-F.U.