Product Overview
Mosaic Juicy IPA (NEIPA) - All Grain
This single hop hazy IPA is packed full of citrus, pine, blueberry, peach and tropical fruit flavors and aromas that come from a generous amount of Mosaic hops. Two pounds of flaked wheat provided added body and crystal 10L malts contribute mild caramel sweetness.
Characteristics:
- ABV: 6.3%
- OG: 1.059
- FG: 1.012
- IBU: 29.0
- SRM: 4.4
This recipe kit DOES NOT include yeast, priming sugar or grain bags. However, we do give you yeast options at the top of the page. This recipe was designed using CellarScience Hazy dry yeast. Using an alternative yeast may result in slight variations in attenuation and final gravity.
Whirlpool/Steeping Hops: This recipe calls for whirlpool/steeping hops which are added after the boil. For simplicity, our IBU (Bitterness) calculations are based on whirlpooling hops at 180°F for 15 minutes. Whirlpooling at different temperatures and for different lengths of time will impact flavor and aroma differently. For more information about steeping/whirlpool hops, please refer to the American Homebrewers Association's article on The Effect of Post-Boil/Whirlpool Hop Additions on Bitterness in Beer.
Priming Sugar: For priming sugar, we recommend the following:
Grain Bags: If you need a grain bag, we recommend the following:
Hop Straining Bags: If you need hop straining bags, we recommend the following:
Kveik Yeast Option: If you are feeling adventurous, consider using a Kveik yeast strain for your New England style hazy/juicy IPA. Most of these yeasts provide plenty of fruity flavors and can handle temperatures above 90°F! If you ferment these yeasts at higher temperatures, some of these strains will be done fermenting within 3-4 days. Our Kveik yeast strains can be found here: Kveik Yeast Strains
Recipe Instructions Download: SoCo Homebrew General All Grain Brewing Instructions
* We strongly recommend adding an ice pack when ordering liquid yeast. Transit times can vary and liquid yeast works best when it remains cold until the day you brew.
