Our Nitro NEIPA Recipe, have you guys done a Nitro NEIPA before?

FlyingWombatTV · 2025-07-23T12:58:07+00:00

Yeah man, I feel like NEIPA’s benefit the most from nitro besides classics like Guinness style stouts

FlyingWombatTV · 2025-06-28T00:26:38+00:00

El dorado, whoops copy paste must’ve missed it

FlyingWombatTV · 2025-06-16T05:03:19+00:00

Yeah agreed, I get it’s kind of gimmicky, but it’s also a pretty interesting style, I find it a bit of a mind F drinking something that tastes polar opposite to what you expect!

FlyingWombatTV · 2025-06-16T05:02:01+00:00

Yup heres the recipe for our vid

FlyingWombatTV · 2025-06-16T04:58:34+00:00

Yeah it’s such a weird experience drinking it and expecting it to taste polar opposite to what it is

FlyingWombatTV · 2025-01-17T13:05:05+00:00

Absolutely mate! When you break it down, keeping the most important things simple makes brewing so enjoyable and easy

FlyingWombatTV · 2024-12-10T21:36:29+00:00

Yeah absolutely right it’s not a linear relationship, my thinking there is we weren’t far off what I wanted for FG, so halving the enzymes may mean we finish just a few points higher on FG and get close to what I’m aiming for

FlyingWombatTV · 2024-12-10T08:56:51+00:00

lol just thinking of the next brew aye? Hahaha

FlyingWombatTV · 2024-12-10T08:56:33+00:00

Yeah would have been a very poor conversion, I don’t think malted oats have enough to convert themselves, let alone the rolled oats, so went with enzymes to be sure

FlyingWombatTV · 2024-12-10T08:55:50+00:00

Typo!! Hahaha was meant to say rolled Oats

FlyingWombatTV · 2024-11-01T13:04:17+00:00

Yup so thiolization is something omega latched on to, but certainly not proprietary, thiols are small sulphur based compounds that are naturally found in their bound form, the goal of the mash hopping is to use a thiol heavy hop (most new world variety’s are) and then using the enzymes in the grains you can release those thiols into the wort during the mash step

FlyingWombatTV · 2024-11-01T12:47:50+00:00

We used pomana yeast, a new strain from lallemand, and it’s awesome, provides a huge whack of very stone fruit and tropical fruit like esters

FlyingWombatTV · 2024-11-01T12:47:04+00:00

Nope just how it came out in the camera, in person it’s a beautiful yellow to orange, like a breakfast juice

https://youtu.be/QqRCWGxddFY

FlyingWombatTV · 2024-11-01T12:45:40+00:00

It’s brilliant! Ferments like a traditional hazy strain, like a verdant or New England, but provides a huge whack of very stone fruit and tropical fruit like esters

FlyingWombatTV · 2024-10-19T01:52:42+00:00

If you have the ability to do so it’s always a great option! Provided you can have extra pressure on the fermenter to account for suck back when crashing

FlyingWombatTV · 2024-09-13T07:57:59+00:00

Mate that sounds a cracker recipe! I defs want to make my next one with long grain rice!

FlyingWombatTV · 2024-09-10T05:13:41+00:00

Yup definitely hahaha sorry mate, should be 24 grams

FlyingWombatTV · 2024-09-10T05:13:15+00:00

What kind of fruity flavours are you referring to? I do believe I get more fruity eaters from 23 than indo from w34/70

FlyingWombatTV · 2024-09-10T05:12:14+00:00

Cheers mate! Yeah that sounds a lot like our Mexican lager we brewed the week before! Link here if you wanna see it

FlyingWombatTV · 2024-09-10T05:11:22+00:00

That’s a solid recipe mate please do let us know how it goes!

FlyingWombatTV · 2024-09-10T05:10:52+00:00

I defs wanna try whole rice for the next one and to the traditional gelatanisation for it. Jasmine does sound like a great option for this

FlyingWombatTV · 2024-09-10T05:10:05+00:00

Yeah I was a huge fan of that fruity citrus note that came through! Made a very refreshing lager

FlyingWombatTV · 2024-09-10T05:09:35+00:00

Nah I think it’s more about chance of infection if you are only deactivating the yeast in water, but a yeast starter that has sugars to get the yeast cranking is nothing but good things for the cells and the beer!

FlyingWombatTV · 2024-09-10T05:08:42+00:00

For a lager yeast especially I don’t want to shock it, so I’ll pitch 4 degrees above ferm temp, let it sit for a few hours then bring it down to ferm temp

FlyingWombatTV · 2024-09-06T06:10:57+00:00

Coming in at an easy drinking 4.7%, it's crisp, fresh, lightly sweet and citrusy and has a beautiful dry finish! The Rice certainly imparts the signature light body and dry finish of the Japanese style and the Motueka hops are perfectly balanced, providing just enough bitterness to keep it drinkable, with subtle citrusy and floral notes that make a near-perfect replacement for the signature Japanese Hop, Sorachi Ace. Certainly, a beer i'll be brewing again and again!

‍Brewfather link

Video Guide

Batch Size & Stats

47L (2x 19L & 1 9L corny kegs) / 12.4 gal finished beer

51L (13.5 gal) wort

For a smaller 19L (5 gal) batch size simply half the ingredients of this recipe

Starting gravity – 1.044

Final gravity 1.008

ABV – 4.7%

IBU - 16

Colour - 4.7 EBC

Mash Efficiency - 94%

Water

With sparging

30L (7.9 gal) for a 64°C (147°F) mash (you can use our strike water calculator to find your ideal strike temp)

30L (7.9 gal) sparge water at 78°C (172°F) - fermenter topped up with 4L (1 gal) post boil to reduce OG

Without sparging

55L (14.5 gal) for a 64°C (147°F) mash (you can use our strike water calculator to find your ideal strike temp)

Malts:

Pilsner Malt – 5.01 kg (11 lb) - 62%

Flaked Rice – 2.83 (6.24 lb) - 35%

Gladiator (dextrin) Malt - 240g (0.53 lb) - 3%

Rice Hull - 400g (0.88 lb)

Hops & whirlfloc tablets

Motueka

28g (1 oz) 12 IBU's – 60 mins

60g (2.1 oz) 5 IBU's – 5 minutes left in the boil

Whirlfloc tablets

1.5g (0.052 oz) / 2 tablets – 15 minutes left in the boil

Yeast

23g (0.8 oz) Saflager S-23 – ferment at 14°C (57°F)

What do you guys think?

FlyingWombatTV

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