NEIPA Seb All Grain 1 21.0 28.0 60 72.0 1.055 1.018 6 83 4.9 https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe 2 7 21.0 4 21.0 15 21.0 2.0 10.0 3 EBC Malt Pilsner Weyermann Grain 4.0 3 82.2 3 EBC Flocons d'Orge Grain 0.45 3 70.0 3 EBC Flocons de Froment Grain 0.45 3 77.0 1 EBC Flocons d'Avoine Grain 0.45 1 80.0 Centennial 0.03 10.0 Aroma 40 Willamette 0.03 5.5 Aroma 40 Mosaic 0.03 12.3 Aroma 40 El Dorado 0.03 15.0 Aroma 40 Citra 0.03 12.0 Aroma 40 Lemondrop 0.06 6.0 Dry Hop 86400 Willamette 0.01 5.5 Dry Hop 14400 Mosaic 0.03 12.3 Dry Hop 14400 Citra 0.06 12.0 Dry Hop 14400 Centennial 0.03 10.0 Dry Hop 14400 El Dorado 0.03 15.0 Dry Hop 14400 London Ale III 0.125 FALSE 1318 Wyeast Labs 73.0 Le premier dry hop se fait au bout du 3e jour de fermentation (biotransformation) 5.4 78.0 Protéinique Temperature 40 63 Saccharification Temperature 30 70 Désactivation des enzymes Temperature 10 76