Boat House NEIPA All-Grain Kit
Boat House NEIPA
The boat house is not just a place to store your boat. It's also a wonderful beer that can be enjoyed in your boat house if you have one. This recipe was given to us by A La Dérive brewery in Gatineau. This is a NEIPA style beer that has a great tropical fruit flavour and is packed with hops. This beer is sure to excite your taste buds with its jucyness.
A La Dérive brew pub is a new craft beer pub in Gatineau which opened in November 2019. They had been opened a few months before the COVID hit us in the face. The Boat House was the first beer they ever canned in an effort to save the brewery. 9 months later, they celebrated their first year. We thank Jean-François for giving us this recipe to share with all of you.
- Instructions suitable for all skill levels
Your Choice of Yeast (Not Included)
- Lallemand Verdant IPA
- Fermentis Safbrew S-33
- Wyeast 1318 London Ale III
- Escarpment Labs Foggy London
- OG - 1.066
- FG - 1.014
- IBU -
- SRM - 3.5
- ABV - 6.8%
- 5 gallon batch
Not Included But Required
- Mash tun
- Add a Cool Yeast Shipper to protect the liquid yeast
Product ReviewsWrite Review
Great tasting NEIPA!
Posted by Grant Poulin on 5th Apr 2021
This was my first NEIPA brew, which is strange since that's my favourite style. Hit the original and final gravity as per spec. Followed the instructions pretty closely. Used grainfather connect and conical. Lost quite a bit of beer due to hops material clogging up the fermenter as I tried to remove it a few days after dry hop and a day before bottling - but that's definitely user error. I'll have to go with some hop bags or similar next time like the previous reviewer.
Conditioned in bottles for a week and it was ready to go. Best tasting beer I've brewed by far (and friends agreed). True to form for NEIPAs, absolutely love the result.
Hopefully you'll keep this kit for a while, I'll be back.
BOAT HOUSE NEIPA
Posted by Jay Avrett on 18th Mar 2021
The kit from BGS arrived and everything was ready to go. Just had to grind the grains, and begin the mash-in. Start gravity came in at 1.058 w/ 23L added to fermenter. Added he first bag of hops #1 @ whirlpool when the boiled wort cooled to 75℃. Stirred occasionally, and allowed to rest for 15min., then cooled down to 20℃. Opted to pitch the Wyeast London Ale III 1318, 1-smart pack, no starter. Visually, the beer is very hazy, just like the NEIPA style suggests.
I'm fermenting at 18℃ for 4-5 days, then toss dry hop bag #2.
Will review complete once I get there. Trying to figure out the hop mixture,,,,Athena???. Oh and the hops looked good, smelled good, so they seem to be very fresh. Nice work BGS..
Once final gravity was reached after day 4-5 appx. 1.016, added the dry hops, bag #2. Used a very fine mesh bag with enough weight added to sink the hop mixture to the bottom of the fermenter. Note, I opted to follow a 2-day dry hop and kept the beer at the fermentation temperature of 18℃.
After the 2nd day, removed the hop bag and slowly squeezed the bag to remove the extra liquid. Then added a mixture of 3 fresh zested oranges and 2 oz rum used to strip the oils from the zested oranges, the reduced orange juice from the 3 oranges, back into the hop squeezings. Strained this mixture through a sanitized fine mesh bag, and stirred slowly back into the fermenter, then moved everything into a keg.
Force carbonated at 40psi for 2-days...., while crash cooling to 3℃. Beer is perfect, super fresh, strong grapefruit aroma, pine flavor, very hazy, SRM appx. 4-6 ish. ABV 6.01%, every taster asked agreed; this was a true to style NEIPA.