NEIPA
Brew day: Bobr Neipa
Double dry-hopped, soft and juicy. Our flagship hazy from grain to glass.
A full walkthrough of a Bobr Neipa brew day on the B150: water build, mash, a heavy whirlpool charge and a two-stage dry hop.
Bobr Neipa is the beer we keep coming back to. It started as a Brewfather recipe built around Citra, Mosaic and Galaxy, with a soft water profile pushed toward chloride for that pillowy mouthfeel.
Brew day runs on the Brewtools B150. We mash a touch warmer than usual to leave body, then finish the boil with a big whirlpool addition while the wort is still hot enough to drive aroma without scorching bitterness.
Fermentation happens in an F100 under FCS control at 19°C. The magic is in the dry hop: half the charge goes in during active fermentation, the rest after, before a slow cold crash.
Steps to reproduce
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Water
Build to a soft, chloride-forward profile for a round, juicy mouthfeel.
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Mash
Single infusion at 67°C for 60 minutes with pilsner malt, flaked oats and wheat.
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Boil & whirlpool
60 minute boil, then a large whirlpool hop charge at 80°C for 20 minutes.
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Ferment
Pitch London Ale III, ferment at 19°C in an F100 under FCS control.
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Dry hop
Two stages: half during active fermentation, half once it slows.
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Cold crash & keg
Crash cold to drop sediment, then keg under pressure.
