This NEIPA homebrew recipe comes to us from Patreon supporter and friend-of-the-show Paul Illa as inspired by an original recipe(s) posted Gash Slugg on Home Brew Network and BeerSmith. It’s a clone recipe for a beer formerly known as Jedi Juice NEIPA, brewed by Hop Nation Brewing Company in Melbourne, Australia. (It has since been rebranded as just J-Juice NEIPA.) Illa’s version subbed in Saaz for Riwaka and U.S. malts for the Down Under malts listed in Gash’s original recipe.
Note that there are no actual boil additions of hops. There are first wort hops, whirlpool hops, and dry hops that go into the primary fermentation. These fermentation dry hops help with biotransformation of hop compounds by keeping dry hops agitated in suspension with yeast during fermentation, boosting the amazing hop flavors and aromas.
Put the first charge of dry hops into your primary fermenter about 48 hours into fermentation. Toss them right in there on top of the krausen; they will break through the foam and get into the beer to work their magic. The second charge of dry hops goes into the fermenter when most of the active fermentation is complete and the krausen has dropped significantly, but there is still a bit of fermentation to go. Again, this will keep this charge of hops a bit more in suspension and bouncing around with the last activity from the yeast.
Do note that care should be taken to avoid oxygen. It will affect color and aroma. Rack to a keg and serve fresh. The younger the better to enjoy the full flavor of the hops. It will also help with keeping the haze there. Cold crashing is ideal but not inherently required. Your keg will thank you. It will really help avoid the hop trub from clogging up that dip tube/popit.
If you have any questions or comments specifically about the recipe, hit up Illa in the Twittersphere. You should give him a follow either way. His brewing adventures are worth keeping up with. FWIW – here is the link to Ill’as recipe via BeerSmith Recipe Cloud.
WATCH: Chop & Brew Jedi Juice Episode | Home Brew Network: Gash Slugg’s Jedi Juice Brew Day
Jedi Juice NEIPA
For Five Gallons | All-Grain in The Grainfather 110v
Batch Size: 6.08 gallons
Boil Size: 7.78 gallons
Target OG: 1.070
Target FG: 1.016
ABV: 7.2%
IBU: 43
MALTS
- 8 lbs 6.2 oz North Star Pilsner Malt (Rahr)
- 6 lbs 1.6 oz Wheat Malt, White
- 12.0 oz Oats, Flaked
HOPS
- 2.00 oz Saaz [2.30% aa] – First Wort 90.0 min Hop | 13.9 IBU
- 1.50 oz Hallertauer Mittelfrueh [3.20% aa] – First Wort 90.0 min | 14.5 IBU
- 2.00 oz Citra [12.00% aa] – Steep/Whirlpool 15.0 min, 176.0 F | 6.9 IBU
- 2.00 oz Mosaic (HBC 369) [12.25% aa] – Steep/Whirlpool 15.0 min | 7.1 IBU
Dry Hop (in Primary Fermenter)
- 1.75 oz Citra [12.00% aa] – 48 Hours into Fermentation
- 1.75 oz Nelson Sauvin [12.00% aa] – 48 Hours into Fermentation
- 1.75 oz Citra [12.00% aa] – Near Terminal Gravity
- 1.75 oz Nelson Sauvin [12.00% aa] – Near Terminal Gravity
YEAST
- 2.0 pkg Nottingham Dry Yeast
PROCESS
Mash In: Add 25.03 qt of water at 160.9 F. Settle mash temp at 152F. Rest 60 min.
Mash Out: Heat to 168F for 15 min.
Fly sparge with 3.35 gal water at 168.0 F (or your typical sparge)
Add first wort hops to kettle during wort runoff.
Boil wort 60 minutes.
Cool wort to 175F and add whirlpool hops. Cooling the wort a bit minimizes the extraction of bitterness for whirlpool hops. Give the wort an even stir or engage a whirlpool arm. Let rest for 15 minutes.
Cool wort to low-mid 60s F and pitch yeast. I fermented with Nottingham. I rehydrated with 100ml of 90 F water per sachet of Notty. Pitch and ferment @ 66 F. I would highly suggest an ample amount of headspace or a blowoff tube. This yeast is VERY aggressive.
Add the first dose of dry hops 48 hours into fermentation, directly onto krausen. Add a second dose of dry hops when fermentation is nearly complete and krausen has dropped significantly.
After primary fermentation, cold-crash and move into a keg. Carbonate to serve and enjoy fresh to get the most bang for the buck out of this epic combo of hops.
MAY THE HAZE BE WITH YOU!