New England IPA
Brewed for the Verdant/Malt Miller competition.
Mash for 60 minutes @ 67oC; Mash out 10 mins @ 76oC
Force carbonate to 2.3 vols CO2
Malt | Amount | Percent |
---|---|---|
Golden Promise | 4.2kg | 76% |
Flaked Oats | 500g | 9% |
Pale Rye | 300g | 5.5% |
Carapils | 300g | 5.5% |
Torrified Wheat | 200g | 4% |
Hop | AA% | Amount | Minutes |
---|---|---|---|
Ella | 17.8 | 4g | FWH |
Galaxy | 15.5 | 25g | Steep 30 |
Sabro | 15 | 25g | Steep 30 |
Idaho 7 | 13 | 25g | Steep 30 |
Galaxy | 15.5 | 75g | Dry Hop 2 days |
Sabro | 15 | 100g | Dry Hop 2 days |
Idaho 7 | 13 | 75g | Dry Hop 2 days |
Yeast: Lallemand Verdant IPA
Hold at 20oC for two days then let free rise to 22. Add dry hop at the end of primary. Perform forced diacetyl rest then soft crash to 14oC for two days, then keg and force carbonate.
Mash Water Profile: Calcium – 80ppm, Sulphate – 11ppm, Chloride – 135ppm. Add 2.4g of salt during the boil to push chloride to 200ppm.
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