Our first attempt at a hazy New England style DIPA.
6.7kg of grain really pushed our mash tun to the absolute limit!
MALT:
Crisp Best Ale Malt – 4.5kg
Crisp Naked Oat Malt – 1.5kg
Crisp Wheat Malt – 200g
Rolled Oats – 500g / 30 minutes
White Cane Sugar – 300g / 10 minutes
HOPS:
Perle – 10g / 60 minutes
Simcoe – 50g / 5 minutes
Mosaic – 50g / 5 minutes
Ekuanot – 50g / 5 minutes
Simcoe – 50g / Dry Hop
Amarillo – 50g / Dry Hop
Centennial – 50g / Dry Hop
ADJUNCTS: 1x Campden tablet, 9.5g Calcium Sulphate
YEAST: Mangrove Jack’s M44 with oxygen
STRIKE VOLUME: 29.7 litres
FERMENTER VOLUME: 18.5 litres
FERMENTER: 2
OG: 1.080
FG: 1.014
ABV: 8.6%
MASH: 65°C / 60 minutes, raise to 75°C mashout and hold for 15 minutes
BOIL: 60 minutes
CARBONATION: 2.0 units