Second version of our New England style IPA.
This time we’ve slightly reduced the ABV by lowering the amount of Maris Otter and doing away with the cane sugar addition. Dry hopping is also increased with the addition of a primary dry hop and more secondary dry hops.
MALT:
Crisp Best Ale Malt – 4kg
Crisp Naked Oat Malt – 1.5kg
Crisp Wheat Malt – 200g
Rolled Oats – 500g
HOPS:
Perle – 10g / 60 minutes
Simcoe – 50g / 5 minutes
Mosaic – 50g / 5 minutes
Ekuanot – 50g / 5 minutes
Amarillo – 100g / Primary Dry Hop
Simcoe – 75g / Secondary Dry Hop
Amarillo – 75g /Secondary Dry Hop
Centennial – 75g /Secondary Dry Hop
ADJUNCTS: 1x Campden tablet, 9.2g Calcium Sulphate
YEAST: Mangrove Jack’s M44 with oxygen
STRIKE VOLUME: 28.9 litres
FERMENTER VOLUME: 18.5 litres
FERMENTER: 1
OG: 1.070
FG: 1.013
ABV: 7.5%
MASH: 65°C / 60 minutes, raise to 75°C mashout and hold for 15 minutes
BOIL: 60 minutes
CARBONATION: 2.0 units