Description

This is a Community Recipe created by martin-smethurst

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Crisp Lager Malt (Europils) (3650 grams)
Weyermann Wheat Malt Pale (Light) (200 grams)
Oat Husks (200 grams)
Simpsons Caramalt (150 grams)
TMM Oat Flakes 20 (1000 grams)
Idaho 7 Pellets (200 grams)
Mosaic Pellets (50 grams)
LALLEMAND New England 11g Beer Yeast (2 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 19
Original Gravity: 1.060
Final Gravity: 1.013
ABV %: 6.2
IBU: 15

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

50g Idaho7 hop stand 80c for 20mins

Secondary additions and timing:

50g Mosaic & 50g Idaho7 @2 days

100h Idaho7 after primary fermentation (day 5-7)

Yeast: LALLEMAND New England
Fermentation temperature/steps: 18c for 2 days then 22c under pressure (12psi)