To celebrate the launch of Lallemand Verdant IPA yeast Jonny & Brad at the Craft Beer Channel took on the challenge to brew their own Verdant style IPA using this new yeast.
This is the recipe that they came up with and features in their 2 part YouTube videos on the subject.
Crisp Extra Pale (Lager) Malt (3650 grams)
Simpsons Finest Pale Ale Golden Promise®™ (900 grams)
Weyermann® Carapils® (500 grams)
Crisp Pale Wheat Malt (250 grams)
Flaked Wheat (250 grams)
TMM Jumbo Oat Flakes 26 (1000 grams)
Magnum Pellets (5 grams)
Citra Pellets (210 grams)
Mosaic Pellets (115 grams)
BRU-1 100g T90 Pellets (85 grams)
LALBREW® VERDANT IPA Dried Yeast 11g (1 packs)
Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 19L
Original Gravity: 1.061
Final Gravity: 1.012
ABV %: 6.39%
Temperature °C: 67c
Length (mins): 45mins
Out temp °C: 75c
Out time (mins): 10
Boil time (mins): 60
Additions and timing:
5g Magnum (12% AA) @ First Wort Hops
Yeast-Vit @ 15minutes (not included)
80degree 30 min whirlpool/hopstand = 60g Citra, 40g Mosaic, 20g BRU-1
Secondary additions and timing:
48hrs after pitching yeast, first dry hop = 30g Citra, 15g Mosaic, 5g BRU-1
As fermentation slows raise to 22c for D rest, for 72hrs, then reduce temp for final dry hop.
Post ferment dry hop at 15c = 120g Citra, 60g Mosaic, 60g BRU-1
Dry hop rouse and crash to zero. Keep hop contact time to less than 72 hours if possible.
Yeast: Lallemand Verdant IPA (1 pack)
Fermentation temperature/steps: pitch at 18 and hold. Free rise to 22 for D rest for last 72hrs.
More information can be found on their website of the process https://craftbeerchannel.com/lallemand-verdant-homebrew-new-england-ipa-recipe/
And the Brewersfriend file here https://www.brewersfriend.com/homebrew/recipe/view/1030275/lallemand-verdant-neipa