Making use of the dried New England yeast from Lallemand to deliver a hazy Fruity, Citrusy IPA.
This beer delivers lots of tropical hop flavour combined with great mouthfeel from the use of oats and wheat.
Crisp Lager Malt (3800 grams)
Flaked Wheat (200 grams)
Rolled Oats (1000 grams)
Oat Husks (200 grams)
Idaho 7 Pellets (200 grams)
LALLEMAND New England 11g Beer Yeast (1 packs)
Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 23
Original Gravity: 1047
Final Gravity: 1007
ABV %: 5.3%
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
Boil time (mins): 60 minutes
Additions and timing:
0 mins/Whirlpool – 40g Idaho 7
Secondary additions and timing:
2 days after pitching yeast – 60g Idaho 7
End of fermentation – 100g Idaho 7
Yeast: Lallemand New England
Fermentation temperature/steps: 10 days at 18c
A hazy pale ale using Idaho 7 hops.
Hop additions are added late to avoid bitterness, bringing to the front the citrus flavour of these hops. If you have experience of dealing with your water chemistry then it is highly advised to do so on this beer, just as avoiding o2 pick up at any point.
This kit comes with one pack of yeast, the yeast suggests a pitch rate of 1g per L, we chose to under pitch to get more fruity esters from the yeast in this kit, but you can if you wish order an additional pack of yeast to use with the kit.
Its essential get that first dry hop addition in whilst yeast is active to gain biotransformation and add to the haze.
The second dry hop addition is to be done once FG is achieved and whilst lower the temp. Ensure you get at least 2 days hopping and then cold crash.
Why not check out this kit being reviewed by Oyster Boys Brewing
This recipe was created and added to the site May 2019