Description

This is a Community Recipe created by westonben

(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 Extra Pale Malt (3800 grams)
Thomas Fawcett – Pale Crystal Malt (250 grams)
Crisp Flaked Torrefied Oats Including Husk (1200 grams)
Simpsons Malt – Wheat Malt (500 grams)
Mosaic T90 Pellets (150 grams)
Cashmere – T90 Pellets 100g (1 pack)
Citra – T90 Pellets 100g (1 pack)
LALBREW® VERDANT IPA Dried Yeast 11g (1 pack)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 23
Original Gravity: 1.06
Final Gravity: 1.014
ABV %: 6
IBU: 33
Mash efficiency: 80
Brewing equipment: Brewzilla

THE MASH
Temperature °C (Step 1): 65
Length (mins) (Step 1): 60
Temperature °C (Step 2):
Length (mins) (Step 2):
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes: Mash in 70DegC
Consider 200g rice hulls

THE BOIL
Boil time (mins): 30

Hop / kettle additions and timing:

1/2 tsp Yeast nutrient 10 mins

Whirlpool / hop stand:

85DegC for 30min
45g Mosaic
35g Cashmere
35g Citra

Yeast: 1 pkg Lallemand Verdant IPA
Fermentation temperature/steps: 10 days at 20DegC and DH 40g Mosaic on Day 3

Secondary additions:

Drop temp. to 14 DegC
DH with:
65g each of Mosaic, Citra and Cashmere

Comments: