Description

This is a Community Recipe created by robin-foote

(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

Warminster Floor Malted Low Colour Maris Otter (2000 grams)
Crisp Extra Pale Maris Otter (1200 grams)
Weyermann Carapils (400 grams)
Warminster Floor Malted Maris Otter Pale Ale (700 grams)
TMM Oat Flakes 20 (900 grams)
Crisp Torrified Wheat (210 grams)
Warminster Floor Malted Wheat Malt (210 grams)
Columbus Pellets (5 grams)
Citra Pellets (120 grams)
Simcoe Pellets (90 grams)
BRU-1 T90 Pellets (150 grams)
LALLEMAND New England 11g Beer Yeast (3 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 19l
Original Gravity: 1.061
Final Gravity: 1.016
ABV %: 6
IBU: 39.9

THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 76
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

5g Colombus (60 mins)
50g Citra (80°C Hop Stand, 20mins)
50g Simcoe (80°C Hop Stand, 20mins)
20g Bru-1 (80°C Hop Stand, 20mins)

Secondary additions and timing:

Dry Hop 2 days before the end of fermentation.
70g Citra
40g Simcoe
130g Bru-1

Yeast: 3 x 11g Lallemand New England
Fermentation temperature/steps: Ferment at 20°C, Diacetyl Rest at 22°C at the end of fermentation, Cold crash after 2-3 days

Comments: