Description

This is a Community Recipe created by zachgraham40

(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 Maris Otter (2659 grams)
Weyermann Vienna Malt (753 grams)
Crisp Flaked Torrefied Oats Including Husk (665 grams)
Weyermann Carahell (222 grams)
Weyermann Carapils (133 grams)
Centennial Pellets (100 grams)
Mosaic Pellets (100 grams)
LALBREW® VERDANT IPA Dried Yeast 11g (2 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 19
Original Gravity: 1.053
Final Gravity: 1.007
ABV %: 6
IBU: 39

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:

25g Centennial @10min
25g Mosaic @10min
25g Centennial @hopstand
25g Mosaic @hopstand
50g Centennial @3 day dry hop
50g Mosaic @3 day dry hop

Secondary additions and timing:

Adjust water chemistry as required

Yeast: Lallemand Verdant IPA
Fermentation temperature/steps: 19C for 5 days, ramp to 22C over three days

Comments:

This is a David Heath recipe with some minor grain substitutions. His original recipe can be found on Brewfather