Kia Ora (OLD)
Recipe for a juicy, hazy New England IPA, plus some trial and error for tweaks. This is my current go-to beer at posting, and my first original recipe!
BREWS
12/26/20241 min read
Yeast:
Wyeast - London Ale III (WY1318)
Batch Size 2.5 gal
Boil Size 3.5 gal
Boil Time 45.000 min
Efficiency 75%
Bitterness 23 IBU (Estimate from Brewer's Friend)
The bitterness in the image does not take hop-stand into consideration. This is a change I plan to later implement in a Brewtarget branch project.
For all the weights provided, I use the above to make my decisions. I provide the percentages and estimated IBU so these can be adjusted accordingly for your personalization.
Fermentables
Name Amount
Pale 2-Row 3.50 lbs
Harraway's Rolled Oats 1.25 lbs
Malted Oats 10 oz
Wheat, Flaked 8 oz
Honey Malt 6 oz
Rice Hulls 5 oz
Total grain: 6.25 lbs
MY BREWDAY PROCESS
My process on brewday typically stays about the same for any recipe, unless I'm trying to clone a recipe.
I'll attach a link here for a video tutorial.
My steps:
Strike at 163-F
Mash at 154-F for 45 minutes
Boil for 45 minutes, starting with 3.5 gal
Chill to 170-F for 20-30min hop stand
Chill with single pass through plate chiller, pumped with ice-cold water instead of hose
My plate chiller method usually brings the temp down to around 75-F. So I'll pitch the yeast (no need for a starter for my half-batches, but your mileage may vary), then give the fermenting bucket a good shake! Finally, I'll take the lid back off and add the dry hop charges by attaching them to the lid using magnets. Enjoy!
Kia Ora!
