Cape Point New South African IPA

A Hazy IPA that uses some interesting South African hops with different flavors

Recipe Author: Drew Beechum
Beer Style: Hazy/New England IPA
Batch Size: 6.0
Boil Time: 60 minutes
Original Gravity: 1.061
IBUs: 84
SRM: 6.7
ABV: 5.4%

Malt/Grain/Sugar/Extract:

12 lbs Crisp Maris Otter 82.7%
2.0 lbs Thomas Fawcett Oat Malt 13.8%
0.5 lbs Simpsons Golden Naked Oats 3.4%

Water Profile

Bru’n Water: Balanced Yellow

Mashing

Main Rest – 150°F for 60 minutes
Mash Out – 167°F for 10 minutes

Hops:

Warrior 18.5% 1 oz 60 minutes
African Queen 10% 1 oz Whirlpool – 20 minutes
Southern Passion 11.2% 1 oz Whirlpool – 20 minutes
African Queen 10% 1 oz Dry Hop – 3rd day of Primary – 7 days total
Southern Passion 11.2% 1 oz Dry Hop – 3rd day of Primary – 7 days total

Yeast:

White Labs WLP066 London Fog

Misc:

Notes:

N/A