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:
