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 IPA

Batch Size: 

6.00 gallons

Boil Time: 

60 minutes

Original Gravity: 

1.061

IBUs: 

84.00

SRM: 

6.70

ABV: 

5.40% ABV

Malt/Grain/Sugar/Extract: 

12 lbs Crisp Maris Otter

2 lbs Thomas Fawcett Oat Malt

0.5 lbs Simpsons Golden Naked Oats

 

 

Mashing Instructions: 

Single Infusion at 150°F for 60 minutes

Hops: 

1 oz    Warrior    18.5%AA    Boil    60 min
1 oz    African Queen    10%AA    Whirlpool    20 min
1 oz    Southern Passion    11.2%AA    Whirlpool    20 min
1 oz    African Queen    10%AA    Dry Hop    7 days    (in primary on day 3 of fermentation)
1 oz    Southern Passion    11.2%AA    Dry Hop    7 days    (in primary on day 3 of fermentation)

Yeast: 

WLP066 London Fog