Hop profile taken from http://inboundsbrewing.com/crafting-a-new-england-ipa-part-2-style-description-and-sample-recipe/
Fermentables
40% - Pilsen - UK
5
36
1
Mash
32% - 2-Row - US
4
37
1
Mash
16% - Flaked Oats - US
2
37
1
Mash
4% - Honey Malt - CA
0.5
37
25
Mash
8% - Lactose - Milk Sugar - US
1
41
1
Late
Hops
Mosaic
0.5
Pellet
Boil
30 min(s)
12.7
17.0
Galaxy
0.5
Pellet
Boil
20 min(s)
14.2
15.0
Galaxy
1.5
Pellet
Boil
10 min(s)
14.2
27.0
Amarillo
1
Pellet
FlameOut
0 min(s)
9
0.0
Citra
1
Pellet
FlameOut
0 min(s)
12
0.0
Galaxy
2
Pellet
FlameOut
0 min(s)
14.2
0.0
Amarillo
1
Pellet
DryHop
3 day(s)
9
0.0
Citra
1
Pellet
DryHop
3 day(s)
12
0.0
Galaxy
2
Pellet
DryHop
3 day(s)
14.2
0.0
Yeast
Wyeast London Ale III 1318
73%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash at 152°
2.Dry hop is added ~3 days into fermentation, or approximately when krausen begins to fall and there is 2 days left in fermentation. Hops are left in the beer until fermentation completes through a 24 hour cold crash until closed transfer into a keg
3.Water profile target is 100 Ca, 5 Mg, 5 Na, 130 SO4, 130 Cl.
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