English IPA Recipe - Hazy New England IPA - Gluten Reduced

Recipe Info

Recipe Image

Hazy New England IPA - Gluten Reduced

by on
All Grain
5.5 Gallon(s)
6.75 Gallon(s)
60 min
75%
I use Clawhammer Brew in a Basket System for all my brews.

Fermentables

90% - 2-Row - US
13
37
1
Mash
3% - Caramel/Crystal 20 - US
0.5
35
20
Mash
3% - Vienna - US
0.5
36
4
Mash
3% - Wheat - US
0.5
39
1
Mash

Hops

Mosaic
1
Pellet
Boil
45 min(s)
12.7
32.7
Galaxy
1
Pellet
Boil
30 min(s)
14.2
30.6
Citra
1
Pellet
Boil
5 min(s)
12
6.7
Amarillo
1
Pellet
Boil
5 min(s)
9
5.0
Amarillo
1
Pellet
DryHop
7 day(s)
9
0.0
Mosaic
1
Pellet
Boil
0 min(s)
12.7
0.0
Citra
1
Pellet
Boil
0 min(s)
12
0.0
Galaxy
1
Pellet
DryHop
7 day(s)
14.2
0.0
Citra
1
Pellet
DryHop
7 day(s)
12
0.0

Yeast

Fermentis Safale K-97
81%

Other Stuff

Clarity Ferm
1
each
Mash

Mash Steps

Brew In A Bag
Infusion
156
60 min

Special Instructions

1.
Bring 8gal of water to strike temp of 158
2.
Add grains to strike water and mix thoroughly
3.
Mash for 60min at 156 with re-circulation or stir grains every 30min
4.
After 60min remove grain basket and allow to drain (Approx. 6.75gal remaining)
5.
Heat to a boil and begin 60min hop schedule
6.
After flame out chill wort to below 70 degrees (Approx. 5.75gal remaining)
7.
Transfer wort to fermenter. (Approx. 5.5gal after trub separation)
8.
Add Clarity Ferm and pitch yeast
9.
Aerate wort thoroughly
10.
Ferment for 14 days
11.
Dry hop at 7 days left of fermentation

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Hazy New England IPA - Gluten Reduced
English IPA
  • 5.50 Gallons Liters Batch Size
  • 6.75 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.073 OG
  • 1.014 FG
  • 75.1 IBU (tinseth) Bitterness
  • 1.03 BG:GU
  • 4.3° SRM Color
  • 75% Efficiency
  • 7.6% ABV Alcohol
  • 248 per 12oz Calories
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