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Specialty IPA: New England IPA |
5 Gal |
6.15% |
90.26 |
1.069 |
1.023 |
7.54°L |
Extract |
115 |
Beer
0 |
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Title: Hazed and Confused |
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| Boil Size: 6 Gal |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Extract |
Pitch Rate: 0.5 |
Primary Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.4 oz |
Creation Date: 07/26/2019 08:38 PM |
Notes: Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F, adding the wheat and oat flakes in grain bag after water was reached 100 °F. Remove grain bag prior to adding extracts. Add the malt extracts and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding the hops at times indicated. The first wort hops are added to the kettle just after the malt extract is dissolved but before bringing to a boil. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.
Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation. The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.
DO NOT FILTER OR USE FINING AGENTS! |
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