IPA
NEW WAVE
ON TAP / IN BOTTLES / IN GROWLERS
6.7%

ABV
60

IBUs
1.068

OG
ABOUT
Malts Pale Ale, Toasted Flaked Wheat, Flaked Oats, Malted Oats
Hops Magnum, Columbus, Amarillo, Centennial, Mosaic, Citra
Yeast Vermont Ale
RECIPE
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MASH TUN

Mash

70.0%
Pale Ale Malt
10.0%
Toasted Flaked Wheat
10.0%
Flaked Oats
10.0%
Malted Oats
+
Mash - Target pH: 5.5
Ca
114
ppm
Mg
9
ppm
Na
116
ppm
SO4
176
ppm
Cl
208
ppm

Mash Schedule
68.0°C
Saccharification - 45 min

Sparge

75.0°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Boil

6.2 IBUs
Magnum - First Wort, 60 min
11.8 IBUs
Columbus - 10 min
15.2 IBUs
Magnum - 10 min
2.35 g/L
Dextrose - 0 min

Whirlpool

2.7 IBUs
Mosaic - 30 min
6.5 IBUs
Citra - 30 min
3.7 IBUs
Centennial - 30 min
1.6 IBUs
Mosaic - 20 min
3.7 IBUs
Citra - 20 min
2.1 IBUs
Centennial - 20 min

Heat Exchanger

19.0°C
Target Temperature
1.065
Target OG
+
Final Water Profile
Ca
114
ppm
Mg
13
ppm
Na
99
ppm
SO4
153
ppm
Cl
178
ppm

FERMENTER

+
Vermont Ale Yeast

Fermentation Schedule
1921°C
Primary Fermentation - 4 days
21°C
Dry Hop / Primary - 4 days
2120°C
Dry Hop / Conditioning - 8 days
1°C
Cold Crash - 5 days
2.5 g/L
Amarillo - 4 days before end of fermentation
5 g/L
Centennial - 4 days before end of fermentation
1.9 g/L
Mosaic - 4 days before end of fermentation
3.8 g/L
Citra - 4 days before end of fermentation

BRITE TANK

6.7%
ABV (Target)
53.5
IBUs (Target)
1.014
FG (Target)

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