IPA
NEW WAVE
ON TAP / IN BOTTLES
7.0%

ABV
22

IBUs
1.068

OG
ABOUT
Malts 2-Row, Flaked Oats, Toasted Flaked Wheat, Caramalt, Crystal Light, Carafoam, Acidulated
Hops Columbus, Magnum, Amarillo, Centennial, Mosaic, Citra
Yeast Vermont Ale
RECIPE
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MASH TUN

Mash

61.3%
2-Row
20.4%
Flaked Oats
10.2%
Toasted Flaked Wheat
3.6%
Caramalt
0.8%
Crystal Light
2.2%
Carafoam
1.5%
Acidulated
+
Mash - Target pH: 5.3
Ca
161
ppm
Mg
9
ppm
Na
41
ppm
SO4
175
ppm
Cl
176
ppm

Mash Schedule
66.0°C
Saccharification - 45 min

Sparge

75.0°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.3
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Boil

7.4 IBUs
Columbus - 60 min
14.8 IBUs
Columbus - 15 min
11.4 IBUs
Magnum - 15 min
7.05 g/L
Dextrose - 0 min

Whirlpool

3.3 IBUs
Mosaic - 30 min
7.1 IBUs
Citra - 30 min
2.9 IBUs
Centennial - 30 min
1.9 IBUs
Mosaic - 20 min
4.1 IBUs
Citra - 20 min
1.6 IBUs
Centennial - 20 min

Heat Exchanger

19.0°C
Target Temperature
1.066
Target OG
+
Final Water Profile
Ca
148
ppm
Mg
13
ppm
Na
40
ppm
SO4
150
ppm
Cl
151
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
2 g/L
Mosaic - 4 days before end of fermentation
3.8 g/L
Citra - 4 days before end of fermentation

BRITE TANK

7%
ABV (Target)
54.5
IBUs (Target)
1.013
FG (Target)

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