Son of a Peach

New England IPA
Mihail Irintchev
16.00 °P
7.00 %


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Malt g %
Pilsen 3600 60.5
Pale Ale 1200 20.2
Cara Clair 400 6.7
Oat Malt 250 4.2
Wheat Blanc 250 4.2
Oat Flakes 250 4.2
Total grain bill weight 5950g
Water *
Mashing water 18.000 liters
Sparging water 13.000 liters

* The provided water amounts serve just for example. They can vary, depending on the efficiency, specifics of the equipment used and the individual process of each brewer.

Mashing temperature steps
50 min 67.0 °C
20 min 72.0 °C
Boil Time 60 min
Hops & spices
Hop / Spice g α% min
Citra 35g 12.00 5
Citra * 33g 12.00 0
Sabro * 33g 13.80 0
Southern Passion * 33g 12.90 0

* These hops are added during the cooling of the wort (so called "whirlpool hops"), usually between 90 °C and 70 °C, for 15 - 20 minutes.

Dry hopping
Hop g days
Sabro 66g 3
Southern Passion 66g 3
Strain Num
Verdant IPA 2


Before adding yeast to the fermenter vessel you should rehydrate it, according to manifacturer's recommendations, in pre-boiled and cooled (down to around 30 °C) water or wort.

Fermentation should take around 7-10 days in the temperature range 18 - 23 °C.

Dry hopping should be added while fermentation is still active, but after its peak (usually on day 4 or 5). You should use a hops cylinder or bag, so that you can take the hops out in 2 or 3 days later, in case the fermentation is still not over.

Bottle with 6g of sugar per litre of beer. Before adding it to the fermenter/bottling vessel, you can dissolve it in water, boil it and cool it down to room temperature. This way you sanitize the sugar and make an evenly dissolved solution.

Important: Please review our Recipes Section Terms and Conditions before brewing the provided recipe.

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