Son of a Peach
New England IPA
Mihail Irintchev
7.00 %
36
| Malt | g | % |
|---|---|---|
| Pilsen | 3600 | 61 |
| Pale Ale | 1000 | 16.9 |
| Cara Clair | 400 | 6.8 |
| Oat Malt | 250 | 4.2 |
| Wheat Blanc | 250 | 4.2 |
| Oat Flakes | 250 | 4.2 |
| Biscuit Malt | 150 | 2.5 |
| Total grain bill weight | 5900g | |
| 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.
| 50 min | 67.0 °C |
| 20 min | 72.0 °C |
| Boil Time | 60 min |
| 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.
| Hop | g | days |
|---|---|---|
| Sabro | 66g | 3 |
| Southern Passion | 66g | 3 |
| Strain | Num |
|---|---|
| Verdant IPA | 2 |
Notes:
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.
