Quarantine Flushot NEIPA

New England IPA
16.00 °P
6.30 %


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Malt g %
Pilsen 2500 40.3
Pale Ale 2200 35.5
Wheat Blanc 600 9.7
Cara Blond 400 6.5
Oat Malt 250 4
Oat Flakes 250 4
Total grain bill weight 6200g
Water *
Mashing water 20.000 liters
Sparging water 12.000 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
60 min 67.0 °C
10 min 71.0 °C
Boil Time 75 min
Hops & spices
Hop / Spice g α% min
Mosaic 18g 12.00 10
Mosaic 18g 12.00 5
Mosaic * 60g 12.00 0
Galaxy * 60g 13.20 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
Mosaic 30g 3
Galaxy 30g 3
Mosaic 40g 2
Galaxy 40g 2
Strain Num
Verdant IPA 2


Before adding yeast to the fermenter vessel you should shake the vessel with the wort real well or aerate it in some other way (stirring, using aeration stone, etc.) until you get a nice big foam above the wort. This is to provide enough oxygen for the yeast to replicate well.

Fermentation should take 7 - 10 days (at least two days without activity in the airlock) in the temperature range 15 - 20 °C.

The first dry hop batch should be added while fermentation is still active, but after its peak (usually on day 3 or 4). Then, you should take it out 2-3 days later. The second dry hop batch should be added after the fermentation is over and should stay inside for another 2-3 days. After that you can either proceed with bottling, or remove the dry hops if the beer is going to stay longer in the vessel.

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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