Author: Andrew November 1, 2020

I brewed a New England IPA recently, and while I didn’t take a lot of pictures or video, I referenced the recipe in a video, so it’s here for anyone’s use. This is for 5 gallons into the keg, assuming ~7 gallons into the boil kettle and 5.5 into the fermenter.

Fermentables

10 lb Weyermann Pilsner
1/2 lb Briess Carapils
2 lb Briess Flaked Wheat
2 lb Briess Flaked Oats

Hops

0.25 oz Magnum @ 60 minutes

0.25 oz El Dorado @ 15 minutes
0.25 oz Nelson Sauvin @ 15 minutes
0.25 Hallertau Blanc @ 15 minutes

1.0 oz Eldorado @ whirlpool 20 minutes
1.0 oz Nelson Sauvin @ whirlpool 20 minutes
1.0 oz Citra @ whirlpool 20 minutes

1.0 oz Eldorado @ dry hop 3 days into fermentation
1.0 oz Nelson Sauvin @ dry hop 3 days into fermentation
1.0 oz Citra @ dry hop 3 days into fermentation

Yeast/Other

1 pack Imperial A 38 Juice Yeast
5 tsp LD Carlson Yeast Nutrient

As of the time I’m posting this, the beer is still in the fermenter. It’s been a week. I think it is down to terminal gravity, but I want to do one more gravity check first, and then I’m going to cold crash in the water basin (in other words, add as much ice as I can) before racking it to a keg. 🍻