New England IPA

New England IPA is an unfiltered, juicy IPA, with silky mouthfeel. The significant hopping at the end of the boil, whirlpool and dry hop additions contribute to intensive fruity and floral flavors.

Its color is mostly golden, light orange, while the appearance is quite hazy, due to the dry hopping, the use of high-protein grains (wheat, flaked grains) and low attenuating yeast strains. 

Batch size: 23
liter / 6 gallon

Efficiency: 80%
OG: 1.057
FG: 1.011
ABV: 6.0 %
IBU: 48
Color: 6 SRM

Grain bill:

Malt

Volume

Ratio

Color

Swaen©Ale

2,60 kg /
5,72 lb

44%

7,5 EBC / 3,5 Lov.

WhiteSwaen©Classic

2,00 kg /
4,40 lb

34%

4 EBC / 2 Lov.

PlatinumSwaen©Oat
Flakes

0,50 kg /
1,10 lb

9%

4 EBC / 2 Lov.

PlatinumSwaen©Wheat
Flakes

0,50 kg /
1,10 lb

9%

4 EBC / 2 Lov.

GoldSwaen©Red

0,25 kg /
0,55 lb

4%

50 EBC / 19 Lov.

 

Mashing in 67 °C / 152 °F  and hold for 60 minutes. Mash out at 76 °C / 168 °F.

Hops:

Variety

Volume

Duration

AA

IBU

Citra

15 g / 0,53
oz.

60 min

13,5%

22  

Citra

20 g / 0,70
oz.

5 min

13,5%

6

Simcoe

25 g / 0,88
oz.

5 min

14,3%

8

Amarillo

30 g / 1,06
oz.

5 min

8,9%  

6   

Citra

40 g / 1,41
oz.

whirlpool*

13,5%

2

Simcoe

45 g / 1,59
oz.

whirlpool*

14,3%

3

Amarillo

50 g / 1,76
oz.

whirlpool*

8,9%

1   

Citra

20 g / 0,70
oz.

Add after 48 hours of primary fermentation

Simcoe

25 g / 0,88
oz.

Amarillo

30 g / 1,06
oz.

Citra

40 g / 1,41
oz.

Add 3-5 days before bottling

Simcoe

45 g / 1,59
oz.

Amarillo

50 g / 1,76
oz.

*Make a hop
stand for 15 minutes at 80 °C / 176 °F

 

Fermentation:

Medium or lower attenuating strains are recommended (Wyeast 1318, White Labs WLP007 or Fermentis S04).
Optimal temperature: 18-23 °C / 64-74 °F
Carbonation level: 2,2-2,4            

Consume once carbonation has been finished. The freshest the best.