Introducing a hop-forward NE-style pale ale with oat flakes, Citra hops, Nectaron hops, and White Labs London Fog yeast for amplified hop flavors. 🌿🍺 #CraftBeer
Type: Ale
Style: India Pale Ale
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Team
INGREDIENTS
| QUANTITY | INGREDIENT | COMMENT | MALT STYLE |
|---|---|---|---|
| 4.0 lbs | CBW® Pilsen Light DME | 60 min boil | |
| 1.0 lb | CBW® Bavarian Wheat DME | 60 min boil | |
| 1.0 lb | Briess Pilsen Malt | Steep Grain | |
| 0.5 lb | Briess Brewers Oat Flakes | Steep Grain | |
| 0.5 oz | Nectaron Hops (11.0% AAU) | 180°F Whirlpool | |
| 0.25 oz | Citra Hops (12.0% AAU) | 180°F Whirlpool | |
| 1 oz | Nectaron Hops | Dry Hop | |
| 0.5 oz | Citra Hops | Dry Hop | |
| 1 pack | WLP066 London Fog Ale Yeast | Fermenter |
PROCEDURES
- Steep Pilsen Malt and Oat Flakes in 2-gallons of water at 152-158°F for 30 minutes
- Remove grains, add remaining water, dissolve extract, and bring to boil
- Boil for 60 minutes
- Turn off heat and cool to 180°F, add 0.5 oz Nectaron and 0.25 oz Citra Hops, hold for 10 minutes
- Cool wort to 66°F
- Transfer to fermenter
- Pitch one pack of WLP066 London Fog Ale Yeast
- 24 hours after pitch add half Nectaron and Citra dry hop in hop bag
- Remove hops bag after 24 hours, repeat with second half Nectaron and Citra
Primary Fermentation: 2 weeks at 65-68°F
Secondary Fermentation: 1 week at 32-40°F
Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar for 2-3 weeks
Original Gravity: 1.051
Final Gravity: 1.013
Alcohol by Weight:
Alcohol by Volume: 5.0%
IBU: 10
Color: 4
