Original Gravity: 1.0678 Final Gravity: 1.0169 Alcohol by Volume: 6.660%
New England Hazy IPAs are very similar to those for other American IPAs. However, New England IPAs have abandoned crystal malts and instead rely on high-protein malts, such as oats and wheat, both for balance and for mouth-feel contributions. These high-protein malts keep hops polyphenols from dropping out of suspension and, as a result, produce a beer that usually remains hazy. The style has a lot of hop character, but is not exceptionally bitter, rather it concentrates on balance of bitterness with the malt with a strong emphasis on fruit-forward aroma and flavor.
The result is an IPA with a surprisingly soft and yet… also has a full and creamy mouth-feel. It is brimming with ripe, juicy, fruit-forward hops flavors and aroma, complemented by the floral fruit esters produced by expressive yeast strains.
Malt Bill:
6.6 lbs Breiss Pilsen Liquid Malt Extract
2 lbs Oats, Malted (Naked) Grain
4.0 oz Flaked Wheat Grain
1.5 lbs British Pale Grain
4.0 oz Carafoam Grain
4.0 oz Rice Hulls.
Hop Bill/Schedule (Boil, Steep and Dry):
1.00 oz Hallertau - Boil 60. Hop
1.00 oz Fuggles - Boil 10.0 min Hop
1.00 oz Hallertau - Boil 10.0 min Hop
1.00 oz Fuggles - Boil 5.0 min Hop
2.00 oz Hallertau- Aroma Steep 5.0 min Hop
2.00 oz Fuggles - Aroma Steep 5.0 min Hop
2.00 oz Hallertau - Dry Hop after 5.0 Days of fermentation
2.00 oz Huell Melon Dry Hop after 5.0 Days of fermentation
Yeast:
1.0 pkg WLP066 London Fog Ale Yeast Next Generation
Other:
4 oz. Crown Caps (approx. 55 caps)
5 oz. Priming Sugar (approx. 3/4 cup)
Place grains into 1 1/2 gal. cold water & heat to 150oF. Remove from heat cover & allow to steep for 1 hour. Sparge with 1 gal. 170oF water & return liquid to brew pot. Add liquid malt extract. Stir until dissolved. Return to heat & bring to low very light boil. Add Boil and Aroma hops according to schedule above. Add to 3 gal. cold water & pitch yeast when cooled to 80oF or below.
Dry Hop after 5 days and continue fermentation.
Yields 5 gal.
