Consumers have been showing their preference for hazy beers and double IPAs, so we thought featuring a recipe for a New England Double IPA made a lot of sense. This recipe shows off some of our newest and top-selling products.
Here’s what co-founder of Annex Ale Project Andrew Bullied had to say about our malted oats, “Red Shed's Malted Oats give our beers consistent haze stability and a nice light mouthfeel. It's safe to say that these oats are one of the most frequently utilized malts in our brewhouse, contributing significantly to the quality of our IPAs."
Vital Statistics:
ABV: 7.75% SRM: 4.5 IBU: 60 OG: 1.075 FG: 1.015
Ingredients:
|
Malt |
19L Batch |
10hL Batch |
|
Brewhouse Efficiency: 75% |
Brewhouse Efficiency: 85% |
|
|
Volume of Mash Water: 18.5L |
Volume of Mash Water: 858 hL |
|
|
Amount in KG |
Amount in KG |
|
|
Penhold Pilsner – Red Shed (60%) |
3.8 |
177.7 |
|
Oat Malt - Red Shed (15%) |
1.3 |
60.6 |
|
Wheat Malt – Red Shed (10%) |
0.67 |
30.7 |
|
Rocky Mountain Malt (10%) |
0.64 |
29.7 |
|
Carapils Malt (5%) |
0.37 |
17.1 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in KG |
Amount in KG |
|||
|
Galaxy |
10 Minutes |
9 |
0.015 |
0.8 |
|
Mosaic |
10 Minutes |
7 |
0.015 |
0.8 |
|
HBC 638 |
10 Minutes |
9 |
0.02 |
1.2 |
|
Galaxy |
Whirlpool |
15 |
0.04 |
2 |
|
HBC 638 |
Dry Hop |
- |
0.1 |
5 |
Yeast: Escarpment Labs Foggy London
Strike Water Temperature: 73°C
Water Profile: NEIPA
Mash Rest Temperature: 67°C
Mash pH: 5.2
Brewing Process:
Mash:
- Heat strike water to 73°C.
- Add all malt and brewing salts to strike water.
- Mash in at a temperature of 67°C. (If you are worried about a stuck mash, you can add rice hulls to the mash or conduct a protein rest at 55°C for 20 minutes then heat ramp to 67°C. The strike water temperature would need to be 60°C for the protein rest.)
- Acidify the mash water as necessary to achieve a mash pH of 5.2–5.4.
- Hold the mash at 67°C for 60 minutes.
- Mash out by raising the temperature to 78°C for 10 minutes.
Sparge:
- Sparge the mash with water acidified to a pH between 5.2 and 5.7.
Boil:
- Bring the collected wort to a boil.
- Add flavour hops (Galaxy, Mosaic, & HBC 638) at 15 minutes remaining in boil.
- Add Yeastex at 10 minutes.
- Add aroma hops (Galaxy) in the whirlpool.
- Ensure post boil pH is less than 5.2. Acidify if needed.
Cooling:
- After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.
Fermentation:
- Transfer the cooled wort to the fermenter.
- Aerate the wort by shaking or using an aeration stone.
- Pitch Foggy London yeast at a temperature of 19°C.
- Ferment at a temperature of 21°C.
- Dry hop with HBC 638 hops at mid fermentation (7-8°P)
- Monitor fermentation until the final gravity is consistent for 3 days.
- Once fermentation is complete, cold crash beer to 0°C and condition for 1-2 weeks. Dump hops and yeast.
- Proceed to canning, bottling or kegging.
- Carb to 2.6 – 2.8 volumes of CO2