Pro-brewer-in-planning Geoff Coleman uses apricot puree and a host of late-addition and dry hops (Simcoe, Azacca, Citra, Mosaic, Caliente, and Rakau) in this New England–style IPA.
Geoff Coleman 10 months ago
Pro-brewer-in-planning Geoff Coleman uses apricot puree and a host of late-addition and dry hops (Simcoe, Azacca, Citra, Mosaic, Caliente, and Rakau) in this New England–style IPA. You can use less puree if you’d like more subtle fruit notes.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 71%
9 lb (4.8 kg) pale malt (U.K.)
1 lb 5 oz (595 g) flaked oats
1 lb 5 oz (595 g) white wheat malt
8.4 oz (238 g) Cara-Pils
KETTLE HOPS & ADDITIONS SCHEDULE
0.25 oz (7 g) Simcoe at FWH
1 tsp yeast nutrient at 15 minutes
1 Whirlfloc tablet at 15 minutes
0.25 oz (7 g) Simcoe at 10 minutes
0.5 oz (14 g) Azacca at 5 minutes
0.5 oz (14 g) Citra at 5 minutes
1 oz (28 g) Azacca at flame-out, steep for 25 minutes
1 oz (28 g) Citra at flame-out, steep for 25 minutes
0.5 oz (14 g) Mosaic at flame-out, steep for 25 minutes
0.5 oz (14 g) Simcoe flame-out, steep for 25 minutes
Primary dry-hop addition at 1.020
1 oz (28 g) Caliente for 4 days
1 oz (28 g) Rakau for 4 days
6.2 lb (2.8 kg) apricot puree for 1 week
Secondary dry-hop addition
1 oz (28 g) Caliente for final 4 days
1 oz (28 g) Rakau for final 4 days
1 package Wyeast London Ale III #1318
Make yeast starter at least 1 day prior to pitching.
Do a single-infusion mash for 60 minutes at 152°F (67°C). Boil for 60 minutes following the kettle hops schedule.
Pitch the yeast at 65°F (18°C) and ramp the temperature up to 68°F (20°C) over 3 days. Bring the temperature up to the low 70s Fahrenheit (low 20s Celsius) to complete primary fermentation, adding the first dry hops when the gravity reaches 1.020.
Rack into secondary onto the apricot puree for 1 week. Add the second dry hops for the last 4 days in secondary.
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