New England IPA (v1.0)

Fermentables:

• 60% American 2-row
  
• 26.6% British malts
  
• 13.4% Flaked Oats & Wheat (flaked = rolled)
  
• • Protein from flaked grains adds body and stabilizes haze
    
    Mash:
    
• 149F is on low end of temp range, better for low-attenuating yeasts
  
  Yeasts:
  
• Use 1 pack Wyeast 1318 + 1 pack White Labs WLP007
  
• • Low-attenuating, low-flocculating, high ester-producing
    
    Hops:
    
• "Tropical fruit salad" blend:
  
• • Amarillo: Apricot
    
• • Citra: Mango-guava
    
• • El Dorado: Pineapple & mango
    
• • Mosaic: Pineapple
    
    
• Add whirlpool hops just below 180F, chill to 64F for racking.
  
  
• Raise temp 2F every 2 days, up to 72F
  
• • Raising temp to high end of yeast's range encourages a "strong finish" to remove any remaining diacetyl.
    
    
• Dry hops:
  
• • Divide dry hops into 3 batches:
    
• • • Batch 1: 2 days into active fermentation
      
• • • Batch 2: End of active fermentation
      
• • • Batch 3: 2 days after end of active fermentation
      
• • • Each batch in wort for 3 days, then remove
      
      
      Source articles:
      
• https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/
  
• https://byo.com/article/neipa-style-profile
  
• https://www.homebrewersassociation.org/how-to-brew/tips-brewing-new-england-ipa/