OnTap Magazine

RECIPE: HAZED AND CONFUSED NEW ENGLAND IPA “This is a recipe I’ve been playing around with for the past year. It came second in our last brew-to-style competition by 0.1 points and it helped me to win the club’s brewer of the year for the second year running in 2021.” Nuts & bolts Batch size: 23 litres Target OG: 1.063 Target FG: 1.015 Target ABV: 6.3% Target IBUs: 30 ................................................................................................. Mash ingredients 2.5 kg Simpsons lager malt 2 kg Simpsons Pale Ale Finest Maris Otter 1.1 kg BestMalz wheat malt 400 g flaked oats 200 g rice hulls ................................................................................................. Boil ingredients 7 g Magnum [14.5% AA] @ 60 min 20 g Azacca [15% AA] @ 5 min 20 g Centennial [10% AA] @ 5 min 20 g Citra [12% AA] @ 5 min 30 g Azacca [15% AA] @ 1 min 30 g Centennial [10% AA] @ 1 min 30 g Citra [12% AA] @ 1 min ................................................................................................. Dry hop ingredients 80 g Sabro @ 3 days 35 g Azacca @ 2 days (after cold crashing) 35 g Centennial @ 2 days 30 g Citra @ 2 days ................................................................................................. Brewer tips Water chemistry: 100ppm calcium chloride; 75ppm sulphate. Mash in at 67°C for 45 minutes. Boil Time: 60 min Ferment with one packet of Lallemand Verdant IPA at 18°C for 14 days. DOES YOUR BEER HAVE WHAT IT TAKES? Entries now open (Online registration closes 8 April 2022) www.africanbeercup.com DOUBLE JUDGED INTERNATIONAL & LOCAL JUDGES IN-DEPTH FEEDBACK EPIC AWARDS EVENING