Simonh82
I came up with this recipe because I wanted to combine elements of a New England IPA and a British amber/red ale. I don't know if people have tried this before so I'm laying claim to the style of New London Red Ale. It's named after a famous red (technically blue) from Vermont.

I made a NEIPA a while ago and whilst it was an incredible beer when it was fresh, as the hop aroma faded the pale malt base was good but didn't leave a beer I was excited about. My idea for this one is a beer which will have a crazy fruit hop hit initially, but as that fades it will still have a good malty beer behind it. I mixed British and American hops and kept it to the more sessionable 4%ish range.


Brew Method: BIAB
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 33 liters
Efficiency: 83% (brew house)


STATS:
Original Gravity: 1.043
Final Gravity: 1.011
ABV (alternate): 4.27%
IBU (tinseth): 38.16


FERMENTABLES:
2 kg - United Kingdom - Maris Otter Pale (50%)
1 kg - German - Wheat Malt (25%)
0.5 kg - German - Munich Light (12.5%)
0.2 kg - German - CaraAroma (5%)
0.2 kg - United Kingdom - Crystal 45L (5%)
0.1 kg - Belgian - Special B (2.5%)

HOPS:
10 g - Admiral, Type: Pellet, AA: 13.8, Use: Boil for 75 min, IBU: 17.1
25 g - Brewer's Gold, Type: Pellet, AA: 9.2, Use: Boil for 10 min, IBU: 9.89
25 g - Amarillo, Type: Pellet, AA: 9.6, Use: Boil for 5 min, IBU: 5.67
25 g - Cascade, Type: Pellet, AA: 9.3, Use: Boil for 5 min, IBU: 5.5
25 g - Brewer's Gold, Type: Pellet, AA: 9.2, Use: Whirlpool for 30 min at °C
25 g - Cascade, Type: Pellet, AA: 9.3, Use: Whirlpool for 30 min at °C
25 g - Brewer's Gold, Type: Pellet, AA: 9.2, Use: Dry Hop for 11 days
25 g - Cascade, Type: Pellet, AA: 9.3, Use: Dry Hop for 11 days
35 g - Amarillo, Type: Pellet, AA: 9.6, Use: Dry Hop for 11 days
25 g - Brewer's Gold, Type: Pellet, AA: 9.2, Use: Dry Hop for 3 days
25 g - Cascade, Type: Pellet, AA: 9.3, Use: Dry Hop for 3 days
35 g - Amarillo, Type: Pellet, AA: 9.6, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 24 L
2) Sparge, Temp: 75 C, Time: 10 min, Amount: 10 L

YEAST:
Brew Labs Scottish Borders
Starter: Yes
Form: Liquid
Fermentation Temp: 19 C

TARGET WATER PROFILE:
Profile Name:
Ca2: 150
Mg2: 5
Na: 24
Cl: 150
SO4: 78
HCO3: 80
Water Notes:


Quote 0 0
Clibit
Cool. Looking forward to hearing how it turns out!
Quote 0 0
GHW
Looks nice. Complex.
Quote 0 0