This recipe hasn't been tested in this form but it's a slightly altered version of an IPA I have made and which was really good. I've just scaled back the hops to 70% of the original (which was intensely hoppy) and altered the malts slightly. It will still be a very hoppy beer. It's a session IPA that makes you realise you don't need high ABV in an IPA.

The post boil hops go in after the boil and are left in for 15 mins then removed. So you need a hop bag, or another way of taking them out. Then you can chill the beer after the hop steep.

The Vienna malt gives this a really nice malt flavour.

The dry hops go in 3 days before you bottle or keg the beer.

The mash temperature is 70C. Higher than normal, for added body.

20.0 Litres
OG: 1.043
FG: 1.009
ABV: 4.4 %
Colour: 11.5  EBC
Bitterness (IBU): 44
Brewhouse Efficiency (%): 75

2.800 kg Pale Ale Malt (77.3%)
0.650 kg Vienna (18%)
0.170 kg Crystal 82 EBC (4.7%)

7.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes
15.0 g Centennial Pellet (9.7% Alpha) @ 0  (15 Minutes Steep) 
20.0 g Comet Pellet (9.5% Alpha) @ 0  (15 Minutes Steep)
20.0 g Mosaic Pellet (13% Alpha) @ 0  (15 Minutes Steep) 
25.0 g Centennial Pellet (9.7% Alpha) @ 3 Days Dry Hop 
25.0 g Comet Pellet (9.5% Alpha) @ 3 Days Dry Hop
35.0 g Mosaic Pellet (13% Alpha) @ 3 Days Dry Hop

Mash at 70°C for 60 Minutes.

Ferment at 18°C with Safale US-05

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