I take a vague idea of what style I want to brew and flush out a New England IPA recipe and give tons of tips and tricks about homebrewing while doing it!
*Equipment links in the description below*

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Brewfather: [ Ссылка ]
BJCP website: [ Ссылка ]
Brew Your Own website: [ Ссылка ]
Heady Topper Clone: [ Ссылка ]
Campden Tablets (for chloramine removal): [ Ссылка ]
Yakima Valley Hops: [ Ссылка ]


The Recipe:
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New England IPA
6.6% / 15.5 °P

Recipe by
Flora Brewing

All Grain
BIAB (No sparge)
67% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min

Mash Water: 7.65 gal
Total Water: 7.65 gal
Boil Volume: 6.4 gal
Pre-Boil Gravity: 1.058

Vitals
Original Gravity: 1.063
Final Gravity: 1.013
IBU (Tinseth): 17
Color: 4.1 SRM

Mash
Temperature — 152.6 °F — 45 min

Malts (14 lb)
12 lb (85.7%) — Rahr Pale Malt, 2-Row — Grain — 1.8 SRM
2 lb (14.3%) — Briess Oats, Flaked — Grain — 1.4 SRM

Hops (11 oz)
Hopstand at 176 °F
3 oz (10 IBU) — HBC 586 13.3% — Aroma — 10 min hopstand
1 oz (3 IBU) — Amarillo 10.2% — Aroma — 10 min hopstand
1 oz (4 IBU) — Galaxy 16% — Aroma — 10 min hopstand
2 oz — Amarillo 10.2% — Dry Hop — day 1
2 oz — HBC 586 13.3% — Dry Hop — day 1
1 oz — Amarillo 10.2% — Dry Hop — day 3
1 oz — HBC 586 13.3% — Dry Hop — day 3

Miscs
8.1 g — Calcium Chloride (CaCl2) — Mash
2.8 g — Epsom Salt (MgSO4) — Mash
2.8 g — Gypsum (CaSO4) — Mash

Yeast
1 pkg — Fermentis US-05 Safale American

Fermentation
Primary — 68 °F — 14 days


Water Profile
Ca+2 100
Mg+2 10
Na+ 8
Cl- 139
SO4-2 93
HCO3- 16

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