A hazy pale ale made with 30% Shaniko (Malted white wheat), 20% flaked oats, and a 44% Lamonta/Pelton mix. Mashed through a bed of Kentucky bluegrass straw and fermented with Imperial’s Loki kveik yeast. Heavy additions in the whirlpool and dryhop of Strata and Riwaka.
Brew Method: All Grain
Style Name: New England Pale Ale
Boil Time: 60 min
Batch Size: 11.5 gallons (fermenter volume)
Boil Size: 14.05 gallons
Boil Gravity: 1.052
Efficiency: 70% (brewhouse)
STATS:
Original Gravity: 1.060
Final Gravity: 1.011
ABV: 6.0%
IBU (tinseth): 0
SRM: 5.09
Mash pH: 5.1
FERMENTABLES:
8 lb - Shaniko (Soft, White Winter Wheat) (29.8%)
6 lb - Pelton (22.4%)
6 lb - Lamonta (22.4%)
5.5 lb - Flaked Oats (20.5%)
21 oz - Acidulated Malt (4.9%) [Will vary based on water profile]
HOPS:
4 oz - Riwaka, Type: Pellet, AA: 6.3, Use: Whirlpool for 30 min at 150 °F
4 oz - Strata, Type: Pellet, AA: 12.1, Use: Whirlpool for 30 min at 150 °F
4 oz - Riwaka, Type: Pellet, AA: 6.3, Use: Dry Hop on day 5 at 60F for 3 days
4 oz - Strata, Type: Pellet, AA: 12.1, Use: Dry Hop on day 5 at 60F for 3 days
MASH GUIDELINES:
Infusion, Temp: 157 F, Time: 60 min
Sparge, Temp: 170 F
YEAST:
Imperial Yeast - A43 Loki
Form: Liquid
Attenuation: 80%
Flocculation: Medium High
Fermentation Temp: 90 F
Pitch Rate: 0.5 (M cells / ml / deg P)
TARGET WATER PROFILE:
Ca2: 109
Mg2: 0
Na: 0
Cl: 143
SO4: 66
HCO3: 0