You have the recipe handy? This sounds good, but instead of tangerine, I'm thinking maybe some fresh satsuma essence and juice for the citrus. That'll be something unique to an Alabama based beer, and a shout out to a small town (Satsuma) that's more a suburb of Mobile. My neighbor and I both have siblings in Mobile and can get fresh satsumas pretty cheap (as in FREE). Maybe tweak my Frankenbeer with some kinda citrus for a summer drinker, so push the alcohol down a little to. 6.5% might be a bit heavy to have for lunch and then go crank up the power tools again.
This version is actually 5.6%
You will need to adjust for efficiency, and the Patagonia malt is basically like Maris Otter
COVID Operation
New England IPA
5.6% / 15.8 °P
All Grain
BrewZilla / RoboBrew 35L 30Min Boil
68% efficiency
Batch Volume: 21 L
Boil Time: 30 min
Mash Water: 22.99 L
Sparge Water: 5.69 L
Total Water: 28.68 L
Boil Volume: 24.44 L
Pre-Boil Gravity: 1.057
Vitals
Original Gravity: 1.065
Final Gravity: 1.022
IBU (Tinseth): 41
BU/GU: 0.64
Colour: 6.6 SRM
Mash
Strike Temp — 73.9 °C
Mash — 69 °C — 120 min
Mashout — 75 °C — 15 min
Malts (5.8 kg)
3.67 kg (56.6%) — Patagonia Pale Malt — Grain — 3.1 °L
620 g (9.6%) — Briess Oats, Flaked — Grain — 1.6 °L
620 g (9.6%) — Wheat Flaked — Grain — 2 °L
480 g (7.4%) — BestMalz Wheat Malt — Grain — 2.3 °L
250 g (3.9%) — Briess Victory Malt (biscuit) — Grain — 21.2 °L
160 g (2.5%) — Weyermann Acidulated — Grain — 2 °L
Other (680 g)
430 g (6.6%) — Milk Sugar (Lactose) — Sugar — 0 °L — Boil — 10 min
250 g (3.9%) — Briess Rice Hulls — Adjunct — 0 °L
Hops (480 g)
60 g (8 IBU) — Amarillo 9.2% — Aroma — 20 min hopstand
60 g (11 IBU) — Citra 12.5% — Aroma — 20 min hopstand @ 80 °C
60 g (11 IBU) — Mosaic 12.25% — Aroma — 20 min hopstand @ 80 °C
60 g (12 IBU) — Simcoe 13% — Aroma — 20 min hopstand
60 g — Mosaic 12.25% — Dry Hop — day 1
60 g — Simcoe 13% — Dry Hop — day 1
60 g — Amarillo 9.2% — Dry Hop — day 2
60 g — Citra 12.5% — Dry Hop — day 2
Miscs (start with RO water)
9.1 g — Calcium Chloride (CaCl2) — Mash
0.6 g — Canning Salt (NaCl) — Mash
1.5 g — Epsom Salt (MgSO4) — Mash
1.5 g — Gypsum (CaSO4) — Mash
0.5 items — Whirlfloc — Boil — 15 min
5 g — Yeast Nutrients — Boil — 15 min
1 oz — Dried Tangerine Peel — Boil — 5 min
4.2 ml — Vanilla Extract — Secondary
Yeast
1 pkg — Lallemand (LalBrew) Voss Kveik 77%
Fermentation
Primary — 29.4 °C — 5 days
Water Profile
Ca2+ 100
Mg2 5
Na+ 16
Cl- 170
SO42- 51
HCO3- 16
4/27/2021 - Increased Lactose, changed from two row to Patagonia malt, and reduced mash temperature
