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
