This NEIPA recipe comes courtesy of Third Moon Brewing Co. out of Milton, ON. This is for the blue label version, and is based on the first version that was done while homebrewing, but tweaked for how it’s now done on the large scale.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 19 L |
60 min |
55 IBUs |
4 |
1.068 |
1.017 |
6.9 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, 2-Row |
3.69 kg |
56.25 |
| Oats Malted |
2.46 kg |
37.5 |
| Dextrin Malt |
410 g |
6.25 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Columbus/Tomahawk/Zeus (CTZ) |
28 g |
15 min |
Boil |
Pellet |
13.8 |
| Sabro |
112 g |
25 min |
Aroma |
Pellet |
14 |
| Rakau |
28 g |
25 min |
Aroma |
Pellet |
8.6 |
| Rakau |
112 g |
3 days |
Dry Hop |
Pellet |
8.6 |
| Sabro |
56 g |
3 days |
Dry Hop |
Pellet |
14 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Foggy London Ale |
Escarpment Labs |
75% |
18°C - 23°C |
Mash
| Step |
Temperature |
Time |
| Mash In |
67°C |
60 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
10 days |
20°C |
| Aging |
5 days |
15°C |
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