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New England IPA- Exract w/ Grain Steeping
$63.99
Craft your best homebrewed beers, with Grape and Granary's all-grain New England IPA beer kit. Order today!
Availability:
In stock
Only 3 left
SKU
GG01
New England IPA- Extract with grain steeping.
New England IPAs are beers that are purposely hazy or cloudy, which can give these brews a smooth, creamy mouthfeel – a departure from the light/dry mouthfeel you often get with West Coast IPAs – with little to no hop bitterness at the end utilizing hops that impart a tropical, juicy sweetness rather than the classic bitter, dank or citrus-y flavors West Coast IPA lovers have come to expect.
Grape and Granary's Intermediate New England IPA recipe includes 2 lbs of oat malt, 1/4 lb of pale malt and a ton of hops.Hops are Citra, Azacca, Simcoe, Columbus and Centennial. 16 oz of hops are used over 4 hop additions (20 minute addition, 5 minute addition, dry hop in primary addition and dry hop in secondary addition).
OG 1.056, IBU 40?, and SRM 3.7 .
Kit includes steeping grains, 6 lbs of Pilsen malst extract, hops, priming sugar, and dry yeast (S04). If you prefer liquid yeast we recommend Wyeast #1318 London III.
* Click on the 'Additonal Info' tab for video demonstration, recipe and instructions.
New England IPAs are beers that are purposely hazy or cloudy, which can give these brews a smooth, creamy mouthfeel – a departure from the light/dry mouthfeel you often get with West Coast IPAs – with little to no hop bitterness at the end utilizing hops that impart a tropical, juicy sweetness rather than the classic bitter, dank or citrus-y flavors West Coast IPA lovers have come to expect.
Grape and Granary's Intermediate New England IPA recipe includes 2 lbs of oat malt, 1/4 lb of pale malt and a ton of hops.Hops are Citra, Azacca, Simcoe, Columbus and Centennial. 16 oz of hops are used over 4 hop additions (20 minute addition, 5 minute addition, dry hop in primary addition and dry hop in secondary addition).
OG 1.056, IBU 40?, and SRM 3.7 .
Kit includes steeping grains, 6 lbs of Pilsen malst extract, hops, priming sugar, and dry yeast (S04). If you prefer liquid yeast we recommend Wyeast #1318 London III.
* Click on the 'Additonal Info' tab for video demonstration, recipe and instructions.
| Additional Info | Additional Info |
|---|---|
| Demo | |
| Instructions | Instructions |
| Crushed or Whole | Whole |
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