Cody-Oat NEIPA

Brewer: Julian Hall
Batch Size: 15.85 gal	Style: New England IPA (21B)
Boil Size: 17.01 gal	Style Guide: BJCP 2015
Color: 6.1 SRM	Equipment: Nano system
Bitterness: 38.0 IBUs	Boil Time: 60 min
Est OG: 1.084 (20.3° P)	Mash Profile: RIMS-HERMS Single Infusion, Full Body
Est FG: 1.025 SG (6.4° P)	Fermentation: Ale, Two Stage
ABV: 7.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
30 lbs 13.84 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
8 lbs 13.10 oz	White Wheat Malt (2.4 SRM)	Grain	2
7 lbs 11.46 oz	Oats, Flaked (1.0 SRM)	Grain	3
1 lbs 5.16 oz	Caramalt (Joe White) (25.0 SRM)	Grain	4
2.29 oz	Centennial [10.0%] - Steep 20 min	Hops	5
2.29 oz	Citra [12.0%] - Steep 20 min	Hops	6
2.29 oz	El Dorado [15.0%] - Steep 20 min	Hops	7
2.29 oz	Centennial [10.0%] - Steep 10 min	Hops	8
2.29 oz	Citra [12.0%] - Steep 10 min	Hops	9
2.29 oz	El Dorado [15.0%] - Steep 10 min	Hops	10
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	11
5.64 oz	Centennial [10.0%] - Dry Hop 3 days	Hops	12
5.64 oz	Citra [12.0%] - Dry Hop 3 days	Hops	13
5.64 oz	El Dorado [15.0%] - Dry Hop 3 days	Hops	14
5.64 oz	Centennial [10.0%] - Dry Hop 3 days	Hops	15
5.64 oz	Citra [12.0%] - Dry Hop 3 days	Hops	16
5.64 oz	El Dorado [15.0%] - Dry Hop 3 days	Hops	17

Only added 48l of water to mash due to limitation in size. 23.5kg of grains added. 30l sparge to be added plus 11l of mash water.

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