The Marc's & Tony Andromeda (New England IPA) Clone Recipe Pack
This recipe is for a 19 Litre (5 Gallon) batch.
- Grain Bill:
3kg Weyermann Pale Malt
3kg Weyermann Pilsner Malt
1kg Rolled Oats
0.9kg Weyermann Wheat Malt
0.25kg Weyermann Vienna Malt
- Hop Schedule:
Drop Temperature following boil
50g Citra @ 80c whirlpool for 30mins
25g Amarillo @ 80c whirlpool for 30mins
Drop temperature after the 30 minutes
50g Citra @70c whirlpool for 30mins
25g Amarillo @70c whirlpool for 30mins
100g Citra dry hop after 5 days
50g Amarillo dry hop after 5 days
100g Citra dry hop after another 3 days
50g Amarillo dry hop after another 3 days
2x 11.5g Verdant Pitched @ 19°c
Est OG:. 1.076
Est FG:. 1.016
Pre-heat you 24.5 Lts of mash water for 70°c (to account for a drop in temp)
Mill the grains and then mash for 60 minutes @ 64°c
Raise the temp. to 75°c for 10 minutes
Sparge with 9 Lts of 75°c water. Once the water is completely drained, remove the grain bag or bucket.
Raise to a boil and then follow the suggested hop schedule.
Once the boil is complete, drop the temperature 80°c and add the first whirlpool hop for 30 minutes.
After the 30 minutes is up, reduce the temperature to 70°c and add the second whirlpool hops.
After this, chill the wort as low as you can and transfer to a sanitized fermenter.
Once at 19°c, aerate the wort and then pitch the sanitized yeast packets. After 24 hours, raise to 21°c over two days.
After 5 days, add the first dry hop, while being careful to be a sanitized as possible and reduce the risk of oxidation.
Three Days after this add the last dry hop, continuing to avoid oxidation and infection.
Wait two weeks for the fermentation and settling to be finished. The final ABV should be 1.016, which will make you a 7.5% ABV beer.
Bottle or keg as you normally do, wait for the conditioning to finish and then it’s onto the most important step.