This is another crack at a New England IPA but building on the brew from a few weeks ago. Using the Conan strain in this one really makes a difference to what has gone before. No Galaxy in there to ruin the beer either so should be fruity, hazy and generally all-around tasty beer to enjoy while the summer is here.

Session NEIPA - 4.7%
Juicy or Hazy Pale Ale
Type: All Grain
IBU : 8 (Tinseth)
BU/GU : 0.16
Colour : 9 EBC
Batch Size : 21 L
Boil Time : 30 min

Fermentables (4.7 kg)
3 kg - Bohemian Pilsner 4 EBC (63.8%)
1 kg - Oats, Flaked Torrified 11 EBC (21.3%)
700 g - Chateau Wheat Blanc 4 EBC (14.9%)

Hops (220 g)
Hop Stand
20 min hopstand @ 75 °C
20 min 75 °C - 30 g - Nelson Sauvin - 11.3% (...
20 min 75 °C - 30 g - Rakau - 10.7% (4 IBU)
Dry Hops
2 days - 80 g - Nelson Sauvin - 11.3%
2 days - 80 g - Rakau - 10.7%

Miscellaneous
Mash - 11.9 g - Calcium Chloride (CaCl2)
Mash - 2.6 g - Epsom Salt (MgSO4)
Mash - 2.6 g - Gypsum (CaSO4)
Mash - 2 ml - Lactic Acid 75%

Yeast
1 pkg - WHC Lab Sanders

Mash Profile
More dextrinous
70 °C - 60 min - Temperature
Fermentation Profile
20 °C - 7 days - Ale fermentation
21 °C - 1 days - Diacetyl Rest
22 °C - 1 days - Diacetyl Rest
14 °C (0.5 day ramp) - 3 days - Dry Hop
0 °C (0.5 day ramp) - 3 days - Cold Crash
Water Profile
Reverse Osmosis Water (ballistic hazy)
Ca 131 Mg 9 Na 8 Cl 197 SO 84
SO/Cl ratio: 0.4
Mash pH: 5.29
...
https://www.youtube.com/watch?v=bay3Bp-_pYo