This style is an offshoot of the New England IPA style. It is a sweet beer that works well with fruit added at high krausen and the dry hop addition later in the fermentation.
Expected OG: 1.073
Expected Bitterness: 50 IBU
Expected Colour: 7.7 EBC
Assumed System Efficiency (measured post boil): 70%
If you add 3 litres water to the fermenter or use a bigger cube, you should see OG 1.062 and 42IBU.
Australian Pilsner Malt - 4.9kg (85%)
Flaked Oat - 0.29kg (5%)
Flaked Wheat - 0.29kg (5%)
Caramel Pilsner - 0.29kg (5%)
Heat 33 litres water to 68 degrees Celsius.
Dissolve 5.5g Calcium Chloride.
Mash at 66 degrees Celsius for 60 minutes followed by a stirred ramp to 78 degrees Celsius.
Simcoe (12.4%) - 10g @ 60min (20 IBU)
Citra (12.8%) - 32g @ 0min (25IBU, 1.14g/L)
Citra (12.8%) - 80g Dry hop (0.5IBU, 1.14g/L) Added about 2 days after the start of fermentation
Columbus (15.5%) - 80g Dry hop (0.4IBU,1.14g/L) Added 1 or 2 days before packaging the beer
Add 500g Lactose toward the end of the boil
Kettle Finings: One half Whirlfloc tablet or 2.5g BrewBrite, 10 mins from end of boil
Yeast Nutrient: 1tsp, 10 mins from end of boil
Pitch a good, healthy quantity of Wyeast 1318 liquid yeast or a suitable dry yeast such as Danstar New England. Ferment at 18-20 degrees Celsius and expect a high FG due to lactose not being fermentable with these yeasts, about 1.020.