How To Create Your Own New England IPA Recipe

I take a vague idea of what style I want to brew and flush out a New England IPA recipe and give tons of tips and tricks about homebrewing while doing it! Equipment links in the description below If you want my videos early / ad free + monthly happy hours + merch join the Patreon!   / florabrewing   Brewfather: https://bit.ly/2X90ict BJCP website: https://bjcp.org Brew Your Own website: https://byo.com Heady Topper Clone: https://bit.ly/3hU5OY2 Campden Tablets (for chloramine removal): https://bit.ly/2PcdxEN Yakima Valley Hops: https://bit.ly/2BFk4EH The Recipe: Link to Brewfather: https://share.brewfather.app/T6GoqFoc... Link to Beersmith: https://beersmithrecipes.com/viewreci... New England IPA 6.6% / 15.5 °P Recipe by Flora Brewing All Grain BIAB (No sparge) 67% efficiency Batch Volume: 5.5 gal Boil Time: 60 min Mash Water: 7.65 gal Total Water: 7.65 gal Boil Volume: 6.4 gal Pre-Boil Gravity: 1.058 Vitals Original Gravity: 1.063 Final Gravity: 1.013 IBU (Tinseth): 17 Color: 4.1 SRM Mash Temperature — 152.6 °F — 45 min Malts (14 lb) 12 lb (85.7%) — Rahr Pale Malt, 2-Row — Grain — 1.8 SRM 2 lb (14.3%) — Briess Oats, Flaked — Grain — 1.4 SRM Hops (11 oz) Hopstand at 176 °F 3 oz (10 IBU) — HBC 586 13.3% — Aroma — 10 min hopstand 1 oz (3 IBU) — Amarillo 10.2% — Aroma — 10 min hopstand 1 oz (4 IBU) — Galaxy 16% — Aroma — 10 min hopstand 2 oz — Amarillo 10.2% — Dry Hop — day 1 2 oz — HBC 586 13.3% — Dry Hop — day 1 1 oz — Amarillo 10.2% — Dry Hop — day 3 1 oz — HBC 586 13.3% — Dry Hop — day 3 Miscs 8.1 g — Calcium Chloride (CaCl2) — Mash 2.8 g — Epsom Salt (MgSO4) — Mash 2.8 g — Gypsum (CaSO4) — Mash Yeast 1 pkg — Fermentis US-05 Safale American Fermentation Primary — 68 °F — 14 days Water Profile Ca+2 100 Mg+2 10 Na+ 8 Cl- 139 SO4-2 93 HCO3- 16