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Providence Brewing Company Battlecow Galaticose New England IPA

This deceptively strong beer from Providence Brewing Company is brewed with 2-Row pale malt, Carafoam, rolled oats, milk sugar, and intensely double dry-hopped with Citra and Mosaic giving it a decidedly dank aroma. Bursting with mango, orange and pineapple flavors, this is a juicy milkshake New England IPA that’ll have you begging for another sip.

This homebrew recipe is featured in 51 Craft Beer Clone Recipes 2019. Find out what recipe was featured for your state!

Providence Brewing Company Battlecow Galaticose New England IPA | American IPA

Ingredients

  • For 5.5 gal (20.8 L)
    • 10 lb (4.5 kg) 2-row malt
    • 2 lb (0.91 kg) Flaked Oats
    • 1.5 lb (0.68 kg) Carafoam
    • 1.5 lb (0.68 kg) White Wheat
    • 2 lb (0.91 kg) Milk Sugar (lactose)
    • 2 oz (56 g) Columbus whole leaf hops, 14% a.a. (FWH)
    • 2 oz (56 g) Columbus pellet hops, 14% a.a. (60 min)
    • 2 oz (56 g) Citra pellet hops, 12% a.a. (whirlpool, 30 min)
    • 2 oz mosaic pellet hops, 12.25% a.a. (whirlpool, 30 min)
    • The Yeast Bay's Hazy Daze IPA Blend yeast
    • 1 oz (28 g) Citra pellet hops, 12% a.a. (dry hop, 2 days into fermentation)
    • 1 oz (28 g) Mosaic pellet hops, 12.25% a.a. (dry hop, 2 days into fermentation)
    • 1 oz (28 g) Citra pellet hops, 12% a.a. (dry hop, 4 days)
    • 1 oz (28 g) Mosaic pellet hops, 12.25% a.a. (dry hop, 2 days)
    • 2 oz (56 g) Citra pellet hops, 12% a.a. (dry hop, 10 days)
    • 2 oz (56 g) Mosaic pellet hops, 12.25% a.a. (dry hop, 10 days)
    • 1 oz (28 g) Citra cryo hops, 26% a.a. (during kegging)
    • 1 oz (28 g) Mosaic cryo hops, 26% a.a. (during kegging)

    Specifications

    • Original Gravity: 1.071
    • Final Gravity: 1.019
    • ABV: 8.1%
    • IBU: 70
    • SRM: 3.6

    Directions

    Single infusion mash at 155° F (68° C) for 60 minutes. Add first wort hops (FWH) as wort is being collected in the boil pot. Boil for 60 minutes, following ingredient additions as listed. Turn off heat and let temperature drop to 198° F (92° C), then add the whirlpool hops and let stand for 30 minutes. Chill to 70° F (21° C), transfer to a fermenter, and pitch yeast. 2 days after pitching the yeast, add the first dry hop additions (1 oz Citra; 1 oz Mosaic) . After active fermentation has stopped, typically 4-5 days after pitching the yeast, add the second round of dry hops (1 oz Citra; 1 oz Mosaic). A day later, burp your fermenter (if possible) with a 30 second burst of CO2 to rouse the hops. Just before kegging your beer, bag and add last dry hop additions (1 oz Citra cryo; 1 oz Mosaic cryo) to the keg. Enjoy!

     
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