Recipe: Session Summer IPA, SS Peach IPA, SS Habanero IPA

The last batch of IPA I brewed went way too fast.  In a matter of weeks I blew through 10 gallons.  Guess that's what happens when you host CityGroup for your church weekly.  5 drinking adults with a couple pints each, and my own imbibing throughout the week can add up quick.  For the next batch of IPA I wanted something totally crushable for the Summer.  I don't really want a 7% ABV 100 IBU monster.  I opted for a session strength NW X NE IPA.  The clarity and dryness of a great PNW IPA, with the juicy, rounded mouthfeel, peachy esters, and hop explosion of a NEIPA.  And of course I bumped it up to 15 gallons this time to ensure I keep it on longer.  But I didn't really want 15 gallons of the same IPA.  Each keg got a little different treatment.  One stayed as brewed, one got Habanero peppers, and one got peaches, lactose, and vanilla.

OG 1.051

FG 1.011

ABV 5.4%

IBU 56

SRM 5

60 mins mash @ 150

74% Pale Ale Malt

15% Flaked Oats

5% Sugar

4% Carapils

3% Carastan

Calcium Chloride

30 min boil

10 Citra, Amarillo, Mandarina Bavaria

FO Citra, Amarillo, Mandarina Bavaria

DH1 Citra, Mandarina Bavaria (Primary)
DH2 Citra, Amarillo, Mandarina Bavaria (Post fermentation)

2 weeks @ 65+

Vermont Ale

Kegged
Keg 1 - As brewed
Keg 2 - 3 Habaneros
Keg 3 - 5# Peaches, bourbon vanilla extract, 3/4# Lactose (Peaches and Cream)