Pomona Hazy IPA Recipe and Homebrewer’s Guide

It's time for a great recipe with Pomona yeast, the new IPA yeast from Lallemand.
This recipe comes directly from Lallemand and gets my full seal of approval, it is a very nice example of the Hazy IPA style.

Pomona Pacific Rim Hazy IPA Recipe

Cloudy India Pale Ale
Author: Lallemand / David Heath
Type: Whole grain
Brewfather Link:- https://share.brewfather.app/XXXyuNN9pCefP6

Batch size: 19 L / 5.02 US LQD GAL
IBU: 25 (Tinseth)
BU/GU: 0.39
Color : 9 EBC

Density before cooking: 1.055
Original gravity: 1.064
Final density: 1.014

Brewhouse efficiency: 75.2%
Mash efficiency: 80%

Cooking time: 30 min

Mash Profile
65 °C / 149 °F – 60 min – Temperature
75 °C / 167 °F – 10 min – Mash out

Fermentable substances
1.872 kg / 4.12 lbs – Pale Ale (36%)
1.872 kg / 4.12 pounds – Pilsner (36%)
728 g / 1.6 lbs – Oatmeal (14%)
728 g / 1.6 lbs – Wheat flakes (14%)

hop

Calculate the hops to use by weight using brewing software
Use your AA% hops for the IBU values below.
This will ensure that you prepare the recipe as intended.

20 min – Motueka – 6 IBU
5 min. – Motueka – 5 IBU
5 minutes – Simcoe – 7 IBU

Hop stand
10 min hop stand @ 82 °C / 180 °F
Centenary – 4 IBU
Motueka – 3 IBU

Dry hops

76 g / 2.68 oz – Centennial
76 g / 2.68 oz – Mosaic
76 g / / 2.68 oz – Motueka

Yeast
1 package – Pomona 11 g

Fermentation profile
ale
20 °C/ 68 °F – 7 days – Primary

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