This New England IPA recipe simplifies the hop schedule and uses a shorter mash and boil time to make brew day quick and easy.

Beercraftr'S Fifty-Fifty New England Ipa

lbs 7 oz Pale Malt

lbs 7 oz Malted Oats

minutes: 0.35 oz Amarillo

minutes: 0.35 oz Mosaic Hops

00 minutes: 0.40 oz Citra Hops

Dry Hop for 5 days: 1.25 oz Mosaic Hops

Dry Hop for 5 days: 0.40 oz Amarillo Hops

Dry Hop for 5 days: 0.40 oz Citra Hops

London Ale Yeast III Wyeast

BeerCraftr's Fifty-Fifty New England IPA

Add a little grapefruit zest to bring out the vibrant hop bitterness in this fabulous treacle tart made with pale ale. Scatter over honeycomb shards to serve

IPA treacle tart

plain flour

unsalted butter

icing sugar

golden syrup

honey

breadcrumbs

½ grapefruit, zest only

milliliters red IPA (we used Siren Liquid Mistress)

eggs

honeycomb

To make the pastry, put the flour and butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. Mix in the icing sugar followed by the yolks. If the pastry feels too dry, add 2 tbsp water. Shape into a ball, flatten it out into a disc, wrap it in cling film, then chill for 30 mins.

Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart tin, about 3cm deep. Line the tin with the pastry, allowing the edges to overhang. Chill for another 30 mins.

Heat oven to 200C/180C fan/gas 6. Line the tart with baking parchment and baking beans. Bake blind for 20 mins. Remove the beans and parchment and bake for 10-15 mins more until the pastry is golden and crisp.

While the pastry is cooking, mix the golden syrup, honey, breadcrumbs, grapefruit zest, beer and eggs together in a large jug or bowl.

Lower oven to 160C/140C fan/gas 3. Use a small serrated knife to trim the pastry edges, then fill with the treacle mixture. Bake for 55 mins-1 hr until golden. Scatter over the honeycomb shards before serving, if you like.

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IPA treacle tart

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