← Hazy IPA

21C Hazy IPA

Hazy IPA

Recipe · 21 L batch

OG1.055
FG1.013
ABV5.5%

Water prep

Calcium Chloride Half tsp in the mash.
Calcium Sulphate 1 tsp in the mash.

Grain bill

Gladfield American Ale Malt 4 kg 57.1%
Gladfield Munich Malt 1 kg 14.3%
Gladfield Big O Malted Oats 1 kg 14.3%
Harraways Flaked Wheat 0.75 kg 10.7%
Gladfield Aurora Malt 0.25 kg 3.6%

Mash

Strike22 L
Rest 69 °C / 60 min
Mash out 78 °C / 10 min

Sparge

Sparge 13 L at 78 °C
Pre-boil target29.3 L

Boil 60 min

60 min Citra 25 g
30 min Citra 25 g
10 min Yeast nutrient half tsp · Whirlfloc half tablet
Post-boil target25.8 L

Whirlpool 80 °C / 20 min

Taiheke 150 g

Fermentation

LalBrew Verdant IPA2 packets
Temperature19 °C

Dry hop

DH#1 Citra 100 g — 5 days

Into fermenter

Target volume21 L
Pitch temp19 °C