Hazy IPA

Inspiration:

https://www.brewcabin.com/hazy-ipa/

https://www.ballastpoint.com/wp-content/uploads/2019/06/Hazy-IPA-All-Grain-Recipe.pdf

https://www.themadfermentationist.com/2017/07/cryo-lupulin-neipa-citra-mosaic.html

Recipe Specifics

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Batch Size (Gal): 0.6 

Total Grain (Lbs): 1.7

Max OG: 1.1

Anticipated OG: 1.075

Brewhouse Efficiency: 75 %

Wort Boil Time: ~60 Minutes. Boil to 5.3lb or 7.1lb including pot.

Grain/Sugar

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8.8 oz (0.55 lb) Pilsner Malt (32.5%) (23)
8.8 oz (0.55 lb) 2 row (32.5%) (23)
4 oz (0.25 lb) flaked wheat (15%) (6)
4 oz (0.25 lb) rolled oats (15%) (5.7)

1.6 oz (0.1 lb) carapils (5%) (2.7)

Hops

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0.2 oz Simcoe 12.9% AA @ mashout. (need ~100 IBUs addition here)

0.2 oz. Columbus (Pellet 16.10% AA) @ 60 min.

0.4 oz. Amarillo (Pellet, 8.50% AA) @ 0 min.

0.3 oz. Columbus (Pellet, 16.10% AA) @ 0 min.

0.2 oz. Simcoe (Pellet, 12.90% AA) @ 0 min.

Dry Hops

0.078 oz. Centennial (Cryo, 18.50% AA)

0.076 oz. Simcoe (Cryo, 23.50% AA)

Extras

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0.24 g Yeast Nutrient @ 10 min to end of boil.

Yeast

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White Labs IPA Yeast

Water Profile

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Start with 1 gallon Brita filtered

SF Bay Area water + potassium metabisulfite (for chlorine removal) 2.59/1.564 mg/liter x 3.785 liters = 6.27 mg

Calcium Chloride + Gypsum

Total Water Needed  [?]: 0.98 Gallons

Mash Water Needed [?]: 0.42 Gallons

Sparge Water Needed [?]: 0.48 Gallons

Mash Schedule

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Set sous vide at 153F. Dough in grain.

Notes

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Tasting post mash:

Tasting post boil:

-- Tasting post 2 week ferment: