← Hazy IPA IV

21C Hazy IPA

Hazy IPA IV

2023-07-13 · 21.5 L batch

OG1.060
FG1.011
ABV6.4%

Water prep

Sparge pH 5.5
Calcium Chloride half tsp in mash
Calcium Sulphate 1 tsp in mash
Lactic acid (88%) as needed in sparge water, target pH 5.5

Grain bill

Gladfield Pilsner Malt 4 kg 58%
Gladfield Munich Malt 0.9 kg 13%
Gladfield Big O Malted Oats 1 kg 14.5%
Harraways Flaked Wheat 0.75 kg 10.9%
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 target28 L

Boil 60 min

60 min Citra 25 g
30 min Citra 25 g
10 min Whirlfloc half tablet · Yeast nutrient half tsp
Post-boil target26.5 L

Whirlpool 90 °C / 20 min

Cascade 150 g

Fermentation

Lallemand Verdant IPA2 packets
Temperature19 °C

Dry hop

DH#1 Citra 100 g

Into fermenter

Target volume21.5 L
Pitch temp19 °C