← Hazy IPA VI

21C Hazy IPA

Hazy IPA VI

2024-06-28 · 21 L batch

OG1.054
FG1.011
ABV5.7%

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 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

Strike19 L
Rest 66 °C / 60 min
Mash out 75 °C / 10 min

Sparge

Sparge 15 L at 75 °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 L

Whirlpool

Moutere 150 g

Fermentation

Lallemand Verdant IPA2 packets
Temperature19 °C

Dry hop

DH#1 Citra 100 g

Into fermenter

Target volume21 L
Pitch temp19 °C