Soft and hazy IPA, designed to mesh with the fruit flavors generated by the Hornindal kveik yeast strain.
Mash for 60 minutes at 152?F (67?C). Top up as needed for a preboil gravity of 1.079. Boil for 75 minutes, adding the yeast nutrient with 10 minutes left in the boil. After the boil, chill the wort to target 175?F (79?C) and add the whirlpool/hop-stand hops. Allow the hop stand to continue for 15 minutes. After the hop stand, chill the wort to 80?F (27?C) and aerate. Pitch the yeast and set the fermentation temperature to 90?F (32?C). Let the temperature free rise to 95?F (35?C) until terminal gravity is achieved. Once gravity is stable, chill to 70?F (21?C) and add the dry hops for 3–5 days. Then cold crash, package, and carbonate.
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