This will be a no boil hazy ipa. Steep Caramel 40 for 20 minutes at 150 in two gallons of water. Rinse with one tea kettle of water. Add LME and 2 gallons of water or enough to get to 5 gallons. Also added 1/4 campden tablet and 1 tblsp of calcium chloride, and 1 tsp absorpbic acid Bring to 170 degrees and do first wort hop with centennial for 20 minutes. Add wort chiller to sanitize.
Cool to 140 and and do hop stand for 15 minutes then started chiller back up.
Ferment for 2 days and add dry hops.
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