This recipe has been brewed 1 time(s)
Brew Session: Hazy Business
KOAmps
9/15/2024 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
NEIPA Salts. 5g Ascorbic acid with water salts. Mash low. pH 5.2 mash. Whirlpool 10-20min @70-85C. Dry hop tail end of fermentation with magnet bag and 3g ascorbic acid. Keg as soon as possible.
Recipe Facts
Hazy Business
American IPA
- 6.50 Gallons Liters Batch Size
- 7.00 Gallons Liters Boil Size
- 30 min Boil Time
- 1.063 OG
- 1.013 FG
- 6.5 IBU (tinseth) Bitterness
- 0.10 BG:GU
- 4.8° SRM Color
- 75% Efficiency
- 6.5% ABV Alcohol
- 212 per 12oz Calories