Super juicy Hazy IPA. Dry-hopped not once but three times with one of those times being at fermentation. We will also be adding citrus peel and juice to pack it with fresh, smashability. *Carahell subbed out for mix of caramalt and carapils. Amarillo amounts have been halved as they are cryo hops
Fermentables
16% - Flaked Oats - US
0.9
37
1
Mash
12% - Wheat Malt - DE
0.7
37
2
Mash
70% - Pale 2-Row - US
4
37
1
Mash
1% - Cara Malt - UK
0.07
35
17
Mash
1% - Carapils - Dextrine Malt - US
0.06
33
1
Mash
Hops
Citra
30
Pellet
Boil
5 min(s)
12
7.9
Mosaic
15
Pellet
Boil
0 min(s)
12.7
0.0
Amarillo
15
Pellet
FlameOut
0 min(s)
18
0.0
Amarillo
10
Pellet
DryHop
3 day(s)
18
0.0
Mosaic
10
Pellet
DryHop
0 day(s)
12.7
0.0
Citra
30
Pellet
DryHop
3 day(s)
12
0.0
Amarillo
15
Pellet
DryHop
3 day(s)
18
0.0
Citra
30
Pellet
DryHop
3 day(s)
12
0.0
Mosaic
15
Pellet
DryHop
0 day(s)
12.7
0.0
Yeast
Lallemand New England
75%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash 68 degrees for 60 minutes
2.sparge 78 degrees
3.boil an hour. No bittering hops added.
4.add peel of 2x blood orange 2x grapefruit at 10 minutes (could add juice or freeze for secondary)
5.Citra hop addition at 5 minutes
6.Add cryo amarillo once wort has cooled to 60C. Start a whirlpool and stand with lid on for 10 min
7.cool to fermentation temp
8.pitch yeast add first dry hop addition
9.ferment! remove first dry hop after 2-3 days.
10.dry hop 2 with peel of 2x blood orange 2x orange 2x grapefruit and jucie of all.
11.dry hop 3- taste test whether more peel/juice is needed.
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