HAZYALADOCIOUS OTP Recipe

Recipe Info

Recipe Image

HAZYALADOCIOUS OTP

by on
All Grain
40 Gallon(s)
43 Gallon(s)
60 min
75%
Mash at 149?F (65?C) for 60 minutes or until conversion is complete. Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule. Pitch the yeast and ferment at 67?F (19?C) for 2–3 days, then allow the temperature to rise slowly to 73?F (23?C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2? Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh. See F/O hop schedule first addition - 40 minutes @ 180 second addition - 30 Minutes @ 180 Turn whirlpool off and heat. Third addition - 20 Minutes

This recipe was cloned from Wags the Juice.

Fermentables

77% - 2-Row - US
80
37
1
Mash
8% - Flaked Wheat - US
8
35
2
Mash
8% - Flaked Oats - US
8
37
1
Mash
2% - White Wheat - US
2
40
2
Mash
5% - Carapils - Dextrine Malt - US
5
33
1
Mash
1% - Maris Otter Pale - UK
1
38
3
Mash

Hops

Mosaic
1.5
Pellet
Boil
60 min(s)
12.7
7.5
Citra
1.5
Pellet
Boil
60 min(s)
12
7.0
Mosaic
1.5
Pellet
FlameOut
0 min(s)
12.7
0.0
Citra
1.5
Pellet
FlameOut
0 min(s)
12
0.0
Motueka
1.5
Pellet
FlameOut
0 min(s)
7
0.0
Mosaic
3
Pellet
FlameOut
0 min(s)
12.7
0.0
Citra
3
Pellet
FlameOut
0 min(s)
12
0.0
Motueka
3
Pellet
FlameOut
0 min(s)
7
0.0
Mosaic
4
Pellet
FlameOut
0 min(s)
12.7
0.0
Citra
4
Pellet
FlameOut
0 min(s)
12
0.0
Motueka
4
Pellet
FlameOut
0 min(s)
7
0.0
Mosaic
5
Pellet
DryHop
8 day(s)
12.7
0.0
Citra
5
Pellet
DryHop
8 day(s)
12
0.0
Motueka
5
Pellet
DryHop
8 day(s)
7
0.0
Mosaic
6
Pellet
DryHop
4 day(s)
12.7
0.0
Citra
6
Pellet
DryHop
4 day(s)
12
0.0
Motueka
6
Pellet
DryHop
4 day(s)
7
0.0

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (1)

GREESE

Tasted on 7/12/2021 by GREESE

Notes:

Mash at 149?F (65?C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged. Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule. Pitch the yeast and ferment at 67?F (19?C) for 2–3 days, then allow the temperature to rise slowly to 73?F (23?C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2? Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh. See F/O hop schedule first addition - 40 minutes @ 180 second addition - 30 Minutes @ 180 Turn whirlpool off and heat. Third addition - 20 Minutes

Recipe Facts

HAZYALADOCIOUS OTP
  • 40.00 Gallons Liters Batch Size
  • 43.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.072 OG
  • 1.019 FG
  • 14.5 IBU (tinseth) Bitterness
  • 0.20 BG:GU
  • 3.1° SRM Color
  • 75% Efficiency
  • 6.7% ABV Alcohol
  • 245 per 12oz Calories
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