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<big>'''By James Wilson'''</big>

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 21C Hazy IPA'''

This beer was an experiment in using some of the new hop products on the market, and to understand what it takes to brew the Hazy IPAs that I like. I was really happy how it turned out - full and strong, with LOTS of hop aroma and flavour.


== Awards ==
''' LAB Open 2023 (Hammerton Brewery, 14/5/2023) '''

3rd - Hazy IPAs

== Measures ==
* IBU 40
* ABV 7.4%
* OG 1.068
* FG 1.012
* EBC 11
* 24 litres at end of boil.
* 21 litres into fermenter.

== Ingredients ==
=== Water ===
* Reverse osmosis water with gypsum and calcium chloride added to the mash to get:
* 90ppm Calcium
* 35ppm Sulphate
* 114ppm Chloride

=== Malt ===
* Best Pilsen Malt, 3 EBC, 3kg, 40%
* Simpsons Low Colour Maris Otter, 3 EBC, 2.5kg, 33.3%
* Simpsons Golden Naked Oats, 18 EBC, 1kg, 13.3%
* Simpsons Wheat Malt, 4 EBC, 1kg, 13.3%

=== Hops ===
* 25g Citra @ 5 minutes
* 25g Mosaic @ 5 minutes
* 16g Citra INCOGNITO in whirlpool at 80C for 20 minutes
* 25g Citra in whirlpool at 80C for 20 minutes
* 75g Mosaic in whirlpool at 80C for 20 minutes
* 50g Mosaic LUPOMAX Dry hop 3 days into fermentation
* 20g Citra SPECTRUM 3 days into fermentation
* 50g Citra LUPOMAX Dry hop at end of fermentation at 12C
* 50g Mosaic LUPOMAX Dry hop at end of fermentation at 12C

=== Yeast ===
* The Yeast Bay WLP4044 Hazy Daze II
* 2 litre starter

== Process ==
=== Mash ===
* Single infusion at 66c for 60 minutes

=== Boil ===
60 minute boil, 27 litres starting, 24 litres at end.

=== Ferment ===
* Fermented at 20C for 3 days then 21C to finish.
* First dry hop after 3 days
* At end of fermentation reduce to 12C and add second dry hop

=== Serving ===
* Keg it, bottle conditioning will just oxidise this beer.
* Carbonate to around 2.3 volumes CO2.

[[Category:Recipes]]