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Hoppy Daze (23L)

“a very hazy, moderately bitter New England IPA with big honeydew melon, papaya, and pineapple notes…”

OG: 1.068 IBUs: 40. Total Water: 36L
MASH: 60min @ 64°C BOIL: 60min
GRIST
– 5kg Voyager Compass (4.5 EBC)
– 300g Gambrinus Honey (50 EBC)
– 1kg Gladfield Big O (4 EBC)
– 600g Flaked Barley (2 EBC)
– 150g Gladfield Sour Grapes (4.5 EBC)
– 100g Rice Hulls (optional)
BOIL ADDITIONS
**no hops during boil**
WHIRLPOOL/HOPSTAND (15min)
(wait 15min for wort to chill to 85°C)
100g Amarillo
100g Azacca
100g Waimea
DRY HOP*:
100g Simcoe (during high krausen)
50g Hort4337 (4 days)

FERMENT @ 18°C
DRY (2 packets)
Safale US-05
LalBrew East Coast
> LalBrew Verdant IPA
LIQUID
WLP008 East Coast Ale
WLP095 Burlington Ale
WLP400 Vermont Ale
WLP066 London Fog
The Yeast Bay Hazy Daze I or II
TARGET FG: 1.013
FERMENT: 10 days**

* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days.
PLEASE NOTE – Currently only 1 recipe can be added to cart in each order. If you require other goods please add after recipe. Contact us if more than one recipe is required.

OPEN RECIPE IN BREWFATHER

 

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