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.
