(not)Alex's Hazy IPA

Vitals

• OG 1.069
• FG 1.024
• ABV 5.9%
• IBU 27
• Color 5 SRM
• Est. mash pH 5.41
• 231 cal / 355 mL
• 28.5 g carbs / 355 mL

Fermentables

• 4.2 kg — Weyermann - Barke Pilsner Malt (2 °L)
• 1 kg — Briess - Brewers Oat Flakes / Flaked oats (3 °L)
• 0.7 kg — OiO - Toasted Wheat Flakes (1 °L)
• 0.10269117355727723 kg — Weyermann - Acidulated (3 °L)

Hops

• 15 g — Citra (12.5% AA, whirlpool)
• 15 g — Citra (12.5% AA, dry hop)
• 15 g — Pacific Jade (13% AA, whirlpool)
• 5 g — Motueka (7% AA, whirlpool)
• 10 g — Motueka (7% AA, mash)
• 5 g — Motueka (7% AA, dry hop)
• 15 g — Pacific Jade (13% AA, dry hop)
• 60 g — Citra (12.5% AA, dry hop)
• 15 g — Motueka (7% AA, dry hop)
• 60 g — Pacific Jade (13% AA, dry hop)

Yeast

• Foggy London Ale

Other ingredients

• 5 ml — Lactic acid (88%)

Water

• Source (Montreal): Ca 31, Mg 8, Na 15, Cl 26, SO₄ 22, HCO₃ 0 ppm
• Salts: CaCl₂ 8.3 g, Epsom 3.3 g, Table salt 0.6 g, Baking soda 1.1 g
• Target: NEIPA / Hazy IPA (adjusted)

Mash schedule

1. Saccharification — 70°C for 60 min

Fermentation

1. Primary Fermentation — 20°C for 7 days
2. Dry Hop — 18°C for 4 days
3. Cold Crash — 2°C for 2 days

Process

• Efficiency: 75%
• Boil: 60 min
• Boil-off: 4 L/hr
• Mash thickness: 3.6 L/kg
• Batch volume: 19 L

Packaging

• Method: keg
• Target CO₂: 2.5 volumes
• Priming sugar: corn-sugar
• Serving temp: 2°C

Notes

A test to see how we feel about back loading hops and getting a juicier ipa by mashing high to try and keep some more residual sugars. When this was originally written, I calculated the IBUs wrong. We can probably crank the hops here.