For insights behind the recipe, read up on how to brew IPAs with haze that stays.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.063 (15.4°P)
FG: 1.014 (3.6°P)
IBUs: 33
ABV: 6.5%
MALT/GRAIN BILL
8 lb (3.6 kg) two-row
2.4 lb (1.1 kg) wheat malt
1.4 lb (635 g) malted oats
HOPS & ADDITIONS SCHEDULE
0.5 oz (14 g) Citra at first wort [21 IBUs]
1 tsp (5 ml) yeast nutrient (including zinc) at 15 minutes
0.6 oz (17 g) each Citra, Galaxy, Nelson Sauvin at whirlpool [12 IBUs]
2.7 oz (76 g) each Citra and Galaxy at dry hop
1 oz (28g) Nelson Sauvin at dry hop
YEAST
White Labs WLP066 London Fog or similar
DIRECTIONS
Mill the grains and mash at 153°F (67°C) for 60 minutes, or just until starch conversion is complete. Recirculate until the runnings are clear of large particles, then run off into the kettle with the first-wort hops. Sparge and top up as needed to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding the yeast nutrient according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cool the wort to about 180°F (82°C), and add the whirlpool hops; continue to spin for 10 minutes, then allow 10 minutes to settle. Chill to about 66°F (19°C), oxygenate the wort—aiming for 15–16 ppm—and pitch a healthy yeast starter. Ferment at 68°F (20°C) until the gravity has dropped to about 1.016–1.018 (4.1–4.6°P), then raise to 74°F (23°C) until fermentation is complete and gravity has stabilized. Cool to 52°F (11°C) and drop the yeast/trub (or rack to secondary), then add the dry hops for 3 days. Rouse the hops each day using CO2 (or other method that doesn’t introduce oxygen), then crash and drop the hops again. Package and carbonate as desired.
BREWER’S NOTES
Water and pH: With your water treatment, favor chloride at a 2:1 or 3:1 ratio. Target a mash pH of 5.3 and a final wort pH of 5.0–5.1, adjusting with acid as needed.
Dry hop: You may want to sub in Cryo versions (or other concentrated lupulin pellets) for the varieties listed above, at half the amounts. Optionally, to prevent any diacetyl driven by hop creep, add ALDC enzyme before dry hopping.
