Rocky Mountain Haze
All Grain Recipe
Submitted By: Stuckspargesarge (Shared)
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Brewer: Mike Dickinson | |
Batch Size: 6.50 gal | Style: Specialty IPA (21B) |
Boil Size: 9.02 gal | Style Guide: BJCP 2015 |
Color: 3.6 SRM | Equipment: Alpine Brewhouse |
Bitterness: 15.0 IBUs | Boil Time: 60 min |
Est OG: 1.061 (14.9° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
Est FG: 1.017 SG (4.3° P) | Fermentation: Ale, Two Stage |
ABV: 5.8% | Taste Rating: 45.0 |
Ingredients
Amount |
Name |
Type |
# |
1 lbs |
Rice Hulls (Briess) (0.0 SRM) |
Adjunct |
1 |
10 lbs |
Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) |
Grain |
2 |
3 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
1 lbs |
Carafoam (2.0 SRM) |
Grain |
4 |
1 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
5 |
2.80 g |
Yeast Nutrient (Boil 15 min) |
Misc |
6 |
1.00 oz |
Citra [12.0%] - Boil 5 min |
Hops |
7 |
2.00 oz |
Mosaic (HBC 369) [12.2%] - Steep 15 min |
Hops |
8 |
1.00 oz |
Citra [12.0%] - Steep 15 min |
Hops |
9 |
1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
10 |
3.00 oz |
Citra [12.0%] - Dry Hop 10 days |
Hops |
11 |
6.00 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 5 days |
Hops |
12 |
Taste Notes
This is an amazing Hazy IPA! Bursting with flavor and aroma of Mosaic with touch of citrus added by the Citra. Don't be affraid of the hop schedule on this beer, it truely is resinous but balanced by the large amount of oats. Make sure to use plenty of rice hulls to avoid the dreaded stuck sparge.Notes
-Dry hop with 3 oz. Citra at day 4 in primary(during active fermentation).
-Dry hop with 6 oz. of Mosaic at day 7 in primary.
-Rack to keg at day 9.
-Condition for 1 to 2 weeks.
-Enjoy!
Note: I brewed this beer with Spring Water from the grocery store and it came out excellent. If was to design my own water for this, I would go with a higher Chloride to Sulfate ratio.
MaltMaker on HBT gives a good guideline for Hazy water profile:
Ca: 81 ppm
Mg: 0 ppm
Na: 40 ppm
S04: 75 ppm
Cl2: 150 ppm
This Recipe Has Not Been Rated