Rocky Mountain Haze

All Grain Recipe

Submitted By: Stuckspargesarge (Shared)
Members can download and share recipes

Brewer: Mike Dickinson
Batch Size: 6.50 galStyle: Specialty IPA (21B)
Boil Size: 9.02 galStyle Guide: BJCP 2015
Color: 3.6 SRMEquipment: Alpine Brewhouse
Bitterness: 15.0 IBUsBoil 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

x
This website is using cookies. More info. That's Fine