LA Freeway Haze

All Grain Recipe

Submitted By: dshogun (Shared)
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Brewer: David Morgan
Batch Size: 6.00 galStyle: American IPA (21A)
Boil Size: 7.76 galStyle Guide: BJCP 2015
Color: 7.3 SRMEquipment: IBeX Brewery 8Gal Kettle & 7Gal Mash Tun
Bitterness: 56.0 IBUsBoil Time: 60 min
Est OG: 1.069 (16.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Distilled Water Water 1
1 lbs Rice Hulls (0.0 SRM) Adjunct 2
6 lbs Maris Otter (Crisp) (4.0 SRM) Grain 3
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 5
1 lbs 8.00 oz Wheat, Flaked (1.6 SRM) Grain 6
8.00 oz Honey Malt (25.0 SRM) Grain 7
8.00 oz Wheat, Torrified (1.7 SRM) Grain 8
2 lbs Caramel Malt - 10L (Briess) (10.0 SRM) Grain 9
3.50 g Calcium Chloride (Mash 60 min) Misc 10
1.20 ml Phosphoric Acid 10% (Mash 60 min) Misc 11
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 12
1.50 oz Amarillo [7.5%] - First Wort Hops 13
1.00 ml Fermcap-S (Boil 60 min) Misc 14
1.50 oz Amarillo [7.5%] - Steep 20 min Hops 15
1.00 oz Citra [12.0%] - Steep 20 min Hops 16
1.00 oz Galaxy [14.0%] - Steep 20 min Hops 17
1.00 oz Mosaic (HBC 369) [12.2%] - Steep 20 min Hops 18
1 pkgs Vermont IPA (Giga Yeast #GY054) Yeast 19
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 20
3.00 oz Citra [12.0%] - Dry Hop 5 days Hops 21
1.50 oz Galaxy [14.0%] - Dry Hop 5 days Hops 22
1.50 oz Mosaic (HBC 369) [12.2%] - Dry Hop 5 days Hops 23

Notes

Mash @ 152 deg Wtr for 60minutes. Sparge w/168 deg Wtr Boil 75 minutes Mix all dry hops together & split into 3 Add 1st dry hop after 2 days of Fermention Remove after 3 days Add 2nd at end of fermentation Remove after 3 days Add 3rd at 3 days after Fermentation ends Rack after 3 days Will split batch into 2, 1st batch will use Giga Yeast, 2nd will use WLP066 London Fog

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