LA Freeway Haze V3

All Grain Recipe

Submitted By: dshogun (Shared)
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Brewer: David Morgan
Batch Size: 7.00 galStyle: New England IPA (21B)
Boil Size: 8.81 galStyle Guide: BJCP 2015
Color: 5.7 SRMEquipment: IBeX 10gal Kettle/10gal Thermobarrel
Bitterness: 55.9 IBUsBoil Time: 60 min
Est OG: 1.065 (16.0° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Distilled Water Water 1
0.75 tsp Calcium Chloride (Mash 60 min) Misc 2
0.25 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1 lbs Rice Hulls (0.0 SRM) Adjunct 4
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 5
2 lbs Oats, Flaked (1.0 SRM) Grain 6
2 lbs Wheat, Flaked (1.6 SRM) Grain 7
1 lbs Barley, Flaked (1.7 SRM) Grain 8
1 lbs Honey Malt (25.0 SRM) Grain 9
1.50 oz Amarillo [8.1%] - First Wort Hops 10
8.00 oz Dememera Sugar [Boil] (2.0 SRM) Sugar 11
1.00 ml Fermcap-S (Boil 60 min) Misc 12
0.25 tsp Phosphoric Acid 10% (Boil 60 min) Misc 13
1.50 oz Azacca [10.4%] - Steep 20 min Hops 14
1.00 oz Citra [12.9%] - Steep 20 min Hops 15
1.00 oz Galaxy [16.3%] - Steep 20 min Hops 16
1.00 oz Mosaic (HBC 369) [11.3%] - Steep 20 min Hops 17
1.0 pkgs Juice (Imperial Yeast #A38) Yeast 18
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 19
1.00 oz Azacca Sub for 2nd Hop Step Citra [12.2%] - Dry Hop 3 days Hops 20
1.00 oz Citra 1st Dry Hop Step [12.9%] - Dry Hop 3 days Hops 21
1.00 oz Mosaic in Sub 4 3rd Hop Step Citra [10.9%] - Dry Hop 3 days Hops 22
0.50 oz Azacca in Sub 4 3rd Hop Step Galaxy [10.4%] - Dry Hop 3 days Hops 23
0.50 oz Citra 3rd Dry Hop Step [13.2%] - Dry Hop 3 days Hops 24
0.50 oz Galaxy 1st Hop Step [16.3%] - Dry Hop 3 days Hops 25
0.50 oz Galaxy 2nd Hop Step [16.3%] - Dry Hop 3 days Hops 26
0.50 oz Mosaic 1st Hop Step [10.9%] - Dry Hop 3 days Hops 27
0.50 oz Mosaic 2nd Hop Step [10.9%] - Dry Hop 3 days Hops 28
0.50 oz Mosaic 3rd Hop Step [10.9%] - Dry Hop 3 days Hops 29

Notes

Mash @ 150 deg for 60min Sparge our w/168 deg Boil 75 Minutes Can Substitute wyeast 1056 or 1318 Can Substitute El Dorado or Azacca for Galaxy Can Substitute Simcoe for Amarillo Hop Addition at Flameout, reduce to 170-180 deg. Mix all dry hops together & split into 3 1st 24 hours ferment as usual, then close ferment under 15 psi of pressure for rest of time. 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 use close pressure transfer method to keg.

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