LA Freeway Haze V3

All Grain Recipe

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

Brewer: David Morgan
Batch Size: 7.00 gal	Style: New England IPA (21B)
Boil Size: 8.81 gal	Style Guide: BJCP 2015
Color: 5.7 SRM	Equipment: IBeX 10gal Kettle/10gal Thermobarrel
Bitterness: 55.9 IBUs	Boil 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.

BeerSmith™ Recipes and Web Editor