Hop Avenue Hazy

All Grain Recipe

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

Brewer: Bill
Batch Size: 25.00 galStyle: New England IPA (21B)
Boil Size: 26.80 galStyle Guide: BJCP 2015
Color: 5.5 SRMEquipment: Morebeer Tippy (30 gal)
Bitterness: 111.5 IBUsBoil Time: 60 min
Est OG: 1.081 (19.7° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.025 SG (6.2° P)Fermentation: Ale, Single Stage
ABV: 7.6%Taste Rating: 85.0

Ingredients
Amount Name Type #
30 lbs Base Malt 2 Row (Proximity) (2.0 SRM) Grain 1
14 lbs Best Ale Malt (Crisp) (3.3 SRM) Grain 2
9 lbs Wheat Malt Mid Atlantic (Proximity) (2.5 SRM) Grain 3
6 lbs Dextrine Malt (Proximity) (3.0 SRM) Grain 4
5 lbs Oat Malt (Proximity) (2.5 SRM) Grain 5
4 lbs 4.00 oz Oats, Flaked (1.0 SRM) Grain 6
4 lbs 4.00 oz Wheat, Flaked (1.6 SRM) Grain 7
2.50 oz Mosaic (HBC 369) [11.2%] - Boil 20 min Hops 8
2.50 oz Mosaic (HBC 369) [11.2%] - Boil 5 min Hops 9
2 lbs 8.00 oz Citra [13.0%] - Steep 20 min Hops 10
5.0 pkgs British Ale V (Omega #OYL-011) Yeast 11
10.00 oz El Dorado [12.7%] - Dry Hop 3 days Hops 12
10.00 oz Kohatu [6.5%] - Dry Hop 3 days Hops 13
10.00 oz Mosaic (HBC 369) [11.2%] - Dry Hop 3 days Hops 14
5.00 oz Citra [12.0%] - Dry Hop 2 days Hops 15

Taste Notes

Notes

Est. 15 Day fermentation *Add 10oz Kohatu at start of fermentation (2 day) 12/17/22 Fermentation is done. Moved to 55deg. for soft crash @1300 hrs. 12/18/22 Harvested Yeast at 1300 then added final dry hop addition **Add El Dorado,Citra, Mosaic, Kohatu at 55 deg for 2 days (Bubble CO2 from bottom during addition then let it hydrate for a couple of hours and bubble again. 12/19/22 Bubble CO2 once in the morning and once in the afternoon. 12/20/22 Bubble once about noon. 12/21/22 Cold Crash to 35 deg. and rack as much hops as possible out.

This Recipe Has Not Been Rated

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