Recipe: Hazy West Coast DIPA

Batch Size: 6 gallons

Brewhouse Efficiency: 65%

OG: 1.067

FG: 1.006

IBUs: 41

ABV: 8.0%

Yeast:

1.2L Starter at 1.050 of WLP001 California Ale Yeast

Water Profile:

RO water w/ 2:1 Sulphate to Chloride

Malt/Grain Bill:

15lbs Feldblume Pils from Admiral Maltings

Mash Schedule and Additions:

144 for 30min stepped to 160 for 30min stepped to 172 for Mash out

4.0oz Dextrose at 60min

2g Oxiblox 3D by CellarScience

6ml Lactic Acid (5.2-5.4 PH goal)

1oz Saaz Mash hops

Hops and Boil Additions:

5ml Co2 “Hopshot” Hop Oil @ 30min

1oz Idaho 7 Cryo @ 5min

1oz Idaho 7 Cryo @ 0min (180 Whirpool/15min)

1 packet (16g) Chinook Incognito hop extract (180 Whirpool/15min)

1oz each of Citra and Simcoe T90 - Dry Hop on Day 4

1.5oz each of Citra and Simcoe T90 in Keg

8 drops FermCAP

1tsp Yeast Nutrient

1 tab Whirfloc

Fermentation and Fining:

66deg for 4 days until krausen has dropped, Add Dry Hops with 1 dose of ALDC. Hold for 2-3 days then remove hops and crash. Once at crash temp transfer to Brite Tank. For a clear version: Add 1-2oz Biofine Clear for 1 week and filter on 1 micron. Carbonate to 2-3vols and package.

Note: Because of the haze and keg hops, the shelf life on this beer is about 1 month.