From “Secrets From the Master Brewers”

Wyeast 3068 Yeast

OG: 1.05, FG: 1.012

Mash grains at 152-155 dF for 60 min. Sparge and collect wort. Bring wort to a boil and add 5/8 oz Tettnanger hops. Boil fo 60 min, adding 5/8 oz Tettnanger hops after 30 minutes and 5/8oz Tettnanger hops during final 5 minutes. Cool wort to 70-72 dF and pitch yeast. Ferment for 5 to 7 days at 70-72 dF. Transfer to a secondary fermenter, and ferment an additional 7 days. Drop the temperature to 45 dF for the final 2 days of secondary conditioning. Bottle or keg. Age 5 to 7 days before serving.

From https://www.brewersfriend.com/homebrew/recipe/view/448502/hazy-juicy-ipa

Grain Bill:

1 lb American = Carapils

Mash Guideline

Starting Mash Thickness: 1.5 qt/lb

Yeast: Omega Yeast Labs – DIPA Ale

Attenuation 81%, Flocculation Medium-low, Optimum Temp: 65-72 dF, No Starter, Fermentation Temp: 63 dF

Notes:

Mash all grain 60 min @ 154, fly sparge until 7.0 in boil kettle. Boil, add warrior, 20′ hop stand with 6oz hops. Rack to fermenter, pitch omega yeast. When krausen begins to fall around day 5-6, add dry hops. Let sit on dry hops 3 days, cold crash 2 days. Rack to keg.

OG 1.062, FG 1.012, ABV 6.51%, IBU 98.86, SRM 4.26

Day-of (2/16/2020) specific notes:

Had trouble with temperature, but kept it around 154, then rose to 160’ish before sparging. Dry-hopped at beginning (soaked in mild phosphoric acid). Purchased grain from Fermentation Solutions in Campbell, but hops and yeast from MoreBeer.

OG=1.061

Grain bill:  13.2 2-row barley (Morebeer:  GR-306) ; 1lb carapils (Morebeer:  GR-480)

Grain in at 140 dF.  Wait 15′.  Heat to 151 dF.  Stay at temp for 75′.  Sparged @ 170dF.  SG = 1.062 (5g)

Boil.  Put in Goldings (0.75′ with 4% alpha) for 50′

{Should have put in 2 parts:  (0.325 w/ 4% alpha) for 30′ then (0.325 w/ 4% alpha) for 30′

At 60′ put in 0.5 oz of 4% alpha Hallertau Mittelfru for 30′.  Added 10oz of 45 candy sugar syrup.

At 90′ (flameout) put in 0.5oz of 4% Hersbrucker at flameout w/ 18g of coriander and orange peel.

SG = 1.082.  Cool overnight, then pitched yeast.

Grain bill:

• 5.5 lb Vienna (GR410)
• 5.5lb Pilsner (GR310)
• 1lb German Munich (GR400)
• 1lb Caramalt (10degL) {substituted for 1lb Cara Hell}

Hops:

• 1 oz Hallertau Mittelfruh (4.3% AA) & 1 oz Tettnanger (4.6% AA){ boil for 60 min}
• 1 oz German Hersbrucker (2.3% AA, 8.8% Beta) {boil for 15 min}

17 qt Strike Water, heated to 165F.  Put grain in and mash @ 150-155F.

Sparged @ 170F.

Pitched yeast @ ~85F.

Original gravity:  1.060/15%