From “Secrets From the Master Brewers”

Amount	Type
5 lb	Pale 2-Row Malt
5 lb	Wheat Malt
5/8 oz	Tettnanger Hops
5/8 oz	Tettnanger Hops
5/8 oz	Tettnanger Hops

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

Amount	Fermentable	PPG	%	Bill %
1 lb	American – Carapils (Dextrine Malt)	33	1.8	6.7
2.65 lb	Flaked Oats	33	2.2	17.8
11 lb	American – Pale 2-Row	37	1.8	73.8
4 oz	wheat flour king arthur	1	1	1.7%

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Warrior	Pellet	16	Boil	60 min	98.86	14.3%
2 oz	Citra	Pellet	11	Whirlpool @ 212 deg F	0 min		14.3%
2 oz	Amarilllo	Pellet	8.6	Whirlpool @ 212 dF	0 min		14.3%
2 oz	Mosaic	Pellet	12.5	Whirlpool	0 min		14.3%
2 oz	Citra	Pellet	11	Dry Hop	3 days		14.3%
2 oz	Mosaic	Pellet	12.5	Dry Hop	3 days		14.3%
2 oz	Amarillo	Pellet	8.6	Dry Hop	3 days		14.3%

Mash Guideline

Amount	Description	Type	Temp	Time
4.6 gal	single infusion	infusion	154 dF	60 min
1.7 gal		Fly Sparge	168 dF	–

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