Temptation Hazy IPA - 23L

GRAIN BILL
4.0 kg Pilsner
400g Munich
500g flaked oats
400g Flaked Wheat
250g Carapils
200 g Biscuit

HOPS SCHEDULE
10 g Chinook [14% AA] at 60 minutes
50 g Mosaic [12.25% AA] at whirlpool
35 g Centennial [8.9% AA] at whirlpool
80 g Mosaic, dry hop
50 g Centennial, dry hop
60 g Talus, dry hop
50 g Simcoe, dry hop

 ¼ teaspoon of Calcium Chloride in boil

YEAST
Safale 04 English Ale Yeast

DIRECTIONS

Mash at 68°C for 60 minutes. Sparge the grains and top up as necessary to obtain around 27 litres of wort—or more, depending on your evaporation rate.

Boil for 60 minutes, following the hops schedule. After the boil, spin the wort, add the whirlpool hops,
and cover. Let rest for 10 minutes. Chill the wort to slightly below fermentation temperature, about 19°C.

Ferment at 20°C. Once primary fermentation activity subsides, dry hop for five
days.

Order this recipe here:  https://www.brewerscoop.co.nz/product/temptation-hazy-ipa