Club Recipe
Behind The Curve
21: IPA › 21C: Hazy IPA
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Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 21 L |
30 min |
35.5 |
4.6 SRM |
1.060 |
1.013 |
6.38 % |
Water Profile
| Ca (ppm) |
Mg (ppm) |
Na (ppm) |
Cl (ppm) |
SO₄ (ppm) |
HCO₃ (ppm) |
pH |
| 103 |
10 |
23 |
176 |
95 |
0 |
— |
Mash
| Step |
Temperature |
Time |
| Temperature |
66°C |
60 min |
Fermentables
| Name |
Amount |
% |
| Crisp Europils Malt |
2.5 kg |
39.06% |
| Crisp Finest Maris Otter® Ale Malt |
2.5 kg |
39.06% |
| Crisp Wheat Malt |
900 g |
14.06% |
| Crisp Dextrin Malt |
250 g |
3.91% |
| Oats, Flaked |
250 g |
3.91% |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| NEIPA Mix (CrossMyLoof) |
150 g |
30 min |
Aroma |
Pellet |
13.9 |
| NEIPA Mix (CrossMyLoof) |
75 g |
3 days |
Dry Hop |
Pellet |
13.9 |
| Cryo Pop Original Blend |
50 g |
3 days |
Dry Hop |
Pellet |
24.2 |
| Idaho 7 Cryo |
25 g |
3 days |
Dry Hop |
Pellet |
20.1 |
Miscellaneous
| Name |
Amount |
Time |
Use |
Type |
| Yeast Nutrients |
0.75 g |
10 min |
Boil |
Other |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Voss Kveik |
Lallemand (LalBrew) |
80% |
25°C - 40°C |
Fermentation
| Step |
Time |
Temperature |
| Primary |
3 days |
30°C |
| Secondary |
2 days |
14°C |
| Tertiary |
2 days |
1°C |
Carbonation
