Citrusy, juicy, hazy IPA that all the kids are brewing these days. All the great hop flavors without the heavy bitterness.
8 lb Pilsner or 2-Row
2 lb Maris Otter
1 lb Munich 10L
1 lb Wheat Malt
1 lb Flaked Oats
1 oz Mosaic (15 min)
1.5 oz Mosaic (Whirlpool)
1.5 oz Ekuanot (Whirlpool)
2 oz Mosaic (Dry hop - Primary)
2 oz Ekuanot (Dry hop - Primary)
1.5 oz Mosaic (Dry hop - Secondary)
1.5 oz Ekuanot (Dry hop - Secondary)
Omega DIPA Ale OYL-052 or Wyeast London Ale III
Add 4G Calcium Chloride and 2.5G Gypsum to your mash water and 1/2 campden tablet. Use lactic acid (88% strength) to adjust water pH for both the mash water and sparge water separately. Mash @ 154 for 60 mins Collect ~ 8 gallons of wort depending on your boil off rate Boil for 90 minutes
Add the first dry hop addition during primary fermentation. Somehwere between 1.026 and 1.020 or 24-48 hrs depending on if you did a yeast starter.