Hazy Dave

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The star of this show was @VerdantBrew IPA yeast. It fermented vigorously and  quickly. Not to mention the fantastic fruit flavours. After 3 or 4 days it was done!

The 30g of bittering hops were a little too much. But 135g at hopstand and the same again dry-hopped for 3 days were amazing.

I’ll be making something like this again soon using the Verdant IPA yeast which I think was the key to this beer.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
20.9 L 60 min 40.9 4.5 SRM 1.056 1.013 5.64 %
Actuals 1.056 1.013 5.64 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
New England IPA 21 B 1.06 - 1.085 1.01 - 1.015 25 - 60 3 - 7 0 - 0 0 - 0 %

Fermentables

Name Amount %
Laureatte 5.58 kg 84.8
Vienna Malt 500 g 7.6
Wheat Malt 500 g 7.6

Hops

Name Amount Time Use Form Alpha %
Centennial 5 g 60 min Boil Pellet 10
Galaxy 5 g 60 min Boil Pellet 14
Lemondrop 5 g 60 min Boil Pellet 6
Centennial 5 g 30 min Boil Pellet 10
Galaxy 5 g 30 min Boil Pellet 14
Lemondrop 5 g 30 min Boil Pellet 6
Centennial 45 g 20 min Aroma Pellet 10
Galaxy 45 g 20 min Aroma Pellet 14
Lemondrop 45 g 20 min Aroma Pellet 6
Centennial 45 g 3 min Dry Hop Pellet 10
Galaxy 45 g 3 min Dry Hop Pellet 14
Lemondrop 45 g 3 min Dry Hop Pellet 6

Miscs

Name Amount Time Use Type
Calcium Chloride (CaCl2) 3.4 g 0 min Mash Water Agent
Epsom Salt (MgSO4) 4.8 g 0 min Mash Water Agent
Gypsum (CaSO4) 9.6 g 0 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Verdant IPA Lallemand (LalBrew) 77% 0°C - 0°C

Mash

Step Temperature Time
Temperature 65°C 60 min

Fermentation

Step Time Temperature
Primary 3 days 19°C
Secondary 2 days 21°C
Aging 0 days 0°C

Download

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