Ready to catch the perfect wave of flavour? Hang ten with Krush, a hazy NEIPA designed to showcase the intense, complex "fruit salad" character of Krush hops (HBC 586). This brew is all about those prominent tropical notes of mango, guava, peach, and orange, while still giving you the soft mouthfeel and cloudy appearance that are hallmarks of the Hazy IPA style. Krush Hazy IPA is the perfect companion for a long session at the break. Krush a taste of tropical paradise with every sip!
cheers #CrazeforHaze #GoinTroppo #Krush #EnjoyResponsibly
Brewfather Link: https://share.brewfather.app/TTyomL3E3xwfnM
Vital Stats:
Batch & Boil
- Batch Size: 23 Litres
- Boil Time: 90 mins
- OG 1.063
- FG 1.010
- IBU 38
- ABV 7.0%
- Colour 10.8 EBC
- Balance - 0.60 IBU/SG Bitterness Ratio
Malt:
Amt Name Colour % Grist
5.50 Kg Joe White Traditional Ale 5.0 EBC 73%
1.00 Kg Joe White Wheat Malt 5.0 EBC 13%
0.50 Kg Joe White Vienna Malt 9.5 EBC 7%
0.50 Kg Essantis Rolled Oats 5.5 EBC 7%
7.50 Kg TOTAL 10.8 EBC 100%
Hops:
Amt Name Alpha Acids When Time IBU
· 25 g Magnum 12% Boil 60 mins 24 IBU
· 20 g Magnum 12% Boil 10 mins 24 IBU
· 30 g Krush 13.8% Hop Stand Day 1
· 20 g Citra 12.2% Hop Stand Day 1
· 40 g Krush 13.8% First Dry Hop Day 3
· 30 g Citra 12.2% First Dry Hop Day 3
· 30 g Krush 13.8% Second Dry Hop Day 6
· 30 g Citra 12.2% Second Dry Hop Day 6
Yeast
Liquid | Bluestone Yeast
- BSY-A011 New England Bluestone Yeast x 1 Liquid pitch
Dry | Lallemand Brewing
- LalBrew® Pomona Hybrid Yeast (Dry) 2 x 11 g Sachets
Method:
1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 68 °C (154 °F).
2. Adjust mash water to between 5.2-5.6pH
3. Hold the mash at 68 °C (152 °F) until enzymatic conversion is complete. Approx. 60min, perform an iodine conversion test.
4. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
5. Fly sparge slowly with 10 Litres of 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 29.5 Litres.
6. Boil vigorously for minimum 60min, ideally a full 90min boil. Do not add any finings like Deltafloc.
7. Add first hop addition at 60min from end of boil. 25g Magnum hops
8. Add second hop addition with 10min left of boil. 20g Magnum hops
9. At flameout, cool wort below 80°C (176 °F) and add hop stand additions: 30g Krush and 20g Citra
10. Stir or recirculate wort for 20min.
11. Chill wort to 20°C (68 °F) and transfer to fermenter.
12. Pitch BSY-A011 New England Bluestone Yeast starter or 2x sachets of LalBrew® Pomona Hybrid Yeast. Recommend making a starter particularly when using liquid yeast.
13. Over the course of the two-week fermentation, increase the temperature up to 23°C (73 °F ) to ensure full attenuation.
14. On approximately Day 4 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition.
15. Wait 3 days, [option to remove the first dry hop addition] and add the second addition of dry hops and dry hop for another 3 days.
16. When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar if bottling) and drink fresh.