You love Fresh Jack West Coast IPA! Now, wait till you try Hazy Jack | East Coast IPA. We have taken Fresh Jack and pimped him right up to the nines. Think Citra and Mosaic LupoMax with more Lupulin Concentration than you can shake a mash paddle at with some Amarillo flavour. Oh, yeah and we totally got under the hood on the Malt Bill with Malteurop Pilsen Malt lightly sitting under Crisp Light Munich, Wheat and Naked Oat Malt for a luscious mouthfeel and hazy golden vibes. Well, what are you waiting for? Get your Hazy Jack brewing on! Be careful he's a Double Dry Hopped New England IPA - Boom! cheers #brewhappy #drinkhappier #enjoyresponsibly
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 67 °C (152 °F). Approx. 17L of water at strike temp of 73C (more if you have a false bottom single vessel brewery).
Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
Add first wort hop addition of 20 g Amarillo [8.6 %] post mash for 20 mins and 11 IBUs while you start sparging and/or ramping up for your boil
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.
Fly sparge slowly with approx. 15 Litres of 76 °C water, collecting wort until the pre-boil kettle volume is around 25 L (6.6 gallons) allowing for a boil off of 2L/hour