Driving a semi all night you can start to feel a little Hazy! Time to pull over, find a truck stop, or a place to rest your head and fill you belly with some grub and maybe wash it down with something that is going to not only taste great but help you sleep like a baby. Hazy Trucker - NEIPA or Double IPA is here to do just that and she won't let you down. Hazy Trucker - NEIPA has so many tropical hops in it you will think it's just like a juicy fruit bomb and she hides her alcohol oh so well behind her full malt body and a oh so well-balanced soft bitterness. Feeling like it's time to park up the semi-trailer for the night and grab a goblet of Hazy Trucker? Well, what are you waiting for? Get your brewing on! cheers #brewhappy #drinkhappier #enjoyresponsibly
Brewing Software Recipes:
Batch & Boil
- Batch Size: 19 Litres
- Boil Time: 90 mins
- OG 1.078
- FG 1.012
- IBU 80
- ABV 8.7%
- Colour 14.4 EBC
- Balance - 1.032 IBU/SG Bitterness Ratio
Amt Name Colour % Grist
4.25 kg Crisp Best Ale Malt (6 EBC) 65%
1.00 kg Crisp Light Munich Malt (20 EBC) 15%
0.65 kg Crisp Wheat Malt (4 EBC) 10%
0.65 kg UniGrain Rolled Oats (3 EBC) 10%
6.55 Kg TOTAL 14 EBC 100%
Amt Name Alpha Acids When Time IBU
- 20 g Columbus [16.60 %] First Wort 20 mins 27 IBUs
- 20 g El Dorado [13.90 %] Steep/Whirlpool 20 mins 10 IBUs
- 20 g Equanot [14.70 %] Steep/Whirlpool 20 mins 10 IBUs
- 20 g Galaxy [16.10 %] Steep/Whirlpool 20 mins 11 IBUs
- 10 g El Dorado [13.90 %] Steep/Whirlpool 40 mins 7 IBUs
- 10 g Equanot [14.70 %] Steep/Whirlpool 40 mins 8 IBUs
- 10 g Galaxy [16.10 %] Steep/Whirlpool 40 mins 8 IBUs
- 35 g El Dorado [13.90 %] First Dry Hop 5 Days 0 IBUs
- 35 g Equanot [14.70 %] First Dry Hop 5 Days 0 IBUs
- 35 g Galaxy [16.10 %] First Dry Hop 5 Days 0 IBUs
- 35 g El Dorado [13.90 %] Second Dry Hop 5 Days 0 IBUs
- 35 g Equanot [14.70 %] Second Dry Hop 5 Days 0 IBUs
- 35 g Galaxy [16.10 %] Second Dry Hop 5 Days 0 IBUs
- 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).
- Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
- Add first wort hop addition.
- 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 12 Litres of 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 28.5 L (6.5 gallons).
- The total boil time will be 60-90 minutes. Do not add Deltafloc or Irish Moss.
- At flameout, wait until wort cools to 82°C (180 °F ) to avoid volatizing hop oils. Set time for 40 mins and add first hop stand addition (10g each hop).
- After 20 mins add the second hop stand additions (20g each hop).
- After the total hop stand of 40 minutes, chill wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch Yeast and aerate.
- Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
- On approximately Day 5 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition.
- Wait 5 days, then remove the first dry hop addition and add the second addition of dry hops and dry hop for another 5 days.
- When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!
Sauces of brewspiration: