SESSION HAZY IPA: GOOD or BAD IDEA? | STRATA and CRYO HOPS | Sacch Trois Yeast

Описание: Why are hazy IPAs almost always well over 7% ABV or higher?? Is it even worth making one that's less that 5%? Let's find out!
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Recipe on Brewfather: https://share.brewfather.app/QEAp8F9q...

Recipe for 5 gallons, your efficiency may vary:

"Haze Fo' Daze"

4.6% ABV 32 IBU

7 lb Rahr 2-Row Pale Malt (66.7%)
1.5 lb Rahr White Wheat (14.3%)
1.5 lb Briess Flaked Oats (14.3%)
0.5 lb Weyermann CaraFoam (4.7%)

Single Infusion Mash at 155 F (68 C) for 60 min

Water (ppm): Ca: 138, Mg: 10, Na: 39, SO4: 112, Cl: 251, HCO3: 0
Add 4g Gypsum, 3g Epsom, 3g NaCl, and 12g CaCl to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.

30 minute boil - no hops added during boil

20 minute whirlpool at 180 F (82 C)
-2 oz (56g) Strata (12.9% AA)
-1 oz (28g) Cryo Citra (22.8% AA)
-1 oz Cryo Mosaic (22.7% AA)

High krausen dry hop with:
-1 oz Strata
-1 oz Cryo Citra
-1 oz Cryo Mosaic

Post-primary fermentation dry hop:
-1 oz Strata
-1 oz Cryo Citra

OG: 1.049

Yeast: Imperial A24 "Dry Hop"

Ferment at 68-72 F (18-20 C) for 10-14 days, allow a diacetyl rest if needed before packaging.

FG: 1.014
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0:00 Intro and Welcome
0:48 Style Description and Approach
4:31 Recipe
7:49 Mash
9:41 Boil, Whirlpool and Yeast Pitch
10:49 Fermentation Plan
15:44 Fermentation Follow-Up and Dry Hop
17:32 Pour and Tasting Notes
23:26 Potential Improvements
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