Category: Homebrew Beer

Mash at 148°F (64°C) for 50 minutes, with a 10-minute mash out at 168°F (76°C). Boil 60 minutes. Pitch yeast at 52°F (11°C) and ferment one week. Bump to 56°F (13°C) on day 7, then to 64°F (18°C) on day 9 and hold for fermentation to finish. Once F.G. is stable, crash cool to 38°F (3°C) and pressure transfer into kegs to carbonate. Enjoy!

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Mash at 158°F (71°C) for 45 minutes. During Vorlauf, raise temperature to 165°F (74°C) to ensure smooth runoff and sparge with 168–170°F (76–77°C) water until pre-boil volume is met.  Boil 60 minutes, perform whirlpool with Incognito hops for 25 minutes. Cool wort, transfer to fermentation vessel and pitch appropriate amount of yeast by using a yeast calculator. Ferment at 69°F (21°C).  Begin dry hop schedule at day 6 into primary and begin crashing the hops out at day 8. Package the beer into kegs by day 10 to limit contact with the vegetal hop matter.… Read the rest “The Juice Extractor Hazy IPA”