Cal Chl 1/2 tsp, Cal Sulph 1 tspn, LA88% to mash water 5.5pH.
Boil Additions
1/2 yeast nutrient and 1/2 whirlfloc at 10 min
Brew
Mash in at 69°C with 22L, rest for 60 min at 69°C.
Mash out: 78C for 10 min
Sparge with 13L at 78°C
Preboil size 29.3L
Boil time 60mins
Postboil size 25.8L
Fermenter volume 24L
Fermentation
19C for primary ca 5 days, pressure at 3-4 psi. 21.5C for Days 6-10, closed spunding valve. Gradually reduced temp to 8C over days 11-14. Finished with 14 psi at 8C.
Fermenter Additions
N/A
Carbonation
Kegged, no CO2 addition required.
Bottled
03/12/2025
Final Volume
21L
Notes
My 8th Hazy. This one similar to No.7. A good standard Hazy.
