Hazy Double IPA grain to glass video. This Hazy DIPA is hopped with Nelson, Citra & Mosaic. This beer was brewed on a Brewzilla Gen4 35L 110V. A great beer for all you hazy IPA lovers and hop heads.

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TIME TRAVEL LINKS
INTRO - 00:00
HAZY DIPA BREW DAY - 00:09
HAZY DIPA RECIPE BREAKDOWN - 03:24
HAZY DIPA TASTING - 11:44

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Light: [ Ссылка ]
Light Stand: [ Ссылка ]
Voice Over Microphone: [ Ссылка ]
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Tripod (SIMILAR & BETTER): [ Ссылка ]

-BREWING EQUIPMENT:
Temp Controller For Fermenters: [ Ссылка ]
Exchilerator Counter Flow Chiller: [ Ссылка ]

-YEAST & YEAST STARTER EQUIPMENT:
FAVORITE HAZY IPA YEAST: [ Ссылка ]
FAVORITE LAGER YEAST: [ Ссылка ]
FAVORITE ALE YEAST: [ Ссылка ]
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2000mL Erlenmeyer Flask: [ Ссылка ]

-CLEANING & SANITIZING
PBW Powdered Brewery Cleaner: [ Ссылка ]
StarSan Sanitizer: [ Ссылка ]
Sump Pump(CIP): [ Ссылка ]
Scrub Daddy: [ Ссылка ]
Bar Keepers Friend: [ Ссылка ]

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HAZY DIPA RECIPE (4.5 Gallon Recipe, BIAB)

WATER:
-6.9 Gallons of RO water
-6 grams calcium chloride
-2 grams Epsom
-1 gram Gypsum
-6mL Lactic Acid

GRIST:
-10lb Rahr Pilsner Malt (70%)
-2lb Flaked Oats (15%)
-2lb Yolo Gold Wheat (15%)
-8oz Table Sugar (in the whirlpool, not mash)

BOIL:
-1oz Mosaic @ 75 minutes (43 IBU, NOTE: dial this back to 20IBU!)
-1oz Mosaic @ 10 minutes (15 IBU)
-2 Gram Yeast Nutrient & 2mL Lactic Acid @ 10 minutes
-1.2oz Citra @ WP 170F for 20 minutes (5 IBU)
-1oz Nelson @ WP 170F for 20 minutes (4 IBU)
-.5oz Mosaic @ WP 170F for 20 minutes (2 IBU)
-ADD SUGAR IN WP

YEAST
-2 packets of Verdant IPA by Lallemand ([ Ссылка ])

FERMENTATION
-Pitch at 68F
-First Dry Hop on Day 4 - 1oz Citra & 1oz Nelson (I would move this to day 6 if I did it again)
-Second Dry Hop on Day 6 - 3oz Citra & 5oz Nelson (I would move this to day 8 if I did it again)
-Cold crash once it passes forced diacetyl test
-Transfer to serving keg using my "No Oxygen Pickup" kegging method
-Taste daily until it reaches its "Prime" (about 7 days after kegging for myself)

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