Pretty easy: enough Maris otter to get to 1.055-60, 4-6 Oz Citra hop stand at 1 60°F, 3-4 oz 5 day dry hop, California ale yeast, mash at 152, ferment at 69, 10 days later crash and leg.
QUESTION: why are London Ale III (1318) and Whitbread Dry (1098) the favorites for hazy IPA brewers?
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