Ok I have a variable somewhere that I cant put my finger on. I have had a problem achieving proper haze, the opaque type, no problem with stability but just not opaque. So here's my basic recipe and process. Any input would be appreciated. Sorry in advance for the long post, hopefully I didn't miss anything.
60% 2row
15% white wheat
15% malted oats
4% carapils
4% dextrose
2% honey malt
CA 150
NA 50
SO4 100
CL 200
Mash ph 5.4
CTZ at 60min 10 ibu
CTZ at 5 min 10 ibu
Mosaic at 5min 10 ibu
Whirlpool at 170f for 20 minutes
.5 oz per gallon CTZ
.5 oz per gallon nectaron
1oz per gallon citra
Coastal haze yeast
Dry hop 1
1:1:1
Citra, mosaic, nectaron
At 1 oz per gallon
Dry hop 2
Repeat dryhop 1
Before dry hop, soft crash for 48hours to 50f, drop yeast, let come back to 55f and dry hop there. 1 day between each dry hop addition purging co2 during dry hop then rousing hops with co2 a few times. Cold crash for 3 days or so, close transfer keg.
Final product, yes its hazy, and the pic is in poor lighting, if you hold it to light it's not opaque at all. So, maybe less malted oats and more wheat, maybe more hops? Thoughts? Process.. can you rouse to much?