Mash low. Add lactic acid into the primary to counter the ph change by dry hopping.
Pitch yeast at 20C and keep it there for a 3 days, gradually bring up to 23C after that for 4 days. Verdant ferments quickly and after 10-11 days will likely be done.
(If possible do a day at 25C for a diacetyl rest - dry hops will add this due to tired yeast. ).
Crop yeast before final dry hop. Final dry hop drop down to 7c to keep the aroma. There may been a little increase in plato due to hop creep so keep it for 48h before moving to serving vessels. Then remove vegetal matter.
Ascorbic acid when added to mash and then at bottling/canning/kegging will hold off oxidisation.
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Last Updated: 2024-06-16 10:54 UTC
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Hadouken! Hazy DIPA - Dai Kide
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Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
$
Yeast
$
Other
$
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Cost Per Pint
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