Garth Haze

Hazy Pale based on Garth Juice (https://www.brewersfriend.com/homebrew/recipe/view/1107934/garth-guice-42l-v2) but lowered ABV.

Since Last Time:

• Replaced Pilsen Malt with Wheat Malt and reduced to lower ABV to ~5%
  
• Replaced flaked oats with malted oats and increased to 2kg
  
• Pumped up salt additions a little after dropping in last version
  
• Halved bittering hops
  Overall aim is to lower ABV while retaining good mouthfeel and bitterness.
  
  Wet Hops:
  
• add first wort hops to kettle after removing biab bag and wait until batch sparge is complete before firing up the kettle (this should give time for the hops to steep prior to boil)
  
• add 0 minute hops at flameout (they stay in until end of whirlpool)
  
• stir gently and allow to cool to ~80C
  
• add other hops and hop-stand for 20 mins
  
  Dry Hops:
  
• Mix dry hops and divide into 3 equal portions, add at:
  
  • 2 days after fermentation starts
    
  • end of fermentation
    
  • 3 days after end of fermentation
    
• add dry hops at pressure using valve
  
  
  Fermentation:
  
• Start at 18C and let naturally increase with ferment
  
• Ferment at 10 psi (naturally increase pressure)