Hazy Daze NEIPA

This is a beginner NEIPA based on Ed's HopWards recipe. The grain bill and hop schedule are both fairly simple, encouraging experimentation. Try it with (or without) different sugar adjuncts, wildflower honey, demadura and different hop combinations.

Other hop combinations:

• Citra/Mosaic/Galaxy (1:1)
  
• Centennial/Simcoe/Amarillo (1:2.5:2.5)
  
• Azacca/Mosaic/El Dorado (1:1)
  
  Acidulated malts are used to keep the wort pH around 5.5. If you don't have access to pH testing equipment or strips, it's probably safer to omit the acidulated malts entirely.
  
  Water chemistry for "proper" NEIPA's is said to be far richer in chloride than sulfates, so I've made adjustments for a 3:1 ratio of chloride to sulfates. Even if you don't have a good read on your local water chemistry, I'd still recommend adding at least a tablespoon of Calcium Chloride to your strike water.
  
  Brew in a bag procedure:
  
  
  1. Heat strike water to 73°C (163°F), add half the Calcium Chloride to the strike water.
     
  2. Add grains to a nylon bag and submerge in the brew kettle.
     
  3. Stabilize the grain bed at 65°C (150°F) and hold for 60 minutes.
     
  4. Remove the nylon bag and transfer to another vessel.
     
  5. Sparge with boiling water to bring mash bed back up to 65°C (150°F). Add runnings back into the wort.
     
  6. Hang or squeeze out the bag to extract any remaining sugars. Add runnings back into the wort. If necessary, top up with clean water to reach the boil volume of 6gl (you should have lost about 1.2gl to grain absorption).
     
  7. Boil the wort for 60 minutes, adding the hops and spices as indicated in the ingredients list. Add the Turbinado sugar to the boil in the last 15 minutes.
     
  8. Cool to 21°C (70°F)
     
  9. Oxygenate and pitch the yeast.
     
  10. Ferment at 19°C (67°F)
      
  11. Add the dry hop additions during active fermentation (for those oh-so-good juicy hop characteristics). Depending on your starter culture and temperature, this should be 2-3 days after pitching yeast, during high krausen.
      
  12. Fermentation should only take a week and be completed about 3 days after dry-hopping. Take hydrometer readings a few days apart to confirm that fermentation is complete.
      
  13. Cold crash overnight
      
  14. Bottle with 4.3 oz of corn sugar - allow to prime for at least a week before serving. Or just keg it and force carb if you have the equipment.