Recipe Kit Haze Craze

Haze Craze Hazy IIPA 
Haze Craze Beervana 2019
Hazy fruit salad of Equanot, Simcoe, Citra and Amarillo

Alcohol: 7.4% ABV
Bitterness: 55 IBU
Colour: 14 SRM

1.7 kg Black Rock Golden Ale
1.7 kg Black Rock Wheat
1.2 kg Ale malt
500g Rolled oats
500g Flaked wheat
300g Carapils
23 g Fermentis US05 yeast
70g Simcoe,
130g Equanot
70g Citra,
70g Amarillo

Mash all grains into 18 L of brewing water at 64°C for 40 minutes, then raise to 72°C for 30 minutes
Remove spent grain then add 3.4 kgs of wort concentrate and adjust volume to 23 L
Boil 45 minutes
Whirlpool 30g Equanot, 20g Simcoe, 20g Amarillo, 20g Citra
Immersion chill brew to 20 °C.
Clean & sanitise fermenter and associated equipment
Fill fermenter and pitch yeast at a 20 +/- 3 °C.
Dry hop on day 7  with  50g Equanot, 25g Simcoe, 25g Amarillo, 25g Citra
Dry Hop on  day 12 with 50g Equanot, 25g Simcoe, 25g Amarillo, 25g Citra
When FG of 1014 SG has been stable for 3 days, crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices

Recipe Kit Haze Craze

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