Weezledog Hazy HIPA

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Weezledog Weezle Fog (HIPA)

The latest batch of this beer has not been released yet (due in October). Using all New Zealand hops including the newly released Nectaron this is a great chance to brew a homegrown hazy.
A twist for those who decide to brew this – use the same yeast as Mark or if you feel like freestyling, pick your own favourite hazy yeast to ferment this one

Expected Brew Figures: (based on 80% mash efficiency)
OG: 1.060
FG: 1.013
IBU: Approx. 34
ABV: 6.1%
Volume: 23L

3.0kg of Gladfield American Ale Malt
2.0kg of Pilsner Malt
1.0kg of Flaked Wheat
240g of Sour Grapes
100g of Southern Cross hops
200g of Motueka hops
200g of Citra
Yeast Selection:
2x Safale US-05 Yeast

Water Mash Additions: (Not Included)
0.8g Calcium Sulphate
3.8g Calcium Chloride
3.1g Magnesium Sulphate

1. Mash with 23L water at 67º C for 60 mins. (Add Water Additions Here)
2. Mash out at 76ºC for 10 min.
3. Sparge with 10L at 76ºC
4. Boil for 60 mins.
5. At 60 mins add 5g Southern Cross hops
6. Boil for the rest
7. At 0 minutes turn off the heat
8. Chill wort below 90C and add 50g of Motueka hops, and 45g of Southern Cross hops
9. Whirlpool for 20 mins.
(Whirlpool: turn the boil off and either stirring fast/recirculate so it “whirlpools” for the duration)
10. Cool down and add to your fermenter as usual
11. When the temperature is between 18-23ºC add Safale US-05 Yeast
12. Leave for 4-5 days and then add the rest of the Hops for 5days
13. Remove Hops and Cold Crash 7days @1ºC
14. Keg or bottle as usual
(Aging beer 7days if no cold crash)

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