Fruity Nuggets

From 450 North Brewing Company, this juicy hazy IPA has a touch of candy-like sweetness.

ALL GRAIN

Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.070 FG: 1.015 IBUS: N/A ABV: 7.2%

MALT/GRAIN BILL

7.65 lb (3.47 kg) Pilsen malt 2.29 lb (1 kg) White wheat 2.53 lb (1.15 kg) Malted oats 13.4 oz (381 g) 2-row malt

HOPS SCHEDULE

Flame-out hops 0.42 oz (12 g) each Citra, Mosaic, and El Dorado

Steeping hops (180°F/82°C for 30 minutes) 2.12 oz (60 g) each Citra, Mosaic, and Eldorado

Dry hops #1 (add 1 day after active fermentation begins) 0.68 oz (19 g) each Citra, Mosaic, and El Dorado

Dry hops #2 (add after removing the yeast and keep on for 2 days) 1.08 oz (31 g) each Citra, Mosaic, and El Dorado

YEAST

White Labs WLP066 London Fog

DIRECTIONS

Mash for 60 minutes at 149°F (65°C), vorlauf for 15 minutes, and boil for 60 minutes. Add the flame-out hops, then chill the wort to less than or equal to 180°F (82°C) and add your steeping hops for 30 minutes. This will help keep the bitterness down and the juiciness up. Pitch the yeast at 68°F (20°C). It’s important to add the first charge of dry hops at high krausen, whenever that happens to be for you. Add the second charge after you remove the yeast.

BREWER’S NOTES

The malted oats tend to prevent stuck mashes, so you may not need to use rice hulls. Despite the low mash temperature, with the grain bill and yeast mix, we seem to end with a relatively high finishing gravity, which accentuates the “juiciness” of the hops. We adjust our mash with phosphoric acid to get a ph (reading taken at room temperature) around 5.4. Use calcium chloride in the mash to get around 150 ppm.