Hazy IPA

Recipe Specifications:

• Batch Size: 5.00 gal
• Boil Size: 12.5  gal
• Mash Time: 45 Minutes
• Boil Time: 60 Minutes

Ingredients:

• 11.0 lb Pale Malt (2 Row) US
• 0.75 lb Flaked Wheat
• 0.75 lb Flaked Oats
• 0.25 lb Carapils
• 0.25 lb Crystal 20

Total Grain Weight: 13.0 lb

• 2.00 oz El Dorado, 13.5% Whole Leaf Hops
• 2.00 oz Amarillo, 8.4% Whole Leaf Hops 
• 2.00 oz Citra, 11.8% Whole Leaf Hops 
• WLP095 Burlington Ale

Starter Procedure:
Tuesday March 17, 2020 I made my standard starter and placed it on the stir plate overnight.

Brew Procedure:
      On Wednesday March 18, 2020, I brewed. Using http://www.biabcalculator.com/ I found I needed 7 gallons of water to add to the mash.  Had some trouble regulating temperature of the mash but got it figured out by adding heat and ice in a bag.
     After mashing I transferred to the kettle and completed the brew using the following schedule:

Hops/Ingredients Schedule:

Quantity	Ingredient	Boiled For
0.5 oz.	El Dorado	Entire 60 Min. boil
1 tsp.	Yeast Nutrient	Last 15 min of boil
0.5 oz.	Amarillo	Last 10 min of boil
0.5 oz.	Citra	Last 10 min of boil
0.5 oz.	Amarillo	Last 7 min of boil
0.5 oz.	Citra	Last 7 min of boil
0.5 oz.	El Dorado	Last 7 min of boil
0.5 oz.	Amarillo	Last 2 min of boil
0.5 oz.	Citra	Last 2 min of boil
0.5 oz.	El Dorado	Last 2 min of boil
0.5 oz.	Citra	Dry Hop
0.5 oz.	El Dorado	Dry Hop
0.5 oz.	Amarillo	Dry Hop

I cooled the wort and pitched the yeast into a 6.5 gallon fermentation buckets and oxygenated for 15 seconds.

UPDATE: 3/25/2020 fermentation complete transferred to corny keg and put on 30 PSI for 24 hours.

Additional comments: Need to buy a stainless steel slug to put in the dry hop bag so that it sinks.