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Hazesteria Pale Ale using M66 Hop Head Yeast - Tasting

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Recipe: "Hazesteria" Pale Ale
Style: Hazy Pale Ale
Batch size: 10 L into fermenter
OG: 1.048
FG: 1.008
Bitterness (IBU): 30-35
Color (SRM): 3.5
ABV: 5.25%
Grain/Sugars:
2.00 kg Gladfield Light Lager, 60.6%
0.50 kg Gladfield Vienna, 15.2%
0.40 kg Gladfield Wheat, 12.1%
0.40 kg Flaked Oats, 12.1%
Hops:
35.00 g Citra (AA 12.9%, Pellet), 16.3 IBU
35.00 g Motueka (AA 7.8%, Pellet), 9.8 IBU
(3.5gms/L of each for whirlpool. Start at 100C for 5 mins then a further 15 mins at 80C. 20 mins total)
65.00 g Citra (AA 12.9%, Pellet) dry hop
65.00 g Motueka (AA 7.8%, Pellet) dry hop
(6.5gms/L of each for 3 day dry hop)
Yeast/Misc:
Calcium Sulphate, 0.5 unit(s), Additive
Irish Moss/Whirfloc , boil 10 min
M66 Hop Head, 1.0 unit(s), Yeast
Ferment at 18C, raising up gradually to 21C when you start the 3 day dry hop
Enjoy!
Style: Hazy Pale Ale
Batch size: 10 L into fermenter
OG: 1.048
FG: 1.008
Bitterness (IBU): 30-35
Color (SRM): 3.5
ABV: 5.25%
Grain/Sugars:
2.00 kg Gladfield Light Lager, 60.6%
0.50 kg Gladfield Vienna, 15.2%
0.40 kg Gladfield Wheat, 12.1%
0.40 kg Flaked Oats, 12.1%
Hops:
35.00 g Citra (AA 12.9%, Pellet), 16.3 IBU
35.00 g Motueka (AA 7.8%, Pellet), 9.8 IBU
(3.5gms/L of each for whirlpool. Start at 100C for 5 mins then a further 15 mins at 80C. 20 mins total)
65.00 g Citra (AA 12.9%, Pellet) dry hop
65.00 g Motueka (AA 7.8%, Pellet) dry hop
(6.5gms/L of each for 3 day dry hop)
Yeast/Misc:
Calcium Sulphate, 0.5 unit(s), Additive
Irish Moss/Whirfloc , boil 10 min
M66 Hop Head, 1.0 unit(s), Yeast
Ferment at 18C, raising up gradually to 21C when you start the 3 day dry hop
Enjoy!
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