Mash at 155°F (68°C) for 60 minutes, raise to 168°F (76°C) for 10 minutes and sparge. Complete a 90-minute boil. Add whirlpool hops when wort temperature is below 185°F (85°C). Ferment at 68°F (20°C), adding first dry hop addition during active fermentation and all other dry hop additions after fermentation is complete for a duration of 3 days.
The post Hanella Hazy IPA appeared first on American Homebrewers Association.