Now That’s What I Call Hazy! Vol. 1

Mash at 154°F (68°C) for 60 Minutes, then sparge at 170°F (77°C). Conduct a 60-minute boil, following the hop additions as noted in the ingredients. 

Ferment at 68°F (20°C), and after fermentation, drop the yeast. Cold Crash to 38°F (°C), and 24-48 hours later, drop the hops and package.

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