I’m brewing a JUICY HAZY IPA using a new yeast strain from Imperial Yeast, "Capri".

This beer should finish around 6% ABV with an original gravity of 1.057/14 Plato.

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Homebrew recipe below.

Grain Bill:
86% 2-row
14% Maris Otter
Mash at 150F/66C for 45-60 minutes

Hops:
Cascade -- 60 mins (12 IBU)
Citra + Mosaic -- 30 mins (20 IBU)
Cascade + Citra + Mosaic -- Whirlpool for 15 mins at 190F/88C (11 IBU)

Water:
I use a 100% RO base with adjustments to:
Ca (75ppm)
Na (40ppm)
Mg (12ppm)
Cl (68ppm)
SO4 (148ppm)

Yeast:
Imperial Yeast "Capri" [ Ссылка ]

Dissolved Oxygen Meter: [ Ссылка ]
pH Meter: [ Ссылка ]
APEC Reverse Osmosis system: [ Ссылка ]
APEC 20-gallon RO tank: [ Ссылка ]
Lactic Acid: [ Ссылка ]

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