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In this video I brew an amazing Hazy IPA and show you all my secrets on how I choose grains, hops, and yeast! Check out the full recipe below!

Hop Nectar Recipe (5.5 gallon Batch):

Grain Bill:
2-Row Malt 10.0 lbs (69%)
White Wheat Malt 1.5 lbs (10.3%)
Honey Malt 0.5 lbs (8 oz) (3.4%)
Flaked Oats (rolled oats) 2.0 lbs (13.8%)
Rice Hulls 0.5 lbs (8 oz) (3.4%)
Ascorbic Acid - 4g in mash (helps prevent oxidation and preserve beer)

Water additions - watch video all about water here:
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Mash Temp: 152F

Hops:
Citra 1.0 oz. 5 mins
Centennial 1.0 oz. 5 mins
Citra 0.5 oz. Whirlpool 15 mins at 175F
Amarillo 1.0 oz Whirlpool 15 mins at 175F
Sabro 1.25 oz Whirlpool 15 mins at 175F
Centennial 1.0 oz Whirlpool 15 mins at 175F
Mandarina Bavaria 0.5 oz. Dry Hop (High Krausen)
Centennial 1.0 oz. Dry Hop (High Krausen)
Sabro 1.5 oz. Dry Hop (High Krausen)
Citra 0.5 oz. Dry Hop (High Krausen)

Yeast:
White Labs London Fog - WLP066
Fermentation Temp = 67F

Expected Details:
OG - 1.065 (mine was 1.063)
FG - 1.013 (Mine was 1.011)
ABV 6.8 %

You can see all the exact equipment I use in my videos at my Amazon page here:
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Check out these other videos and my recommended equipment below!
DIY Hop Spider:
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How to Harvest Yeast from Commercial Beer:
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Brew Clear Beer & Fix Cloudy Beer
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How to make a yeast starter:
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