Hopterstellar - Hazy IPA (IPA #4) - American IPA (14B)
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Batch Size  17,183 L            
Boil Size   22,183 L            
Boil Time   1,000 hr            
Efficiency  60%                 
OG          1,070 sg            
FG          1,019 sg            
ABV         7,1%                
Bitterness  46,5 IBU (Tinseth)  
Color       15,4 ebc (Morey)    

Fermentables
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Name                            Type   Amount     Mashed  Late  Yield  Color     
Viking Malt - Sahtimallas       Grain  4,500 kg   Yes     No    80%    8,0 ebc   
Viking Malt - Cara Plus EBC 10  Grain  700,000 g  Yes     No    77%    10,0 ebc  
Corn, Flaked                    Grain  500,000 g  Yes     No    80%    2,0 ebc   
Sugar, Table (Sucrose)          Sugar  500,000 g  No      No    100%   2,0 ebc   
Total grain: 6,200 kg

Hops
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Name           Alpha  Amount    Use      Time        Form    IBU   
Magnum         15,0%  20,000 g  Boil     1,000 hr    Pellet  37,3  
Centennial     10,5%  10,000 g  Boil     10,000 min  Pellet  4,7   
Fuggles        4,5%   10,000 g  Boil     10,000 min  Pellet  2,0   
Kent Goldings  5,5%   10,000 g  Boil     10,000 min  Pellet  2,5   
Centennial     10,5%  10,000 g  Aroma    30,000 min  Pellet  0,0   
Fuggles        4,5%   10,000 g  Aroma    30,000 min  Pellet  0,0   
Kent Goldings  5,5%   10,000 g  Aroma    30,000 min  Pellet  0,0   
Centennial     10,5%  20,000 g  Dry Hop  6,000 day   Pellet  0,0   
Fuggles        4,5%   20,000 g  Dry Hop  6,000 day   Pellet  0,0   
Kent Goldings  5,5%   20,000 g  Dry Hop  6,000 day   Pellet  0,0   

Yeasts
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Name                     Type  Form    Amount     Stage    
Wyeast - London Ale III  Ale   Liquid  125,00 mL  Primary  

Mash
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Name                Type      Amount    Temp      Target    Time    
Mashwater           Infusion  23,000 L  70,769 C  66,000 C  90 min    
Final Batch Sparge  Infusion  5,052 L   88,714 C  74,000 C  15 min  

Notes
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Hazy IPA with more aroma. 

BIAB method, efficiency 60 %
total Water: 27l.

23l to mash
4l to sparge

Hop instructions
- Aroma hops 30min after flameout during cooling/whirlpool
- After cooling Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19 to 22c˚"9 days"
- Day 3 add Dry Hops and keep temp 20C
- Day 9 Keg and set CO2 level to 2.5 vols.