Profuse Hazy, 10 Barrel (bend, Oregon) Recipe
Recipe information
Make Profuse Hazy, 10 Barrel (bend, Oregon) in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Grist & Water
Hops
Yeast & Additives
Mashing & Boiling
1. Prepare mash
Heat strike water to about 165°F. Add milled grains (pale malt, wheat, Munich, crystal, oats) to the mash tun and hold at 152°F for 60 minutes to convert starches to fermentable sugars.
2. Sparge & collect wort
Sparge to collect approximately 6.5 gallons of wort, ensuring gravity targets are met for a five-gallon post-boil volume.
3. Boil & hop schedule
Bring wort to a boil. Add 0.75 oz Simcoe at the start of the 60-minute boil. With 15 minutes remaining, add 1.0 oz Mosaic and the Whirlfloc tablet. At flameout, add 1.0 oz Citra.
4. Cool & aerate
Rapidly chill the wort to 66–68°F and aerate well prior to pitching yeast.
Fermentation & Dry Hop
5. Ferment
Transfer to fermenter, pitch London Ale III yeast and hold at 66–68°F until fermentation completes (approximately 7–14 days).
6. Dry hop
After active fermentation has begun (roughly day 4–5), add 2.0 oz Citra, 2.0 oz Mosaic, and 2.0 oz Amarillo to the fermenter. Stir gently to distribute hops and minimize oxygen exposure.
7. Packaging
Once desired attenuation and aroma are achieved, rack to keg or bottle, carbonate to about 2.5 volumes, and allow cold conditioning for 1–2 weeks.
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