Ozone Recipe
Recipe information
Make Ozone in just 3h . SoftBomb Hazy IPA. Dry hopped with Vic Secret and Citra hops. Expect waves of guava, passionfruit, bright citrus with a stanky danky, smooth finish!
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Ingredients
Malts
Hops
Yeast
Water
Brewing Process
1. Mashing
Heat 5 gallons of filtered water to 165°F (74°C). Add the Pale Malt, Caramel Malt, and Wheat Malt to the water in a mash tun.
2. Mash Rest
Hold the mash at 152°F (67°C) for 60 minutes, stirring occasionally to maintain an even temperature.
3. Sparging
After the mash rest, sparge with enough hot water to collect around 6.5 gallons of wort.
4. Boiling
Bring the wort to a boil. Once boiling, add the Vic Secret hops and boil for 60 minutes.
5. Late Hopping
Add the Citra hops during the last 15 minutes of the boil.
6. Cooling
Cool the wort quickly to 70°F (21°C) using a wort chiller.
7. Fermentation
Transfer the cooled wort to a sanitized fermentation vessel and pitch the American Ale yeast. Seal the vessel with an airlock.
8. Dry Hopping
After fermentation is complete (about 7-10 days), add the remaining Vic Secret and Citra hops for dry hopping. Allow to sit for another 5-7 days.
9. Bottling
Bottle the beer using sanitized bottles and caps. Allow to carbonate for at least 2 weeks.
10. Enjoy!
Chill the bottles and enjoy your homemade Ozone SoftBomb Hazy IPA!
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