A quick debrief from the brew day for the 3rd iteration of our Juice Boost Hazy IPA.
Water Prep
The night before brewing we began prepping our water salt adjustments using calcium chloride and culcium sulphate to reach our desired water profile.
We filled our BrewZilla with 26L of strike water for the mash.
And filled our Digiboil sparge water heater with 12L of water for sparging. Even though we don't use this full volume we like to have a little extra.
Grain Milling
To attempt to improve our efficiency (which has always been a struggle for us with grists containing oats), we tried double milling the other grains.
A massage gun worked wonders to help keep the grains from the hopper feeding into the mill uninterrupted.
The end result - our double milled grains.
The Brew
After mashing in, we took our first pH reading of 5.34. We were targetting 5.3 so this was close enough and no further adjustments were made.
Recirculation was slow and we found the mash was getting backed up quite a bit during recirculation - even with a heap of rice hulls added.
Hitting our target mash temperature of 68°C - spot on.
We appeared to hit our expected pre-boil gravity number of 1.052 (exceeded by 1 point according to our digital refractometer).
We sparged to our pre-boil volume of 28L and waited for the wort to come to the boil.
We measured out our first hop addition of a small amount of warrior for bittering.
We failed to capture more images from the rest of the brew day, but as you can see we hit our expected original gravity of 1.061 spot on which was nice.
After leaving the wort to chill down to pitching temperature overnight, we then pitched 2 packets of Cellar Science Hazy dry yeast.
Want to see how it turned out? Check out our tasting results/review article below
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