Hazy IPA
CBB Hazy Now:
- Green Cheek - 60 Pilsner (gambling’s) 30 unmalted wheat, 10 oats (he wants white ipa of hazies). Then uses Belgian candy sugar and brewers crystals. Uses biogluconase in mash for the run off
- Fidens - rahr 2-row for everything. 75, 20 flaked oats, 5 chit. Chit really helps with foam (when they did side by sides) he doesn’t go too hard with proteins cause they can have too many polyphenols that give hot burn
- North Park - 60 pils (Briess), faucet malted oats, beat chit malt. Also uses brewers crystals. Uses Belgian candy sugar for triples and quads when adding hops so he doesn’t stress yeast.
CBB 340 - Calusa (hazies):
- Weyerman bohemian floor malted. Pilsner malt is a little sweeter that balances hops.
- Uses marris otter sometimes, has a session hazy that uses that as the base.
- 70 base malt, 20 wheat, 10 oats
CBB 246 - Slice:
- big on weyermann pils for hazies, likes the protein make up
- usually 70-80% base
- 20-30% flaked stuff/unmalted stuff. Chit/spelt
- 3-5% carafoam