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Sabro Haze IPA

"Mash: 4.8 lb Domestic 2-row malt (1.8-2L) (25.5%) 4.8 lb Maris Otter malt (2.5-4L) (25.5%) 2.9 lb Pale (or white) wheat malt (1.5-2.4L) (15.4%) 2.9 lb Flaked oats (1-1.5L) (15.4%) 1.5 lb Carapils or Carafoam (1.4-2.9L) (7.4%) 1 lb Honey malt (25L) (5.3%) Boil: 1 OZ Sabro hops (14.3%) - added first wort*, boiled 60 min [12.5 IBU] 1 Whir|floc tablet (Irish moss) added during boil, boiled 15 min Ib Lactose (5.3%) - added during boil, boiled 10 min 3 oz Sabro hops (14.3%) - added during boil, boiled 5 min [13.4 IBU] Post-boil: 4 OZ Sabro hops (14.3%) - added after boil, steeped at 180F for 30 min Yeast: Wyeast 1318 London Ale III yeast (~438 billion cells [4-5 fresh packs] or an equivalent starter) Dry hop: 4 oz Sabro hops (14.3%) • dry hop #1 (added to fermenter at high krausen, 1 day after pitching yeast) 4 oz Sabro hops (14.3%) - dry hop #2 (added to brite tank, steeped 3 days)"
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