Hazy Shade of Summer - American IPA

Mash at 160 degrees Fahrenheit for 60 minutes.

At the beginning of our boil we added a 60 minute bittering addition using .25 oz of El Dorado hops. This was the only addition to the actual boil. Once the boil was complete, chilled the wort down to 180 degrees Fahrenheit and completed a hopstand using 2 ounces of Mosaic and 2 ounces of El Dorado hops. Whirlpool additions add tons of juicy hop flavor without bitterness, which is what we're going for with this beer.

To ferment this beer we chilled thwo wort to 70 degrees and added White Labs WLP013 London Ale Yeast.

We waited two days until we added some dry hops and used 2 ounces of El Dorado hops. This dry hop addition will help give our beer a nice fruity aroma that will compliment the flavor. We let these hops sit in the fermenter for three days before taking them out.