Havoc - New Hazy

Mill the grains and mash at 152°F for 60 minutes.

Recirculate until your runnings are clear, then run off into the kettle.

Sparge and top up as necessary to get about 6 gallons of wort.

Boil for 30 minutes, adding hops according to the schedule above.

After the boil, either add hops at flameout or do a whirlpool step as follows: Stir or recirculate to create a vortex, add the whirlpool hops, and allow 20 minutes to steep.

Chill the wort to about 70°F, aerate well, and pitch plenty of healthy yeast.

Ferment at 70°F (21°C) for 5-7 days, then allow to free-rise to 74, and hold there for 1 more day or until fermentation is nearly complete.

Add dry hops (see brewer's notes below), drop temp to 60° F for 2 days.

Cold crash to 35°F for 48 hours, then package and carbonate to about 2.4 volumes.

Brewer's Notes
Whirlpool: If you can drop your whirlpool temperature to about 170°F (77°C), it does great things for the hop aroma in this beer. The cooler whirlpool preserves more of the volatile oils in the hops, to stay in the wort and thus in the finished beer.

Dry Hop: Add just prior to terminal to avoid oxygen ingress. Once added, drop temp to 60° F for 2 days , the cold crash to 35° for 48 hours. Then keg or package (and drink!).