Hazy IPA

Mill the grains and mash at 155°F (68°C) for 40 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as needed to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding brewers crystals and hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex while cooling the wort to 176°F (80°C); add the whirlpool hops and continue spinning for 10 minutes, then allow 20 minutes to rest and steep. Chill to about 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 66°F (19°C). Once fermentation is nearly complete, allow the beer to free-rise to 73°F (23°C) for a diacetyl rest. Once the beer has cleared VDK, cool to 55°F (13°C) and drop the yeast. After 2 days, drop the yeast again (or rack to secondary), then add the dry hops. Rouse the tank with CO2 once or twice over the course of 24 hours, then cold crash. Rack off the hops at least 2 days after cold crashing. Package and carbonate to about 2.35 volumes of CO2.