This is my "brujos style" which is just a little more extreme than I would usually do. But I'm of the mind, if you make a hazy its gotta be cranked up to 11.
1.074->1.023. 35% barley the rest wheat oats and 4% maltodextrin.
Chloride 300, Ca 130.
Hot side: Citra t90 and icognito, a touch of galaxy that smelled decent. (equiv to 1oz/gal and 40ibus calc)
Cold: Citra, motueka, riwaka (8:5:2)
CS Hazy yeast, three packs, made a great beer. Can't knock this yeast.
The mouthfeel is incredible. Very big and fluffy highly recommend if you havn't. Not sweet, just super hoppy.
I'm a proponent of the second dry hop keg. Cold crash, transfer off yeast, agitate the heck out of it over 24 hrs. The agitation is a key for me to get the biggest aroma, really pops. DH at 2.5oz/gal and lots of agitation and Southern Hemi hops means it needs an extra week or two for the bite to settle out but I think that's more than worth it for these beers. My DH kegmenter looks like
@DevilsCups pic
My next one I'm gonna try out spectrum which I think I should use mid fermentation for best effect. Without the pellets I think it would not dry the beer out like a mid ferm t90 does, also It would help avoid oxidation. But curious what other have figured out for best practices with spectrum, its been a few months since we discussed it.
Also, I've come back to making these beers as it seems more and more the commercial versions are dissapointing. Breweries I use to love have trended toward the juicy, sweet and not all that hoppy versions of them. In my area Humble Sea, Alvarado St use to be bangers but now its hard to find a hazy I like (their west coasts I still love and can still get good ones from Green Cheek and Monkish.) Mine is right there with the best, and way better than most!