The water and dry-hop-timing tweaks that took Hazy Nr. 2 to gold at the Austrian Amateur Brewing Championship.
Hazy Nr. 1 was good. Hazy Nr. 2 is the one that won gold. The difference was almost entirely process, not recipe.
We softened the water further, dropped the whirlpool temperature slightly to protect aroma, and split the dry hop across three smaller additions instead of one big charge. The result is a softer, rounder bitterness and a much bigger nose.
Steps to reproduce
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Water
Even softer chloride-forward profile than Nr. 1.
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Whirlpool
Cooler whirlpool around 75°C to protect delicate aroma compounds.
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Dry hop
Three smaller additions across fermentation for layered aroma.
