I've brewed this twice now, with pretty different results, 10gal batches.
Same grist for both:
90% Pils
10% Chit
First batch:
30min 1oz Wakatu (10 IBU)
0 - WP for 15min (From flameout to 185F)- 4oz Wakatu, 1oz Citra cryo, 1oz Mosaic cryo (35 IBU per Beersmith 3)
Ferment with Oslo @ 85F for 4 days
Soft crash to 60 and drop yeast on day 5
Day 6 DH with 3oz Citra cryo, 1oz Mosaic cryo
Day 8 Cold crash to 42F for 48 hours and package (Starsan filled CO2 purged kegs)
FG - 1.011
RO water (Ca 50, Mg 7, Na 20, SO4 75, Cl 75)
This batch held onto it's haze completely even with gelatin in one keg and a floating dip tube in the other. Much softer NEIPA-like fruitiness. I used a hop spider for this and even with whirpooling through a chugger pump the spider seemed fairly clogged with the excessive protein from the Chit which I think hurt utilization.
Second batch:
60min 1oz Pekko (28 IBU)
0 - drop to 165F and WP for 15 min - 2oz Mosaic cryo, 2oz Mosaic pellet (10 IBU per Beersmith 3)
Ferment with 34/70 at 59F, rise to 68F on day 5
Day 8 Slow drop to 56F over 2 days
Day 10 dump yeast and DH with 3 oz Citra cryo
Day 12 cold rash at 42F for 48 hours and package (Starsan filled CO2 purged kegs)
FG - 1.009
RO Water (Ca 35, Mg 0, Na 8, SO4 36, CL 38)
I did not use a hop spider for this batch and I think utilization increased quite a bit due to it. Despite using all cryo the DH hops have quite a bitter/aggressive taste to them, without as much aroma as the first batch. Current keg on tap has been at 38F for 3.5 weeks with a floating dip tube to avoid any cryo burn. It seems to be cleaning up slightly vs when first tapped, but I think still might be too bitter. Surprised at how the hop flavor/aroma came out on this vs the first batch. This one is also very clear vs the first batch.