Inspired by the hazy hop saturated ales crafted at Tired Hands Brewery. Took an approximate HopHands grain bill, added a hop combo I knew and loved and of course.... Wlp 644. That guy is still my workhorse when it comes to extremely tropical fruit juice forward hoppy beers. Couple other things make this recipe absolutely amazing and without investing the money, and time will unfortunately lead to an inferior end result. 1.) Gotta keg this beer. Although bottle conditioning with 644 will still lead to a delicious beer, kegging really preserves aromatics that often get lost with bottle conditioning at the homebrew scale. 2.) co2 forced racking to keg. This beer, seemingly experiences no oxygen once fermentation has begun. 3.) after the boil....hop the balls off it. TROPIC HANDS. American NE hop saturated tropical ale of sorts. 5 gallons in the keg. OG 1.062 FG 1.013. Abv 6.4% 5.2 SRM Mashed in with 22 quarts of distilled water, (152f mash in)6g CaCl, 1 g gypsum, .8g pickling lime No mash out. 3.6 g of CaCl added to the sparge water. Fly sparged with cold distilled water.(12 quarts) CaCl in one jug. BIAB style here guys. 6.5 gallons collected pre boil. 60 minute boil. Immersion chiller added with 15 minutes left. Shut flame off. Don't chill yet. Add 3 oz Citra,1oz mosaic, 1oz galaxy, 1oz chinook, 1oz centennial. Let those hops sit hot for 13 minutes. Then chill it to 178. Let that sit at 178 and continue to cool naturally for 17 minutes. Turn on water and chill to 65-70F Pitch a big 2 stage starter of wlp 644. Ferment 10-14 days. Dry hop with 1oz centennial, 3 oz Citra,1oz mosaic, 1oz chinook, and 1 oz galaxy for 4-5 days. Keg hop with more hops if your heart/checking account desires. Carb it up and enjoy. Cheers. Pat.