Brews

Hazy IPA (VII)

Brew

Hops

Citra25g at 60 min
Citra25g at 30 min
Taiheke150g at Whirlpool 80C for 20 min
Citra100g Dry Hop on Day 7
Citra 10-15% IBU for bittering and aroma, Taiheke (NZ Cascade) 4.5-8.9% IBU giving strong citrus flavours

Grain

  • 4.0kg American Ale
  • 1.0kg Munich
  • 1.0kg Big O Malted Oats
  • 0.75kg Flaked Wheat
  • 0.25kg Aurora

Yeast

Lallemand Verdant IPA 2 pkts

Water Treatment

1 teaspoon Cal Sulphate and 1/2 teaspoon Cal Chloride to mash water, 4 drops Lactic Acid 88% to sparge water

Boil Additions

1/2 teaspoon yeast nutrient and 1/2 whirlfloc tablet at 10 min to go in boil

Brew

  • Mash in at 69°C with 22L, rest for 60 min at 69°C.
  • Mash out: 78C for 10 min
  • Sparge with 13L at 78°C
  • Preboil size 28.5L
  • Boil time 60mins
  • Postboil size 25L
  • Fermenter volume 24.5L

Fermentation

19C for 7 days, pressure 3-4 psi. Screwed spunding valve hard in Day 7 after dry hopping. Increased temp to 21.5C Days 8 to 10, pressure maxed at 24.5 day 10. Gradually dropped temp to 4.3C Days 11-14, final pressure day 14 13.3psi giving 2.5 vol CO2.

Fermenter Additions

N/A

Carbonation

N/A

Bottled

20241010

Final Volume

21.5L

Notes

This is my back to basics brew after a fail with my Hazy IPA (VI). The VI had subbed Moutere hops for Taiheke and the best assessment is the Moutere were oxidised and off. This latest version is great and more like earlier Hazies. The malted oats and flaked wheat give it a softness of mouthfeel and the 250gm late hop addition some really vibrant fruity hop flavours. 25gm Citra at 60min and 25gm again at 30min hasn’t dominated taste by being overly bitter.