This recipe is adapted from the HoppyDays Hazy Crusher IPA, a hazy session IPA with low bitterness, low ABV and a large dry hop addition. The yeast being used for this beer is the new Verdant IPA yeast.
Target mash pH: 5.4 (need 5ml lactic acid)
Target water profile: Approximately 2-1 chloride to sulfate
Hazy Session IPA
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27 liters
Boil Gravity: 1.048
Efficiency: 70% (brew house)
STATS:
Brew Date: 11/11/2020
Original Gravity: 1.050
Final Gravity: 1.010
ABV (standard): 5.25%
IBU (tinseth): 22
SRM (morey):
Mash pH: 5.5
FERMENTABLES:
3.46 kg – Gladfield German Pilsener
1.15 kg – Gladfield Wheat Malt
1.15 kg – Gladfield Big O Oat Malt
HOPS:
BOIL ADDITIONS
5g Warrior (15% AA) (60min)
WHIRLPOOL/HOPSTAND
After boil, leave to chill to 85°C then add 1st hopstand addition:
20g Centennial
20g Citra
20g Idaho #7\
leave to steep until 78°C then add 2nd hopstand addition:
20g Centennial
20g Citra
20g Idaho #7
DRY HOP
30g Centennial (Day 1)
30g Citra (Day 1)
30g Idaho #7 (Day 1)
30g Centennial (Day 7)
30g Citra (Day 7)
30g Idaho #7 (Day 7)
MASH GUIDELINES:\
- Strike, Temp: 68 C, Time: 60 min, Amount: 21 L\
- Sparge, Temp: 22 C, Amount: 14 L
OTHER INGREDIENTS:
1 each – Whirlfloc, Time: 10 min, Type: Water Agt, Use: Mash
4g Gypsum (CaSO4)
6g Calc. Chloride (CaCI2)
YEAST:
Lalbrew Verdant IPA
Starter: No
Form: Dry
Optimum Temp: 20c for 10 days
TARGET WATER PROFILE:
Brisbane tap water treated with campden tablets and mineral additions.
Ca - 99
Mg - 15
Na - 44
Cl - 156
SO - 89
HCO3 - 117
Brew Notes:
Aiming for minimum oxidation, so trying to keep the fermenter closed, with a closed transfer using a bouncer filter for trub and hop material in suspension. Since the beer is low gravity/ABV, yeast will probably not need to be rehydrated.
-Brew went well, ended up with 1.050 OG with 20L in the fermenter. Mash pH was 5.5 with 5ml of lactic acid. Forgot to add the whirfloc tablet, but filtered out most of the trub. First dry hop will be 1 day into active fermentation, which will then be pulled out and replaced with the final dry hop just before fermentation ends (probably day 5-6)
-1st dry hop 12/11
-2nd dry hop 16/11
-kegged via closed transfer on 23/11
-FG 1.010 with 16L volume
