This is a recipe I took from Hoppy Days Brewing Supplies (Brisbane), which is a session NEIPA. This beer features low bitterness, heavily fruity/critrus hops and a full body with plenty of high-protein malts. This brew makes use of Verdant IPA yeast, which will aid in creating this hazy, hoppy fruit bomb. Although i’ve brewed this beer before, the first time was a dump due to heavy oxidation. This time around, I’m utilising the Fermzilla 27L to do a pressurised, closed transfer ferment, to avoid any oxidation. Hops will be loaded into the collection container and purged with CO2, to remove any possibility of oxygen getting in.
HAZY CRUSHER
HOPPY DAYS BREWING SUPPLIES
New England IPA
4.7% / 11.6 °P
Fruity, full, and crushable. This Session NEIPA packs heaps of body and flavour into a small package…
All Grain
Grainfather
67.3% efficiency
Batch Volume: 25 L
Boil Time: 60 min
Mash Water: 19.67 L
Sparge Water: 15.2 L
Total Water: 34.87 L
Boil Volume: 30.08 L
Pre-Boil Gravity: 1.042
Vitals
Original Gravity: 1.047
Final Gravity (Adv): 1.012
IBU (Tinseth): 23
BU/GU: 0.48
Colour: 7.7 EBC
Mash
Temperature — 68 °C — 60 min
Malts (5.99 kg)
3.46 kg (57.8%) — Gladfield German Pilsner Malt — Grain — 4 EBC
1.15 kg (19.2%) — Gladfield Big O — Grain — 4.5 EBC
1.15 kg (19.2%) — Gladfield Wheat Malt — Grain — 4.2 EBC
230 g (3.8%) — Gladfield Sour Grapes Malt — Grain — 4 EBC
Hops (305 g)
5 g (8 IBU) — Warrior 15% — Boil — 60 min
20 g (3 IBU) — Centennial 10% — Aroma — 20 min hopstand @ 80 °C
20 g (4 IBU) — Citra 12.8% — Aroma — 20 min hopstand @ 80 °C
20 g (4 IBU) — Idaho #7 13% — Aroma — 20 min hopstand @ 80 °C
20 g (1 IBU) — Centennial 10% — Aroma — 10 min hopstand @ 75 °C
20 g (2 IBU) — Citra 12.8% — Aroma — 10 min hopstand @ 75 °C
20 g (2 IBU) — Idaho #7 13% — Aroma — 10 min hopstand @ 75 °C
30 g — Centennial 10% — Dry Hop — day 1
30 g — Citra 12.8% — Dry Hop — day 1
30 g — Idaho #7 13% — Dry Hop — day 1
30 g — Centennial 10% — Dry Hop — day 7
30 g — Citra 12.8% — Dry Hop — day 7
30 g — Idaho #7 13% — Dry Hop — day 7
Hopstand at 78.3 °C
Miscs
5.53 g — Calcium Chloride (CaCl2) — Mash
1.92 g — Epsom Salt (MgSO4) — Mash
1.92 g — Gypsum (CaSO4) — Mash
1 ml — Lactic Acid 80% — Mash
4.27 g — Calcium Chloride (CaCl2) — Sparge
1.48 g — Epsom Salt (MgSO4) — Sparge
1.48 g — Gypsum (CaSO4) — Sparge
1 items — Whirlfloc Tablet — Boil — 10 min
1 tsp — Yeast Nutrient — Boil — 10 min
Yeast
1 pkg — White Labs WLP008 East Coast Ale 73%
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.2 CO2-vol
Water Profile
100 Ca2+
10 Mg2+
4 Na+
140 Cl-
93 SO42-
8 HCO3-
Link
25L batch size to account for hop absorption/loss. Final volume ~23L
NOTES:
-Turned out exceptionally well, little to no signs of oxidation (yet), pressure transfer went super smoothly. Colour is golden, taste is as fruity with low biterness, aroma is poppin and there’s no detectable off-flavours from me.
-I did manage to break the top of my fermzilla though when it got stuck, so ill need to order another part.
