Decided to have another crack at a hoppy hazy with this recipe from some dude on Facebook. For this brew, I’m trying out suspending the hops in a bag using magnets.. as a final effort to avoid oxidation. Closed transfers don’t seem to be working well enough, and I figured it may be due to opening the fermenter for dry hop additions, so we’ll see how this goes. I kinda screwed it up though because the hop bag is too big for the fermenter headspace.. so now the hops are slightly touching the wort. I’ll try limit the fermentation time of this batch to not drag out the hop exposure. I also forgot to use a Whirfloc tablet, but it might help contribute some slight haze. Ultimate goal of this batch is to just avoid oxidation. I’m also trying liquid yeast for the first time (Bluestone Yeast Co. New England ale strain). Hopefully it goes well, it wasn’t cheap.
Safe Bet NEIPA
Hazy IPA
6.0% / 14.9 °P
Recipe by
Luke Ryan
All Grain
BrewZilla 35L - March 2020 - GASH (copy)
72% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 20 L
Sparge Water: 15.48 L @ 76 °C
Total Water: 35.48 L
Boil Volume: 30.08 L
Pre-Boil Gravity: 1.049
Vitals
Original Gravity: 1.061
Final Gravity: 1.015
IBU (Tinseth): 25
BU/GU: 0.41
Colour: 8.1 EBC
Mash
Strike Temp — 72.6 °C
Temperature — 67 °C — 60 min
Malts (6 kg)
3.5 kg (54.3%) — Gladfield Malt Gladfield American Ale Malt — Grain — 5 EBC
1 kg (15.5%) — Gladfield Malt Gladfield Big-O Malted Oats — Grain — 4 EBC
1 kg (15.5%) — Barrett Burston Wheat Malt — Grain — 3 EBC
500 g (7.8%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
Other (450 g)
300 g (4.7%) — Briess Dextrose — Sugar — 2 EBC
150 g (2.3%) — Milk Sugar (Lactose) — Sugar — 0 EBC
Hops (275 g)
50 g (12 IBU) — Citra 12% — Aroma — 20 min hopstand @ 85 °C
25 g (7 IBU) — Idaho #7 13.4% — Aroma — 20 min hopstand @ 85 °C
25 g (6 IBU) — Mosaic 12.25% — Aroma — 20 min hopstand @ 85 °C
100 g — El Dorado 11.6% — Dry Hop — day 7
50 g — Citra 12% — Dry Hop — day 7
25 g — Mosaic 12.25% — Dry Hop — day 7
Hopstand at 85 °C
Miscs
7 g — Calcium Chloride (CaCl2) — Mash
3 g — Gypsum (CaSO4) — Mash
4 ml — Lactic Acid 88% — Mash
Yeast
1 pkg — Bluestone Yeast Co. BSY-A011 New England (Bluestone) 74%
Fermentation
Primary — 20 °C — 5 PSI — 10 days
Carbonation: 2.4 CO2-vol
Water Profile
99 Ca2+
15 Mg2+
44 Na+
168 Cl-
72 SO42-
117 HCO3-
Notes
-This beer turned out very well! I was able to avoid any oxidation within the first couple of weeks. This was definitely attributed to leaving the fermenter shut and using magnets for dry hopping, and by adding Sodium Metabisulfite to the keg during pressure transfer.
-In terms of taste, this beer was bang on with low bitterness, beautiful golden haze, and heaps of tropical fruit taste and aroma (mango, pinapple and peach were noted). The body was spot on due to the lactose and heavy wheat/oat additions, with just a touch of sweetness to counteract the mild bitterness. The yeast performed very well at creating a mid-attenuated, fully body NEIPA with a great clean taste and aroma.