After my last pacific/wheat ale, and success using sodium metabisulfite and ascorbic acid, I’ve decided to take another crack at a Hazy IPA. This beer will feature Nectaron, which I’m trying for the first time, as well as BRU-1 and El Dorado, which I’ve had good results with in the past. As with my other Hazies, I’m aiming for a 2:1 chloride to sulfate ratio, heavy whirlpool and dry hop additions, and I’m looking to reduce oxidation as much as possible. I’ll be closed transferring under pressure and using SMB and ascorbic acid at my terminal dry hop.
This recipe features a grain bill of 20% oats, comprised of flaked oats, malted oats and golden oats. The recipe also has about 30% wheat malt and 50% american ale malt, to reduce toastiness/maltiness and let the hops shine.
I'll be using Verdant IPA yeast and aim to pitch at 20c and free rise to 22c. For the dry hops, I’ll be double dry hopping, once at high krausen and once at terminal gravity, when I will slowly cold crash and then transfer to a purged keg.
Original
Oat Cream Tropical Hazy v2
Luke Ryan
Hazy IPA
6.3% / 14.8 °P
Oat Cream Tropical NEIPA v2
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: 1.050
Vitals
Original Gravity: 1.060
Final Gravity: 1.012
IBU (Tinseth): 28
BU/GU: 0.46
Colour: 9.3 EBC
Mash
Strike Temp — 72.6 °C
Temperature — 67 °C — 60 min
Malts (6 kg)
3.25 kg (51.6%) — Gladfield Malt Gladfield American Ale Malt — Grain — 5 EBC
1.5 kg (23.8%) — Gladfield Wheat Malt — Grain — 4.2 EBC
500 g (7.9%) — Gladfield Malt Gladfield Big-O Malted Oats — Grain — 4 EBC
500 g (7.9%) — Blue Lake Maltings Gladfield Rolled Oats (BLM) — Grain — 5.5 EBC
250 g (4%) — Gladfield Malt Gladfield Golden Naked Oats — Grain — 18 EBC
Other (300 g)
300 g (4.8%) — Briess Dextrose — Sugar — 2 EBC
Hops (300 g)
50 g (14 IBU) — BRU-1 14% — Aroma — 20 min hopstand
30 g (7 IBU) — El Dorado 11.6% — Aroma — 20 min hopstand
30 g (7 IBU) — Nectaron 11% — Aroma — 20 min hopstand
30 g — El Dorado 11.6% — Dry Hop — day 2
30 g — Nectaron 11% — Dry Hop — day 2
25 g — BRU-1 14% — Dry Hop — day 2
40 g — El Dorado 11.6% — Dry Hop — day 6
40 g — Nectaron 11% — Dry Hop — day 6
25 g — BRU-1 14% — Dry Hop — day 6
Hopstand at 85 °C
Whirlpool/Hopstand Time: 20 min
Miscs
2 g — Baking Soda (NaHCO3) — Mash
11 g — Calcium Chloride (CaCl2) — Mash
4 g — Epsom Salt (MgSO4) — Mash
2 g — Gypsum (CaSO4) — Mash
4 ml — Lactic Acid 88% — Mash
1.5 g — Ascorbic Acid — Secondary
0.5 g — Sodium Metabisulfite (Na2S2O5) — Secondary
Yeast
1 pkg — Lallemand (LalBrew) Verdant IPA 77%
Fermentation
Primary — 22 °C — 6 days
Cold Crash — 10 °C — 3 days
Carbonation: 2.4 CO2-vol
Water Profile
98 Ca2+
11 Mg2+
15 Na+
150 Cl-
75 SO42-
40 HCO3-
-No whirfloc
-Pitch 2pkg of Verdant IPA yeast at 20c
-Ferment under pressure to minimise duration
-1st dry hop during high krausen, second dry hop at terminal gravity
-Add 0.5g sodium metabisulfite and 1.5g ascorbic acid during second dry hop to reduce risk of oxidation
-Cold crash on second dry hop
Brew Notes
-Brewed and pitched on 05/03/2023
-Everything went great, hit every measurement perfectly which was surprising. Only negative was that I somehow forgot to put my false bottom in the Brewzilla, so I ended up clogging the pump with whirlpool hops and had to transfer to the fermenter via the tap. Hopefully, due to all that hop matter in the fermenter early on, it won’t attribute too much astringency or other off flavours.
08/03/2023
-Added the first dry hop addition at high krausen. The yeast was going nuts, so I put about 2-3psi to minimise risk of krausen in the blowoff tube. I noticed a small leak in the lid when adding the dry hops so I changed out the gasket (O ring), hopefully this helps. In the future I might have to get a new lid as I noticed there’s a small divot, and this may be contributing to the leak. Overall, the beer looks and smells great so far, I’m keen to get this into a keg.
24/03/2023
-Wow this beer turned out great. After just over 1 week in the keg, this beer is beautifully golden, has solid mango, nectarine, peach and pineapple flavours and very beautiful consistency and colour. I couldn’t be happier with how this turned out, and how little oxidation is present so far. I think the ascorbic acid and sodium metabisulfite really helps control stability and shelf life, especially at a small scale.
