Cryo Pop Hazy Pale Ale (Bracket Brewing Clone)

   |  851 words

For this brew I’m trying out cryo hops for the first time in this Bracket Brewing “Insert Name” hazy pale ale. This recipe was adapted from a homebrewer who queried bracket brewing on their hazy pale ale recipe. The grain bill for this beer is mostly pale malt, with a huge 30% of rolled oats and about 5% honey malt to give colour and a slightly sweeter/malty finish. The hops for this beer are Motueka, Idaho#7 and Cryo Pop, previously known as trial blend TRI2304CR. [Read More]
Cryo-pop  TRI2304CR  hazy  pale  ale  hoppy  motueka  idaho  all-grain  verdant  ipa 

Hazy Crusher (DDH Session NEIPA)

   |  699 words

I think this is my 3rd time making this beer, and I’m making it again because I think it’s great hazy ale. In the past, I’ve had issues around oxidation for these hoppy and oaty beers, but now I’m at a comfortable place with controlling oxidation through use of preservatives and techniques like closed transfers. When I ordered this beer, I could only get a hold of golden oat malt, which I decided to use. [Read More]
Hoppy  Hazy  Session  NEIPA  IPA  All-Grain  Juicy  Citra  Centennial  Idaho  DDH  Ale 

Fruited Kettle Sour

   |  759 words

Summer time means fruity sour. My homebrew shop is currently out of Wildbrew Philly sour, a strain of yeast that produces lactic acid as well as alcohol. This yeast has been my go-to for sours for the last couple of years, as it’s a lot less effort than kettle sours and produces similar results. However, I’m strapped for time given I want this beer done by Christmas, and Philly Sour isn’t really an option, so I’m going back to my kettle-sour roots. [Read More]
ale  all-grain  sour  gose  fruit  strawberry  fruity  fruit-beer  citra  lactobacillus  lacto  kettle 

DDH Oat Cream Tropical Hazy IPA

   |  873 words

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. [Read More]
Oat-cream  Tropical  Hazy  IPA  Ale  All-grain  Nectaron  BRU-1  El Dorado  NEIPA  Hoppy 

Stone & Wood Clone #3

   |  745 words

In an effort to refine the Stone & Wood clone from this post, I’ve updated the recipe based on the results and inspiration from other sources (see link in notes). For the new batch, I’m adding some flaked wheat to add some more haze, and i’m lowering the percentage of ale malt. I’m also switching to american ale malt, in order to get a lighter colour. Finally, I’m increasing the dry hop to 100g and maintaining IBUs at around 22. [Read More]
Stone&Wood  Clone  StoneWood  Pacific  Ale  Galaxy  All Grain  Hoppy  Hazy 

Blackberry Sour (Gose)

   |  428 words

Going ahead with another fruited sour using the Philly Sour yeast. This time I think I’ll do a mix of darker fruits (Blackberry, Cherry & Raspberry) and see how that goes. Like my last sour, I’ve added some lactose to counteract the sourness. I also added some dextrose to the boil to give the yeast some glucose for lactic acid production. I’ll probably add the fruit around day 5-6, purge with some c02 and leave for 3-4 days until fermentation finishes. [Read More]
Blackberry  Sour  Ale  Gose  all-grain  fruity 

Safe Bet NEIPA

   |  600 words

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. [Read More]
Hazy  IPA  NEIPA  ALE  all-grain  hoppy 

Aussie Sparkling Ale

   |  354 words

I decided to make a basic Australian Ale after having some bad luck with hazy, hoppy beers oxidising. Hoppy Days Brewing Supplies had this recipe for a Sparkling Ale, reminiscent of Coopers Sparkling Ale. This beer makes use of Australian malts (Voyager Pale Compass) and Australian hops (Pride of Ringwood) for a boil addition. Yeast used was SafAle k-97, a traditional german ale yeast. Sparkling Ale HOPPY DAYS BREWING SUPPLIES [Read More]
Aussie  Australian  Sparkling Ale  All Grain  Dry  Crisp  Session  Bitter 

Hoppy Days Hazy Crusher (Session Neipa)

   |  618 words

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. [Read More]
Hoppy  Days  Hazy  Crusher  Session  NEIPA  IPA  All Grain  Juicy  Citra  Centennial  Idaho 

Pavlova Sour (Christmas Sour) (Vanilla Passionfruit Gose)

   |  398 words

This Passionfruit and Vanilla sour was the next sour ale I had lined up in my list of fruited sours. This time around I’m using Lallemand’s Philly Sour yeast - A lactic acid producing yeast. This will be my first sour without using traditional kettle souring techniques with Lactobacillus Plantarum, so I’m interested to see how it turns out. Some people have said that this strain produces less lactic acid and thus less sourness than kettle souring, but this generally comes down to yeast health and fermentation conditions. [Read More]
Sour  Gose  Passionfruit  Vanilla  Fruit  Lactose  Kettle  All Grain