This beer was a collaboration with my buddy Whit. He wanted to test out some theories on Hazy IPAs (Bro!) and I had just finished my NHC run of beers so some experimentation sounded like a great idea! Pretty standard Citra / Mosaic bomb but I harvested to San Francisco Lager yeast from my Cal Common to see if we could get it hazy and then also dropped the mash pH a bit lower than I normally would since this is supposed to reduce break material and help give a fuller mouthfeel and help keep it hazy. The beer turned out really good but a few issues. 1) it dropped clear in about 2 weeks 2) it had a bit of hop harshness which i think is from the super high dry hop load but that cleared up after about 2 weeks on draft (right about when the beer dropped clear 🙂 . I would like to keep the beer basically the same but use London Ale III and do the first hop load during active fermentation (80% to FG range). It is really hard to do that on my current setup but I’m about to move to a conical which will allow me to pull samples to see when to dry hop more accurately. I may also try something completely different since that is how Whit tends to work 🙂
Recipe: bond bros neipa
Style: Specialty IPA 21B BJCP 2015
Date: 03-20-2018
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.062 | 1.050 | 1.085 |
| FG | 1.012 | 1.008 | 1.018 |
| Color | 4.0 | 5.0 | 40.0 |
| ABV | 6.5 | 3.0 | 10.0 |
| IBU | 91.0 | 40.0 | 100.0 |
Brewery Info
Efficiency: 74 %
Attenuation: 80 %
Mash Info
Weight: 19.3 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.03 G
Volume: 9.58 G
Temp: 150.0 F
Boil Info
Kettle Gravity: 1.053
Predicted Mash Run-off: 6.3 G
Target Starting Boil Volume: 10.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 8.5 G
Fermentables
| Weight | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 8.600 Lb | 50.0 % | 2-row American Malt (Rahr) | 81.3 | 1.8 |
| 8.700 Lb | 45.0 % | Pilsner (Weyermann) | 80.0 | 1.8 |
| 1.000 Lb | 5.0 % | Carafoam (Weyermann) | 75.0 | 2.2 |
2Lb of Malted Oats
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 0.37 Oz | Citra | 13.9 | 60 mins | Boil | 11.0 |
| 3.0 Oz | Citra | 13.9 | 20 mins | Aroma | 55.0 |
| 3.0 Oz | Mosaic (HBC 369) | 12.2 | 20 mins | Aroma | 24.0 |
| 3.0 Oz | Mosaic (HBC 369) | 12.2 | 3.0 days | Dry Hop | 0.0 |
| 3.0 Oz | Citra | 13.9 | 3.0 days | Dry Hop | 0.0 |
Yeast
| Amount | Name |
|---|---|
| 0.300 L | San Francisco Lager White Labs WLP810 |
Misc
| Amount | Name | Time | Use |
|---|---|---|---|
| 0.500 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.16
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 184 | 3 | 21 | 184 | 238 | 30 |
| Sparge | 7 | 3 | 21 | 30 | 24 | 30 |
| Final | 182 | 5 | 33 | 197 | 245 | 47 |
| Target | 75 | 0 | 0 | 200 | 200 | 0 |
Water Profile Name: carrboro
Target Profile Name: neipa
Mash Water
Total Water Treated: 8.250 G
Percent RO / Distlled: 0 %
Water Used: 8.250 G
Mash Water Adjustments
Gypsum: 12.0 g
Calcium Chloride: 10.0 g
Phosporic Acid: 9.0 ml @ 75.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G
Sparge Water Adjustments
Notes
4-3-18 slow steady bubbling w/ kreusen
4-5-18 steady bubbling with 1″ kreusen
4-11-18 ~ 4 sec
4-16-18 ~7 sec
4-17-18 dry hopped half dose (1 mosaic, 1 citra cryo)
4-19-18 2nd dry hop (2 mosaic, 1 citra)
4-22-18 racked to keg using new inline filter technique. worked well. hopefully beer is ok. purged it heavily with CO2. FG 1.012
aroma is really strong. a bit grassy but promising. flavor is excellent but similar grassy notes. that cleared after about 2 weeks on draft but it also dropped clear in that same time period.