MPBeer
Well-Known Member
- Joined
- Dec 12, 2017
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I think the most important element in New England IPA is appearance. I love that orange juice-like appearnce of top tier IPAs from Monkish, Tree House, etc...
So I studied. I found out that the haziness comes from polyphenols from protein rich malts and dry hopping. I made ipas with lots of wheat & oats and massive dry hopping. However, I always get 'cloudy' beer, not hazy beer. You know the beers that classic west coast breweries brew, calling them 'hazy unfiltered ipa'? My beer looks exactly like that.
What should I do to get that haziness? Any tips will be appreciated...
So I studied. I found out that the haziness comes from polyphenols from protein rich malts and dry hopping. I made ipas with lots of wheat & oats and massive dry hopping. However, I always get 'cloudy' beer, not hazy beer. You know the beers that classic west coast breweries brew, calling them 'hazy unfiltered ipa'? My beer looks exactly like that.
What should I do to get that haziness? Any tips will be appreciated...