DDH Hazy DIPA constructive criticism

[Bcarlton74]

New to creating my own recipes. Took suggestions on style and hops from my brewing collaborators. This is what I came up with. Any constructive criticism would be appreciated.

 

[k-os]

I would move your Calypso and El Dorado 45 minute additions to a whirlpool. Adding them at 45 minutes is only going to mainly get you additional bitterness. If you want to retain the same IBU you can increase your first wort amount.

I also see you have your Day 12 dry hops listed as High Krausen. What yeast are you using for this batch? I would expect high krausen to be around Day 2 to 4 of fermentation, depending on the yeast.

 

[Bcarlton74]

Not set up for whirlpooling. Could I just do those a flame out? Hadn't decided on yeast yet. Planned on 14 days fermentation.

 

[k-os]

Not set up for whirlpooling. Could I just do those a flame out? Hadn't decided on yeast yet. Planned on 14 days fermentation.

Are you able to chill your wort down to around 160-180F and then add them as a hopstand "whirlpool"?

 

[Bcarlton74]

Could definitely do a hopstand. Is 20-30 minutes sufficient?

 

[k-os]

Could definitely do a hopstand. Is 20-30 minutes sufficient?

Yep, I typically do 20 minutes at 170.

 

[Bcarlton74]

Thanks. I am leaning towards wyeast 1056 and fermenting at 70-72 to get more of the fruity esters.

 

[k-os]

Thanks. I am leaning towards wyeast 1056 and fermenting at 70-72 to get more of the fruity esters.

If your goal is haze, you may not get a lasting one with the Chico strain. I've had the best success in my hazies/NEIPA with London Ale III WY1318.

 

[Bcarlton74]

Haven't used that one before. I will have to give it a try! Thank you

 

[Dgallo]

Are you’re aiming for NEIPA? If so, then drop the dextrose completely and make up for it with base grain. Then drop the c40 to 2%. At 10% it’s going to be too caramel sweet and hazy it’s going to look like a muddy mess

 

[Lacasse93]

I agree the crystal malt shouldn't be there. Its a very dominant flavor that may not mix well with all the hop flavors/aromas that you are trying to get. If this were more an old school english IPA, go ahead but for a hazy I would be wary. I would also highly recommend wheat malt to replace your crystal. It will throw off your abv a bit but will help with body/protein haze while giving your base beer a much more blank slate for your hops to take over.

 

[Bcarlton74]

Thanks for the info. Much appreciated

 

[ChiknNutz]

This is the grain bill of my last batch of a double NEIPA. Using 2 pkgs of S-04, I achieved an ABV of 8.7%. I also think you do not want the Caramel in there for this style.

Pounds	Grain	Proportion
7	Briess 2-Row	35.0%
7	Simpsons Golden Promise	35.0%
1.5	Flaked Oats	7.5%
1.5	Flaked Barley	7.5%
1.5	Briess White Wheat Malt	7.5%
0.5	Honey Malt	2.5%
1	Lactose	5.0%

 

[Bcarlton74]

I will change the Caramel to wheat.

 

[Beenym88]

I personally like some crystal in my NEIPA but at 5% or lower. My favorite neipa without looking it up is about 75% golden promise 2.5% C40 2.5% Munich 20% mix of flaked oats and flaked wheat that recipe paired with fruity hops is