Hazy Ipa

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finished1

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I am trying to put together a hazy IPA recipe of my own but having a little trouble on some of the steps. Any input would be great. Here is the recipe I have started.

FERMENTABLES

10lbs. Pale 2 row

1 lb Flaked White Wheat

1 lb Flaked Oats

0.5lbs Carapils. ?


HOPS

1.0 oz Centennial 60 min ?


1.0 oz Citra whirlpool 30 min

1.0 oz Galaxy whirlpool 30 min. Temp?


0.5 oz Citra 0 min

0.5 oz Galaxy 0 min


0.5 oz Citra 3-5 day dry hop

0.5 oz Galaxy 3-5 day dry hop


Wharfloc tablet at 5 minutes


2.0 oz orange peel ?


YEAST

Safale US 0-5

The guestion marks are the areas I am not sure of. Any input will help. Suggestions? Replacements? I am trying to aim for a citrus taste and aroma. The recipe builder put this at 7% ABV with OG at 1.68 and FG at 1.23.

Thank everyone for your input.
 

stieg000

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I plugged your recipe into Beersmith and this is what i came up with. Of course i changed the hop schedule shooting for 35IBU. Whirlpool hops in version 2.3 of beersmith assumes the temp is 85C+. The hops from the boil are also calculated into the 30 minute whirlpool time. As for the dry hop I put in hops at 2 days and 4 days. for a total of 5 or 6 days. Hopefully this helps you out.


Recipe: NEIPA
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.80 gal
Post Boil Volume: 6.30 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 3.5 SRM
Estimated IBU: 38.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 83.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 2 8.3 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 3 8.3 %
0.25 oz Centennial [10.00 %] - Boil 5.0 min Hop 4 1.6 IBUs
0.25 oz Citra [12.00 %] - Boil 5.0 min Hop 5 1.9 IBUs
0.25 oz Galaxy [14.00 %] - Boil 5.0 min Hop 6 2.3 IBUs
1.00 oz Citra [12.00 %] - Steep/Whirlpool 30.0 Hop 7 14.9 IBUs
1.00 oz Galaxy [14.00 %] - Steep/Whirlpool 30.0 Hop 8 17.4 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 9 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 10 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 2.0 Days Hop 11 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 2.0 Days Hop 12 0.0 IBUs



Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
 
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finished1

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I plugged your recipe into Beersmith and this is what i came up with. Of course i changed the hop schedule shooting for 35IBU. Whirlpool hops in version 2.3 of beersmith assumes the temp is 85C+. The hops from the boil are also calculated into the 30 minute whirlpool time. As for the dry hop I put in hops at 2 days and 4 days. for a total of 5 or 6 days. Hopefully this helps you out.


Recipe: NEIPA
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.80 gal
Post Boil Volume: 6.30 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 3.5 SRM
Estimated IBU: 38.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 83.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 2 8.3 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 3 8.3 %
0.25 oz Centennial [10.00 %] - Boil 5.0 min Hop 4 1.6 IBUs
0.25 oz Citra [12.00 %] - Boil 5.0 min Hop 5 1.9 IBUs
0.25 oz Galaxy [14.00 %] - Boil 5.0 min Hop 6 2.3 IBUs
1.00 oz Citra [12.00 %] - Steep/Whirlpool 30.0 Hop 7 14.9 IBUs
1.00 oz Galaxy [14.00 %] - Steep/Whirlpool 30.0 Hop 8 17.4 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 9 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 10 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 2.0 Days Hop 11 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 2.0 Days Hop 12 0.0 IBUs



Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Is the whirlpool done after flame out to drop the temp? The dry hop schedule is 2 days after fermentation is done or 2 days after brewing?
 

stieg000

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Id drop the temp down to around 195 and whirlpool. Beersmith documentation only says above 85c. First dry hop is 2 days into fermentation at high krausen. 2nd dry hop is 4 days.
 
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finished1

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Id drop the temp down to around 195 and whirlpool. Beersmith documentation only says above 85c. First dry hop is 2 days into fermentation at high krausen. 2nd dry hop is 4 days.
Got it! Thanks.
 

schoolhouse

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I am trying to put together a hazy IPA recipe of my own but having a little trouble on some of the steps. Any input would be great. Here is the recipe I have started.

FERMENTABLES

10lbs. Pale 2 row

1 lb Flaked White Wheat

1 lb Flaked Oats

0.5lbs Carapils. ?


HOPS

1.0 oz Centennial 60 min ?


1.0 oz Citra whirlpool 30 min

1.0 oz Galaxy whirlpool 30 min. Temp?


0.5 oz Citra 0 min

0.5 oz Galaxy 0 min


0.5 oz Citra 3-5 day dry hop

0.5 oz Galaxy 3-5 day dry hop


Wharfloc tablet at 5 minutes


2.0 oz orange peel ?


YEAST

Safale US 0-5

The guestion marks are the areas I am not sure of. Any input will help. Suggestions? Replacements? I am trying to aim for a citrus taste and aroma. The recipe builder put this at 7% ABV with OG at 1.68 and FG at 1.23.

Thank everyone for your input.

This is my crazy idea.

 

Gentle Jesus

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I am by no means an expert, but consider checking out either Wyeast 1318, or wlp008 for your yeast selection.
 

couchsending

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Do people like 008 or think it’s particularly good for this style? It’s Sam Adams ale yeast. It was called east coast yeast way before that was cool.
 
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finished1

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I am by no means an expert, but consider checking out either Wyeast 1318, or wlp008 for your yeast selection.
I will look into these yeast strians. I am open minded on every step of this process. I just want to make a good beer.
 
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finished1

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Do people like 008 or think it’s particularly good for this style? It’s Sam Adams ale yeast. It was called east coast yeast way before that was cool.
I listed safale US 05 because it is what I have available. I am just looking to others input and opinions. Thanks for your help. I am hoping to make a great NEIPA.
 

bigplunkett

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I whirlpool at 170 with great success. Esb strain is common for the style or Conan. Im brewing one with 1272 american ale2 we will see how it dose.
 

divrack

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Personally I think it's a bit much flaked stuff and a bit low on dry hop.
I'm sure the above would be a nice beer though, everyone's tastes are different.
I try and get haze from the hops in fermentation rather than from porridge.
 

stieg000

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Oh, totally overlooked your yeast selection. Yeah, 05 isn't going to work, only certain yeast will do the transformation. There are about a half dozen yeasts people are using for this style. The one I hear a lot about is imperial juice.
 

jturman35

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Are a lot of people skipping the 60min boil addition ?
 

divrack

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Are a lot of people skipping the 60min boil addition ?
Yup.
I tend to put a bunch in at flame out and a bigger bunch once it's cooled to 170 ish then steep a bit then cool. Then days 3 and 5 massive dry hop. Some people leave one of the dry hops till ferm is complete.
 

marjen

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You just need to read this 164 page thread and you will be good to go :)
https://www.homebrewtalk.com/forum/threads/northeast-style-ipa.568046/page-164#post-8294539

I have been brewing nothing but NE IPAs for the last year and a half. Your grain bill looks solid. You want to keep it pale (2-row, maris otter, golden promise) for the base. That makes up 70% or so of mine. Then I usually add 1-2 lb of white wheat, 1-2 lb of flaked either oats or wheat or a combination of both. I will often add 4 oz of honey malt.

Hops lately I have been adding a 3 ml hotshot @60 mins for the bitterness. If not it will be .5 oz of columbus. Thats typically it in the boil. Whirlpool I do under 170, sometimes as low as 150, does not seem to really matter. I will hold from 15-30 mins, again dont really notice much difference. I use 6 oz of hops in the whirlpool. Sometimes lose, sometimes bagged.

I always use WY1318. I tried a couple others and did not like as much so I roll with this all the time. It works well anywhere from mid 60s up to mid 70s. I have a unitank with full temp control now so I usually start at 66 and ramp to 72. But i have made some very good beers prior where it just fermented at room temp.

I will sometimes add a couple oz of hops at pitch, other times on day 2 or 3. Usually one charge of 6-10 oz. I have experimented with 2 additions, doing it early, doing it late. Honestly have not noticed a huge difference.

Fermentation is usually done in 4-7 days max. WY1318 is very fast. If you use carboys I hope you have enough headspace as it can explode. One issue I had about 30-40% of the time when I did not have ability to crash was hops taking a very long time to drop out of suspension. If this happens try gently, very gently nudging the fermenter to help with this. It usually will help along the hop matter.

Not sure how you are packaging? If bottling, there can be oxidation issues. If kegging you need to do a closed transfer. Be careful and drink a beer prior to trying a closed transfer as poppits love to clog due to hop material.
 
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