Hazy Memory

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Shenanigans

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Hi All,

Anyone have a recipe for this beer?
I haven’t had it myself as I’m from Europe and haven’t seen it here yet.


However I would be interested in brewing it as I have almost all the hops and it sounds like it’s a bit different from your classic NEIPA.
I would substitute Loral with a mix of Lemondrop and Halltauer Melon.

Strange thing is that according to their site it has an OG of 1.065 and 8% Alc.
Which if I calculated correctly would mean it has an FG of 1.004 :oops:
That would be an apparent attenuation of 94% which would suggest that LAIII or Conan were not used or they added a load of sugar to the boil.
Or it's a typo :p
Any suggestions on the yeast or grain bill would be much appreciated. :mug:
 

madscientist451

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You're going to have to "wing it"....
Check out this audio discussion of a NEIPA, the brewer did many versions over a year to come up with the "perfect one" :

Here's the recipe thy were talking about, change the hops to what's in Hazy Memory and tweak the grain bill to get 8%:


American IPA
Author: Matt Giovanisci
Type: All Grain
IBU : 84 (Tinseth)
BU/GU : 1.12
Color : 4 SRM
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.064 / 15.7 °P
Original Gravity : 1.075 / 18.1 °P
Final Gravity : 1.019 / 4.8 °P

NEIPA
Batch Size : 5.5 gal
Boil Size : 7 gal
Post-Boil Vol : 5.99 gal
Mash Water : 5.22 gal
Sparge Water : 4.25 gal
Sparge Water Temp : 168 °F
Boil Time : 60 min
HLT Water : 4.75 gal
Total Water : 9.97 gal
Brewhouse Efficiency: 67%
Mash Efficiency: 70%

Fermentables (7.6 kg)
2.28 kg - Pale Malt, 2-Row 1.9 °L (30%)
2.28 kg - Pilsen 1.7 °L (30%)
1.14 kg - Oats, Flaked 1.3 °L (15%)
1.14 kg - Wheat Flaked 1.7 °L (15%)
760 g - Carapils 1.7 °L (10%)
Hops (406 g)
First Wort 60 - 14 g - Columbus/Tomahawk/Zeus...
Hop Stand
15 min hopstand @ 190 °F
15 min 200 °F - 56 g - Galaxy - 14% (25 IBU)
15 min 180 °F - 56 g - Galaxy - 14% (11 IBU)
15 min 200 °F - 56 g - Nelson Sauvin - 12% (2...
15 min 180 °F - 56 g - Nelson Sauvin - 12% (9...
Dry Hops
2 days - 84 g - Galaxy - 14%
2 days - 84 g - Nelson Sauvin - 12%
Miscellaneous
Mash - 10.7 g - Calcium Chloride (CaCl2)
Mash - 3.7 g - Epsom Salt (MgSO4)
Mash - 3.7 g - Gypsum (CaSO4)
Mash - 1.5 g - Kosher Salt (NaCl)
Yeast
1 pkg - Imperial Yeast Juice A38

Mash Profile
Medium/Full Body
178.3 °F - Strike Temp
154 °F - 60 min - Saccharification Rest
168 °F - 10 min - Mash Out
168 °F - 10 min - Batch Sparge
Fermentation Profile
IPA
68 °F - 7 days - Primary
58 °F - 2 days - Primary
40 °F - 2 days - Cold Crash
38 °F - 7 days - Carbonation
Water Profile
Reverse Osmosis Water (Hoppy NEIPA)
Ca 100 Mg 10 Na 16 Cl 161 SO 93
SO/Cl ratio: 0.6
Mash pH: 5.49
Measurements
Mash pH:
Boil Volume:
Pre-Boil Gravity:
Post-Boil Kettle Volume:
Original Gravity:
Fermenter Top-Up:
Fermenter Volume:
Final Gravity:
Bottling Volume:
 
OP
S

Shenanigans

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You're going to have to "wing it"....
Check out this audio discussion of a NEIPA, the brewer did many versions over a year to come up with the "perfect one" :

Here's the recipe thy were talking about, change the hops to what's in Hazy Memory and tweak the grain bill to get 8%:


American IPA
Author: Matt Giovanisci
Type: All Grain
IBU : 84 (Tinseth)
BU/GU : 1.12
Color : 4 SRM
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.064 / 15.7 °P
Original Gravity : 1.075 / 18.1 °P
Final Gravity : 1.019 / 4.8 °P

NEIPA
Batch Size : 5.5 gal
Boil Size : 7 gal
Post-Boil Vol : 5.99 gal
Mash Water : 5.22 gal
Sparge Water : 4.25 gal
Sparge Water Temp : 168 °F
Boil Time : 60 min
HLT Water : 4.75 gal
Total Water : 9.97 gal
Brewhouse Efficiency: 67%
Mash Efficiency: 70%

Fermentables (7.6 kg)
2.28 kg - Pale Malt, 2-Row 1.9 °L (30%)
2.28 kg - Pilsen 1.7 °L (30%)
1.14 kg - Oats, Flaked 1.3 °L (15%)
1.14 kg - Wheat Flaked 1.7 °L (15%)
760 g - Carapils 1.7 °L (10%)
Hops (406 g)
First Wort 60 - 14 g - Columbus/Tomahawk/Zeus...
Hop Stand
15 min hopstand @ 190 °F
15 min 200 °F - 56 g - Galaxy - 14% (25 IBU)
15 min 180 °F - 56 g - Galaxy - 14% (11 IBU)
15 min 200 °F - 56 g - Nelson Sauvin - 12% (2...
15 min 180 °F - 56 g - Nelson Sauvin - 12% (9...
Dry Hops
2 days - 84 g - Galaxy - 14%
2 days - 84 g - Nelson Sauvin - 12%
Miscellaneous
Mash - 10.7 g - Calcium Chloride (CaCl2)
Mash - 3.7 g - Epsom Salt (MgSO4)
Mash - 3.7 g - Gypsum (CaSO4)
Mash - 1.5 g - Kosher Salt (NaCl)
Yeast
1 pkg - Imperial Yeast Juice A38

Mash Profile
Medium/Full Body
178.3 °F - Strike Temp
154 °F - 60 min - Saccharification Rest
168 °F - 10 min - Mash Out
168 °F - 10 min - Batch Sparge
Fermentation Profile
IPA
68 °F - 7 days - Primary
58 °F - 2 days - Primary
40 °F - 2 days - Cold Crash
38 °F - 7 days - Carbonation
Water Profile
Reverse Osmosis Water (Hoppy NEIPA)
Ca 100 Mg 10 Na 16 Cl 161 SO 93
SO/Cl ratio: 0.6
Mash pH: 5.49
Measurements
Mash pH:
Boil Volume:
Pre-Boil Gravity:
Post-Boil Kettle Volume:
Original Gravity:
Fermenter Top-Up:
Fermenter Volume:
Final Gravity:
Bottling Volume:
Great thanks for the link and info. :thumbsup:
I can work with that.

Quite similar to the recipe I already drafted up.
I also had some oat malt in there though and half the % of wheat but will adjust it based on the information provided.
I don't have any Loral either and don't want to buy more hops so I'll sub it with something else.
I have some Galaxy but will probably sub that with Vic Secret as I have more of it and would like to use it up.

So it will be more inspired by Hazy Memory rather than a clone.
 
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