Help Converting Hazy IPA to Hazy Pale Ale?

[kurds_2408]

Hi. Could use some help with this conversion. I won’t bore you with why I want to convert this but it’s important to me. I don’t want to post the recipe I’m starting with cause it’s a member exclusive. I know that makes it hard to help but hoping for a little.

It’s fairly standard 2 row, Pilsner, and flaked grains but also has dextrose. I know I need to reduce everything to get the abv down to 5-6%. Would you remove the dextrose completely since it’s not needed or just reduce it?

For hops also pretty standard hazy. Small 60min addition and then big multi part whirlpool and then double dry hopped. Indicated 45ibus. What percentage would you reduce all the hops?

I know this is vague but thanks for any help.

 

[Bobby_M]

SInce hazy pale ale really isn't a recognized style, it's just a matter of what you'd specifically like to get out of it. If a regular 6-7% hazy IPA is a little too "big" just scale down the gravity and bitterness while keeping the whirlpool/dry hop about the same. I would ditch the dextrose.

 

[worlddivides]

As Bobby said, it's up to you, but I would take the 45 IBUs down to 25-30 IBUs, maybe the ABV down to 4.5% to 5.5%, and remove the dextrose entirely (considering hazy beers tend to have pretty robust bodies, I'm guessing it's only in your recipe to boost the alcohol).

 

[day_trippr]

fwiw, I've taken a handful of my DIPA hazies and created "session" (or "near session") versions simply by cutting the grain bill down, with no adjustments to anything else. BeerSmith3 makes that pretty easy They've all turned out well, I'm going to do a light weight "King Julius" next going from 8.5% down to 5% as soon as this crazy heat chills out a bunch...

Cheers!

 

[marc1]

fwiw, I've taken a handful of my DIPA hazies and created "session" (or "near session") versions simply by cutting the grain bill down, with no adjustments to anything else. BeerSmith3 makes that pretty easy They've all turned out well, I'm going to do a light weight "King Julius" next going from 8.5% down to 5% as soon as this crazy heat chills out a bunch...

Cheers!

Do you scale down all grain proportionally, or drop more base grain?

 

[day_trippr]

I scale the grist proportionally. One would think there'd be a need to scale the hops as well but so far I've created four "session/session-ish" recipes out of their heavyweight DIPA origins and have not felt the need to change anything but the grist and water...

Cheers!