Yeah, def looks more the process of a modern west coast ipa. Beer sounds like it should produce a nice “clearer” beer. Sounds and looks good to me
Looks like a very good "Juicy IPA". (In my mind "modern west coast IPA" means the trend toward 100% Pilsner grist IPAs). I am a bit surprised that beer does not have more haze given the large amount of Wheat, use of Imperial Juice and the amount of hops. Would the gelatin have that big of an impact?
How so? Gelatin is more of a west coast process, but even that is something I picked up on this thread to try to speed up conditioning time. My west coast recipe uses pretty different grain, water, and yeast.
I think you nailed it with the term Juicy IPA. I was definitely surprised by the appearance as well, but also how it much it seemingly impacted the flavor and mouthfeel. It's weirdly crisp for finishing at 1.019.
Yeah I just meant the specific process of using the gelatin. I personally think cold side finings have no purpose in a hazy unless you’re using it prior to dryhoping. I know people will disagree.
The flaked wheat was supposed to be flaked oats lol, I scooped from the wrong bin by mistake.
This might have been the key here IMHO. What temp did you crash to and then DH at? I typically crash to 50 and keep it there for 36 hrs before letting it freerise back to 56-57 and then DH. Letting as much yeast drop out to the bottom as you can seems to have been the key for me. The beer will clarify a good bit at this time too. But the DH will haze it up a good bit. Just thinking that even though you DHd 14oz of hops, perhaps the yeast dragged down that haze so to speak. So it seems this is perhaps more process driven rather than grain bill comp IMHO. In my limited experience the Haze seems to come primarily from the DH.
While Ive never used flaked wheat, I've done hazy with only white wheat malt as the adjunct + base malts. It stayed hazy to the bitter end. Not sure if this is the reason for it being clear
I soft crashed to 60 for 48 hours and added the hops at that temp. I didn't want to go much cooler because I've had hops completely drop out in the 50's and not add much aroma.
I just now noticed this. gelatin? Ive used whirlfloc in every beer Ive brewed with no bad effects on haze. But I've never used gelatin which is also a clarifier right? Didn't know it had any effect on hop burn. Interesting.
like Degallo stated the beer cleared do to the clearing agents used : Irish moss, and gelatin.
You have a gigantic hand
I don't use gelatin because I'm vegetarian but I've biofined my NEIPAs before and had minimal reduction in haze, most of them stayed completely turbid actually.
where'd you get the galaxy from? Any notes of "bad galaxy" (plastic/peanuts/extreme astrigency) or were you pretty happy with the lot you got?
You know what they say about guys with gigantic hands....they make damn good NEIPAsYou have a gigantic hand
Got them from Yakima Valley and was a bit nervous from comments in this thread. Smell was good though. I did keep use a little less ratio of Galaxy to the others but still 3 oz in the DH (none in whirlpool).
I thought that was Tired Hands
Hahaha nah man they've been so bad for awhile now. Happy an other half opened in Philly
I've only ever had a milkshake IPA from them colab with Omnipollo, it was disgusting.
Nelson/Riwaka is one of my favorites. My heart breaks lol
Nelson riwaka with ctz is great.
I find flaked adjuncts drop out in a neipa. I don't use them at all anymore. Straight 2 Row/Pilsner and White Wheat. Sometimes a touch of Carafoam, but I actually think it's unnecessary given the amount of wheat. I used upwards of 25% Flaked Oats/Wheat and still had the beer clear up by the end.
Where did you get the Nelson cgx? I’ve been trying to get some myself. Looks great
In my personal experience, it’s more so the dry hop schedule that affects the haze stability rather than the grain bill. Dry hopping during active fermentation will act as a clearing agent. I only dry hop after fermentation is complete.
I’ve been fortunate to gain some awesome industry friendsWhere did you get the Nelson cgx? I’ve been trying to get some myself. Looks great
Flaked malts actually can cause clearing versus malted grains Since flaked grains are inmalted their protein chains are longer, and therefore have more weight. Since they have more weight, they tend to bind to more polyphenols during fermentation, gaining even more weight, eventually they will drop out due to this
I too only dry hop after fermentation is complete. Soft crash to 50F for 24-48 hours, DH 24-48 hours, then package.
I rarely use flaked malts in this style , had a couple of batches that oxidized. But I totally agree with you.
That’s awesome.
Totally agree.
Looks killer - can we got some details? Numbers, percentages, rates, times etc? I feel like I’ve made so many iterations of my beers with so many little experiments I kind of loose track of what’s great!
