So, I'm a super huge fan of Deschutes Fresh Haze NEIPA. Last summer I did some research and found a couple of clone recipes online and based on those, combined with some of my own research on the beer's specs, and playing around with Brewfather, I came up with this:
Batch Size : 10 gal
Boil Size : 11.48 gal
Post-Boil Vol : 10.69 gal
Mash Water : 9.23 gal
Sparge Water : 4.47 gal
Sparge Water Temp : 170 °F
Boil Time : 60 min
Brewhouse Efficiency: 72%
Mash Efficiency: 73.9%
Mash Profile
More dextrinous
166.6 °F - Strike Temp
156 °F - 30 min - Mash in
175 °F - 30 min - Sparge
IBU : 45 (Tinseth)
BU/GU : 0.72
Color : 7 SRM
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.058
Original Gravity : 1.062
Fermentables (23 lb 4 oz)
13 lb - Pale Ale Malt 2-Row 3.5 °L (55.9%)
4 lb 4 oz - Munich I 6.2 °L (18.3%)
2 lb - Caramel Malt 10L 10 °L (8.6%)
2 lb - Wheat White Malt 2.3 °L (8.6%)
1 lb - Barley, Flaked 1.8 °L (4.3%)
1 lb - Wheat Flaked 1.7 °L (4.3%)
Hops (13.69 oz)
60 min - 1.7 oz - Northern Brewer - 7.5% (22...
15 min - 0.33 oz - Amarillo - 9.4% (3 IBU)
15 min - 0.33 oz - Cashmere - 8.5% (3 IBU)
15 min - 0.33 oz - Mandarina Bavaria - 8.5% (...
Flameout / Whirlpool
30 min @ 176 °F
30 min - 2 oz - Cashmere - 7.8% (5 IBU)
30 min - 2 oz - Mandarina Bavaria - 7.7% (5 IBU)
30 min - 1.5 oz - Amarillo - 9.4% (4 IBU)
Dry Hops
Day 3 - 2 oz - Cashmere - 7.6%
Day 3 - 2 oz - Mandarina Bavaria - 7.7%
Day 3 - 1.5 oz - Amarillo - 9.4%
Yeast
4 pkg - White Labs London Fog Ale WLP066
Starter:
2.1 L (7.27 oz DME / 8.89 oz LME) 595 billion yeast cells 16 million cells / ml
Fermentation Profile
Ale 68 °F - 14 days
Final Gravity : 1.014
The resulting beer wasn't terrible, but it wasn't quite right either. Problems were as follows:
Taste: Tasted more bitter than Fresh haze to me, even though I matched the reported IBUs in Brewfather. Was also less sweet, and "creamy" than Fresh Haze.
Aroma: It was correct, but less strong
Color: Was closer to a yellow than the bright orange juice color of Fresh haze
Anyone familiar with brewing NEIPAs and Fresh Haze in particular have any suggestions on tweaks to recipe or process to get it closer?
Thanks in advance!
Henesy
Batch Size : 10 gal
Boil Size : 11.48 gal
Post-Boil Vol : 10.69 gal
Mash Water : 9.23 gal
Sparge Water : 4.47 gal
Sparge Water Temp : 170 °F
Boil Time : 60 min
Brewhouse Efficiency: 72%
Mash Efficiency: 73.9%
Mash Profile
More dextrinous
166.6 °F - Strike Temp
156 °F - 30 min - Mash in
175 °F - 30 min - Sparge
IBU : 45 (Tinseth)
BU/GU : 0.72
Color : 7 SRM
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.058
Original Gravity : 1.062
Fermentables (23 lb 4 oz)
13 lb - Pale Ale Malt 2-Row 3.5 °L (55.9%)
4 lb 4 oz - Munich I 6.2 °L (18.3%)
2 lb - Caramel Malt 10L 10 °L (8.6%)
2 lb - Wheat White Malt 2.3 °L (8.6%)
1 lb - Barley, Flaked 1.8 °L (4.3%)
1 lb - Wheat Flaked 1.7 °L (4.3%)
Hops (13.69 oz)
60 min - 1.7 oz - Northern Brewer - 7.5% (22...
15 min - 0.33 oz - Amarillo - 9.4% (3 IBU)
15 min - 0.33 oz - Cashmere - 8.5% (3 IBU)
15 min - 0.33 oz - Mandarina Bavaria - 8.5% (...
Flameout / Whirlpool
30 min @ 176 °F
30 min - 2 oz - Cashmere - 7.8% (5 IBU)
30 min - 2 oz - Mandarina Bavaria - 7.7% (5 IBU)
30 min - 1.5 oz - Amarillo - 9.4% (4 IBU)
Dry Hops
Day 3 - 2 oz - Cashmere - 7.6%
Day 3 - 2 oz - Mandarina Bavaria - 7.7%
Day 3 - 1.5 oz - Amarillo - 9.4%
Yeast
4 pkg - White Labs London Fog Ale WLP066
Starter:
2.1 L (7.27 oz DME / 8.89 oz LME) 595 billion yeast cells 16 million cells / ml
Fermentation Profile
Ale 68 °F - 14 days
Final Gravity : 1.014
The resulting beer wasn't terrible, but it wasn't quite right either. Problems were as follows:
Taste: Tasted more bitter than Fresh haze to me, even though I matched the reported IBUs in Brewfather. Was also less sweet, and "creamy" than Fresh Haze.
Aroma: It was correct, but less strong
Color: Was closer to a yellow than the bright orange juice color of Fresh haze
Anyone familiar with brewing NEIPAs and Fresh Haze in particular have any suggestions on tweaks to recipe or process to get it closer?
Thanks in advance!
Henesy
