Deschutes Fresh Haze

Discussion in 'Recipes for Feedback' started by Nola_Brew, Dec 1, 2018.

  1. Nola_Brew

    Nola_Brew Active Member

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    Anyone have a recipe for this? The web site provides info so I entered into BS to get the below but the color/IBU's (53 vs 45) are off.

    10 lb 2 Row (70.2%)
    1.25 lb Munich 20L (8.8%)
    1 lb Flaked barley (7%)
    1 lb C20 (7%)
    1 lb White Wheat (7%)
    The web site also calls for unmalted wheat. Never used it before and wasn't sure how much. I may go with 5% just to see how it works.
    BS shows the color as 7.8 but the color on the web site appears more copper.
    HOPS:
    1 oz NB @ 60
    .30 each @ 15 of Simcoe, Amarillo, Mandarina Bavaria
    1 oz each WP Simcoe, Amarillo, Mandarina Bavaria
    1-2 oz each DH Simcoe, Amarillo, Mandarina Bavaria
     
  2. Yooper

    Yooper Administrator
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    That looks good! I'm not sure why the color would be so far off, but that Munich provides a dark-ish orange hue and maybe it doesn't 'translate' into the calculator since it doesn't change the SRM much it appears. The unmalted wheat, like flaked barley, would provide more haze.

    I made a beer recently with a similar hops schedule, and I loved it. I wasn't targeting Deschutes, but I wanted to use those hops and it came out great. Pretty sure I used CTZ at 60, but otherwise very similar. I think that recipe is going to come out great, even if not a close clone of Fresh Haze.
     
  3. Nola_Brew

    Nola_Brew Active Member

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    Thanks Yooper.
    I'll probably roll with what I came up with. May add 5-8% unmalted wheat or may just leave it out.
     
  4. Yooper

    Yooper Administrator
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    I bought a six pack today, just to see if I can picture if it's close to the recipe you came up with. You know, I'll drink beer to help you out. That's just the kind of friend I am. :)
     
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  5. Yooper

    Yooper Administrator
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    Drinking this now- it's actually very light in color to my eye in a white room. Maybe an SRM of 7-8, and gold like a 6 SRM beer.
    IMG_6957.jpg

    I think you've got a pretty good recipe there- I'm not sure about the quantity of flaked barley, as one of the signs of using a lot of flaked barley is a rocky head and this one dissipated very quickly to nothing, but it's definitely hazy.
     
  6. Group W

    Group W Well-Known Member

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    I had a DFH today at their brew pub today. Seems like your recipe is good for starters given all the info on the web.
     
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  7. J A

    J A Well-Known Member

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    That's is pretty similar to the recipe I've settled on for big IPAs:
    80% Base malt (mix of pilsner and pale)
    10% Wheat malt
    4% Oats
    4% CaraMunich
    2% Acidulated
    I'll up the oats and wheat for more haze and body in a NEIPA.

    I've used unmalted wheat for a split Belgian wit/NEIPA. It was a big percentage and took forever to convert. Pretty much like any other adjunct, though. I think it benefits from a high percentage of malted wheat because the diastatic power is usually higher than pilsner or 2-row. If I was going to use it again I think I'd just throw in some whole wheat flour and see how that does. Or maybe just some unbleached white flour.
     
  8. Nola_Brew

    Nola_Brew Active Member

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    You're a great friend Yooper!
    Cant get Deschutes down in Louisiana yet. I'll put this one on my list.
     
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  9. Nola_Brew

    Nola_Brew Active Member

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    I may split the base with 2Row and Pilsner. I may also cut back on the flaked barley and add in some flaked oats.
     
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