Lazy Hazy IPA

Discussion in 'General Brewing Discussions' started by Semper Sitientem, Nov 1, 2020.

  1. Semper Sitientem

    Semper Sitientem Well-Known Member

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    Hello fellow brewers, My wife asked me to brew a hazy/NE IPA. I only brew one IPA of the traditional high IBU variety. So, instead of researching myself (I’m the “lazy “ in this thread title), I was wondering if anyone had a good, proven, all grain recipe they could share? Thanks.
     
  2. CausticWolf

    CausticWolf Member

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  3. CausticWolf

    CausticWolf Member

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    ^ Best video I've seen on them. I watch these guys all the time, and really enjoy their relaxed, yet accurate, style
     
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  4. Semper Sitientem

    Semper Sitientem Well-Known Member

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    Thanks @CausticWolf. Looks like a good recipe to base off of. I’m sure I can’t get all the hops listed from my LHBS, but I can do a little substituting.
     
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  5. CausticWolf

    CausticWolf Member

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    Yeah, they're a Brewery here in Gold Coast Queensland, they get all the goodies that we can't get :(

    I like their hop scheduling, and their grain builds though.
     
  6. Mark Farrall

    Mark Farrall Well-Known Member

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    So this is how I get to try out some Black Hops beers while I'm locked out of Queensland? I'm surprised how many recipes they've got shared.
     
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  7. Nola_Brew

    Nola_Brew Active Member

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    here's a few recipes I've brewed.
    recipe#1
    37.7% Golden Promise
    37.7% 2 Row
    7.6% Flaked Barley
    7.6% Flaked oats
    7.6% White Wheat
    1.9% Honey Malt
    Hops you could go with Citra/Galaxy/Mosaic or Citra, El Dorado, Azacca
    yeast: 1318, conan, Kveik, S04 (dry yeast)

    Recipe#2
    66% Pale malt
    16% Flaked Oats
    8% Malted Oats
    6% Golden naked oats
    4% Carapils
    Same hops/yeast as recipe #1 or 3

    Recipe#3
    35.1% Pale Malt
    35.1% Pilsner Malt
    8.3% Carapils
    6.2% Flaked Oats
    6.2% Flaked Wheat
    6.2% white wheat
    Hops: Citra/El Dorado/Mosaic
    yeast 1318 or Conan or S04
     
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  8. CausticWolf

    CausticWolf Member

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    Hahahaha, it sure is!!!! I'm in Sydney, so we're locked out as well.

    Hopefully, now that the election is over up there they'll ease up a bit.
     
  9. Craigerrr

    Craigerrr Well-Known Member

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    Here is a great ar
    I am curious about the Crystal Malt in this recipe?
    It is such a small amount, what is it's purpose in this recipe?
    I like the heavy hand on the dry hop additions!
     
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  10. Craigerrr

    Craigerrr Well-Known Member

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    Here is a great article on making a NEIPA.
    https://homebrewanswers.com/hazy-ipa-recipe/
    The haze was an unintended byproduct of creating the NEIPA flavor, mouth feel, and aroma of this style.
    When I make NEIPA I cut back to a 30 minute boil. Technically there should be no boil hop additions, but I do add a we smidge of Citra at 30 minutes.

    Here is the NEIPA that has been the most popular for me.
    The two advantages of using VOSS Kveik are the speed of fermentation, and the fruity character it adds.
    I use RO water, if you are not using RO or distilled, you will need to revise the brewing salts.

    COVID Operation - Milkshake NEIPA
    Malts (6.38 kg)
    3.76 kg (53.2%) — Briess Brewers Malt 2-Row — Grain — 1.8 SRM
    1.08 kg (15.3%) — BestMalz Wheat Malt — Grain — 2.4 SRM
    540 g (7.6%) — Briess Oats, Flaked — Grain — 1.4 SRM
    540 g (7.6%) — Wheat Flaked — Grain — 2 SRM
    260 g (3.7%) — Briess Victory Malt (biscuit) — Grain — 28 SRM
    200 g (2.8%) — Weyermann Acidulated — Grain — 2 SRM
    Other (684 g)
    494 g (7%) — Briess Rice Hulls — Adjunct — 0 SRM
    190 g (2.7%) — Milk Sugar (Lactose) — Sugar — 0 SRM
    Hops (306.1 g)
    8.5 g (8 IBU) — Citra 12.5% — Boil — 30 min
    56.7 g (10 IBU) — Mosaic 12.25% — Aroma — 20 min hopstand @ 180F
    42.5 g (8 IBU) — Citra 12.5% — Aroma — 20 min hopstand @ 180F
    28.3 g — Citra 12.5% — Dry Hop — day 1
    28.3 g — Simcoe 13% — Dry Hop — day 1
    14.2 g — Amarillo 9.2% — Dry Hop — day 1
    14.2 g — Cascade 5.5% — Dry Hop — day 1
    56.7 g — Citra 12.5% — Dry Hop — day 2
    56.7 g — Mosaic 12.25% — Dry Hop — day 2
    Miscs
    8 g — Calcium Chloride (CaCl2) — Mash
    0.5 g — Canning Salt (NaCl) — Mash
    1 g — Epsom Salt (MgSO4) — Mash
    2 g — Gypsum (CaSO4) — Mash
    0.5 items — Whirlfloc — Boil — 15 min
    1 oz — Dried Tangerine Peel — Boil — 5 min
    4 ml — Vanilla Extract — Secondary
    Yeast
    1 pkg — Escarpment Yeast Labs Voss Kveik 75%

    Fermentation
    Primary — 29.4 °C — 5
    Carbonation: 2.4 CO2-vol

    Water Profile
    Ca2+ 86
    Mg2+ 3
    Na+ 21
    Cl- 148
    SO42- 50
    HCO3- 16
     
  11. Semper Sitientem

    Semper Sitientem Well-Known Member

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  12. Trialben

    Trialben Well-Known Member

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    I thought the same thing. I like a bit of sweetness when a boat load of hops are involved.
     
  13. CausticWolf

    CausticWolf Member

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    @Craigerrr I think they're using it to bring about a bit of sweetness, it compliments their use of the dry hop additions, the beer is VERY smashable.

    My own preference is to stay away from any crystal malts for the most part, I prefer a solid malt backbone as opposed to a sweet one. I've been working on SMaSH's only, and I want to start trying Red Back or Vienna to get my color and depth.
     
  14. Craigerrr

    Craigerrr Well-Known Member

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    I looked up clone recipes for Three Floydds Zombie Dust, they typically have a smackeral of C60 in them.
     
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  15. Trialben

    Trialben Well-Known Member

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    I'm pretty sure Redback malt is a crystal malt...
     
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  16. CausticWolf

    CausticWolf Member

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    Well you learn something new every day. I'm by no means an expert! Even asked my buddy who is more experienced than I am and he didn't know that!
     
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  17. CausticWolf

    CausticWolf Member

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    Pretty sure my buds at Genus Brewing use Red Back as a Crystal substitute. Gladfield says it is a crystal, but less modified.

     
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  18. Craigerrr

    Craigerrr Well-Known Member

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    From Gladfields site
    Red back – A less modified crystal malt with a beautiful red colour. This also brings in some lighter malty and sweet flavours along with enhanced body and head retention. Use up to 20%
     
  19. CausticWolf

    CausticWolf Member

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    Yeah, I agreed with man!
     
  20. thunderwagn

    thunderwagn Well-Known Member

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    I don't know what red back is, but if you want to add some color without the cloying sweetness, Redx is a great malt and can even be used as a basemalt.
    Personally, I like using crystal malts in my ipa's and think they belong there, but that's just personal opinion.
     
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