Notes
Water Chemistry
2:1 Chloride to Sulfate ratio
This was with RO from the first brew
7.5g Gypsum
50g CaCl
20g MgSO4
5g NaCl
8ml Lactic Acid in the mash
Mash
Aim for 68c for a little more body, it's going to hop creep and drop so we want to start higher.
Boil
No hops until the last 10 minutes.
Whirlpool
Drop to 70c. Pretty important to be on target here, higher will increase IBUs which we don't want, lower may impact pasteurization of the big whirlpool hop charge. Should be okay, as it's a long whirlpool, but better to be safe.
Add 8ml lactic acid for the whirlpool, to minimize vegetal flavor from the whirlpool hop addition.
Run for 30 mins to 1 hr, just because that's what we did when we first brewed this beer.
Fermenter
Don't forget the hop dropper.
Use London Ale III. 3x packs, or less and a starter.
Carb stone and oxygen would be a good idea. Oxygen at pitch, and 12-24 hours later.
Dry hop
First round of dry hopping 2 or 3 days after pitching, high krausen biotransformation charge, also to encourage hop creep early.
Fermentation
Temperature
18c initially, up to 21 over a week. Start pressure fermenting when activity reduces, likely day 4 / 5.
Cold Crash
Cold crash and dump when no Diacetyl is detected, generally day 14/15, wouldn't bother starting to check before day 12.
Dry Hop 2
After cold crash/dump, raise the temp back to 16c or so. Add the final dry hop charge when it's back up to temp, and leave for 1 or 2 days, before cold crashing again.
Cold Crash 2
Should be around day 17/18 now, cold crash for 24 hours, and then dump again. Leave for 24 hours, dump once more, and then package a few hours later.
Total time from brew day to packaging ~21 days.
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Initial Investigation: Hazy Research
Reddit comment:
https://www.reddit.com/r/TheBrewery/comments/b4e2vz/possible_dry_yeast_options_for_hazy_ipas/
In my experience, acidifying prior to adding whirlpool hops, using 1-1.5 lb/bbl in the whirlpool, and dry hopping with 3lb/bbl minimum will get you haze that never clears.
And that is without dry hopping during fermentation.
Dry hop during fermentation at that rate and your haze will turn into a milkier haze with the added biotransformation component.
Using higher percentages of oats has been proven to encourage haze to drop clear.
However, I've used 10-30% oats and did not notice a difference in appearance.
Certain yeasts can promote more haze than others but softness and flavor profile have always won over haze production for me.
Malt:
2Row, Oats, Wheat and stuff.
https://blog.averybrewing.com/why-arent-our-ipas-crazy-hazy-47df540562fc
Note here about how oats and wheat could affect haze stability, encouraging fall out earlier.
http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/
Note here about no effect of oats on anything but colour
Yeast:
Supposedly yeast has, or should have nothing to do with the haze. But a fruitiness (stonefruit) from the yeast could be beneficial.
Dry.. s04?
Wyeast 1318 London III
https://beerandbrewing.com/finding-the-right-yeast-to-create-hazy-ipas/
-> These lads say juice is better for pressure & early hopping, London for hopping later during fermentation
Imperial Organic Yeast A38 Juice -> would need O2 system.
http://brulosophy.com/2017/02/09/brudragon-collaboration-2-wyeast-1318-london-ale-iii-vs-gigayeast-gy054-vermont-ale-conan-in-neipa-exbeeriment-results/
No difference, london stayed hazy apparently.
Hops
stone fruit, melon, soft juicy..
El dorado, galaxy? Loral - stone fruit? I always get melon from simcoe...
Mosaic, El Dorado, Galaxy, Simcoe, Loral?
Definitely El Dorado, Galaxy, Mosaic.
Looking like a massive amount of hops... :/
20ish oz in xpa
9 - 10oz I see in a 5G recipe
S0: 27 - 30oz total.
1lb of El Doradao
1lb of Galaxy
1lb of Mosaic
Schedule for hoppiness/haziness
Biotranformation is a thing?
https://www.lallemandbrewing.com/wp-content/uploads/2017/03/LAL-bestpractices-Biotransformation-digital-1.pdf
http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/
Noted no significance in biotransformation as far as taste, but it did add haze...
http://brulosophy.com/2018/04/30/the-impact-of-various-fining-methods-on-new-england-ipa-exbeeriment-results/
Still hazed, even with finings. Seeing el dorado hops a lot
http://brulosophy.com/2019/06/10/the-impact-wheat-malt-protein-content-has-on-new-england-ipa-exbeeriment-results/
Wheat for haze: no.
PH
Drop to less than 5 before whirlpool
Salts
400ppm chloride?
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/?fbclid=IwAR2fMmZNV9aMSnD8TvJKWsGtDJ0PbzG1ukKG7M3PAGG1fT-dRjYMVqBk6D0
http://scottjanish.com/chasing-mouthfeel-softness/
Tips
https://homebrewanswers.com/hazy-ipa-recipe/
https://vinepair.com/articles/hazy-ipa-homebrew-tips/
Kegging
http://brulosophy.com/2017/09/11/the-impact-of-cold-side-oxidation-on-new-england-ipa-exbeeriment-results/
Oxidation
http://brulosophy.com/2017/09/11/the-impact-of-cold-side-oxidation-on-new-england-ipa-exbeeriment-results/
Ascorbic Acid (vit c) is an antioxidant... Add a little to keg?
Raw notes from first brew
10:20:
Started heating the HLT. 28.5 gallons, or 107 litres of RO water.
Bringing up to 76c, wanna try mash hotter (at least 68c) for body.
Not sure if it'll have any effect other than more hop creep, as the hotter mash will be forming more dextrins that will probably break down anyway.
10:30:
Added 2x Metabisulfite, started working out water chemistry
11:11
Salts worked out and added.
2:1 Chloride to Sulfate ratio.
7.5g Gypsum
50g CaCl
20g MgSO4
5g NaCl
8ml Lactic
11:50:
Overshot HLT temp
Cooling back down by circulating sanitiser through coil
11:54:
Strike water temp: 76ish measured at top,
HLT vol 110L
Transfer: 42.5L
Target:67.5
12:00:
Strike complete, Timer started.
12:05:
Mash settled in at 67.
12:10:
Recirc started.
HLT 72.0 at top, recirc at 70.5.
Mash 67.5 at top, recirc at 69.
HLT and MT closed.
12:20:
Neighbour chat for ten minutes, couldn't check the temps so they dropped.
12:30:
MT: Recirc at 65c.
HLT: Recirc at 66c.
Heat turned on.
12:40:
MT: recirc at 70c, top at 68c.
HLT: recirc at 73c, top at 72.5c.
Gas dialled back a little, aiming to continue the rise, but slowly.
12:50:
MT: recirc at 72, top at 71c.
HLT: recirc at 75, top at 74.5c.
Gas off to stop it rising too far.
1:00:
MT: 71c
HLT: 72c
Sparge.
2L per minute from MT to BK for 15.
1.66 per minute from HLT to MT.
1:05:
HLT Heat on.
HLT: 62L
MT: 50L
BK: too low to read.
1:10:
BK Heat on.
HLT: 55L
MT: 48.5L
BK: 13L
1:15:
HLT: 47L
MT: 47.5L
BK: 21L
1:20:
HLT: 39
MT: 44.4
BK: 31 @ 78c, increasing gas slightly
1:25:
HLT: 33L @ 87c, fairly hot, gas off, don't want to risk the heat being on when we empty it
MT: 42L
BK: 40.5L @ 70c, increased gas loads
1:30:
HLT: 24.5L
MT: 40L
BK: 50L @ 80-85ish (whirlpooling, hotter towards centre)
Gravity into BK: 1.023
1:35:
HLT: 15L
MT: 45.5L
BK: 55L @ 90c ish.
1:40:
HLT: 2L, probably
MT: 44L
BK: 65.5L @ 90.2c
Gravity into BK: 1.018
1:42: HLT ran out
1:45:
HLT: 0L
MT: 37/38 -> Dropped below grain bed
BK: 73.5
Gravity into BK: 1.015
1:50:
BK: 77, and just starting to boil.
1.016 Final runnings.
Boil starting gravity: 1.047
2:40:
28g each of
El Dorado, Galaxy, Mosaic
2:45:
Added 8ml lactic acid to drop PH, for whirlpool.
2:50:
Boil complete
69L
PH: 4.8
Post Boil Gravity: 1.055
Started chilling.
sacrificed 300ml to sanitize hoses.
3:11:
Cooled to 70c,
added 2oz of each.
4:20:
1hr10m whirlpool. Long time.
Cooled to 53c over that time.
5:00. Transferred
2.5L gack
1.5L counterflow and hoses
4L losses. (stopped slightly earlier to stop picking up gack)
So. Probably 67 after Cooling.
So 63 into fermenter.
