Juicy tropical fruit, bright citrus and melon flavors dominate in this delicious Hazy IPA made with 100% New Zealand hops! This is the other half of my collaboration with Twisted Fate Brewing and this is the homebrew grain to glass for the beer that we designed together. One of my favorite beers of the year so far!
See how this homebrew version compares to the professional version here: https://youtu.be/Lg7-_GCPe50
——————————————————-
CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11
——————————————————-
BREWEASY COMPACT SURFACE: https://www.blichmannengineering.com/breweasy-compact.html
——————————————————-
MERCH STORE: https://theapartmentbrewer.creator-spring.com
——————————————————-
SUPPORT ME ON PATREON: https://www.patreon.com/theapartmentbrewer
——————————————————-
FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartmentbrewer
——————————————————-
NORTHERN BREWER: https://www.northernbrewer.com/?utm_source=community&utm_medium=TheApartmentBrewer&utm_campaign=youtube_support
——————————————————-
MOREBEER: http://www.morebeer.com/index?a_aid=apartmentbrewer
——————————————————-
STARTING A YOUTUBE CHANNEL OR BREWING BUSINESS? HELP FUND IT HERE: https://www.referyourchasecard.com/21r/JSNUWDQMTS
——————————————————-
MY PRODUCTION EQUIPMENT: https://www.amazon.com/shop/theapartmentbrewer/list/2KOIOM14RH9EZ?ref_=cm_sw_r_cp_ud_aipsflist_aipsftheapartmentbrewer_1Y7941X2F7YBHNSEVBPS_1
——————————————————-
Recipe on Brewfather: https://share.brewfather.app/JS6E7SgjMqzzKW
Recipe for 5 gallons (19 L) , your efficiency may vary:
“Misty Mountain Hops”
6.5% ABV 21 IBU
5 lb Dingemans Pilsner (34.5%)
4 lb Dingemans Pale Ale (27.6%)
2.375 lb Flaked Oats (16.4%)
2.375 lb Flaked Wheat (16.4%)
0.5 lb Briess White Wheat (3.5%)
0.25 lb Viking Caramel 100 (1.7%)
Mash:
155 F (68 C) for 60 min
Water (ppm): Ca: 95, Mg 3, Na 34, Cl 156, SO4 88, HCO3 16
Add to 8.5 gal (32 L) RO water: 7g CaCl2, 2g NaCl, 1g Epsom, 4g Gypsum
60 min boil:
-Add 0.25 oz (7g) Saaz (3.5% AA) as Mash Hops (1 IBU)
-0 min: Add 1 pellet each of Nectaron, Rakau, and Waimea (0 IBU)
-Whirlpool: 1 oz (28g) each Nectaron (8.6% AA), Rakau (9.5% AA), Waimea (14.5% AA) for 25 min at 175 F (79 C) (20 IBU)
-Dry Hop 1: 1.5 oz (42g) Nectaron (8.6% AA) for 3 days on day 3 at fermentation temperature
-Dry Hop 2: 4 oz (112g) Nectaron (8.6% AA), 3 oz (84g) Rakau (9.5%AA), 1 oz Waimea (14.5% AA) for 3 days at 55 F (13 C)
OG: 1.061
Yeast: White Labs WLP066 London Fog
Ferment for 7 days at 69 F (19 C), adding first dry hop from days 3-7. Soft crash the beer to 55 F (13 C) for 24 hours, dump yeast and then add second dry hop from days 8-14. Cold crash for 48 hours, dump hop debris and package with closed transfer.
FG: 1.011
——————————————————-
0:00 Intro and welcome
1:10 Recipe
7:22 Brew day
10:16 Fermentation plan, notes on dry hopping equipment and process
15:51 Fermentation follow-up, dry hopping procedures
17:03 Pour and tasting notes
21:36 Potential Improvements
——————————————————-
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
——————————————————-
Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp
#hazyipa #newzealand #neipa #ipa #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #biabaninews #allgrain
Another great one dude! I just picked up a load of Nectaron and Motueka, looking forward to semi-trying your recipe and looking forward to trying this water profile! How does it compare to your Treehouse IPA you did last year? Question, which i’ve always wondered: how come bio-transformation/mid-fermentation hops are not affected by hop creep too?
I still think the TH brew was bit better but I seriously enjoyed this one quite a bit. My thoughts are that since hop creep is related to fermentation starting up again due to additional fermentables being unlocked by the enzymes in the hops, that doesn’t affect early dry hopping since active fermentation is still going on with plenty of active yeast.
I enjoy hazy ipa and I am seeking advice on preserving hop flavor in IPA. I am reaching out to seek your expertise regarding an issue I have encountered with my recent brews.
Here is a brief overview of my brewing process:
1. I ferment in a closed system to avoid oxygen exposure.
2. I use a sous vide magnet to dry hop.
3. I allow fermentation to proceed at a normal timeframe.
4. Upon finishing fermentation, the hop flavor is excellent.
5. I pressure transfer the beer into CO2-purged kegs.
6. However, after the transfer, the hop flavor seems to disappear.
I am puzzled by this issue and would greatly appreciate any advice or insights you could provide on what might be going wrong and how I can preserve the hop flavor through to the final product.
Thank you very much in advance and please keep making great videos!!!
Are you dry hopping early on in fermentation or after or both? Sometimes fermentation CO2 can strip away a lot of the character if only an early dry hop is used. Could also be that you are tasting more suspended hop particles in fermentation and then once the keg has sat cold for a while all that will drop to the bottom – this isn’t necessarily linked to haze dropping out but if that is also happening that will influence the flavor as well. Maybe explore a 2nd dry hop post fermentation (or shifting your dry hop to post-fermentation), increasing your dry hopping rates or focusing on creating a more stable haze. Sounds to me like you’ve got a good handle on preventing oxygen exposure!
Steve: How much ascorbic acid for this batch would you recommend considering the 8.5 gal of total water?
3-5g has always been the sweet spot for me
My last hazy fermented dry because of the massive hop charge/enzymes. I’ll try a soft crash next time.