21C Hazy IPA
Hazy IPA VI
ABV5.7% OG1.054 FG1.011Grain bill
| Gladfield American Ale Malt | 4 kg | 57.1% |
| Gladfield Munich Malt | 1 kg | 14.3% |
| Gladfield Big O Malted Oats | 1 kg | 14.3% |
| Harraways Flaked Wheat | 0.75 kg | 10.7% |
| Gladfield Aurora Malt | 0.25 kg | 3.6% |
Adjuncts
| Whirlfloc | half tablet @ 10 min |
| Yeast nutrient | half tsp @ 10 min |
Hop schedule
| Hop | 60 min | 30 min | WP | DH#1 |
|---|---|---|---|---|
| Citra | 25g | 25g | · | 100g |
| Moutere | · | · | 150g | · |
Yeast
| Lallemand Verdant IPA | 2 packets |
Water additions
| Calcium Chloride | half tsp in mash |
| Calcium Sulphate | 1 tsp in mash |
| Lactic acid (88%) | as needed in sparge water, target pH 5.5 |
Tasting notes
About This Beer
Sixth Hazy IPA, and a failed one. The Moutere came out of the bag feeling wet to handle, which points at oxidised hops on receipt, and the finished beer was very bitter and off-tasting.
Moutere was in as a 150 g whirlpool charge in place of Taiheke. That substitution is the failure point. Citra ran alongside it at 60 and 30 minutes and again as the dry hop, and nothing about it read as the problem.
The brew date is a placeholder; the exact day is not in the notebook.
Base malt
Third base variant across the series. Hazy IPA IV ran Gladfield Pilsner, V ran Ale Malt, and this one American Ale. American Ale gives slightly more biscuit and cracker character than Pilsner, subtle in a hop-forward beer, and it is not what went wrong here.
Brew day
Three deliberate temperature reductions against IV and V: saccharification down from 69 to 66°C, mash out and sparge both down from 78 to 75°C, aimed at more fermentability and less body. Hazy IPA VII goes back to 67°C.
Fermentation
Two packets of Verdant IPA at 19°C, and Owen’s second pressure ferment. Pressure built over the first two days and held at 6 psi through days 3 and 4 at 19°C. Dry hop on day 5, 100 g Citra, vessel released and re-sealed to 19 psi with the temperature stepped to 22°C, and held there to day 10. Crash stepped down over days 12 to 14: 15°C, then 10, then 4.
That pressure profile carries forward as the standard pattern in the later Hazy IPAs.
Packaging
Kegged rather than bottled, Owen’s second kegged batch. No priming sugar, natural CO2 captured off the pressure ferment.
Lineage
- Hazy IPA IV (July 2023): Big O template introduced; Pilsner base
- Hazy IPA V (September 2023): Ale Malt base; Taiheke for whirlpool
- This brew, Hazy IPA VI: American Ale base; Moutere whirlpool; first kegged Hazy IPA
- Hazy IPA VII (September 2024): back to basics: Taiheke and Citra restored, mash back to 67°C