21C Hazy IPA
Hazy IPA VII
ABV5.8% OG1.057 FG1.013Grain bill
| Gladfield American Ale Malt | 4 kg | 55.2% |
| Gladfield Munich Malt | 1 kg | 13.8% |
| Gladfield Big O Malted Oats | 1 kg | 13.8% |
| Harraways Flaked Wheat | 0.75 kg | 10.3% |
| Gladfield Aurora Malt | 0.25 kg | 3.4% |
Adjuncts
| Yeast nutrient | half tsp @ 10 min |
| Whirlfloc | half tablet @ 10 min |
Hop schedule
| Hop | 60 min | 30 min | WP | DH#1 |
|---|---|---|---|---|
| Citra | 25g | 25g | · | 100g |
| Taiheke | · | · | 150g | · |
Yeast
| LalBrew Verdant IPA | 2 packets |
Water additions
| Calcium Sulphate | 1 tsp in mash |
| Calcium Chloride | half tsp in mash |
| Lactic acid (88%) | 4 drops in sparge |
Tasting notes
About This Beer
Owen’s back-to-basics response after Hazy VI failed, where the best assessment was that the Moutere used in that batch was oxidised and off.
This one returns to the trusted Taiheke whirlpool and Citra dry hop that had made Hazy V a favourite, and the mash goes back to 67°C after VI ran cooler.
The grain bill is unchanged: American Ale base with Munich, Big O malted oats, flaked wheat and a small Aurora addition. The softness of mouthfeel from the oats and flaked wheat is one of the defining features of the series.
Fermentation
Verdant IPA, chosen for its juicy tropical ester profile, at 19°C for seven days at 3 to 4 psi. Dry hopped and spunded, then raised to 21.5°C for days 8 to 10 before cooling gradually to 4.3°C. Final pressure 13.3 psi, which is 2.5 volumes.
Bottled 10 October 2024.