21C Hazy IPA
Summer Light II
ABV6.0% OG1.056 FG1.011Against the style · 21C Hazy IPA
- ABV 6.0%, style 6.0% to 9.0%
- OG 1.056, style 1.060 to 1.085
- FG 1.011, style 1.010 to 1.015
- EBC est. 10, style 6 to 14
Grain bill
| Gladfield Light Lager Malt | 2.3 kg | 31.9% |
| Gladfield American Ale Malt | 2.1 kg | 29.2% |
| Gladfield Big O Malted Oats | 1 kg | 13.9% |
| Harraways Flaked Wheat | 1 kg | 13.9% |
| Gladfield Golden Oat Malt | 0.5 kg | 6.9% |
| Gladfield Chit Malt | 0.3 kg | 4.2% |
Adjuncts
| Yeast nutrient | 2 g @ 10 min |
| Whirlfloc | 1 g @ 10 min |
Hop schedule
| Hop | 60 min | 30 min | 10 min | WP | DH#1 |
|---|---|---|---|---|---|
| Nelson Sauvin 60 g | 10g | · | · | · | 50g |
| Nectaron 100 g | 10g | 40g | · | · | 50g |
| Motueka 60 g | · | · | 10g | · | 50g |
| Riwaka 100 g | · | · | 30g | 20g | 50g |
Yeast
| LalBrew New England East Coast Ale | 2 packets |
Water additions
| Calcium Chloride | 2 g |
| Calcium Sulfate | 8 g |
| Magnesium Sulfate | 4 g |
| Lactic acid | — |
Tasting notes
2024-10-30
Fermentation profile
Gravity
Temperature
About This Beer
The second Summer Light iteration: a lower-ABV hazy built around a heavy oat and wheat body, with the grain bill expanded from the original for more body-building adjuncts and the hop set broadened from two varieties to four.
A layered oat-wheat grist for a soft hazy body. Light Lager and American Ale share the fermentable base, with Big O malted oats, flaked wheat, Golden Oat and Chit Malt building body, haze and foam between them.
Four NZ varieties across the schedule, and the dry hop blend covers the full spectrum of NZ tropical character: white wine and passionfruit from Nelson Sauvin and Nectaron, lime and citrus from Motueka and Riwaka.
Fermentation
LalBrew New England East Coast Ale at 18°C, low pressure through primary. Gravity hit the trigger at day 6, bringing in the full four-variety dry hop. Temperature raised to 20 to 21°C and spunding closed to capture CO2 for pressure carbonation. Pressure built toward 30 psi by day 12 before crashing to 3°C.
Packaging and tasting
Kegged on day 13, carbonated to 2.5 volumes.
Tasted at kegging: promising aroma, balanced hop expression with a fresh grain character.