Grain 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
| Yeast nutrient | half tsp @ 10 min |
| Whirlfloc | half tablet @ 10 min |
Hop schedule
| Citra | 25g | 25g | · | 100g |
| Taiheke | · | · | 150g | · |
Yeast
| LalBrew Verdant IPA | 2 packets |
Water additions
| Calcium Chloride | half tsp in mash |
| Calcium Sulphate | 1 tsp in mash |
| Lactic acid (88%) | to 5.5 pH in mash |
Tasting notes
Good standard Hazy. Similar to No.7. Natural carbonation captured via spunding — kegged with no CO2 addition.
About This Beer
Eighth in Owen’s Hazy IPA series, brewed 20 November 2025. A well-dialled template he returns to with minor refinements each time, and this one follows the same structure as No. 7: American Ale as the base, Munich for body and colour, malted oats and flaked wheat for haze and mouthfeel, Aurora for a touch of warmth. Verdant IPA throughout.
Citra carries the hop character across the boil and a day-5 dry hop. Taiheke does the whirlpool at 80°C, adding a softer citrus-tropical layer underneath.
Fermentation
19°C under light pressure, 3 to 4 psi, for the first five days. Temperature raised to 21.5°C and the spunding valve closed on day 11, then cooled to 8°C over days 11 to 14, finishing at 14 psi.
Kegged with no additional CO2 required.