21C Hazy IPA
Quantum Haze
ABV6.4% OG1.060 FG1.011 IBU73Grain bill
| Gladfield Ale Malt | 4.4 kg | 60.3% |
| Gladfield Wheat Malt | 1.1 kg | 15.1% |
| Gladfield Big O Malted Oats | 0.9 kg | 12.3% |
| Flaked Oats | 0.6 kg | 8.2% |
| Carahell | 0.3 kg | 4.1% |
Adjuncts
| Whirlfloc | 1 tablet @ 15 min |
| Yeast Nutrient | 2 g @ 10 min |
| Galaxy Quantum Brite GXY Hop Oil | 5 mL |
Hop schedule
| Hop | 60 min | WP 74°C | DIP 74°C | DH#1 |
|---|---|---|---|---|
| Columbus | 12g | · | · | · |
| Krush | · | 60g | 40g | · |
| Mandarina Bavaria | · | · | 40g | · |
| Alora | · | 37g | · | · |
| Luminosa | · | 60g | · | · |
| Citra Cryo | · | · | · | 80g |
| Mosaic Cryo | · | · | · | 60g |
Yeast
| LalBrew Pomona | 2 packets (22 g), dry pitched |
Water additions
| Calcium Chloride (CaCl₂·2H₂O) | 9 g |
| Calcium Sulfate (CaSO₄·2H₂O) | 4.5 g |
| Lactic Acid (88%) | — |
About This Beer
First brew of the Quantum Haze recipe. A hazy on a tangerine and stone-fruit axis rather than the usual citrus and dank, with the hop schedule arranged around Pomona’s thiol activity.
Lower Hutt, 7 August 2026. Mashed in 11:05, boil away by five to one.
Whirlpool held at the top of the low-utilisation band, which roughly halves isomerisation against a conventional stand and leaves more bound thiol precursor for the yeast.
Dip hop alongside it, first time using the technique. Wort pulled off before the main whirlpool, steeped with Krush and Mandarina Bavaria, chilled, into the fermenter hops and all at pitch.
Fermentation
Into the 30 L FermZilla rather than the 60 L All Rounder, which was full of saison. Tight headspace for a Pomona krausen, so pitched low and walked up in half-degree steps, each one called on visible activity rather than a clock. Nothing blew out.
Pressure capped low through active fermentation. The usual ramp to 15 suppresses esters, and in a hazy the esters are half the point.
Dry hop on the afternoon of the 9th, called off the velocity curve rather than a twelve-hour flat count. In cool, since most of the oil extraction happens in the first day and warmth pulls more polyphenol with it.
Trace still flat at 22 hours, which meant nothing. Temperature up at 24 hours, and a day there moved about six points before decelerating. Hop enzymes work far faster warm, so a flat trace on a cool hold is no evidence either way. Cryo is not creep-free. Ran it out warm with the yeast still in suspension to clean up after it.
Crash And Keg
Cooled fast rather than stepped, evening of the 17th. Inverts the usual advice: slow cooling assembles protein and polyphenol into dense aggregates that settle out, which for a hazy is the wrong outcome.
Kegged the morning of the 18th. Closed transfer, full vial of Galaxy Quantum Brite in ahead of the beer. About four and a half litres left behind in the dip hop pellets, the cryo and the trub they built.
Tasting to come. Watch the haze, since this is the first hazy here brewed with a Whirlfloc tablet. And perceived bitterness: the chloride-forward water and the cooler whirlpool were both chosen against harshness in past batches.