I’m not one to follow trends but I have tried a fair few so called NEIPA’s over the last year or two, and I have had mixed opinions on them, Cloudwater’s examples have been on the whole very good and enjoyable to drink, but many of the rest have been a waste of money and in a couple of cases drain poor. I even emailed a brewery to complain about one of their beer and the brewery admitted that the batch had a problem, but they sold them any way! Needless to say it’s rare I buy unknown beers in cans now when it comes to NEIPA’s and for that matter any bear style. Rant over with on to the real topic of this post.
If you take the right yeast, a load of hops and 100% pale ale malt can you make a trendy hazy IPA with a nice mouth feel? No wheat, no dextrin malt, no oats or any other protein rich adjunct! Lets find out.
This latest brew was a pretty simple one aiming for a 6% beer, 50% Low colour Maris Otter/50% Maris otter, Wyeast 1318 (old Boddingtons strain, or better known as the new trendy White Labs London Fog yeast) and 1.3kg of Galaxy hops.
This was for a 80L batch, which I was hoping to net 55-60L of finished beer from, I had calculated approx. 20L would be lost to dry hopping!
The yeast was grown up in a 2 stage starter, 1L followed by 7L and was prepared a few days in advance and stored in a fridge until the morning of the brew day.
Water profile – what I use for all Pale ales and IPA’s
- Ca 60ppm
- SO4 120ppm
- Cl 70ppm
It was a very standard brew day, the grain was milled first thing and the mash was on by 8am, a single infusion mash was conducted at 65degC with the RIMS system maintaining the temp for the duration of 60min.
Wort transferred to the boiler, mash sparged, and the wort boiled for 90min, hop additions as below. Nutrients and whirlfloc added at 10min.
Wort transferred to the whirlpool and sizable hop addition added for a 30min rest, and the wort was then knocked out to fermenter, the wort was further cooled by jacket to 17degC, oxygenated and yeast pitched.
Here is the full recipe
|9.75 kg||Pale Malt (2 Row) low colour UK (4.0 EBC)||Grain||1||50.0 %|
|9.75 kg||Pale Malt, Maris Otter (5.9 EBC)||Grain||2||50.0 %|
|20.00 g||Galaxy [14.00 %] – Boil 90.0 min||Hop||3||8.7 IBUs|
|35.00 g||Galaxy [14.00 %] – Boil 10.0 min||Hop||4||5.2 IBUs|
|70.00 g||Galaxy [14.00 %] – Boil 5.0 min||Hop||5||5.7 IBUs|
|250.00 g||Galaxy [14.00 %] – Steep/Whirlpool 30.0 min||Hop||6||39.3 IBUs|
|1 pkg – 2 stage starter||London Ale III (Wyeast Labs #1318) [124.21 ml]||Yeast||7||–|
|900.00 g||Galaxy [14.00 %] – Dry Hop 3.0 Days||Hop||8||0.0 IBUs|
Gravity, Alcohol Content and Color
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 58.9 IBUs
Est Color: 8.6 EBC
The IPA fermented out in 5 days, with the dryhops being added on day 4. Contact time for the dryhops was 3 days after which the conical was crash cooled for 8 days before being transferred to a 50L keg and a hand full of bottles.
The beer was then forced carb’ed over night at 75psi and was ready to serve that evening. And was it hazy? Did it stay hazy?
Well here is a poor of the IPA after 2 weeks a 3degC, so yes and yes!
So all you need to make a hazy IPA with a nice full soft mouth feel is the right yeast and a ton of hops. And what does it tase and smell like – its Galaxy – citrus and tropical fruit in a glass, almost fruit juice esk when tasted. I am very pleased with this one, turned out to be every thing I was after in a hazy take on the IPA style.