Brew your Best New England Hazy IPA - How to Haze Craze Like a Boss
HTML-код
- Опубликовано: 26 апр 2018
- Here we show off all out hot tips on making the best possible New England IPA / Hazy IPA. The steps we used to build a great hazy are:
High adjunct grain bill
High Chloride to Sulfate ratio in the mash
Agitate our mash
Short boil
Two-stage hop stand
Biotransformation Dry Hop
Pressure fermentation/Spunding
Second Dry hop
Drink Fresh!
Cryo Hops:
Simcoe - goo.gl/Bsdsn2
Mosaic - goo.gl/mSTzi4
Citra - goo.gl/Mm8HUD
Our Kettle
goo.gl/G8xR2S
Find us on social media!
Facebook.com/nuhomebrew
genusbrewing
genusbrewing
Link to this recipe:
www.brewersfriend.com/homebre... 
Хобби
Question for our viewers! Do you guys prefer the longer format videos like this, or you you prefer the shorter (5ish minutes). Let us know RIGHT NOW!
Longer is always better. I can sit for hours and watch people brew beer. I sure enjoy my time when I brew.
Longer, more info can be put across
Longer with more tips and opinions!
Genus Brewing , longer videos. More info is always better.
Thanks for the input guys!
No shit. I’ve watched about six videos so far and you guys are totally UNDERRATED ! Making a galaxy IPA this weekend thanks for the tips.
Just a great video that really helps other hone in on this great style! Great job and cheers!
Thanks for watching!
love a hazy ipa - thanks for the video v. informative
Just shared one of your videos on the BrewTubers Facebook page. Cheers guys, great channel
Awesome! I'll look it up :) thanks!
That NEIPA Intro! Here, have my like.
W00t!
Great video, thanks
Glad you enjoyed it! Thanks for watching :)
Where did you get that different hop stand temperature info? If theres an article I would love to read it. Cheers!
Good stuff boys
Short or Long is good to me either way! Just keep up the informational vlogs. Cheers
Thanks for the input!
Like the info, worth the 15 minute vid. Keep it up
Cheers!
Awesome video! I want to see well detailed long one. cheers!🍺
Thanks for thr input!
Absolutely love your videos! Am I the only one who wants to know about that shiner though??
Logan doesn't like to talk about his home life...
Hey guys! Is there an explanation for the difference between steeping temp of both whirpool hop charges? Do you like certain temperature for certain hops?
Cheers!
Both, longer and shorter vids. 20 minutes on purple potatoes in beer might be a bit much, but I don't think anybody would complain about longer videos of this nature. Cant wait to see what kinda hop-monster comes out of that fermenter. Thanks for the vids and cheers :)
Good point on the taters. Thanks for the input!
'The Beast that it now is'..how aptly said!
Haha! Yep it's evolved quite a bit :)
Just a heads up...there seems to be an audio issue starting at 13:03
Whoops! Thanks for the heads up - That was not there in the edit..
I just started this batch (15 gallon) brewed with wyeast London 3. I had about 12oz whirlpool, DH #1 at 3 days into fermentation (6oz), DH #2 at 9 days into fermentation 16oz (fermentation has died off but still producing minor CO2).
I am now tasteing it before doing a gravity test tomorrow and there is little to no hop aroma and a extremely strong alcohol burn. It is bright yellow but little to no hop aroma....concerning. I am at 2 weeks in, so pitch yeast 2 weeks ago.
Do I need to let this clean up and condition?
Do I need to add more hops?
Is all the hops aroma concentrated in the liquid(aka needs to be lightly mixed without oxygenation)?
Or will aroma stand out more when I cold crash and carbonate?
Hi Beard Guy, you rock. Do you have any courses where you teach all this in some structured format? I would love to train from you in making a beer
Loved the part when the gnome steared the mash!
He's a useful mascot :)
A couple comments. At least from the literature I've been able to find on bio transformation, only specific yeasts are capable and I don't believe Cal Ale is one of them. Two, I was disappointed that you didn't show the beer. Getting the correct color and amount of haze is one of the more difficult parts of the style. I'm also curious at what step are you using the sorbic acid? I've never heard it used as a way to protect against oxidation.
Great vid, thank you for sharing. What's your opinions on the brew bags... Do you sanitize or sterilize them before use? How cautious do you need to be in regards to introducing foreign matter or bacteria after the wort has boiled?
Unless hanging fruit or something we don't use brew bags on the cold side. If we do hang fruit we sanitize in hot star san. With the bags we used in this video the wort was hot enough to sanitized the bags so we didn't have too much to worry about.
The risk of fruit/hops ect added during fermentation really depends. Citrus oils, hops and many other "secondary" adjuncts are naturally aseptic, however we always recommend have strategy for each new fruit.
The green beard ;-). Keep up with the good video's.
Hello I was wondering when is the best time to add asorbic acid
What temp did you guys mash in at and for how long? That k you in advance. And will you guys be at GABF next week?
We usually mash in about 143 and slowly rise up to about 160 over an hour or so. Unfortunately we won't be at GABF - we've got a local festival we are doing instead :p
Why do you boil at all? No bittering additions, protein break is undesirable, it's meant to be drunk fresh (so no longevity concerns ) - I don't understand why no-boil isn't the de facto standard for NEIPAs
Cha cha cha chia🤙🏻
Guys how do you quantify the bitterness for balance if the post boil hops give theoretically 0 ibus? Also considering the time that it takes for dropping the wort to pitching temp. Im very curious about that science. Thanks!
Unfortunately that is very system dependent - and still difficult to calculate. You have to factor in both time and temperature, and even the best calculators will be off. Basically with late additions I just brew a lot and adjust to taste. I generally assume with a 180 degree hop stand of 4 oz per 5 gallons, if the AAs are in the 12-14% range, I'm getting 30-40 IBUs.
Oh man! So scalability would be a problem also? Trial and error will be!
Just found this video. Such baby faces!
Do you have a 5 gallon version? Can i just divide this by 6 for a 5 gallon version?
Yea that would be a good approximation. The scaling will depend a bit on your system, but the important parts about making a great hazy are in the technique and water chem - so exactness of the recipe isn't terribly important.
So not a full length boil because there is no bittering hops.
How long are you boiling? 15-20mins?
Yeap! Right around that 15 minute mark :)
Nice....you just didn't mention that the flaked oats and wheat will give additional protein adding to the murky and soft mouth feel
I blame Logan
Would like to see the recipe for this beer. short or longer vids are ok by me.
Ill throw a link to it in the vid description later today :)
Thank You, I've been wanting to brew one of these.
Here is the link - Our efficiency was a bit higher than this so we actually ended about 7%.
www.brewersfriend.com/homebrew/recipe/view/629257/genus-neipa
Genus Brewing you said short boil, but your recipe says 60 minutes boil. How long was your boil?
15ish minutes. Ill change it in the recipe (60m is the stock time they give you)
Great video, but pity about the audio issue. But yeah, I'm all for the longer vids
Yea we will try to figure out what happened with that today
If using pils malts need to do minimum 60 min boil
Depends on the pils malt. Many high modified malts don't have the same amount of DMS precursors that historic malts did and even then there has been recent evidence that short boils, or raw ales, don't risk DMS as much as was once thought. This may be amplified on the home-brew scale due to the higher surface area to volume of our wort, but could also have to do with the relative volatility of DMS and the slow conversion of SMM to DMS... although from what I understand the science isn't really explored on it.
Here is some lab results from a brulosophy using Bestmalz Pils:
brulosophy.com/2015/10/08/update-lab-data-on-pils-malt-boil-length-exbeeriment/
How did this beer turn out!!!!?
It was fantastic!
Why aren't you buying hops by the pound?
It seems a bit expensive to buy all these 1-2 oz bags
Most of our hops are by the pound or 11lb, but our cryos actually worked out better in 100 packs of 1oz
I'm going to be that guy but what about Hill Farmstead and Tree House?
i'm tired...goodnight :]
Rest well!
Hill Farmstead is the step before Trillium.
Thanks for the input! (I blame Logan)
No probs. I need to watch more of your content. Going to homebrew myself soon.
Feel free to reach out with questions/for inspiration or ideas :)
Just by how ironic that dudes beard is he should be able to brew the best one.
You mentioned Trillium after Alchemist and left out Hill Farmstead!?!? Blasphemy!
Blame Logan!
and Tree House who started small in 2011 and has grown to what they are today. Nice video thanks for all the info.
Using clean 1056 for NEIPA? Oh dear.
Yep! We were making the point that NEIPAs are built much more from methodology than they are from yeast strain. We have used the Conan and London 3 strain but if your process is good you can make just as good or better NEIPAs with 1056.
One of our other favorite breweries in town uses S-04 and consistently makes some of the best in town :)
We can agree to disagree then. The haze in NEIPA wasn’t created for the sake of being hazy, it’s from the unique combination of grain bull, fruity low flocculating yeast strains and hop schedule/technique. Removing one of these core elements and then compensating with another method is missing the mark, IMHO. Cheers.
I agree that haze isn't just for haze. A lot of breweries miss the mark and get haze mostly from yeast, which has a distinct bitter bite to it. One of the points we wanted to make was that the overwhelming majority of fruitiness comes from the transformation of terpinoids during active fermentation, as well as the types, amounts, and schedule of hops used. The hopping and grist offer incredible fruitiness and soft mouthfeel as well as haze.
We don't discourage using the conan or london 3 strain, but we wanted to make the point that relying on yeast for haze can lead to off flavors, and (as those in our area who were able to taste it can attest) you can make great NEIPAs with neutral yeasts.
Since we appeal to an audience with a variety of skill - we try to think about what will help the broadest spectrum of people make great beer. The conan strain is actually a relatively finicky yeast, and home brewers who aren't as careful about yeast management may get inconsistent results with it, compared with 1056 which is more reliable.
I prefer the peachy esters from the Conan/Vermont/Nottingham yeast rather than clean from US04 but it is really hard to control, too warm it can go wildly fruity also it changes across generations but Alchemist are experts in it. For consistency and a focus on citrus flavour from the hops then I think it is ok to use a clean yeast but it won't be as good as it can be.
Having tried several strains in my neipas, I find London 3 to be my favorite, super consistent. S04 was kinda close, but just more aggressive and can also be finicky. I personally prefer the soft peach and mango from London 3. And wow, did you guys really use 9lbs of dextrose? And was curious why you chose to use 6 different types of hops?
15mins is ok. Would struggle to fit the content otherwise.
Thanks for the imput!
no thanks :]
Its nice to have shorter videos.
Nice for us too :p I think going forward we are going to try to keep a mix of short/long videos.
I would also add some of the info, recipes, subtle details on a quick screenshot to add depth without adding excessive time.
Good idea! We'll definitely start adding some of those details.