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Dayton Regional Amateur Fermentation Technologists

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Next Club Project – Hazy IPA

March 5, 2023 by Eric Saunders

At the February club meeting – in addition to sampling some amazing home brewed Bock beers – Nate Pahl presented the next club project, hazy IPA also known as New England IPA (NEIPA). This style is known for the hazy appearance, fruity and hoppy flavors. We sampled Kibg Sue from Topping Goliath, Vroom Vroom from Sixth Sense, Academy of Doom from Falling Knife, Hazy Headlines from Masthead, and Padding the Roof from Nowhere in Particular. Nate also shared a recipe.

Nate Pahl Hopucopia

Hazy IPA – All Grain

5.8% . 15.6 °P

Default

72% Efficiency

Batch Volume: 6 gal

Boil Time: 20 min

Mash Water: 6.14 gal

Sparge Wate: 2.05 gal

Total Water: 8.19 gal

Boil Volume: 6.79 gal

Pre-Boil Gravity: 1.061

Vitals

Original Gravity: 1.064

Final Gravity: 1.020

IBU (Tinseth): 38

BU/GU: 0.60

Color: 6.2 SRM

Mash

Temperature: 152.6° F – 60 min

Malts (14 lb 8 oz)

9 lb (62.1%) – Briess Pale Ale Malt 2-Row – Grain – 3.5 °L

3 lb (20.7%) – Simpsons Pale Ale Golden Promise – Grain – 2.4 °L

1 lb (6.9%) – Avangard Munich Malt, Germany – Grain – 7.6 °L

12 oz (5.2%) – Wheat Flaked – Grain – 1.7 °L

8 oz (3.5%) – Oats Flaked – Grain – 1.3 °L

4 oz (1.7%) – Weyermann Acidulated – Grain – 1.9 °L

Hops (9 oz)

1 oz (10 IBU) – Azacca 15% – Mash

1 oz (18 IBU) – Sultana (Denali) 14% – Boil – 10 min

1 oz (6 IBU) – Azacca 15% – Aroma – 20 min hopstand

1 oz (5 IBU) – Sultana (Denali) 14% – Aroma – 20 min hopstand

1 oz – Ekuanol (Cryo) 23.1% – Dry Hop – 11 days

1 oz – Cascade (Cryo) 16.2% – Dry Hop – 4 days

1 oz – Mosaic 11.9% – Dry Hop – 4 days

1 oz – Citra (Cryo) 23.4% – Dry Hop – 2 days

1 oz – Mosaic 11.9% – Dry Hop – 2 days

Hopstand at 176° F

Miscellaneous

6.52 g – Calcium Chloride (CaCl2) – Mash

2.25 g – Epsom Salt (MgSO4) – Mash

2.25 g – Gypsum (CaS04) – Mash

2.18 g – Calcium Chloride (CaCl2) – Sparge

0.75 g – Epsom Salt (MgSO4) – Sparge

0.75 g – Gypsum (CaS04) – Sparge

Yeast

2 pkg – Fermentis S-33 SafBrew Ale 70%

Fermentation

Primary – 68° F – 14 days

Carbonation: 2.4 CO2-vol

Water Profile

Ca2+ 100

Mg2+ 10

Na+ 8

CI– 139

SO42- 93

HCO3– 16

Read more about New England IPAs on the BJCP website: https://www.bjcp.org/beer-styles/21b-specialty-ipa-new-england-ipa/

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