Hazy IPA - Revision history

imported>NoteBot: Auto: hop pages + hop cross-links

2026-07-27T02:00:00Z

Auto: hop pages + hop cross-links

← Older revision		Revision as of 22:00, 26 July 2026
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	* All of them try to do at '''10ibu bittering charge'''		* All of them try to do at '''10ibu bittering charge'''
	* Kelsey - they do '''“dip hop” with flowables'''. But ''<u>be careful</u>'' cause you have a stratified hot layer on top. Through experiments they found that as soon as the wort hits the manway (you can feel the heat) they bump for 30 seconds with 20psi and that mixes everything well (3/4-1bbl of hot out of 15bbl batch).		* Kelsey - they do '''“dip hop” with flowables'''. But ''<u>be careful</u>'' cause you have a stratified hot layer on top. Through experiments they found that as soon as the wort hits the manway (you can feel the heat) they bump for 30 seconds with 20psi and that mixes everything well (3/4-1bbl of hot out of 15bbl batch).
	* 75% '''citra''' 25% '''Nelson''' is good		* 75% '''[[Citra\|citra]]''' 25% '''[[Nelson Sauvin\|Nelson]]''' is good

	== Hop Dosage ==		== Hop Dosage ==
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	* First dry hop is more sacrificial since yeast pulls out a lot of flavor.		* First dry hop is more sacrificial since yeast pulls out a lot of flavor.
	* Good to use Nectaron in the first dry hop.		* Good to use [[Nectaron]] in the first dry hop.


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	'''CBB 340 - Calusa'''		'''CBB 340 - Calusa'''
	* He uses '''Sabro''' at about 20% to keep it dialed back (also Sabro has mouthfeel)		* He uses '''[[Sabro]]''' at about 20% to keep it dialed back (also Sabro has mouthfeel)

NomoAdmin: /* Water Profiles: */

2025-09-11T01:03:52Z

Water Profiles:

← Older revision		Revision as of 21:03, 10 September 2025
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	== Water Profiles: ==		== [[Water Profiles\|Water Profiles:]] ==
	CBB 307 - '''Monkish''' - they have water high in sulfate (their hazies are a little more bitter). Close to 500 dissolved solids. The water dries it out so you want another one		CBB 307 - '''Monkish''' - they have water high in sulfate (their hazies are a little more bitter). Close to 500 dissolved solids. The water dries it out so you want another one

NomoAdmin at 01:02, 11 September 2025

2025-09-11T01:02:59Z

← Older revision		Revision as of 21:02, 10 September 2025
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	CBB 246 - '''Slice:''' mashes hazies low, the additions like wheat give it the body. He wants attenuation because the yeasts by itself finishes high already		CBB 246 - '''Slice:''' mashes hazies low, the additions like wheat give it the body. He wants attenuation because the yeasts by itself finishes high already

	== [[Malt Bills~~\|'''Malt Bills'''~~]] ==		== [[Malt Bills]] ==
	CBB Hazy Now:		CBB Hazy Now:

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	* 75% '''citra''' 25% '''Nelson''' is good		* 75% '''citra''' 25% '''Nelson''' is good

	== ~~'''~~Hop Dosage~~'''~~ ==		== Hop Dosage ==
	How many '''lbs per BBL''' of hops are you typically putting in you hazys both hot side and dry hopping. Ive been doing 1-1.2lbs per BBL in whirlpool, and 1-1.5lbs per BBL in dry hop.		How many '''lbs per BBL''' of hops are you typically putting in you hazys both hot side and dry hopping. Ive been doing 1-1.2lbs per BBL in whirlpool, and 1-1.5lbs per BBL in dry hop.
	* I generally do 1-1.5#\bbl in 170F whirlpool, 2-2.5#\bbl dryhop, after terminal gravity/soft crash/dumping yeast		* I generally do 1-1.5#\bbl in 170F whirlpool, 2-2.5#\bbl dryhop, after terminal gravity/soft crash/dumping yeast
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	* It went from an crazy (sometimes up to 7lbs per bbl) to a still high 4.4lbs per bbl. Our wp rate is 2.2lb/bbl.		* It went from an crazy (sometimes up to 7lbs per bbl) to a still high 4.4lbs per bbl. Our wp rate is 2.2lb/bbl.

	== ~~'''~~Dry Hopping~~'''~~ ==		== Dry Hopping ==
	'''Reddit: How long do you dry hop your hazy IPAs''' before cold crashing? I've read 48hrs is the max/sweet spot. Thoughts? Suggestions?		'''Reddit: How long do you dry hop your hazy IPAs''' before cold crashing? I've read 48hrs is the max/sweet spot. Thoughts? Suggestions?

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	* Kelsey - does early hops as cryo do it doesn’t have to much hop material		* Kelsey - does early hops as cryo do it doesn’t have to much hop material

	== ~~'''~~Yeast~~'''~~ ==		== Yeast ==
	'''Reddit:'''		'''Reddit:'''

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	* Steve - knockout 70, rise to 72. '''Small underpitch, maybe 450,000'''. They stress their yeast so he only goes about 3 generations. '''Under pitching and underaerating gives more esters'''		* Steve - knockout 70, rise to 72. '''Small underpitch, maybe 450,000'''. They stress their yeast so he only goes about 3 generations. '''Under pitching and underaerating gives more esters'''

	== ~~'''~~Misc Tips~~'''~~ ==		== Misc Tips ==

NomoAdmin: /* Juicy Bits: */

2025-09-11T01:01:58Z

Juicy Bits:

← Older revision		Revision as of 21:01, 10 September 2025
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	== '''Hop Dosage''' ==		== '''Hop Dosage''' ==
	How many lbs per BBL of hops are you typically putting in you hazys both hot side and dry hopping. Ive been doing 1-1.2lbs per BBL in whirlpool, and 1-1.5lbs per BBL in dry hop.		How many '''lbs per BBL''' of hops are you typically putting in you hazys both hot side and dry hopping. Ive been doing 1-1.2lbs per BBL in whirlpool, and 1-1.5lbs per BBL in dry hop.
	* I generally do 1-1.5#\bbl in 170F whirlpool, 2-2.5#\bbl dryhop, after terminal gravity/soft crash/dumping yeast		* I generally do 1-1.5#\bbl in 170F whirlpool, 2-2.5#\bbl dryhop, after terminal gravity/soft crash/dumping yeast
	* We typically do about 0.5#/bbl in the kettle and 4.4#/bbl in the FV.		* We typically do about 0.5#/bbl in the kettle and 4.4#/bbl in the FV.
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	* I’m old school and even in my hazy’s I throw in a 5 IBU bittering addition, and then a 30-50 IBU addition for whirlpool (depending on style and target). Comes out to about 1-1.5lbs per bbl hot side. Dry hopping is about 3lbs per bbl. (BendBrewer)		* I’m old school and even in my hazy’s I throw in a 5 IBU bittering addition, and then a 30-50 IBU addition for whirlpool (depending on style and target). Comes out to about 1-1.5lbs per bbl hot side. Dry hopping is about 3lbs per bbl. (BendBrewer)
	* Typically 1/3 - 1/2 lb. / bbl whirlpool and 3.3 - 4.4 lb. / bbl dry-hop. I've gone as high as 6 lbs. / bbl dry hop.		* Typically 1/3 - 1/2 lb. / bbl whirlpool and 3.3 - 4.4 lb. / bbl dry-hop. I've gone as high as 6 lbs. / bbl dry hop.
			'''Juicy Bits:'''
	~~===~~ '''Juicy Bits:''' ~~===~~

	* (cotsi95 on reddit, Weldwers brewer) Hop selection definitely makes a huge difference. You also don’t need as much as some people say. We used to have one of the highest dry hopping rates in the industry. After a lot of testing we have dialed it back substantially with no noticeable difference. If you have any questions feel free to reach out.		* (cotsi95 on reddit, Weldwers brewer) Hop selection definitely makes a huge difference. You also don’t need as much as some people say. We used to have one of the highest dry hopping rates in the industry. After a lot of testing we have dialed it back substantially with no noticeable difference. If you have any questions feel free to reach out.

NomoAdmin at 01:01, 11 September 2025

2025-09-11T01:01:13Z

Show changes

NomoAdmin at 00:36, 11 September 2025

2025-09-11T00:36:58Z

← Older revision		Revision as of 20:36, 10 September 2025
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	* Crash to 54/55f after d rest. Harvest then We do a 5 day with rousing but it’s an aggressive 20ishg/L dryhop. Moving to a recirc method. Those recirculating… I’m planning for 3x turns with the pump, those doing this method; how long after the recirc before crashing?		* Crash to 54/55f after d rest. Harvest then We do a 5 day with rousing but it’s an aggressive 20ishg/L dryhop. Moving to a recirc method. Those recirculating… I’m planning for 3x turns with the pump, those doing this method; how long after the recirc before crashing?
	* We do a 24-48 hour D. rest followed by a yeast dump over a day or so and then a 48 hour dry hop		* We do a 24-48 hour D. rest followed by a yeast dump over a day or so and then a 48 hour dry hop

			=== CBB 439, Noble Savage ===
			Always dry hops twice:

			* First dry hop is more sacrificial since yeast pulls out a lot of flavor.
			* Good to use Nectaron in the first dry hop.

	== '''Yeast''' ==		== '''Yeast''' ==
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	'''CBB 374 - Fair State''' - 1 jug of Belgian candy syrup during dry hop to help speed up hop creep		'''CBB 374 - Fair State''' - 1 jug of Belgian candy syrup during dry hop to help speed up hop creep

			==== Soft boil for short time CBB 439, Noble Savage ====

			* Lower heat means less protein coagulation → more protein stays in the beer.

			* pH affects coagulation: low pH = smaller coagulation, high pH = higher coagulation → more proteins fall out.

	== '''CBB Hazy''' ==		== '''CBB Hazy''' ==

NomoAdmin at 00:34, 11 September 2025

2025-09-11T00:34:41Z

← Older revision		Revision as of 20:34, 10 September 2025
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	[[Category:American]]		[[Category:American]]
	[[Category:Ale]]		[[Category:Ale]]
			[[Category:Hazy]]

NomoAdmin at 03:38, 23 August 2025

2025-08-23T03:38:53Z

Show changes

NomoAdmin: /* Malt Bills */

2025-08-23T03:38:06Z

Malt Bills

← Older revision		Revision as of 23:38, 22 August 2025
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	== [[Malt Bills]] ==		== [[Malt Bills\|'''Malt Bills''']] ==
	'''CBB Hazy Now:'''		'''CBB Hazy Now:'''

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	* finishing gravity between 3-5		* finishing gravity between 3-5

	== '''~~342~~ Hazy ~~now!~~''' ==		== '''CBB Hazy''' ==
	Steve - fidens		CBB 342 Steve - fidens

	Evan - green cheek		Evan - green cheek
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	Kelsey - north park		Kelsey - north park

	=== '''Water:''' ===		=== '''Water''' ===

	* '''Steve -''' soft water. 125 cal chloride/75 sulfate. Total hardness around 350ppm.		* '''Steve -''' soft water. 125 cal chloride/75 sulfate. Total hardness around 350ppm.
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	* '''Kelsey -''' 175chloride/75 sulfate/125 calcium. 5.4 mash ph. Down to 5.0 at knockout. Finishing ph of 4.7-4.9		* '''Kelsey -''' 175chloride/75 sulfate/125 calcium. 5.4 mash ph. Down to 5.0 at knockout. Finishing ph of 4.7-4.9

	=== '''Grains:''' ===		=== '''Grains''' ===

	* '''Evan''' - 60 Pilsner (gambling’s) 30 unmalted wheat, 10 oats (he wants white ipa of hazies). Then uses Belgian candy sugar and brewers crystals. Uses biogluconase in mash for the run off		* '''Evan''' - 60 Pilsner (gambling’s) 30 unmalted wheat, 10 oats (he wants white ipa of hazies). Then uses Belgian candy sugar and brewers crystals. Uses biogluconase in mash for the run off
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	* '''Steve''' - rahr 2-row for everything. 75, 20 flaked oats, 5 chit. Chit really helps with foam (when they did side by sides) he doesn’t go too hard with proteins cause they can have too many polyphenols that give hot burn		* '''Steve''' - rahr 2-row for everything. 75, 20 flaked oats, 5 chit. Chit really helps with foam (when they did side by sides) he doesn’t go too hard with proteins cause they can have too many polyphenols that give hot burn

	=== '''Hops:''' ===		=== '''Hops''' ===

	* '''Evan''' - 165 coolpool. Don’t go over 1lb/bbl in w.pool		* '''Evan''' - 165 coolpool. Don’t go over 1lb/bbl in w.pool
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	* 75% '''citra''' 25% '''Nelson''' is good		* 75% '''citra''' 25% '''Nelson''' is good

	=== '''Fermentation:''' ===		=== '''Fermentation''' ===

	* '''Evan''' - knock out at 66, ferment at 68. Free rise to 70 2/3 the way through fermentation. Harvesting on day 3 or 4 and then dry hopping. Double and triples they ferment at 65. They do low pitch rate and high oxygen. 375,000cells/ml/degree Plato. Which is about 1/2 of usual but then they hit it with 20ppm at knockout. They double batch over 2 days and only pitch that amount for the first days amount of beer.		* '''Evan''' - knock out at 66, ferment at 68. Free rise to 70 2/3 the way through fermentation. Harvesting on day 3 or 4 and then dry hopping. Double and triples they ferment at 65. They do low pitch rate and high oxygen. 375,000cells/ml/degree Plato. Which is about 1/2 of usual but then they hit it with 20ppm at knockout. They double batch over 2 days and only pitch that amount for the first days amount of beer.
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	* I’ll throw '''K-97''' out as another option. It’s a kolsch yeast but if you ferment it on the warm end of the range you can get it quite fruity. Also pretty sure it synthesizes some beta-lyase. Not to the extent as a gmo yeast but still. It’s got a some nice thiolic expression.		* I’ll throw '''K-97''' out as another option. It’s a kolsch yeast but if you ferment it on the warm end of the range you can get it quite fruity. Also pretty sure it synthesizes some beta-lyase. Not to the extent as a gmo yeast but still. It’s got a some nice thiolic expression.

	== '''Misc Tips:''' ==		== '''Misc Tips''' ==
	'''CBB 246 - Slice:'''		'''CBB 246 - Slice:'''

NomoAdmin at 03:36, 23 August 2025

2025-08-23T03:36:47Z

@@ Line 61: / Line 61: @@
 * 75% '''citra''' 25% '''Nelson''' is good
-=== Fermentation: ===
+=== '''Fermentation:''' ===
 * '''Evan''' - knock out at 66, ferment at 68. Free rise to 70 2/3 the way through fermentation. Harvesting on day 3 or 4 and then dry hopping. Double and triples they ferment at 65. They do low pitch rate and high oxygen. 375,000cells/ml/degree Plato. Which is about 1/2 of usual but then they hit it with 20ppm at knockout. They double batch over 2 days and only pitch that amount for the first days amount of beer.
@@ Line 68: / Line 68: @@
 == '''Hop Dosage''' ==
 How many lbs per BBL of hops are you typically putting in you hazys both hot side and dry hopping. Ive been doing 1-1.2lbs per BBL in whirlpool, and 1-1.5lbs per BBL in dry hop.
@@ Line 94: / Line 94: @@
 == '''Dry Hopping''' ==
-'''HReddit: ow long do you dry hop your hazy IPAs''' before cold crashing? I've read 48hrs is the max/sweet spot. Thoughts? Suggestions?
+'''Reddit: ow long do you dry hop your hazy IPAs''' before cold crashing? I've read 48hrs is the max/sweet spot. Thoughts? Suggestions?
 * We do two rounds of dry hops. One close to the end of fermentation and dump when gravity is stable. Then we drop it to 50-60 degrees and dry hop again for 3 days. Then crash and dump and keg when the hop burn fades.
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 * '''S-33''' is the sleeper choice for hazies in my opinion. If you want a hazy with a sweeter finish to accentuate those juicy flavors this one works perfectly.
 * I’ll throw '''K-97''' out as another option. It’s a kolsch yeast but if you ferment it on the warm end of the range you can get it quite fruity. Also pretty sure it synthesizes some beta-lyase. Not to the extent as a gmo yeast but still. It’s got a some nice thiolic expression.
 [[Category:IPA]]