Hazy IPA

Malt Bills

CBB Hazy Now:

• Green Cheek - 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
• Fidens - 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
• North Park - 60 pils (Briess), faucet malted oats, beat chit malt. Also uses brewers crystals. Uses Belgian candy sugar for triples and quads when adding hops so he doesn’t stress yeast.

CBB 340 - Calusa (hazies):

• Weyerman bohemian floor malted. Pilsner malt is a little sweeter that balances hops.
• Uses marris otter sometimes, has a session hazy that uses that as the base.
• 70 base malt, 20 wheat, 10 oats

CBB 246 - Slice:

• big on weyermann pils for hazies, likes the protein make up
• usually 70-80% base
• 20-30% flaked stuff/unmalted stuff. Chit/spelt
• 3-5% carafoam

CBB 360 - Burlington

hazy malt

• 5-10% raw wheat
• 5-10% wheat malt
• 10-15% rolled oats
• 5-15% oat malt
• usually 70% pilsner malt
• mashes in at about 68
• finishing gravity between 3-5

342 Hazy now!

Steve - fidens

Evan - green cheek

Kelsey - north park

Water:

• Steve - soft water. 125 cal chloride/75 sulfate. Total hardness around 350ppm.
• Mash pH - 5.2-5.25. Knockout - 5. Pre dry hop has to be below 4.3.
• Used to do more chloride but he saw more hop burn/bite with it.
• Evan - pH is same, but finished is higher (he likes 4.7) 6:1 chloride to sulfate. 300chloride/50 sulfate
• Kelsey - 175chloride/75 sulfate/125 calcium. 5.4 mash ph. Down to 5.0 at knockout. Finishing ph of 4.7-4.9

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
• Kelsey - 60 pils (Briess), faucet malted oats, beat chit malt. Also, uses brewers crystals. Uses Belgian candy sugar for triples and quads when adding hops so he doesn’t stress yeast.
• 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:

• Evan - 165 coolpool. Don’t go over 1lb/bbl in w.pool
• Kelsey - also 1lb/bbl due to constrictions
• All of them try to do at 10ibu bittering charge
• Kelsey - they do “dip hop” with flowables. But be careful 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).

• Evan - likes 7 days cold on the hops.
• Kelsey - does early hops as cryo do it doesn’t have to much hop material
• 75% citra 25% Nelson is good

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.
• Kelsey - does high end of aeration. 5lpm for 45 minute knockout (15bbs). Knockout at 64, rise to 70 when 2/3 done let rise to 73
• 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

Hop Dosage

Hazy IPA hopping

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
• We typically do about 0.5#/bbl in the kettle and 4.4#/bbl in the FV.
• 1-2#/bbl in WP, 6-8#/bbl in DH
  • What kind of yield are you getting on the large DH dosages? I ended up with a close to 40% loss when I used 6 lbs/bbl
  • Around 70% but depends on what percentage is Cryo. I'm usually using 2#/bbl as cryo and 4#/bbl as t90

• I usually do the 1lb/bbl WP and ~3.5-4lb/bbl dryhop. Mostly convenience of using whole bags. I spund the tank at/near the end of ferm for some free natural carb, soft crash to 50-55F, dump yeast, and dryhop under pressure with a doser and butterfly valve on the dryhop port. Rouse w CO2 and dump after 1-2 days.
• We excel at West Coast - so take this with an enormous grain of salt - however we've had the best results with a shade over 1#/bbl in the WP and about 3# DH. Anything more in the WP goes vegetal and murders yield.
• 1.5#/bbl in the wp (this is the only kettle addition), 2-4# per bbl
• 1# WP and 3# per barrel dry hop!
• .75 lb/bbl whirlpool (my kettle isn’t big enough) 4-5 lb/bbl dry
• 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.

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.

• We typically do a 1:1 ratio of hops in whirlpool to dry hop
• 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

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.
• Check your post-dryhop pH. You may be above 4.4 which would contribute significantly to hop burn. I have found adjusting with a little citric acid in boiled & cooled water (to de-oxygenate it) helps a lot.
  • How much acid are you adjusting with per Barrel? I sure it varies, but do you have a go to doesing rate?
  • I usually start with 6 grams of citric acid per barrel, or 75g/15bbl tank. I boil it in about 200-250ml of water briefly then use a sanitized and purged T and inject it in the side port of the tank.
• I’ve been happy with 48ish hours, with rousing from the bottom a few times a day. We wait til ferm is done, slow crash to 40, and then do our whole dryhop load with CO2 from the bottom port to keep O2 out and break up the hops. We move the beer off that tank right away into another uni, which has been huge for us. Get your pH right and really remove that yeast though, which flocculation and everything that goes with that matters.
• 3 days is good, and right after fermentation at room temp.
• Once terminal gravity is stable we dry hop. Step crash each day until 32. Dump hops at 45 degrees, which is two days after DH. For us, beer is right where we want them.
• 2 Plato above terminal, cap and spund, crash when terminal, but start dropping after 48hrs.
• 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

Yeast

Reddit:

• 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.

Misc Tips:

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 349 - Parish:

• Only about 15% wheat/oats (more than that middle things too much) the rest is 2-row
• Flaked oats they use a lot.
• They mash around 150
• Oats are more silky earthy (he likes wheat more)

307 - hazy round table

Monkish - Henry

Weldwerks - Neil

Trillium - JC

• JC- At the time people were blending 3-5 hops in equal proportions. To him that just made them not distinct. Usually they limit hops to 2-3 and usually it’s about 70-80% one hop
• Henry- 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
• Henry - kind of resistant to new stuff. Doesn’t like cryo cause it doesn’t have the same expression.
• Higher oil, higher alpha acids work for him
• ??- tried to correlate oils with flavors when selecting hops but they gave up cause couldn’t find any connection
• All of them have moved away from things like cryo or new products
• Henry - doesn’t rouse cause of biotransformation. Terminal, harvest, dry hop, four days later they cold crash. Then they lager their hazies. Couldn’t totally understand but do it for 27 days? Not sure if that’s lagering time or total time
• JC - they mash sometimes at 72 cause of hop creep.
• Neil - 3-5 days is average dry hop. Used to soft crash and dry hop and then hard crash and hop again

CBB 340 - Calusa

• 100pm calcium 200 chloride 100 sulfate
• Weyerman bohemian floor malted Pilsner malt is a little sweeter that balances hops
• Uses marris otter sometimes, has a session hazy that uses that as the base
• Uses a touch of biscuit malt in hazies with neomexicanus like Sabro, think pie. Helps drive the coconut flavor
• 70 base malt, 20 wheat, 10 oats
• He uses Sabro at about 20% to keep it dialed back (also Sabro has mouthfeel)
• 155 temp cool pool

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