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

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.

• 1.5lb in the kettle, 3lbs dry hop
• Biggest positive effect I’ve seen on our proverbial bang-per-buck is doing the (now almost industry standard it seems) soft crash to 55F for 1-2 days, harvesting yeast after first 14 hours, doing initial dump, then a second dump day 2, then dry-hopping at that 55F. Haven’t noticed too much difference between holding the beer on those dry hops for 2 days vs 5 days, even with twice daily CO2 rousing.

CBB 321 - Varietal:1.5-2lbs/bbl for whirlpool. Usually 2-3 varieties

CBB 349 - Parish: No hops in bbl. About 1lb/bbl at flameout Then cool below 180 and add 3lb/bbl for whirlpool (takes about 30 minutes to get to 180)

CBB 270 - Sapwood:Whirlpool is close to 2lbs/bbl

Lawson: 1-2lbs/bbl dry hop

Breakside - if they don’t dry hop twice then they felt like lots of hops don’t matter. Low dry hop amounts for each charge. Citra is always good for the second or late hop, for the top notes

WC PILS: Firestone? Does about 1.5lb/bbl dry hop and higher abv (5.9%) for balance (lager yeast you don’t get esters to fill out the profile)

Nick- 1-1.5 lbs/bbl dry hop (doesn’t over saturate)

CBB Hazy Now: Green Cheek - 165 coolpool. Don’t go over 1lb/bbl in w.pool

North Park - also 1lb/bbl due to constrictions

386 Fidens, Sapwood, and North Park - Fidens - does 2lb/bbl whirlpool

Fidens dry hops in small quantities over a few days. And they don’t rouse

Reddit—Lb/bbl dry for traditional American IPA and Hazy IPA

Curious what everyone's dry hop ratio is per bbl based on their standard American IPA and Hazy IPA.

For us, we do 2.5lbs/bbl for American IPA and 3.5lbs/bbl for our Hazy IPA

· Diminishing returns are real. That said, go 4-5# per barrel on a 2 stage DH for hazys. Whirlpool hop extracts and cryo/t-45s can be great too.

· After working somewhere that did upwards of #6.5/bbl on hazy I've found the sweet spot between #2-#3/bbl. At #2.2/bbl my Citra hazy is just as juicy and hop forward as the #4.5/bbl beer I use to have to brew.

· We go with 3#/bbl. Though when we get into 2-stage/double dry hopping it's generally around 5#/bbl

· Typically around 5lb/bbl on our hazy

· Around 5 for hazy, around 3-4 for anything else

· Usually 3 for west coast, 6+ for hazies. Hotside usually looks like 1.5-2.

· 1.75-2.25 - East/West Coast 2.25-2.75 – Hazy

· 1.5kg (3.3lbs)/bbl for hazies, 1kg (2.2lbs)/bbl other IPAs

· American or west coast we are around 2#/bbl. For hazy our standard is 6# (flagship is 4 and we’ve gone up to 10)