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

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.