NZ HAZY IPA
Beer recipe for NZ Hazy IPA
Brewer notes
Pours with a typical haze for the style. Fruit dominates on the nose, smooth bodied and the juicy finish make this an instant classic in the line up.
Specifications
Original Gravity
14.8 Plato
Final Gravity
3 Plato
IBU
35
ABV
6.5%
Ingredients
Malt
62% Pale
20% Malted oats
3% Vienna
10% Chit malt
5% Rolled oats
Water
CaSO4/CaCl 1:3. 100ppm calcium
Yeast & Adjuncts
London 3 (or Saturated NEIPA from WHC Labs)
Yeast nutrient – as per suggested rate
Hops
Swipe to see more details →
| Hops | Type | Addition | Amount |
|---|---|---|---|
| Southern Cross™ | T90 pellets | Kettle - 30 mins | To achieve 20 IBU |
| Motueka™ | Amplifire™ pellets | Whirlpool | 2.5g/L |
| Pacifica™ | T90 pellets | Whirlpool | 2.5g/L |
| Motueka™ | Amplifire™ pellets | Dry hop 1 | 2.5g/L |
| Nelson Sauvin™ | Amplifire™ pellets | Dry hop 1 | 2.5g/L |
| Motueka™ | Amplifire™ fresh hop oil | Dry hop 2 | 10mL/hL |
Method
1
Perform a single infusion mash at 70°C for 60 min
2
Vorlauf until the wort has cleared and is free of grain particles
3
Run-off into the kettle and sparge with 80°C water
4
Bring the wort to a boil. Add hops according to schedule above
5
With 15 min left for the boil add the yeast nutrient
6
After 45min flameout transfer wort into whirlpool. If possible cool wort to <85°C. Add hops according to schedule above
Note: All whirlpool additions are calculated based on a 15 minute whirlpool starting at <85°C
7
Quickly cool the wort to 20°C aerate with 10 ppm O2 and transfer into a sanitised fermenter
8
Pitch the yeast and add either an airlock or blowoff tube to the fermenter
9
Monitor fermentation allow to free rise to 23°C when gravity <5Plato
10
Dry hop 1 after 4 days
11
Dry hop 2 during VDK (vicinal diketones) rest
12
After 2-3 days and the beer has passed forced diacetyl test cool the fermenter to 0°C
13
Transfer to Brite Beer Tank and carbonate to 2.8 vols