How to Brew an AMAZING Hazy IPA RECIPE From TREE HOUSE BREWING COMPANY
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- เผยแพร่เมื่อ 29 มิ.ย. 2024
- Not long ago,@treehousebrewco published a video showing how to brew IPA like they do, at homebrew scale. So I brewed that recipe as soon as I could. Spoiler alert - its amazing, and I learned a ton, but is it the recipe to one of their flagships? Plus - everything I thought I knew about brewing Hazy IPA may be challenged in this video.
The recipe videos from Tree House:
• Tree House-style Hazy ...
Short: • A great homebrew IPA r...
Brewing it:: • Home Brew Day at Tree ...
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Recipe for 5 gallons (19L) , your efficiency may vary:
"Beach House IPA"
7.1% ABV 45 IBU
12 lb Mecca Grade Lamonta Pale Malt (85%)
1.5 lb Flaked Oats (10%)
0.75 lb Weyermann Carafoam (5%)
Mash:
Single Infusion mash at 152 F (65 C) for 60 min
Water (ppm): Ca: 128, Mg 9, Na 39, Cl 219, SO4 130, HCO3 0
Add to 8 gal (30 L) spring water: 5g Gypsum, 3g Epsom, 3g NaCl, 10g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.
60 min - Add 0.55 oz (16g) Magnum (13% AA)
20 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)
0 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)
Dry Hop with 1.75 oz (49g) each of Cryo Citra, Cryo Simcoe, and Cryo Amarillo (or 3.5 oz (98g) of each non-cryo hop) from days 7-12 at 60 F.
OG: 1.072
Yeast: Wyeast 1318 London Ale III
Ferment at 68 F (20 C) with no added pressure for the first 7 days or whenever primary fermentation is done, soft crash to 60 F (15 C), dump yeast after 24 hours, and add dry hops, allowing 5 days of contact time while spunding to 10-15 PSI (.67-1 bar). Cold crash to drop hop debris and package with closed pressure transfer.
FG: 1.018
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0:00 Intro and welcome
1:31 Recipe
6:48 Brew day
9:41 Fermentation plan
17:24 Fermentation follow-up
18:14 Pour and tasting notes
25:32 Potential improvements
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#treehouse #ipa #homebrew #pressure #fermenation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain - แนวปฏิบัติและการใช้ชีวิต
Great video, thank you for making it! The excitement I get from brewing has always been the joy of discovery and questioning what I know (or think I know) with each successive batch. This mindset has led us to something unique over time that is very difficult to duplicate. It's all about what you want the outcome to be for yourself. Every set-up is different and so every recipe and process must be adjusted accordingly. 90% of the fun is filling in the blanks! The recipe that is here will produce a solid beer if followed directly, but it will produce a *great* beer if you pay close attention and iterate to your liking. 🍻
Thanks for watching!! I completely agree, the best way to make great beer is to iterate until you've got what you like perfectly. That's why I always try to find room for improvement, even if it's just tweaking something to my particular liking. Thanks for the comment and for the inspiration!
Thanks for sharing some of your genius Treehouse.
I just brewed this as well but with the hops I had. Citra, Galaxy and Bru-1
How does Treehouse add dry hops to their fermenters without worrying about introducing oxygen to the beer?
@@jackhandy7237 Closed systems. Homebrewers can do this too with tools often called hop droppers.
I just brewed this, pretty much straight up the recipe as described except kept under pressure for the entire ferment and fermented a bit warmer. It’s hands down the best NEIPA I’ve ever brewed. I feel like I’ve finally unlocked something I’ve been tinkering with for over a year… the color, mouthfeel, aroma, taste. I’m blown away. Thank you, Tree House 🙇♂️. Thank you, ApartmentBrewer 🙌🏼.
Nick, what yeast did you use? 🙂
What PSI did you spund at?
Omfg!!! That beer is sensational!! The cream!! Brilliant!!!
love the way you handled this recipie
Excellent video as always. Thanks
This is awesome. Hands down one of my TOP 5 favorite breweries. last time I was in NE i didn't get a chance to go to it. wished there was distribution down here in FL.
This will definitely be what I brew next. It sounded so good and can’t wait to experience it myself!
It's a great one!
Thanks for the great videos, you along with Martin from the homebrew challenge have Inspired me to move on to all grain brewing. Keep making the great videos- Liam from Wales
Hope you're enjoying making the jump!
Daniel, thank you so much for posting this brew session. I followed your guidance and brewed a very tasty example of a Tree House beer. My friends and family really enjoy it. Appreciate your efforts to inform the hobby. Thank you!
Glad you enjoyed the brew and were able to make one of your own! My name is Steve btw, but no worries!
I had already planned to brew this recipe this weekend and then I found your video. i love your reaction to the tasting at the end. I am so excited and I hope that I can do the recipe justice
Great video as always! I’m putting this beer in the list of beers to brew!
Before the Tree House recipe episode came out, I watching their amazing trip to Australia and was inspired to make a Hazy using Galaxy . My grain bill was pretty close to this recipe and I used mostly Galaxy with Amarillo. I dry hopped during the cold crash and It came out great. I'll have to try it again with the exact recipe next time. Great thinking to make this video! I'm glad that your still discovering new stuff. Thank you! Cheers!
Galaxy is an incredible hop and makes a fantastic ipa on its own! This is a good base for experimenting with hop combos as well!
Making my mouth water just looking at it!
It was a delicious one!
The day 7 dry hop was key for the haze. I will be brewing this one soon, thanks man!
Certainly helps!
Went full bore for my first homebrew using this recipe last week. I was able to finally taste it this week - turned out waaaay better than I expected; can't wait for carbonation to fully set in. I went with London Fog since it was available at the time, forgot to sieve my wort, dry hopped during active fermentation and still managed to come up with something light in color, hazy and most importantly, drinkable. Super appreciate your channel (as well as Treehouse's) for making this recipe accessible for a first time brewer. I learned a lot through the process and want to continue experimenting while using this recipe as a base. Cheers!
Great work! If you can brew this and master it you can brew anything!
Excellent video! 🍻
I was curious about that recipe they threw up and glad to see you brew it! Still need to try some treehouse beers
If you ever end up out here on the east coast let me know and I'll take you over!
Great video, Steve!
Thanks guys!
Brewed a version of this today. Little different, but mostly the same and thank you for this video. Can't wait for it, I have different hops, Belma, Galaxy, Amarillo, same dry hops though. Marris otter for base malt.. Really wanted to get mecca grade, used their malt before, it's top notch! Verdant yeast. I'm excited for this beer. This video and Treehouse's were the inspirations but this was the push to brew!
I'm really glad you were able to make it!
Great video as always! I'll have to check out the tree house videos. I made beer this weekend, first of the year. Saison, of course! Keep it up my friend. I'll revisit this vid in about a month when I attempt this. I'm going to do everything in the keg. Oxidation is no joke. I've learned the hard way.
They're very well made, and cheers to opening brewing season!
Great video, as you say , mango looking color and consistency, thick juice.
Thanks for this recipe/video (amongst all your other videos). Just kegged this recipe and did a small sample pour (still undercarbed). Only thing I did different was took your advice on the potential improvement notes. I increased the dryhop amount to 20g/L and threw in some galaxy into the mix as well. There's still no hop burn with the additional boost to the dry hop amount! I definitely see where treehouse was coming from when suggesting to pay attention and make adjustments and you'll find an amazing beer here. There are a few things I will tweak when I re-brew this in a few weeks. Having said that, this base recipe pumps out an absolutely beautiful (color), juicy, crush-able 7.1% hazy with a super pillowy mouthfeel that is spot on.
Really glad you enjoy this beer!
Looks delicious, thank you.
Cryo hops - thanks for that tip.I am intimidated by the massive amounts of dry hops in some NEIPA recipes. This addresses that problem. Cannot wait to brew this. CHEERS
They are a game changer. Yes a bit more expensive but you would pay the same for twice the amount of hops and would lose more beer in absorbtion
I’ve watched all Treehouse episodes and especially the episode where Nate talks about how they brewed this beer and it goes against everything that I thought I knew about brewing NEIPAs. I’m gonna start using new methods from this day forward. Good work Steve I’ll be brewing up my similar recipe soon. Cheers 🍻
It's proof you never stop learning new things in this hobby!
I have no idea how anyone else brews IPA, so this makes sense. 🤣
We're either related somehow, or you've just got the same great taste in avatars! 🤣
Lamonta Pale Malt is amazing! Glad you discovered it. In fact, all of the Mecca grade malts are fantastic. Their Shaniko white winter wheat works awesome in a NEIPA focused on citrus/mango-like juicy hops. It does have a cookie dough element to it as described by the maltster. Combine Lamonta and Shaniko into a NEIPA and it’s really good. I even added a dash of honey malt. The only risk is taking away from the hop component to the beer. But I didn’t feel that it did.
I agree, the mecca grade malts are amazing. I really do want to try out the wheat to see how different it is from the wheat malts I'm used to
Finally brewed this 3 days ago, thanks to you dude! Thank you for another amazing video, it's been super fun watching you grow over the years. Also really interesting to know how much was learnt from this recipe too - on paper, it doesn't tick any of those usual NEIPA boxes that we're used to! I am super intrigued to see how this turns out. My mouth was honestly watering when you went in for the tasting, looks so damn good!
Split batch, swapped out Amarillo for Azacca. Bigger batch under Nottingham (limited availability of yeast in Indonesia...so I am actually one of those that has a 'weird' reason for not having access to London Ale III :D)
Smaller batch under Kveik Voss in a corny - started spunding today, blasted to FG in less than 30 hours...might dry hop alot sooner than anticipated!
Cheers buddy, looking forward to the next video!
Just tapped a fresh keg of this, went with Citra/Mosaic/Galaxy, went with a 6 gallon batch to hopefully account for the hop saturation, but pushed my brew system, so ended up a bit lower at 6.4%. This is definitely the best hazy I've ever made. I also pressurized to ~10 psi after dry hop, fermented at 65 and then dropped to 59 a day or two before dry hop. Close transferred to the keg on day 4 of the dry hop, I loose hop and use a bouncer inline filter, also used an oxygen free hop dropper to cut down on oxygen exposure as much as I could. I just cannot believe how great it is, can't wait to try with different hops and tweak things a bit!
Very nice!! I think this is probably the best base recipe to experiment with hop combos on!
Dude... came out so tastyvhazy... first time in my home brewing career
I guess the water formula did the haze magic.
Thank you!
Great to hear!
Awesome video as always Steve. Brewed this one yesterday and the fruity esters out of the ferm chamber are smelling fantastic. One small note, on a few of your G2G videos the Fahrenheit to Celsius conversion is a little off in the description (e.g 152F is more like 67C) - just letting you know. Love the vids!
Thanks!
Sounds amazing!! Now I am thirsty…time for a beer…Cheers 🍻
It was awesome! Cheers Brian!
Thanks for sharing your experience, I am going to brew it tomorrow, i usually do the verdant water profile : 23:1 CL S04, ill follow the water profile you are using, it's also rougly what i found online, cheers !
I subscribed for the Yakima Hopbox and I cannot wait to get some cryo-hops for the summer brews! Very exciting, I will try this recipe for sure. Cheers, Steve, and happy brewing.
That's awesome!! That's something I've been eyeing myself, got some great varieties in there!
@@TheApartmentBrewer Mashing overnight this rn. Tomorrow is brew day! Cannot wait to taste this beer. The only change I made is to use Espe Kveik for the added speed and fruity character. Cheers, Steve!
@vruychev best of luck, I hope you have a great brew day!
I am relatively new to homebrewing and figured I have enough knowledge and equipment to make a neipa, which is my favorite style along with pilsner. Well, I made this and my son did a blind test with a Sierra Hazy Little Thing....hands down my brew was better but I had to use Verdant because my local store doesn't carry Wyeast.
I have subsequently purchased 1318 online and will make a full 5 gal using that and compare. You are correct....maybe a little more dry hopping that would be crazy good.
Thank you for the recipe.
Such a flex off the jump by pouring that can of Treehouse. Try as I might, even the shadiest sources can't ship me any of that. And my skills are nowhere good enough to brew my own.
They're only 45 min away from me so it seemed natural to pick some up for the video haha
Looks good Steve.
Thanks Curt!
Very thorough as usual Steve! I will definitely be trying this one out. If you haven’t already, shoot down RT3 to their Sandwich location on the Cape. Great waterfront spot.
I've been dying to check it out!
need to try this recipe and need to visit one of the treehouses as well
I'd love to see you try it out! If you're ever up here let me know and we will go!
brew it in your own diy treehouse or you're not chill
Just got this in the keg 3 days ago; the next day it was very tasty. Missed the numbers just a bit (OG of 1.070 vs. 1.072). Made a 1.5L starter for the yeast, and fermentation was very vigorous. Used MO for the pale malt, since I had 50 lb of it on hand. All told, seems to be a winner, and one I'll likely make again before too long.
Glad you had such a great brew! I want to rebrewv this soon
Thanks for sharing Mr Apartment Brewer
I love all you videos very inspirational for brewers.
I have a question? I just brew this recipe exactly as you instructed. however my final beer came out a little dry with a hint of a leather finish, maybe because of the dryness. Do you know what contributes to this? I used distilled water for this batch. For my next batch I will be using RO water. Do you think I should cut back on Calcium Chloride? Thanks
Luis
Happy brewing
I have one can of that green beer in the fridge. Just went to the place for my first time after starting to watch their channel a couple months ago.
It's good beer, can be a bit of a hike to pick it up but it's a great experience at the brewery
good work! I wish I could afford to brew this.
It certainly is a pricey recipe, but I think it's worth it!
Just did this recipe and fermented at 27 psi with LA3 and it turned out perfect..
Great video to brew and discuss test recipe that has caused a little stir online. One quibble is that this was always presented as a home brew recipe and supposedly from reading between the lines in other vids, TH rarely uses LAIII. So I’m not sure the 70 degree ferm temp recommendation from Nate was coming from pro experience in large fermenters with hydrostatic pressure. Minor point, but anyhow, thanks for doing the work and sharing!
That's a very fair point - London 3 is not their house Yeast but it is similar (at least based on the yeast comparison video they just put out). But I don't really like the funky fruit at higher temps with it.
Great video
Thanks!
Thanks for the great tutorial. Excellent content , just to double check for how many days are you fermenting? 13days in total?
thanks
Happy brewing
Thanks for this Steve! I recently brewed this using Voss to ferment. It was good but there was a little hop bite in the background. I think this was probably due to the higher temperature at which I dry hopped. I have another batch in the fermenter using Helio Gazer. I have high hopes (and lower hopping temps) for this beer. Cheers! 🍻
embrace the bite
@@treehousebrewco I just kegged the Helio Gazer version. It’s not carbed but it’s quite intense. I’d love to see you give these thiolized strains a go.
A
Nice!! If you haven't seen their yeast comparison video yet, go check it out. Nate does a split batch between 5 yeasts and I'm pretty sure Voss and helio gazer are in there
Cheers!
Yeah I agree I was pretty stunned at how low the oat percent was and how few hops there were hot side. I’m still skeptical! If I brew this it would be hard not to ad a few more hops in the WP!
It's still hazy after two weeks, too which is impressive! I don't see how a whirlpool could hurt this at all!
ALDC also stops diacetyl from forming when dry hopping.
Thanks for the great video! Super excited to brew this next week. Just an FYI that your brewfather recipe hasn't adjusted the alpha acid percentage of the cryohops. They're currently listed as the same AA% as the non-cryp hops you use in the boil. As a result, if adjusting the recipe in brewfather you would end up using half the dryhop you used in the video.
Thanks for letting me know, I will go fix that now
Brewed this a few days after they dropped that video. Tried to get cute and switch the hops up, was shooting for a big pineapple/tropical fruit note with Galaxy, BRU-1 and YQH-1320. Also used some lalbrew New England yeast as it was about to expire and didn’t want to waste it. Can’t figure out where I screwed it up but I’m not getting much juice at all. Yours also has a much more orange color than mine did. Glad to see you had success, maybe I should follow it more closely next time.
the hop combo is pretty specific for the desired outcome, may be worth trying again!
Might also be a function of the yeast strain and fermentation temps?
This is amazing! Thanks for sharing those tiny details that are sometimes hard to figure out as a newbie. Wondering if you had the opportunity to try some Fidens or Troon? IMHO these guys produce the best haze ever (TH doesn't even get close to their level) and I would love to learn how they do it 😄
Havent tried those but I will need to look for them!
@@TheApartmentBrewer awesome! Super curious to hear what you think of them, and love your channel! Keep it up 💪
I’ve got this one fermenting right now. My approach is slightly different from yours but not by much. I pitched a 2L starter at 70F and let it free rise. I’m also using ascorbic acid to hopefully help ward off any oxidation.
Ascorbic acid is always useful. Added mine in during dry hop actually but again forgot to film it 🤦♂️
@@TheApartmentBrewer I did 1/2 the dose in the mash and I’ll dose with the other 1/2 in the dry hop.
@@TheApartmentBrewer how much ascorbic acid in the dry hop? I have used 3g in mash.
The same is fine, 3-5g
Hey, great vid thanks for sharing. When you say purged keg, do you have a process for this? I just made a sweet neipa and purged my keg with co2 gas, pulling the pin lock 7times before direct transferring. After about 8 days, my beer is darkening. Thinking of maybe filling keg with sani then purging that out with co2, seems to be the consensus. Idk.. kinda bummed lol.
Yes, you'll typically want to fill your keg with sanitizer solution, then cap it and push out the sanitizer with CO2. Then there's only CO2 in the keg for when you closed transfer. If you can closed transfer it will help a lot, otherwise try to saturate the keg with CO2
Oh man, when I was in Boston last year I couldn’t get over to Treehouse (Trillium was great though) so I just picked up the ingredients for this one from my LHBS yesterday. Looking forward to it. A bit nervous, it’s the most expensive brew I’ve made 😂
Nice! It is a ton of hops to put in but the results are worth it!
Happy New Year. Did you ever rebrew this with a higher hopping rate. Would be great to see the video. Thanks for all of your content. 🍻
Haven't rebrewed it yet, but I know a good number of people have made this in the other comments and have experimented with the hopping rates
I've also been watching their videos and I'm glad you put this out. How much of a difference do you think a closed transfer makes? Did your carbonation take a lot less time as well?
Closed transfer is hugely important with these beers imo.
Ditto. And yeah the unitank is so convenient when it comes to carbonation, it was basically at is estimate 2 vol of co2 by the time I kegged it
Good great Steve, can I ask where did you get that spunding valve that was used on your receiving keg during transfer?
Glad you enjoyed it, I actually built it. A basic spundong valve like the kegland blowtoe will work just fine here as well
This is my first video I've watched from you and I definitely want to give this recipe a try! Have you heard of Fidens Brewing? They're in Albany New York and they just opened up a taproom, they make some pretty awesome beers.
I'll have to check them out, glad you enjoyed the video!
I just brewed a Hazy with Amarillo and Sorachi Ace, it's okay, but I gotta try brew this recipe soon
Cheers from the end ;)
Thanks for watching all the way! I don't really like sorachi ace, it's always a bit weird to me. This combo is just basically fruit juice
Great video!
Did you not allow carbonation build naturally because of the open dry hop way?
Or is it another reason (that even with a purged hop drop tube, you wouldn’t want natural carb)?
I wanted to avoid having carbonation in the beer prior to dry hopping...that gets very messy
I've brewed a few too many hazies lately so I'm taking a break from them. I def took notes on things to try for my eventual next one though. Sounds like the cold dry hop might have been the biggest factor here?
I personally think it made a huge impact in cutting some of the astringency you can get from heavy dry hopping (combined with the water profile) and let that fruit shine through.
Hi there and thanks you for your videos. I'm new to homebrew and your channel is a very good source of knowledge for me ! Regarding the recipe, i have two questions due to fermatation in bucket : i cant add pressure during the dry hop, should i adjust the temperature ? And i cant dump yeast from the bucket, should i transfert to an other bucket to dry hop without yeast why the risk of oxydation or should i dry hop with the yeast in the original bucket ? Thanks alot for content and contributors in comment :)
I'm glad I can help you make great beer at home! If you're brewing this in a bucket, I'd just recommend leaving everything in the same bucket and dry hopping earlier. You'll probably get hop creep with this method but the risk of oxidation is much lower. To fix the hop creep, just let it stay in the bucket for another week to metabolize the Diacetyl. I highly recommend against using a bucket to ferment NEIPAs though, they tend to let a lot of oxygen in. Good luck!
That BrewBuilt looks nice
It is!
Sounds very promising. It baffles me though that a 5 day dry hop time at 15c doesn’t create ‘grassy’ flavours. I don’t know if I’d have the confidence to try! I usually do 36hrs max.
I think that definitely depends on the hops used and the temperature. A higher temp would more likely have that effect
How do you calculate your water adjustments for a bottled spring water? The only documentation I could find on water chemistry shows some pretty broad ranges for many of the key elements.
Poland spring is pretty consistent and has relatively negligible minerals where brewing is concerned, especially if you're adding triple digit ppm for some, so I basically measure pH and count it as distilled
Absolutely love your content. Hey, just curious. If you were to take this beer and clarify it so it’s clear, would it taste the same. I guess I am asking if haze adds anything to a beer? Thanks!
It would definitely change the flavor. The haze is mostly protein and polyphenols, so there are quite a few flavor and mouthfeel contributions that would be missing.
@@TheApartmentBrewer Thank you!
I’ve never been bowled over by hazies, but was looking for a change and thought I would try this. ABS doesn’t carry Lamont malt, so I’m improvising with 1/2 American 2- row and 1/2 Epihany Urspring fest malt. Everything else should be similar. Is it the Lamont malt that gives it the orang color? Brewed yesterday.. excited for how it will turn out.
Best of luck! I think it definitely contributed some color
I have an IPA in the fermenter right now and it's almost time for a cold crash. I will try cold dry hopping in this beer. I'm curious about the results 🍻
Give it a try and let me know if it's similar!
Just finished brew day! Homebrew store doesn’t stock wyeast so went with cosmic punch.
Thank you for the video! You said you cold crash at 35*F, did you also carbonate at this temperature?
So I just let the CO2 in the headspace that was spunded get absorbed into the beer over 24 hours at this temp.
I haven't used it for IPAs, but Imperial's "Pub" is probably the closest to London Ale 3 in terms of esters and attenuation.
Nice! Good tip, I haven't tried it yet either
I’m matching your tree house ipa with a Grimm top knot DIPA. Very tasty. I’m located in Lewiston New York
Sounds great!
Hello! One more nice video recipe. I've been watching you video recipes for a while. How about sparge water, how much did you use? Or you didn't use it?
This recipe is no-sparge!
Good video, very useful to see other brewer's processes! A question about the hop additions.. in the Tree House video, they suggested adding the three 20 and 0 minute addition hops to 5 IBU each - which I read 5 IBU of Citra, 5 IBU Simcoe, 5 IBU Amarillo. Given the alpha acid varies between each of those hops - 7g of each hop probably wouldn't equate to 5 IBU for each of those hop additions? It's a minor point but just wanted to get your thoughts! And not that it seemed to have mattered given by your thoughts on the final beer which looks super tasty!
It doesn't really matter at all. Even with the alpha acid ranges, at 20 minutes we're talking +/- 1 IBU per addition
@@TheApartmentBrewer that makes sense! Cheers!
Great video! When dry hopping at cooler temps, don’t you think the hops settle too quickly to the cone of the fermenter, thereby reducing hop utilization? What are your thoughts on hop rousing with co2 or hop recirculation? I have a recirculation method that I use that is under pressure to avoid any ingress of o2 and I purge all lines with co2. With no means of doing split batches, I have no data as to whether this is a worthwhile way of attaining better hop utilization.
I think it matters. I use a dry hopping keg, off yeast, o2 free and I roll the keg around 4-5 time over a 30 hour dry hop at 50F. I think I get way better utilization this way!
That's a great point! This is the first time I've done a cold dry hop like this but I have roused with CO2 though the bottom port before. Wouldn't be a bad move at all.
One theory is at lower temps you are dropping out alot more yeast to the bottom of the keg. The idea is that they do not attach themselves to hops or oils and drag them down during cold crashing thus you are left with more hop profile. Also, higher temps can give you vegetal flavours and, according to studies from Omega labs, dry hopping during temps actually reduce haze (their still testing as to why) and lower temps increase haze. This is of course if you have a haze positive yeast strain. Check out the master Brewers podcast for the episode
Thank you. Best Hazy I've made to date. I didnt use exact hop bill. But i did use lupo in Dry Hop.
Thank you for the content! Is the Mecca malt worth it?
I really enjoyed it!
@@TheApartmentBrewer outstanding! I just purchased a 50# sac of it. Haha
Thanks so much for the video! Exactly what I was looking for as I'm obsessed with hazy IPAs. From previous comments, it sounds like FG should be reached relatively quickly during primary fermentation? I brewed this on Saturday and I'm fermenting in a 6 gallon Big Bubbler plastic fermenter and I'm tracking gravity with a RAPT pill (Kegland product as I use a Brewzilla). My OG was close at 1.073 and over the past 2 days, the gravity has settled in at 1.032 (now day 4). This is the first time I've used the RAPT pill to monitor and I'm not sure if it is affected by the foam? In your experience, does this seem correct? I'm hoping for a further drop in gravity over the next 3 - 8 days, but seems like that may not happen. I'd be curious to hear how quickly your batch dropped to FG of 1.018 (if you were constantly monitoring).
Of note, my fermentation volume was unusually low (4.7 gallons vs. 5.5 expected gallons), but as above, OG was very close to target. And I used 2 packets of London Ale III to assure vigorous fermentation. Thanks in advance for any thoughts.
Floating hydrometers are almost always a little off for final gravity, but they do help you know when you've reached your final gravity. I would double check your final gravity with a traditional Hydrometer. This hit FG in a week for me.
Hi, just to jump on your comment about M66. I ve used the grain bill ( lighter for 1,061 density) and water specs, and just hopstand 1/3 and late DH 2/3 at 14c for 3 days ( 200+400 g for 23l) . The final Gravity has been reached in less than 48h! I was a verdant IPA afficionados but M66 is much better for hopheads! 78% atuneation for 67c Mash temp. Get a try, you will not bé dissapointed. That s not my first attempt with this yeast and will not be the last!
One question… How did you add the hops to your fermenter when dry hopping? Do you put the hops in a bag and use magnets to stick them to the top of the fermenter or do you just open up the top and dump them in? My concern is oxidation if I just open up the top and dump in the hops.
Depends on what kind of fermenter you're working with. With the conical I have here I can blow CO2 up through the bottom port and keep O2 out that way while just dumping in the hops, with other kinds of fermenters I'd recommend the magnet method.
Do you have a video on how to make a yeast starter?
Thanks again for this amazing video. I am planning to brew this as I type. One question: In the video you do a 0 min hop addition and whirlpool for 15 minutes. Then in the tasting notes, you mentioned that you didn't whirlpool. Did I miss something? Thanks for any insight.
So I do a whirlpool before moving to the fermenter with all beers. That's different than a whirlpool with deliberate hop additions at 160-180 F and that's what I'm referring to at the end of the video
So you didn’t start to chill after flame out. WP and than rest for 15min… after that you chilled through your CFC in one loop … is that correct?
Correct
Great video! I used Cryo in the dry hop at the 1.75oz dosage and I have a fairly similar setup to yours - BrewBuilt Uni X1 with Spike Pressure kit, etc. (*I actually customized my setup partly based on your videos and I called Spike and told them they owe you some royalties 😅.) Curious what your final yield was on this beer? I put just over 5.5 gallons into the fermenter and finished with 3-3.5 gallons in the keg via a closed transfer with a floating dip tube in the fermenter. The bottom ~2 gallons when I opened up the fermenter to inspect was thick, hop-vegetal sludge that wouldn't move through the floating filter.
I was able to get a full 5 gallons out of this, although just barely. You can't push the hops through a filter when closed transferring since it will clog. Ideally you can dump these before transferring but thats not always the case.
@@TheApartmentBrewer Gotcha. Thanks for the reply. Really appreciate your videos - Cheers!
@TheApartmentBrewer - I re-brewed this (with a few more minor tweaks) and got 6.5 into the fermenter. I added int the Brewtools in-line filtration system to the process and ended up with just about 6 gallons in the keg. Combination of a slightly longer cold crash and the filter really help improve the results. Check out that piece of equipment if you get a chance - really nice addition to the kegging process. Cheers!
Bout to brew this recipe this weekend. Wont be able to drop the yeast before dry hop, you think that will affect it? Thanks for the video, helps with my confidence.
Yes yeast acts like fining agent and drags hop oils out of the beer, need to cold crash and remove all yeast. You could key hop instead.
It may affect it in terms of creating hop creep but that may be mitigated by cold dry hopping. Give it a try!
Steve do you assume your Poland spring water is a blank slate? Or do you assume a few ppm of each of the ions?
It's basically negligible concentrations of each mineral where brewing is concerned so pretty much
I just brewed this beer and put in on tap about 2 weeks ago. I have noticed that despite pressure fermenting and close transferring the hop profile has steadily decrease over time while on tap. Maybe next time I will try added ascorbic acid to the mash
Drop yeast before dry hopping prevents yeast dragging hop oils down
@@indiekiduk i will have to figure out how to do that as I ferment in a keg and the only way to drop the yeast would be to transfer to a second keg but thanks for the tip
ferment in any cheap plastic container, then do keg dry hop
@@indiekiduk I think that would be ok for any other style but transferring from a plastic fermenter (not being a fermzilla) would lead to oxygen exposure which is a killer for this style IMO
@@RecipeswithBen oxygen exposure actually only matters after dry-hopping. However it's possible to do closed transfer from any plastic fermenter that has an airlock hole and a tap to a keg there are a few youtube videos on it.
I don't hate them but they're just not my thing. Though this one with its boil additions and true bitterness I'd probably enjoy. I do love Heady and how bitter that actually is, which ironically isn't a true neipa according to some "purists" lol. Good video as usual. And a request: I did a search on your videos and didn't find a vid for California Common..assuming I didn't miss it somewhere, that's my request for a future vid (Anchor Steam is one of my desert island beers).
Nothing wrong with not liking a particular beer style! Heady is one of my all time favorite beers but I'd say the style has evolved out of beers like heady topper and morphed into sweeter ones. Cal common is on my list!
If I do not have access to a fermenter with a bottom dump, should I rack to a secondary vessel to get the beer off the yeast cake or simply leave everything as is? I have a feeling I'll be risking a lot of oxygenation like that. I've got an Fermzilla all-rounder and a couple of SS Brewtech brewbuckets to use, but none of those have an option to dump yeast.
Easiest answer to that question is closed transfer to a keg to dry hop. But in all honesty you may not experience hop creep by leaving the yeast in there as long as you keep that temp down
You mentioned you started with 8 gal at mash in... do you recall what level you were at after sparge/preboil?
I want to say I was somewhere around 6.5-7
Awesome video. I have been struggling on NEIPAs for awhile. I have one currently fermenting in the keg with a blow off tube. I was also planning to hit it with 15 psi on the spunding around day 4-5 towards the end of fermentation, drop it to 60F and throw in my DH charge. Your recipe says to put it on 15psi on day seven but after you have removed the yeast. How would pressure be created in that setting though after fermentation is done and you have removed yeast? Would the hops allow enough fermentation for this?
Also, do you think it would be better for me to rack off the yeast cake into the serving keg with my dry hops on day 7 or what i was originally planning was to drop the DH charge into the fermenting keg at that time and then rack off around day 12-14.
Thank you so much and keep it up!
At that point I'm adding pressure via a CO2 tank, you may still have some CO2 production from residual fermentation by then but its unlikely to make a huge impact. If you are confident you can rack into a new keg twice without Oxygen exposure I'd say go for it.
@@TheApartmentBrewer Ah ok that makes sense! I just hooked it up to Co2 for a soft crash then DH charge. Will then plan to drop to serving temp and transfer to the serving keg by the floating dip tube that I have installed. Thanks for the feedback!
I'm getting the same ph meter that you have and I've never had one, do you have a video on how to care for the meter?
I don't. But the biggest thing is to never store the probe dry and recalibrate it at least once a month
Noticed the brew built fermenter. Do you still use the Spike? Which is better?
It's a tough call, they are very similar in many ways but each have unique strengths. Review coming eventually though.
Woda o nazwie "polska wiosna", czadowo😁
👍
Hi, the brewfather recipe says to use 2 packages of yeast for a 5 gallon batch (or in my case 2.2pkg after correction for my setup). The Wyeast packaging says 1 is good for up to 5 gallon, so am I missing something about doubling the amount of yeast for this type of beer?
Just due to the higher OG. You'll want that extra yeast!
Brewed this last Friday and it went well. Was fermenting strongly by Saturday morning and pretty much at terminal gravity by Sunday afternoon. Now, I am trying to wrap my head around "hop creep" and the best way to deal with it. I could soft crash to 60 F before dry hopping and then cold crash before transferring to a keg (like Steve did). However, if it turns out good - I will probably bottle some of it and enter it into a homebrew competition. If the bottles sit at room temperature - could this cause a second fermentation and lead to Diacetyl? Is pasteurization of the bottles a good option? Or, should I NOT soft crash to 60 F and dry hop at 68 F and just let it ferment longer hoping the remaining yeast can remove the Diacetyl? Or, should I do something else? What do you think?
If the bottles sit at room temp after this process they may develop hop creep related diacetyl. I would recommend bottling from the keg with a counterpressure bottle filler if you can since this is the smoothest way to avoid many issues.
Hey,
I'm new to the brewing and I've got just basic equipment (running batches on the buckets!). Can I still make it work? My wife loves hazy and you stand for quality so it must be perfect! I want to try it, but these buckets ...
If it's possible to still make it good, what would be the difference if I can't pressurize my fermenter?
Thanks!
You can make it work, but its quite tough in a bucket. The biggest challenge would be the dry hopping and the packaging since thats where you are most likely to pick up oxygen. Try to dry hop earlier than I did to avoid axidation. If you can keg the beer do your absolute best to purge the keg with CO2 several times prior to transferring. Add 5g ascorbic acid at packaging as well and that will help as well. If all else fails, drink it quickly! Its definitely not impossible to make this with basic equipment but it is certainly more challenging.
I saw Nate's original video and I appreciate you filling in some of the gaps with your own experience. I am excited to give this a try. Also, In the video description, it does appear that the text describing the fermentation plan is a copy/paste of your previous Hazy IPA video and does not match the instructions you give during this video.
Glad you enjoyed the video! I appreciate pointing out that mistake in the description box - fixed it!
How much yeast nutrient did you use? Also did you use any ascorbic acid? Great video as always!
I use 2.5g wyeast beer nutrient and I threw in 4g ascorbic acid with the dry hop
When it comes to adding brewing salts, doesn't the mineral content of the spring water affect the numbers?
The mineral content of the spring water I use is only about 5-15 ppm for the important brewing minerals, which is negligible for the water profile we are building up to here.