West Coast Brewer NEIPA – Hazy IPA Recipe v2.0
We just finished brewing our most recent batch of beer! For this one, we took another crack at a Hazy IPA. Hazy IPA’s have quickly become one of my very favorite styles to both brew and consume. The combination of tropical hops and fruity esters from the yeast end up creating a hoppy fruitiness that is difficult to resists!
Just a word of caution, if you choose to brew this recipe, beware that there is a good deal of oats and wheat in it and depending on your system it could cause sparge and recirculation issues. I personally experienced that with this batch. It may be wise to add some rice hulls to the mash to help prevent it from sticking. It did finally clear, but it was a struggle for a little while. I ended up adding an extra gallon of water to the mash to help clear it.
Ss BrewTech Stainless Steel Conical Homebrewing Fermenter
Sanitizing the stainless steel Ss BrewTech conical fermenter. I ended up chopping the feet off of mine and using a flat top so that it fits inside my cest freezer for fermentation. I also traded out the racking arm for More Beer’s Ultimate Racking Arm solution. I am super happy with it and also have a 14 gallon version.
Here is the post boil whirlpool after I added the additional hops in at flame out! I let it whirlpool for approximately 15 minutes. I added a weldless stainless steel whirlpool arm from More Beer and it has worked out really well for me. It was easy to install into my kettle and has been completely leek free!
The Trub Trapper Post Boil
This is probably my best recent purchase! The Trub Trapper did an incredible job on this batch and really exceeds expectations when I use it in conjunction with a whirlpool process. It captures 90%+ of the hops and trub so that I can draw in clean wort to my fermentor with out worry!
Here is my West Coast Brewer Hazy IPA v2.0 beer recipe!
If you brew it, please let me know how it turns out for you!
|| West Coast Brewer Hazy IPA v2.0
||New England IPA / NEIPA / Hazy IPA / Vermont Style IPA
(60 Min) 150F
(10 Min) 169F Mash Out
1 tsp Calcium Chloride
1/2 tsp Gypsum / Calcium Sulfate
||12 LBS Pale 2 Row US
2 LBS Flaked Oats
2 LBS Flaked Wheat
1 LBS Flaked Malt
1 LBS Honey Malt
||1 oz Mosaic – 60 Minutes
2 oz Citra – 15 Minutes
1 oz Mandarina Bavaria – 5 Minutes
1 oz Citra – 0 Minutes – Whirlpool for 15 Minutes
1 oz Mosaic – 0 Minutes – Whirlpool for 15 Minutes
||DO NOT USE A CLARIFIER
||London Ale III Wyeast #1318
||2 Week Primary @ 72F
– I ferment this at a slightly higher that usual temperature to increased ester production
and to create a more active fermentation)
On day 3 of active fermentation make the following hop additions
2 oz Mandarina Bavaria
On day 7 of fermentation make the following hop additions
2 oz Mandarina Bavaria
2 oz Citra
Once fermentation has completed or on day 10, cold crash and transfer to keg or bottle.