21C Hazy IPA
Hazy IPA III
Grain bill
| Gladfield Ale Malt | 5 kg | 72.5% |
| Gladfield Wheat Malt | 1 kg | 14.5% |
| Gladfield Flaked Oats | 0.8 kg | 11.6% |
Adjuncts
| Whirlfloc | half tablet @ 10 min |
| Yeast nutrient | half tsp @ 10 min |
Hop schedule
| Hop | 60 min | 10 min | WP | DH#1 |
|---|---|---|---|---|
| Citra | 25g | 25g | · | 100g |
| Cascade | · | · | 150g | · |
Yeast
| Mangrove Jacks M29 French Saison | 2 packets |
Water additions
| Calcium Sulphate | 1 tsp in mash |
| Calcium Chloride | half tsp in mash |
| Lactic acid (88%) | quarter tsp in sparge |
Tasting notes
About This Beer
Hazy IPA III was Owen’s best attempt at the style at the time, and a significant step up from the first two. The grain bill is simpler than later versions: Ale Malt, Wheat, and Flaked Oats — no malted oats, no Munich, no Aurora. The haze and softness come entirely from the raw adjuncts.
The hop strategy is Cascade in the whirlpool (added when the wort drops below 90°C to preserve aromatics) and Citra for bittering and dry hop. M29 French Saison yeast was chosen for its high attenuation — the FG hit 1.002, pushing ABV to 6.83% from an OG of 1.054.
Key improvement over earlier batches: priming sugar reduced to 130g (from higher amounts that had caused over-carbonation). The result was better carbonation balance, good head retention, and a fresh, vibrant hop character. 21.3 litres bottled 15 December 2022.
OG 1.054, FG 1.002, ABV 6.83%.