Hazy IPA IV

About This Beer

Fourth Hazy IPA in Owen’s series — and the major recipe pivot of the line. First Big O NEIPA grist (Pilsner + Munich + Big O Malted Oats + Harraways Flaked Wheat + Aurora). First Lallemand Verdant IPA yeast. First cross-brewer collaboration in the captured collection — recipe via Matt’s adaptation of Gladfield’s “Big O” NEIPA recipe.

The notebook labels this batch twice — “Hazy IPA (IV)” counting all Owen’s Hazy IPAs, and “OP’s Hazy IPA (III)” counting only those Owen has substantively modified to his own taste.

Note: Brew date 13 July 2023 is a placeholder — not explicitly recorded on the notebook page.

The Pivot from Hazy IPA III

The hop schedule is essentially unchanged from III. The grist and yeast are where IV pivots — and the result is a beer with much more body retained (FG 1.011 vs III’s 1.002).

Cross-Brewer Collaboration

This is the first captured Owen brew that explicitly derives from Matt’s recipe library. Matt previously brewed a version of Gladfield’s Big O NEIPA using 5.0 kg of Pilsner; Owen found Matt’s version had too much pilsner for his preference and reduced to 4.0 kg here.

Grain Bill

6.9 kg total — five-malt Big O NEIPA template:

• 4.00 kg Gladfield Pilsner Malt
• 0.90 kg Gladfield Munich Malt
• 1.00 kg Gladfield Big O Malted Oats (Gladfield’s self-converting malted oat product)
• 0.75 kg Harraways Flaked Wheat
• 0.25 kg Gladfield Aurora Malt

Hop Schedule — 300 g, Cleaner Role Split

Citra carries bittering, flavour, and aroma; Cascade is the whirlpool varietal.

Fermentation — Verdant IPA Enters the Series

2 packets of Lallemand Verdant IPA pitched at 19 °C — first appearance in the Hazy IPA series. Verdant IPA is a Lallemand strain isolated from a UK NEIPA brewery, known for fruity ester production, thiol enhancement (which complements Citra’s thiol precursors), and moderate-to-high attenuation. Much more style-typical than the M29 saison strains in II and III.

Total fermentation 2 weeks. Dry hop on day 7 from pitch: 100 g Citra.

FG hit 1.011 vs 1.012 target — 81.7 % apparent attenuation. Compare to Hazy IPA III’s 1.002 (96.3 %) — Verdant IPA leaves a lot more body, exactly as expected.

Mash 22 L at 69 °C for 60 min — warmer than Hazy IPAs I/II/III’s 67 °C, pairing with the body-retaining yeast.

Packaging

140 g dextrose for bottle conditioning at 21.5 L = ~6.5 g/L dextrose (~5.5 g/L sucrose-equivalent).

Numbers

OG hit target exactly. Excellent volume tracking — hit pre-boil, post-boil, fermenter all on target.

Lineage

• Hazy IPA I (January 2022) — first OP recipe; 6.8 kg Ale/Wheat/Oats; M44; 19 °C
• Hazy IPA II (April 2022) — lean grist; M29; 23 °C; dry finish
• Hazy IPA III (December 2022) — middle grist; M29; 19 °C; 1.002 dry finish
• This brew — Hazy IPA IV (July 2023) — pivot to Big O grist + Verdant IPA; 1.011 with body retained
• Hazy IPA V (September 2023) — variation on this Big O template; library notes cite “lower OG than No.IV (1.060 → 1.053)”