21C Hazy IPA
Hazy IPA V
Grain bill
| Gladfield Ale Malt | 4 kg | 55.2% |
| Gladfield Munich Malt | 1 kg | 13.8% |
| Gladfield Big O Malted Oats | 1 kg | 13.8% |
| Harraways Flaked Wheat | 0.75 kg | 10.3% |
| Gladfield Aurora Malt | 0.25 kg | 3.5% |
Adjuncts
| Whirlfloc | half tablet @ 10 min |
| Yeast nutrient | half tsp @ 10 min |
Hop schedule
| Hop | 60 min | 30 min | WP | DH#1 |
|---|---|---|---|---|
| Citra | 25g | 25g | · | 100g |
| Taiheke | · | · | 150g | · |
Yeast
| LalBrew Verdant IPA | 2 packets |
Water additions
| Calcium Chloride | half tsp in mash |
| Calcium Sulphate | 1 tsp in mash |
| Lactic acid (88%) | to pH 5.5 in sparge |
Tasting notes
About This Beer
Fifth in Owen’s Hazy IPA series, and a variation on the Gladfield Big O NEIPA recipe. The change from Hazy IV: Taiheke replaces Cascade in the whirlpool. The hops are essentially the same — Taiheke is the NZ market name for what is largely the same hop as Cascade, but at a lower price point.
The grain bill stays true to the series: Ale Malt base (note: Gladfield’s Ale Malt, before the switch to American Ale Malt in later batches), Munich, Big O Malted Oats, and Flaked Wheat for the soft, hazy body, with a small Aurora addition for a hint of colour. LalBrew Verdant IPA, selected for its tropical and stone fruit ester profile.
OG came in lower than the previous batch (1.060 in Hazy IV vs 1.053 here). Owen attributed this to a coarser grind — the sparge ran noticeably quicker than usual. 22 litres bottled with 140g dextrose.
OG 1.053, FG 1.011, ABV 5.51%.