21C Hazy IPA
Hazy IPA VI
Grain bill
| Gladfield American Ale Malt | 4 kg | 57.1% |
| Gladfield Munich Malt | 1 kg | 14.3% |
| Gladfield Big O Malted Oats | 1 kg | 14.3% |
| Harraways Flaked Wheat | 0.75 kg | 10.7% |
| Gladfield Aurora Malt | 0.25 kg | 3.6% |
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 |
| Moutere | · | · | 150g | · |
Yeast
| Lallemand Verdant IPA | 2 packets |
Water additions
| Calcium Chloride | half tsp in mash |
| Calcium Sulphate | 1 tsp in mash |
| Lactic acid (88%) | as needed in sparge water, target pH 5.5 |
Tasting notes
About This Beer
Sixth Hazy IPA. Failed batch — the Moutere hops appeared “wet” when handled (suspected oxidised), and the finished beer was very bitter and off-tasting. Owen treats this as the trigger for the back-to-basics recovery in Hazy IPA VII (September 2024), which explicitly returns to Taiheke + Citra.
Note: Brew date 28 June 2024 is a placeholder — exact date not explicitly recorded on the notebook page.
Base Malt Evolution Across the Hazy IPA Series
| Batch | Base | Notes |
|---|---|---|
| Hazy IPA IV (Jul 2023) | Gladfield Pilsner 4.0 kg | Big O template introduced |
| Hazy IPA V (Sep 2023) | Gladfield Ale 4.0 kg | base malt switch |
| Hazy IPA VI (Jun 2024) | Gladfield American Ale 4.0 kg | third base variant |
American Ale Malt provides slightly more biscuit / cracker character than Pilsner — subtle in a hop-forward beer, and probably not a significant contributor to the failure vs the oxidised Moutere.
Hops — 300 g, Moutere Trouble
| Hop | 60 | 30 | WP 10 min | Day 5 DH | Total |
|---|---|---|---|---|---|
| Citra | 25 | 25 | — | 100 | 150 |
| Moutere | — | — | 150 | — | 150 |
Moutere replaces Taiheke as the 150 g whirlpool charge. This is the failure point.
Brew Day — Mash Temps Lowered
Three deliberate temperature reductions vs Hazy IPAs IV/V:
| Step | Hazy IPA IV/V | Hazy IPA VI |
|---|---|---|
| Saccharification | 69 °C | 66 °C |
| Mash out | 78 °C | 75 °C |
| Sparge | 78 °C | 75 °C |
The lower mash temperature presumably aimed at pushing fermentability and lowering body. Hazy IPA VII reverts to 67 °C, suggesting the lower temp didn’t improve the beer.
Fermentation — Second Pressure Brew
2 packets of Lallemand Verdant IPA pitched at 19 °C. Pressure fermentation — Owen’s second in the captured collection.
The 14-day profile captured on the notebook page:
| Day | Pressure | Temp |
|---|---|---|
| 1-2 | building | 19 °C |
| 3-4 | 6 psi | 19 °C |
| 5 | DH (released → 19 psi after re-seal) | 22 °C |
| 5-10 | 19 psi | 22 °C |
| 12 | — | 15 °C |
| 13 | — | 10 °C |
| 14 | — | 4 °C (cold crash) |
Dry hop on day 5: 100 g Citra. This pressure profile carries forward as the standard pattern in later Hazy IPAs.
Packaging
Kegged (not bottled) — Owen’s second kegged batch after RIPA Into Kegs (May 2024). No priming sugar — natural CO2 captured from pressure fermentation.
Numbers
| Stage | Target | Actual |
|---|---|---|
| Mash + sparge | 34 L | 34 L |
| Pre-boil | 27 L | 28 L |
| Boil addition | 2 L | 2 L |
| Post-boil | 25 L | 26 L |
| Into fermenter | 24 L | 24 L |
| Keg | 22 L | 21 L |
| Target | Actual | |
|---|---|---|
| OG | 1.058 | 1.054 |
| FG | 1.011 | 1.011 (assumed; not explicitly recorded) |
| ABV | 6.17 % | 5.65 % |
Tasting — Failed
Very bitter and off-tasting. The Moutere hops appeared “wet” when handled — suspected oxidised on receipt. The oxidised Moutere is the likely cause.
Lineage
- Hazy IPA IV (July 2023) — Big O template introduced; Pilsner base
- Hazy IPA V (September 2023) — Ale Malt base; Taiheke for whirlpool
- This brew — Hazy IPA VI (June 2024) — American Ale base; Moutere whirlpool (failed); first kegged Hazy IPA
- Hazy IPA VII (September 2024) — back-to-basics recovery: Taiheke + Citra restored, mash temp back to 67 °C