21C Hazy IPA
Abandoned Hazy 18 (clone)
Grain bill
| Gladfield Ale Malt | 3.3 kg | 54% |
| Gladfield Wheat Malt | 1.1 kg | 18% |
| Gladfield Pilsner Malt | 1 kg | 16.4% |
| Gladfield Sour Grapes Malt | 0.375 kg | 6.1% |
| Gladfield Big O Malted Oats | 0.34 kg | 5.6% |
Adjuncts
| Lactic Acid | — |
| Calcium Chloride | 3 g |
| Calcium Sulphate | 1.95 g |
Hop schedule
| Hop | 60 min | WP 85°C | DH#1 |
|---|---|---|---|
| Centennial | 10g | 20g | 30g |
| Columbus | · | 20g | 30g |
| Kohatu | · | 40g | 50g |
Yeast
| LalBrew Verdant IPA | 2 packets |
Tasting notes
About This Beer
Abandoned Hazy 18 is a recipe from Abandoned Brewing — a Wellington craft brewery — brewed from a kit won as a prize at the Poribrewer homebrew club’s BBQ beer competition. Abandoned provided their recipe; the local homebrew shop provided the ingredients as part of the prize offering.
The name refers to Abandoned Brewing’s Hazy series, of which this is their 18th iteration.
Ingredients
The grain bill is built around a hazy ale base: Gladfield Ale Malt and Wheat Malt provide the body and the soft, hazy mouthfeel foundation; Pilsner keeps the colour light; Big O Malted Oats adds the creamy texture characteristic of New England IPAs. Gladfield Sour Grapes Malt contributes natural malic acid, reducing the lactic acid addition needed to hit mash pH — the recipe specifies 2ml lactic in the mash water rather than the usual amount, reduced to account for the acidity the Sour Grapes malt brings.
The hop schedule features Centennial, Columbus, and Kohatu — three varieties with distinct but complementary character. Centennial’s floral citrus, Columbus’s earthy and peppery intensity, and Kohatu’s tropical melon and passionfruit profile come together across the whirlpool and dry hop additions.
Brew Day
Mashed in at 65°C with 20L for 75 minutes, mash out at 75°C. Sparged 15.6L at 77°C for a pre-boil volume of 30L. The 90-minute boil reduced to 26L. Whirlpool held at 85°C for 20 minutes before chilling. A slightly higher sparge volume than usual resulted in an OG of 1.056 against the target of 1.059, with 24L into the fermenter.
Fermentation
Fermented with LalBrew Verdant IPA — two packets. Temperature schedule: 18°C for the first 24 hours, stepping to 20°C for 5 days, then raised to 22°C for a 7-day diacetyl rest. Some overflow at peak krausen; pressure kept low — around 2psi — through the active phase.
Dry hopped once gravity dropped below 1.020, at approximately day 4. The earlier-than-usual addition was intentional: adding hops while fermentation had some activity left gives the yeast the opportunity to scavenge oxygen introduced during the addition. Gravity finished at 1.010. Temperature lowered slowly over a couple of days after the diacetyl rest.
The Result
19L kegged and 2L bottled. Tasted well on transfer — will benefit from settling and carbonation. ABV 6.0%.