21C Hazy IPA
Hazy IPA VIII
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% |
| Gladfield Flaked Wheat | 0.75 kg | 10.7% |
| Gladfield Aurora Malt | 0.25 kg | 3.6% |
Adjuncts
| Yeast nutrient | half tsp @ 10 min |
| Whirlfloc | half tablet @ 10 min |
Hop schedule
| Hop | 60 min | 30 min | WP 80°C | 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 5.5 pH in mash |
Tasting notes
About This Beer
The eighth in Owen’s Hazy IPA series — a reliable, well-dialled template that he returns to with minor refinements each time. This batch follows the same structure as No.7: Gladfield American Ale as the base, Munich for body and colour, malted oats and flaked wheat for haze and mouthfeel, Aurora for a touch of warmth. Verdant IPA yeast throughout.
Citra carries the hop character: in the boil (25g at 60 min, 25g at 30 min), and 100g dry-hopped on Day 5. Taiheke does the whirlpool — 150g at 80°C — adding a softer citrus-tropical layer underneath the Citra.
Fermented at 19°C with light pressure (3–4 psi) for the first five days, then temperature raised to 21.5°C and the spunding valve closed on Day 11. Temperature reduced to 8°C over Days 11–14 — final pressure 14 psi at 8°C. Kegged with no additional CO2 required.
OG 1.055, FG 1.013, ABV 5.5%. Final volume 21 litres.