Filling the mash tun with the grains and hot water for the coffee milk stout. I mashed this batch at 154 degrees. Can use a blichmann 20 gallon mash tun with a blichmann false bottom. I used the more beer ultimate sparge arm and I’m constantly recirculating with a rims heating element to maintain my Mash temp.
On this special day, May the 4th Be With Brew!
With this batch of Hazy IPA, I am trying something new and adding freshly squeezed orange juice into the fermenter along with two ounces of Citra whole hops to finish off my IPA fermentation. My plan is to let it ferment for another 4-5 days before transferring it to the keg. I am also raising my fermentation temperature to 70 F.
I have experimented with adding fruit like nectarines in the past but was disappointed with how little of the fruit flavor makes it to the finished beer with some stone fruits. I am hoping that things will be different with citrus fruit. I added the juice from 4 ripe medium sized oranges to the fermenter. I am hoping the flavors of the oranges will compliment my hop selection and the esters from the yeast!
#homebrew #homebrewing #beer #orange #fermentation #IPA #juicy #hazy #home #brew #brewer #ssbrewtech
When I started homebrewing (back in my day), beer clarity was important and the sign of a quality beer when it came to styles like lagers, blondes, pales and IPA’s! Whenever I would have an IPA, part of my rating of the beer, brewer and brewery was if they were brewing a clear / clean beer. About three months ago, one of my good friends challenged my belief on what a good IPA looked like and tasted like. He ordered a Vermont style IPA / Juicy IPA / Hazy IPA / New England IPA / Whatever the hell you want to call your cloudy IPA, and convinced me to do the same.
As the waitress delivered my beer, I remember thinking, I hope this monstrosity does not give me a hangover and hopefully it wont taste too terrible. Then I took my first sip. I was taken aback. It was delicious! I had to quickly take another, larger sip. My brain tried to analyze the surprising flavor as my preconceptions were quickly being erased. I asked my friend,”do they add fruit juice to this?” He answered “no”. I had to ask him if he was sure because it was so juicy. It was a wonderful mix of tropical and citrus hop flavors bursting from the beer. From that point on, I was a fan of the style and knew that I had to brew one.
So I started doing some research and decided that I was going to start with the “Crazy Hazy IPA” all grain hazy IPA beer kit from Homebrew Supply. The name did not sell me on the kit, but the recipe and hop additions did. I made a couple of small tweaks to the recipe, but they were pretty insignificant.
Here is what I ended up with:
1 tsp Calcium Chloride (Mash 60 min)
1/2 tsp Gypsum (Mash 60 min)
Grain Bill: (Mash at 150F)
12 lb Pale Ale Malt
1 lb Flaked Oats
1 lb Flaked White Wheat
8 oz Flaked Barley
4 oz Honey Malt
30 min 1.00oz Mosaic
15 min 1.00oz Citra
5 min 1.00oz Mandarina Bavaria (I love this hop)
Whirlpool 15 min 1.00oz Citra
Whirlpool 15 min 1.00oz Mosaic
Dry Hop Additions:
I know this is not typical, but add the dry hops about 4 days after the start of fermentation. Begin fermenting at 65F and then boost the temp to 70F when adding the dry hops.
2.00oz Mandarina Bavaria (Did I mention I love this hop?)
London Ale III (This is important for fruity ester and haze production)
The beer came out fantastic! If you are considering brewing up a Hazy IPA, I highly recommend this recipe. Homebrew Supply also has an extract version of the recipe available for extract brewers. The beer kits can be found here: