Notes for this brew: By coincidence, the recipe was created on the 42nd anniversary of St. Helens eruption. Complicated 4 hop IPA which utilizes the typical New England IPA practices to get an opaque haze with hop forward flavor. However, the hops in this schedule should produce piney, resiny, citrus, and subtle fruity flavors. Verdant yeast to maintain the hazy style and bring out esters.
WIll need to readjust beer salts if I do a 5 gal batch in fermenter instead of 5.5 which is how I calculated this water profile.
Copied from my prior NEIPA recipe:
-Mash at 150-154 for "fuller body", lower for more dry or crisp
-Big Whirlpool addition at 175F for 20-30 mins
DDH schedule:
-High krausen charge at day 2-3. Rack off hops at day 6, closed transfer to keg.
-Second charge at day 7 at 60F ideally via sous vide magnets.
-Cold crash on day 12-14 and rack to new keg. Unsure how to do this without magnets/hop bags to prevent clogging the dip tube.
Closed transfer - Watch total volume that goes into fermenter. Can't go over 5 gal into corny keg secondary.
Source:
https://hazyandhoppy.com/everything-i-learned-from-1-year-of-brewing-new-england-ipas/#:~:text=Dry Hopping Under Pressure&text=This technique is also used,esters and yields muted results.
Acorbs: 3-5g according to Genus Brewing
