Juicy tropical fruit, bright citrus and melon flavors dominate in this delicious Hazy IPA made with 100% New Zealand hops! This is the other half of my collaboration with Twisted Fate Brewing and this is the homebrew grain to glass for the beer that we designed together. One of my favorite beers of the year so far!

See how this homebrew version compares to the professional version here: [ Ссылка ]
-------------------------------------------------------
CLAWHAMMER SUPPLY SYSTEM: [ Ссылка ]
-------------------------------------------------------
BREWEASY COMPACT SURFACE: [ Ссылка ]
-------------------------------------------------------
MERCH STORE: [ Ссылка ]
-------------------------------------------------------
SUPPORT ME ON PATREON: [ Ссылка ]
-------------------------------------------------------
FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: [ Ссылка ]
-------------------------------------------------------
NORTHERN BREWER: [ Ссылка ]
-------------------------------------------------------
MOREBEER: [ Ссылка ]
-------------------------------------------------------
STARTING A YOUTUBE CHANNEL OR BREWING BUSINESS? HELP FUND IT HERE: [ Ссылка ]
-------------------------------------------------------
MY PRODUCTION EQUIPMENT: [ Ссылка ]
-------------------------------------------------------
Recipe on Brewfather: [ Ссылка ]

Recipe for 5 gallons (19 L) , your efficiency may vary:

"Misty Mountain Hops"

6.5% ABV 21 IBU

5 lb Dingemans Pilsner (34.5%)
4 lb Dingemans Pale Ale (27.6%)
2.375 lb Flaked Oats (16.4%)
2.375 lb Flaked Wheat (16.4%)
0.5 lb Briess White Wheat (3.5%)
0.25 lb Viking Caramel 100 (1.7%)

Mash:
155 F (68 C) for 60 min

Water (ppm): Ca: 95, Mg 3, Na 34, Cl 156, SO4 88, HCO3 16
Add to 8.5 gal (32 L) RO water: 7g CaCl2, 2g NaCl, 1g Epsom, 4g Gypsum

60 min boil:
-Add 0.25 oz (7g) Saaz (3.5% AA) as Mash Hops (1 IBU)
-0 min: Add 1 pellet each of Nectaron, Rakau, and Waimea (0 IBU)
-Whirlpool: 1 oz (28g) each Nectaron (8.6% AA), Rakau (9.5% AA), Waimea (14.5% AA) for 25 min at 175 F (79 C) (20 IBU)
-Dry Hop 1: 1.5 oz (42g) Nectaron (8.6% AA) for 3 days on day 3 at fermentation temperature
-Dry Hop 2: 4 oz (112g) Nectaron (8.6% AA), 3 oz (84g) Rakau (9.5%AA), 1 oz Waimea (14.5% AA) for 3 days at 55 F (13 C)


OG: 1.061

Yeast: White Labs WLP066 London Fog

Ferment for 7 days at 69 F (19 C), adding first dry hop from days 3-7. Soft crash the beer to 55 F (13 C) for 24 hours, dump yeast and then add second dry hop from days 8-14. Cold crash for 48 hours, dump hop debris and package with closed transfer.

FG: 1.011
-------------------------------------------------------
0:00 Intro and welcome
1:10 Recipe
7:22 Brew day
10:16 Fermentation plan, notes on dry hopping equipment and process
15:51 Fermentation follow-up, dry hopping procedures
17:03 Pour and tasting notes
21:36 Potential Improvements
-------------------------------------------------------
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
-------------------------------------------------------
Music provided by Epidemic Sound: [ Ссылка ]

#hazyipa #newzealand #neipa #ipa #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #biabaninews #allgrain

свернуть