My first and only time I went to the Great American Beer Festival was last October. Drinking my way through the venue the ability to see clearly diminished as the event progressed. I found myself at this booth, and while I was already feeling it, I do vividly remember talking to this brewer at this booth about how the grain bill for this particular hazy IPA was like 50% flaked oats. The mouthfeel was soft, silky, smooth and all-around pleasant. Accompanied by the flavorful burst of citrus and fruit flavors with a pleasant aroma, soft well-rounded bitterness that compliments the soft mouthfeel.
After 4 brew days consisting of lagers, I felt that it was time to mix it up and brew something else. So I decided on a Hazy IPA to try and recreate that beer I had at the GABF.
Brewing any type of hoppy beer is always a little stressful for me. I overthink and am very meticulous when it comes to selecting hops and the flavor profiles. Originally the hop combo that I was going to go with was Citra, HBC 1019, and Simcoe. I ended up adjusting the recipe and went HBC 586 (Krush), HBC 1019, and HBC 630. I felt that their flavor profiles would compliment each other.
For the grain bill, it’s really simple. I found a 10lb bag of flaked oats at Costco, and then I am using 2 Row from Montana Craft Malt.
For the yeast, I have used other blends in the past but I was reading about one of White Lab’s Vault Strains. WLP091 “Best Coast Hazy Ale Yeast Blend” which when used in conjunction with new-world modern hops, this blend produces amazing hazy beers by accentuating hop aroma reminiscent of fresh citrus and tropical fruit.
Learn more about this strain here.
How Yeast Blends Can Help Brewers Make The Best Beers? – Check out this article from Chris White on why he likes creating blends.
This was a fun beer to brew. Flavors consisting of stone fruits, tropical fruits, sweet fruits, citrus, and above all personally I get soft honeydew melon flavors that pair well with the velvety smooth mouthfeel from the flaked oats, with soft bitterness that rounds it out.
RECIPE
SUNKISS
Double Dry Hopped Hazy IPA
Batch Volume: 5 gal / 19L
Boil Time: 60 min
Mash Water: 4.93 gal / 18.7L
Sparge Water: 2.38 gal / 9L
Total Water: 7.31 gal / 27.7L
Boil Volume: 6.28 gal /23,8L
Pre-Boil Gravity: 1.052
Original Gravity: 1.060
Final Gravity (Fixed): 1.013
IBU (Tinseth): 66
BU/GU: 1.10
Color: 3.7 SRM
Mash
Temperature — 152 °F / 67 °C — 60 min
Malts
6 lb 10.9 oz / 3.03kg (60%) — Montana Two Row
4 lb 7.2 oz / 2.02kg (40%) — Flaked Oats
1 lb / 0.45kg — Rice Hulls
Hops
0.5 oz / 14g (28 IBU) — Columbus/Tomahawk/Zeus (CTZ) 15.5% — 60 min
6 oz / 170g (18 IBU) — HBC 1019 LUPOMAX 13.2% — 20 min hopstand @ 160 °F / 71 °C
4 oz / 114g (15 IBU) — HBC 586 LUPOMAX 16.5% — 20 min hopstand @ 160 °F / 71 °C
2 oz / 57g (6 IBU) — HBC 630 13.3% — Aroma — 20 min hopstand @ 160 °F / 71 °C
2 oz / 57g — HBC 1019 11% — Dry Hop — day 5
1 oz / 28g — HBC 586 11.5% — Dry Hop — day 5
2 oz / 57g — HBC 630 13.3% — Dry Hop — day 8
1 oz / 28g — HBC 1019 11% — Dry Hop — day 8
1 oz / 28g — HBC 586 11.5% — Dry Hop — day 8
Yeast
1 pkg — WLP091 – White Labs Best Coast Hazy Ale
Fermentation
Primary — 69 °F /20.5°C — 6 days
Diacetyl — 72 °F /22 °C — 2 days – Do a VDK test
First Dry Hop — 60 °F /15.5°C — 3 days
Second Dry Hop — 50 °F / 10°C — 2 days
Cold Crash — 36 °F / 2°C — 3 days
Water Profile
Ca2+ 120
Mg2+ 22
Na+ 8
Cl– 196
SO42- 113
HCO3– 16
Brewfather Link
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