How to Brew a 4 Day Hazy IPA | Grain to Glass

Here's my best / only attempt at a 4 Day Hazy IPA. I took the recipe from my NEIPA ( • NEIPA | Grain to Glass... ) and basically cut out the dry hops and halved the rest of the hops.
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MERCH - party-time-brewing-2.creator-...
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RECIPE:
Fermentables - 60 min mash
3kg - Viking Pale Malt
2.28kg - Viking Pilsner
1.14kg - Quaker Quick Oats
1.14kg - Viking Wheat Malt
Hops
25g Magnum - 60 Min
50g Citra - Whirlpool
28g El Dorado - Whirlpool
28g Simcoe - Whrilpool
Water Salts - All added in strike water
10.7g Calcium Chloride
3.7g Epsom Salt
3.7g Gypsum
1.5g Kosher Salt
Yeast - A bit overkill possibly
3pkg US-05 or 34.5g (1.5ish grams/litre)
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#homebrewing #hazyipa #grainfather
Force carbonation:
40psi warm for 200 shakes, cool overnight, another 100 or so shakes, rest a few hours, then release pressure and serve. Very muddy initial serve with only a 3 day fermentation.
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[@HOMEBREW4LIFE]

You're killing it braj!

[@PartyTimeBrewing]

But it's not dead yet, so I'll keep trying harder!

[@HOMEBREW4LIFE]

@@PartyTimeBrewing ur killing as long as your good to go!

[@TheApartmentBrewer]

Wow! That's a crazy turnaround, great job!

[@PartyTimeBrewing]

Makes me wonder if I could shave off some time if I set up a starter first. Cheers!

[@Unsub-Me-Now]

That is a crazy fast beer. Good Job!

[@PartyTimeBrewing]

I was surprised how well it turned out so quickly. Not perfect, but definitely ok in a pinch! Cheers!

[@southernbrewer364]

Awesome shirt, and KILLING it in the crocs! You made beer and that’s a win ✌️

[@PartyTimeBrewing]

Thanks, those aren't just any crocs, they're lined for comfort and winterability! Cheers!

[@MarianneDoe]

The shirt!! 😍 so flattering 🤣 good job 👏🏻👏🏻👏🏻

[@PartyTimeBrewing]

It really works well with my boobs! Cheers!

[@stevenroelofs6852]

This channel is great! Keep it up.

[@PartyTimeBrewing]

Will do. Cheers!

[@martystamplecoskie4804]

great video cheers

[@PartyTimeBrewing]

Thanks Marty! Cheers!

[@scottlonghurst383]

Haha love your vids good job! Will definitely try the dirty carb method.

[@PartyTimeBrewing]

It seemed to work pretty good. The key is to just leave it at 40psi overnight and it turns out well. Just watch it if you are using a Sanke keg, they aren't rated as high as pin/ball locks. Cheers!

[@thehoppyhour6297]

MBC shirt with OG surf shop hat! I used to have that hat, cheers braj!

[@PartyTimeBrewing]

Good ol' hat from our trip down to Cocoa Beach in 2018! Cheers!

[@hanneswonner9270]

Cheap fast good - triangle. Sounds legit!

[@PartyTimeBrewing]

For sure! Words to live by (for certain stuff...). Cheers!

[@Hellbrews]

Party Time Party Time ! 🍻🍻🤙🏼

[@PartyTimeBrewing]

Thanks for watching! Loving your vids as well! There may be a small Sasquatch theme in one of my future vids. Cheers!

[@TheBruSho]

I'm impressed you got US-05 to ferment that fast, what temp did you ferment at? Beer looks good!

[@PartyTimeBrewing]

Somewhere in the higher range of it, 68 to 70ish (20-21 deg C). It did the same when I made my NEIPA, but since I have a brick of it, I use a lot, 3 packs. Cheers!

[@tman9338]

@@PartyTimeBrewing where do u get brick of us-05 ??? Good price??

[@jeffcovey669]

this video triggered me in so many ways.

[@PartyTimeBrewing]

Brewing videos are the riskiest videos to watch! Cheers!

[@DeadNought]

nothing wrong with your style - totally representing the dads out there. so - how did the rest of the crowd enjoy the brew? is it on UnTapp'd?

[@PartyTimeBrewing]

Haven't got into the untapp'd yet. My guess, a 3.75 rating like all other beers on it. Looking forward to trying it when I get back home this weekend to see how it has changed. Cheers!

[@michaeljames3509]

GREAT BREW DAY!!! The beer looked good for being green. The brewing method produced homebrew style moonshiners beer, not ale. The single temperature infusion method is used in grain distillation to produce extract that contains mainly glucose, which ferments the fastest, it is simple sugar. Ale and lager cannot be produced by soaking malt in water at one, high temperature, due to the way enzymes function, and chemical precipitation, making strike and target temperature, pretty much, useless. The brewing method skips three steps that are used for producing ale, conversion, dextrinization, and gelatinization. The malt is high modified, high protein, malt, according to the spec sheet, which makes the malt suitable for grain distillation. That may be the reason why the brewing method is single temperature infusion. To produce ale and lager, under modified, low protein, malt is used with entirely different brewing methods, step mashing, and decoction. Weyermann and Gladfield produces under modified, low protein, malt. Under modified, malt is richer in enzyme content than high modified, malt, and low protein, malt contains more starch/sugar. It's a good idea to learn about malt before brewing ale and lager because the malt being purchased may require additional enzymes (Alpha-Beta) in order to produce ale. It all depends on the level of malt modification. The higher the modification, the less suitable the malt is for producing ale. On a malt spec sheet, Kolbach, SNR, and S/T, are used for determining malt modification. Protein content is usually listed as a percentage. Malt spec sheets are online from every malthouse, and they are used in brewing for determining the quality of malt, before purchasing malt. Any type of flaked grain contains high levels of Beta Glucan, and protein. In home brew, starch carry over, Beta Glucan, and protein goop provides body and mouthfeel. You really don't need the stuff because in malt are the ingredients that provides body and mouthfeel in ale, A and B limit dextrin, and pectin. The ingredients are contained in amylopectin, which is the richest starch. Amylopectin is heat resistant, complex starch that ends up in spent mash, paid for, when the infusion method is used. The decoction method takes advantage of the starch. Back in the 70s, a bunch of advertisers invented CAMRA, and they renamed low quality, moonshiners beer, and Prohibition beer, Real Ale. Recipes and contests set the hook. STAY PARCHED. STAY TERRIBLY PARCHED.

[@PartyTimeBrewing]

Thanks for checking out the video, there is a lot there to digest, thanks for the info! Cheers!

[@PartyTimeBrewing]

Really interesting stuff here. A 'real ale' brew day would be a great video to do in the future. Any good commercial examples of 'real ale'? I'm assuming since you mentioned CAMRA you might be more in the European area and an example might be a bit harder to find here in Canada.

[@paulmackinnon6059]

Get a pressure kit for your all rounder and you can really turn it around in a few days!

[@PartyTimeBrewing]

I do have the kit, just seems every time I'm done brewing, I'm too lazy to set it up (or I forget to put the dip tube in and fail...). So far my only pressure ferment was accidently forgetting to attach the spunding valve to a 10L keg and it blasting through the blowoff valve later the next day. I will do a proper pressure ferment soon. Cheers!

[@Rubio_Eric]

I like the drill/paddle idea. My damn arm is so tired from stiring after a brewday

[@PartyTimeBrewing]

It seems to do double duty with aeration and whirlpooling. It just happened the stainless paddle fits my drill. Cheers!

[@Rubio_Eric]

@@PartyTimeBrewing the tip on mine is too wide for my drill.....I see some modifications in the future tho.🍻

[@77transamguy]

Less than a week for a NEIPA! Wow!

[@PartyTimeBrewing]

It seems to just work well when lots of yeast is added. I think it was around 1.5g / litre on that one. Cheers!

[@ElementaryBrewingCo]

MBC University! Cheers!

[@PartyTimeBrewing]

Cheers! The university has taught me much!

[@curtpick628]

Nice shirt

[@PartyTimeBrewing]

Cheers Curt! I think I need to change it up a bit. Kind of the same in most videos....