SECRETS to the BEST Hazy IPA!! - Grain to Glass Brew Day!

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In this video I brew an amazing Hazy IPA and show you all my secrets on how I choose grains, hops, and yeast! Check out the full recipe below!
Hop Nectar Recipe (5.5 gallon Batch):
Grain Bill:
2-Row Malt 10.0 lbs (69%)
White Wheat Malt 1.5 lbs (10.3%)
Honey Malt 0.5 lbs (8 oz) (3.4%)
Flaked Oats (rolled oats) 2.0 lbs (13.8%)
Rice Hulls 0.5 lbs (8 oz) (3.4%)
Ascorbic Acid - 4g in mash (helps prevent oxidation and preserve beer)
Water additions - watch video all about water here:
• Beer got that "HOMEBRE...
Mash Temp: 152F
Hops:
Citra 1.0 oz. 5 mins
Centennial 1.0 oz. 5 mins
Citra 0.5 oz. Whirlpool 15 mins at 175F
Amarillo 1.0 oz Whirlpool 15 mins at 175F
Sabro 1.25 oz Whirlpool 15 mins at 175F
Centennial 1.0 oz Whirlpool 15 mins at 175F
Mandarina Bavaria 0.5 oz. Dry Hop (High Krausen)
Centennial 1.0 oz. Dry Hop (High Krausen)
Sabro 1.5 oz. Dry Hop (High Krausen)
Citra 0.5 oz. Dry Hop (High Krausen)
Yeast:
White Labs London Fog - WLP066
Fermentation Temp = 67F
Expected Details:
OG - 1.065 (mine was 1.063)
FG - 1.013 (Mine was 1.011)
ABV 6.8 %
You can see all the exact equipment I use in my videos at my Amazon page here:
www.amazon.com/shop/cityscape...
Check out these other videos and my recommended equipment below!
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[@joshuapinter]

Great job. Definitely will try this one.

[@smgri]

Great video…u have your tech down !

[@JordanHexican]

Interested to hear your opinion on why you went 3:1 sulphate: chloride? Every other video I see go the opposite way round?

[@CityscapeBrewing]

I've actually done it both ways and had great results either way, there is a brulosophy article that got me curious about brewing it both ways and they could not determine the difference in that article. I like a little more bite on a hazy IPA, But I agree it's more common to do 1:2 or 1:3 sulfate: chloride. I actually used 150 Cl to 75 SO4 this video: kzbin.info/www/bejne/qaiuqmN7lKaropI

[@joecanino5528]

I am.new into home brewing and i have alot of questions but your videos have answers most of my questions and my beers are better everytime thanks for all u do cheers please don't stop

[@CityscapeBrewing]

Awesome! Glad to help and let me know if you have any questions! That's what it's all about!

[@joecanino5528]

I do have 1 question I'm brewing a west coast ipa it's my first and I'm using a 1318 London ale liquid yeast have u ever used it before and what's your go to yeast

[@CityscapeBrewing]

I have only used 1318 for hazy ipas. It will make your West Coast IPA a bit more hazy but still should work and give it a citrusy flavor. A few yeasts that I use for West Coast ipas are Imperial A15 independence, omega OYL 004 West Coast ale I, and white labs WLP-001.

[@GiovanniCornelius]

I love the dry hop magnet trick! Great idea.

[@CityscapeBrewing]

🤘💯🍺

[@TheBruSho]

Loads of great tips, nice vid Dennis!

[@CityscapeBrewing]

Thanks! 🍻🤘💯

[@dneff306]

Great video! Lots of information cant wait to brew another hazy and try some of these tips! Thanks

[@CityscapeBrewing]

Absolutely! 💯🤘🍻

[@MikeL-NC]

good looking recipe and really enjoyed your last one. Appreciate the information on your brewing details. Putting this one on my list to do.

[@CityscapeBrewing]

Nice! That's awesome. This one is great. Doing a comparison vid o next with a hazy with NO oats or flaked adjuncts to see how it affects mouthfeel and flavor. Stay tuned!

[@vikasrana7702]

Fantastic video. Keep it up.

[@CityscapeBrewing]

Thanks, cheers! 🍻

[@Cheezer1966]

Awesome video Dennis! Loved the details on how you make this style. Nice to see you nailed it and I’m hoping to make this same brew using Verdant yeast as soon as I kick one of my kegs.

[@CityscapeBrewing]

I used that yeast last may for a different video. Great yeast as well!! 🍻 Glad you enjoyed the video, let me know how it turns out!

[@Menacetechnology]

Solid vid! Good tips, especially on the honey malt. Ive added half lb to a full lb in a variety of different recipes Ive previously brewed and its pretty interesting how things turn out when you do a side by side comparison.

[@CityscapeBrewing]

Absolutely! That little touch of something different helps set your beer apart from others and can make a really positive change for the end result!!

[@PatrickBuckles]

great vid Dennis. this is going in the "to brew" folder

[@CityscapeBrewing]

You won't be disappointed! 🍻👍

[@Nefariousrouge]

Always looking for my next batch, and I might have to try this. I would have to see how it does in pressure fermentation since I don’t have a setup to temp control.

[@CityscapeBrewing]

This is a very good recipe! I've been crushing those things since I've put it in the keg! That is definitely an option if you don't have fermentation temperature control... Let me know how it turns out! 🍻

[@kricketdude]

Nice video! And will probably try this recipe. Would like to see how you are pressure transferring to keg in your system. 👍

[@CityscapeBrewing]

Thanks! I use a FerMonster with a DIY gas post connection I made in this video: kzbin.info/www/bejne/n4ConoeXo5mDqqs

[@rogerjohnston9545]

Thanks, great presentation. Is there a way to copy or download your recipe? I would like to give it a brew.

[@CityscapeBrewing]

It is in the video description under the video. If you open that up you will see the recipe there. Let me know if you have trouble finding it

[@rogerjohnston9545]

@@CityscapeBrewing yes I looked it our during the presentation but have not figured out how it print it

[@CityscapeBrewing]

@rogerjohnston9545 not sure that there is a way to print it from there. You may have to write it down or take a screenshot and print the picture.

[@jeffbonzerpeterson]

I heard a lot of big boys under pitch to stress out the yeast to give the brew a good hazy flavor. Cheers!

[@CityscapeBrewing]

That depends on the yeast. I would not recommend that for most yeasts, as off flavors from most will give unpleasant esters.

[@user-iu4gw9fr1g]

Great breakdown! There are some simple ways to preserve malt flavor through the mash. Sodium Metabisulfite is really cost effective and faster than ascorbic acid. Cheers

[@CityscapeBrewing]

Ascorbic acid is added to prevent oxidation and off flavors after fermentation, not for malt flavor during the mash

[@user-iu4gw9fr1g]

​@@CityscapeBrewinghey man I am 100% sure that the 4g of ascorbic was burned up so fast in that mash with all the pouring and stirring that it will have zero effect downstream on the coldside. Saving it for packaging, is a more judicious use for it. 🍺

[@CityscapeBrewing]

@user-iu4gw9fr1g I would have thought the same thing, but I've noticed a huge difference since using it in the last year. My beers are as good on the first pour as they are on the last one. That was not always the case for pale ales, IPAs, and especially hazy IPA. I also use 1/2 a Camden tablet in my mash and sparge, which are metabisulfate, and I've always done that, so the noticable difference came after introducing the 4g of ascorbic acid to the mash. Give it a shot and see if you can tell a difference.

[@CityscapeBrewing]

Also, Genius Brewing did this video explaining how the ascorbic acid creates different compounds in the mash to help the beer become more shelf stable. kzbin.info/www/bejne/rKPMdalmjdd9oJIsi=34gAfMUidO_jbFdG

[@user-iu4gw9fr1g]

​@@CityscapeBrewingI'm a firm believer in low oxygen brewing throughout the process. Yeast oxygen scavenging, underlettting, using specific doses of sodium metabisulfite, etc... It definitely makes a difference, preserving flavor upstream and reducing oxidation in the mash that has it's impact downstream, like crystal malt can from how it's made. A few simple procedure changes can make a profound difference in light beers and especially hop forward styles. Brew on! 🍺

[@asiabrewvision3807]

Thanks for your video. I’m wondering why u have a 1-3 chloride to sulphate ratio. This is more for a westy where bitterness is emphasised. Hazys shld be the other way around ya?

[@CityscapeBrewing]

Yes. In most cases you want 3-1 chloride to sulfate. I have actually done this both ways and didn't really have much of a difference, there's actually a brulosophy episode that did the same thing and participants couldn't tell the difference. Turns out the yeast choice is much more important, which surprised me a lot actually. With that said, you are correct, it will generally give your beer a more pillowy mouth feel with the higher chloride.

[@asiabrewvision3807]

Thanks for the clarification. Homebrewing is all about experimenting and finding what suits us personally. I’ll certainly try brewing a NEIPA with your water profile and see how it turns out. Cheers!

[@pmhartel]

Lots of great tips here. I love hazy IPAs but currently taking a break as I got a bit burnt out on them. Ascorbic acid is 100% something I'll try out on my next hazy. I've had great results using malted oats in my recipe. Can't say I've done a side by side of malted vs flaked but its on my list for next year. Have you tried them before?

[@CityscapeBrewing]

Funny you should ask. I'm actually putting out a video in a couple of weeks showcasing a hazy IPA that had zero flaked oats, flaked wheat, or flaked barley. I only used 2-row and white wheat malt with the same yeast. Check out that video in a few weeks to see the comparison and see if flaked adjuncts are necessary! 🍻🤘

[@pmhartel]

@@CityscapeBrewing Sweet! Strange coincidence, my recipe actually already is flaked free. 2 row, malted oats, white wheat, and golden naked oats. Looking forward to the video.

[@CityscapeBrewing]

I'm going to start doing a lot more experiment stuff. I think with future videos to show those differences.

[@indiekiduk]

Most importantl thing in my experience is acidify sparge water below ph 6

[@CityscapeBrewing]

Mash pH should be well under six. Most of the time between 5.2 and 5.3 pH. Strike water during the mash is more important than sparge water, but all water should also be treated with salts, so that will bring down sparge pH as well.

[@marklpaulick]

Got my subscribe. But I’ll let you know I prefer something different for nearly every detail you talked about and I wouldn’t say there was anything “secret” about your approach. I like Pilsner, 40 plus % malted oats, pass on the honey malt, chloride 300 ppm, dip hop or knock out hops are a plus that I like more than a mid ferm DH. Then I dry hop big after cold crashing 12-16 oz for a 5 gallon finished product.

[@CityscapeBrewing]

Definitely more than one way to do it and make a good beer. Beer is all about preferences and trying different things. I personally love the honey malt in it, but not everyone will. I have dip-hopped before, and would do that again in place of whirlpool hops. I'm 100% on dry hopping during high-krausen for biotransformation of hop oils in the active yeast, but you could do that by more Whirlpool or dip hopping I suppose. If you do enough hops post boil or during fermentation, at the beginning you shouldn't need to dry hop post fermentation. My hazies have a ton of aroma and flavor. 12-16 oz seems like a lot of hops after the fact.... And a huge added expense. You can get anything to taste like hops if you add a pound of hops to it, but I'd rather add half that amount before hand and have one less step after it finishes. I do appreciate the comments though, helps think critically about the process and always up for trying new things.

[@marklpaulick]

@@CityscapeBrewing cool that you are sticking to your guns 👍🏻. Yeah I agree it’s all about preferences and I regret sounding like my way was the best way in my comment. I will continue advocate for late dry hopping (as one key method) I do think it lends the clearest brightest hop aroma. I’d love to know though, what commercial breweries do you think your beers are most like? There’s a lot of different hazies out there - quite a range. I tend to not care for the Sierra Nevada / Firestone versions and prefer the thicker, more intense versions (of course with worse shelf stability) like monkish, Alvarado st, green cheek. Sorry I’m west coast biased.

[@CityscapeBrewing]

I would have to think about what commercially available beer my hazy taste most like. Probably not a lot of commercial beers that are available coast to coast. I agree. I'm not a great fan of Sierra Nevada's, either. I would compare mine to more of a local breweries version, I think the thicker mouth feel and very juicy flavors don't last well commercially especially coast to coast. I am excited to try Bells Hazy-hearted IPA, which just recently started getting shipped nationally instead of just in the Midwest. I talked about that in my live video and I'm going to try and replicate that beer by harvesting the yeast out of their cans. Just a fun experiment, even if it's not as good as mine. I'll give you an update after I tried it, since I recently picked some up and have it in my fridge.