Chill Haze NEIPA – Gladfield

Ingredients

Malts (Crushed)
3.90kg Gladfield Pilsner Malt
0.75kg Gladfield Munich Malt
0.75kg Gladfield Gladiator Malt
0.50kg Gladfield Wheat Malt
0.50kg Harraway’s Flaked Wheat
0.40kg Harraway’s Rolled Oats

Hops
5g Pacific Jade
180g Nectaron
105g Citra
105g Mosaic

Please note: Hops are seasonal and substitutes may be used.

Yeast
Lallemand Verdant IPA (1x 11g packet)

Batch Size

30L Kettle Full; ~20L (in fermenter)

Brewing Process

Hop Addtions:
60mins – 5g Pacific Jade
Whirlpool – 30g Nectaron
Whirlpool – 30g Mosaic
Whirlpool – 30g Citra
Dry Hopping:
DH1 (Day 1) – 50g Nectaron, 25g Mosaic, 25g Citra
DH#2 (Day 3) – 50g Nectaron, 25g Mosaic, 25g Citra
DH#3 (~1.020) – 50g Nectaron, 25g Mosaic, 25g Citra

1. Heat Strike Water to achieve Mash Temp of 69°C (~6°C above strike).
2. Add minerals to Strike or Foundation water.
3. Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4. Mash at 69°C for 60 mins. Confirm no residual starches remain.
5. Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
6. Boil for 90 minutes adding hops (remember: add no kettle finings) at indicated times.
7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.
8. Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
9. Rehydrate and pitch yeast as per manufacturer’s recommendations. Ferment at 1°C for the first 3-4 days.
10. Begin dry hopping on day 3. Aim to add the final dry hop addition at 4-6 SG points (1-1.5Po) from the predicted Final Gravity. Once added, cap the
    fermentation (spunding valves are great for this), raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.
11. Crash the beer to ~0-1°C until yeast load has reduced. Do not filter or fine this style.
12. Note: To confirm the haze is not solely due to yeast, take a sample and stand it in a glass in the fridge for 30 mins to check for sediment. If one forms there is still yeast in solution = leave it to condition longer.
13. Once you’re happy with the haze level, rack the beer into a keg. Force carbonate and/or bottle condition to 2.50-2.60 volumes CO2.