Juice Boost 3.0 - Hazy IPA - All Grain Recipe

The third iteration of our Hazy IPA recipe. We've some success with making these but feel we're yet to really nail down this style for a variety of reasons. Read on to find out more about what we've changed for this version and why.

Recipe Rationale

Grain Bill Changes

With 6.4kg of grain all up (not including rice hulls), our 35L BrewZilla is going to be pretty full for this one, and is pretty much the same total grain bill size as our first version of Boost Juice. Looking back at the brew day, the malt pipe was pretty full but not completely at capacity so we think we should be OK.

We've also tweaked the grain bill, with the inclusion of some golden promise malt as well as more (unmalted) oats than we've ever used before in a Hazy IPA recipe. The malted oats we used in Juice Boost 2.0 just didn't really do much for us.

Hops

We've been itching to try a couple of new hop varieties. Namely Krush (HBC-586) as well as Nectaron, and this seems like the perfect beer to throw a borderline ridiculous amount of them in to really showcase what they're like. Based on their flavour descriptors, we thought Galaxy would be a good third option to throw into the mix as well.

Yeast

We've done Pomona, we've done Verdant IPA, so this time we're going for a relatively new option with the Hazy strain from Cellar Science, which is apparantly propogated from the parent strain of Whitelabs London Fog WLP066.

Water Volumes & Boil Time

The first two versions of Juice Boost featured 30 minute boil times, and we're going to revert back to a traditional 60 minute boil for this version. We're hoping the extra pre-boil volume required will allow for more sugar to be collected during sparging.

Whirlpool

We're also going to be implementing a different whirlpool hop strategy - staggering our whirlpool hop additions at 15 minutes and 5 minutes. Our research suggests a shorter 5 minute whirlpool addition can help preserve some of the more volatile hop compounds that would otherwise disappear with a longer whirlpool duration.

Managing Mash Efficiency

When we've made these beers previously we've suffered a fairly significant drop in efficiency compared to other beers that consist mostly of malted barley. We suspect the issue is from the relatively large grain bill, as well as the inclusion of oats in the grist.

After doing some research into this, we've devised a plan. Besides dropping the expected efficiency in Brewfather from 75% to 69%, we're also going to double crush the malt and include a heap of rice hulls in the grist to address the theory that the issue with poor efficiency isn't a conversion issue, but rather a water flow issue that means the converted sugars aren't able to be rinsed out of the mash bed fully during sparging.

We're also going to plug the holes at the top of the BrewZilla malt pipe to give us a tiny bit more space (if we need it) during mashing and recirculation.

If this goes well and we don't see such a drastic drop in efficiency then we may not need to use as much (or any) of the dextrose that we have included in the recipe below.

Mash Temperature

We're going to mash a tiny bit higher for this one, at 68°C instead of our usual 67°C for a beer like this. We're hoping this will create an even less fermentable wort and leave a slightly higher finishing gravity to help promote a fuller mouthfeel.

Double Dry Hop

Another technique that we haven't utilised for some time is a double dry hop. For this recipe we're going to go for two dry hop additions - each featuring 75g of the three hop varieties we're using. First dry hop will be towards the tail end of primary fermentation in order to leverage some biotransformation from the still actively fermenting yeast.

The second addition will be after terminal gravity has been reached.

All Grain Recipe

Vitals

• Batch Volume: 23L 
• Boil Time: 60 minutes
• Brewhouse Efficiency: 69%
• Original Gravity: 1.061
• Final Gravity: 1.012
• IBU (Tinseth): 31
• BU/GU: 0.5
• Colour: 8 EBC
• Expected ABV: 6.4%

Mash

• Mash In: 68°C - 60 minutes
• Mash Out: 75°C - 10 minutes

Fermentables

• 3.35kg - Gladfield Pilsner Malt  (52.3%)
• 1.5kg - Golden Promise (23.4%)
  
• 0.9kg - Flaked/Rolled/Instant Oats (14.1%)
• 0.5kg - Gladfield Wheat Malt (7.8%)
• 0.25kg - Rice Hulls 
• 0.2kg - Dextrose (if required - depending on pre-boil gravity reading)

Hops

Boil Hops

• 60 mins - Warrior - 7 IBU

Hopstand/Whirlpool - 80°C

• 15 mins - Galaxy (7 IBU)
• 15 mins - Krush (5.4 IBU)
• 15 mins - Nectaron (6 IBU)
• 5 mins - Galaxy (2 IBU)
• 5 mins - Krush (2 IBU)
• 5 mins - Nectaron (2 IBU)

Dry Hop

• Day 4 - Galaxy - 75g
• Day 4 - Krush - 75g
• Day 4 - Nectaron - 75g
• Day 8 - Galaxy - 75g
• Day 8 - Krush - 75g
• Day 8 - Nectaron - 75g

Yeast

• CellarScience Hazy - 2 packets

Fermentation

• 20°C - 14 days

Carbonation

• 2.4 CO2-vol

Water Profile 

• Ca2+ (Calcium): 120
• Mg2+ (Magnesium): 5
• Na+ (Sodium): 30
• Cl- (Chloride): 200
• SO42- (Sulfate): 76
• HCO3- (Bicarbonate): 44

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