franknstein
New Member
Hi everyone,
I am a new brewer of hazy IPA. I have heard about the dangers of massive dry hop for hazy IPA leading to diacetyl "bombs." What is the best fermentation schedule to achieve a juicy dry hop character, but no diacetyl?
Here are my assumptions:
1. BIAB on my Anvil 10.5 120V system; Anvil bucket fermenter - in other words no pressure fermentation.
2. No mechanism to cold crash and avoid suckback.
3. Just primary fermentation.
4. If secondary is an option, it would need to be done in a keg.
Here is my recipe:
68% efficiency
Batch Volume: 5 gal
Boil Time: 30 min
Original Gravity: 1.069
Final Gravity: 1.016
IBU (Tinseth): 20
BU/GU: 0.30
Color: 5.9 SRM
2 lb 8 oz (18.5%) — Briess Oats, Flaked — Grain — 1.6 °L
1 lb (7.4%) — Briess Wheat White Malt — Grain — 2.3 °L
1 oz (4 IBU) — Amarillo 7.2% — Aroma — 30 min hopstand @ 175F
1 oz (3 IBU) — Centennial 5.8% — Aroma — 30 min hopstand @ 175F
2 oz — Centennial 5.8% — Dry Hop — 4 days after FG
1 oz — Amarillo 7.6% — Dry Hop — 4 days after FG
1 oz — Cascade 6.8% — Dry Hop — 4 days after FG
1 oz — Simcoe 13% — Dry Hop — 4 days after FG
1 g — Gypsum (CaSO4) — Mash
5 ml — Lactic Acid 88% — Mash
Primary — 72 °F (1 day ramp) — 14 days
Carbonation — 36 °F — 3 days
Carbonation: 2.4 CO2-vol
CL = 167
SO = 28
I am a new brewer of hazy IPA. I have heard about the dangers of massive dry hop for hazy IPA leading to diacetyl "bombs." What is the best fermentation schedule to achieve a juicy dry hop character, but no diacetyl?
Here are my assumptions:
1. BIAB on my Anvil 10.5 120V system; Anvil bucket fermenter - in other words no pressure fermentation.
2. No mechanism to cold crash and avoid suckback.
3. Just primary fermentation.
4. If secondary is an option, it would need to be done in a keg.
Here is my recipe:
A002 - hazy ipa
7.0% / 16.8 °P68% efficiency
Batch Volume: 5 gal
Boil Time: 30 min
Original Gravity: 1.069
Final Gravity: 1.016
IBU (Tinseth): 20
BU/GU: 0.30
Color: 5.9 SRM
Temperature — 152 °F — 45 min
Malts (13 lb 8 oz)
10 lb (74.1%) — Briess Pale Ale Malt 2-Row — Grain — 3.5 °L2 lb 8 oz (18.5%) — Briess Oats, Flaked — Grain — 1.6 °L
1 lb (7.4%) — Briess Wheat White Malt — Grain — 2.3 °L
Hops (9 oz)
2 oz (14 IBU) — Simcoe 13% — Aroma — 30 min hopstand @ 175F1 oz (4 IBU) — Amarillo 7.2% — Aroma — 30 min hopstand @ 175F
1 oz (3 IBU) — Centennial 5.8% — Aroma — 30 min hopstand @ 175F
2 oz — Centennial 5.8% — Dry Hop — 4 days after FG
1 oz — Amarillo 7.6% — Dry Hop — 4 days after FG
1 oz — Cascade 6.8% — Dry Hop — 4 days after FG
1 oz — Simcoe 13% — Dry Hop — 4 days after FG
Miscs
8 g — Calcium Chloride (CaCl2) — Mash1 g — Gypsum (CaSO4) — Mash
5 ml — Lactic Acid 88% — Mash
Yeast
1 pkg — Lallemand (LalBrew) Verdant IPA 77%Fermentation ???
Primary — 68 °F — 3 daysPrimary — 72 °F (1 day ramp) — 14 days
Carbonation — 36 °F — 3 days
Carbonation: 2.4 CO2-vol
Water Profile
CA = 107CL = 167
SO = 28