New England IPA NEIPA Home Brewing Recipe

Dude, there's cat hair on this. That's okay. We'll filter it out. It doesn't make sense. Alright, today we're going to brew a new England IPA. Yes sir. Otherwise known as a Hazy West Coast IPA. Nope. Well, not according to what I've read. Hazy West Coast IPA? Okay, so here's the thing. There's some debate among the brewers in the United States. I've never heard of that. Regarding who created the Hazy IPA. All I know is I was in the Northeast a couple weeks ago up in Vermont. I don't care what you call it, but delicious. I'm super excited. And it went snowboarding recently. Had some nipas blacked out, puked next to a toilet. Didn't go skiing. Didn't even go skiing. Good time. Yeah. So if anybody looked up that way and wants me to come visit, I'm a good time. And if anyone knows of a good life coach, give them our number. So according to the Brewer's Association, which calls this just a Hazy IPA. What do they call it? They just call it like a Hazy IPA. So they didn't want to get into that. I don't think they wanted to get into that. Alright, so vital stats. 1060 to 1070 original gravity. 108 to 1016 final gravity. 5 to 6% ABV. 50 to 70 IBUs. And 4 to 7 color SRM. This beer should have a... It should be a hop-driven beer. Medium to low bitterness. Hop character. It should be fruity, tropical, juicy. What makes this beer unique, though, is more the... Clarity. Clarity, or lack thereof. It's going to be a cloudy beer. It should be... It should be hazy. It should be a little bit hazy, yeah, for sure. And it could be like a little hazy. Or it could be a so... Like it could be completely opaque. It could be like a glass of orange juice. This one, but yeah. We don't have a ton of adjuncts in this. We're not using any curees. So it should be... Probably have a little bit of haze to it. Simple grain mill. Pale malt. Little bit of flaked oat. Little bit of flaked wheat. Yeah, so we're using flaked oats and flaked wheat because they're kind of like... Have higher protein content. It's going to make this a cloudy beer. It's going to be some haze. Some cloudiness. It should be good. And 100% fine. Okay, cool. You want to grind the grains? Yeah, let's grind some grains. Oh, dude, bro. Swing and a miss. You want me to do that and you do this? Maybe. So this is 10 pounds pale malt. One pound flaked wheat. One pound flaked oats. Yeah, flaked oats. Yeah, and some carapils. Carapils. You know what we should mention, Emmett? What's that? Boom! Brand new. Finalized. Version 2 controller. Oh, yeah, super exciting. Big, big, big, big... Big day. Independent pump and heat control. Boom, boom. Super easy to set. I'm actually only at 150 today, so I think we still need to do an auto-tune on this. We have not auto-tuned. So it's a little high, but that's fine. It's going to drop once the grain is going in. Should we grain it up? Yeah, let's grain it up. Ooh, look at those grains. Oh, yeah, perfect fit. All right, so now we're dialing 150 on the morning, bro. Keep the old recirculation going. We're going to plug the pump in. Well, let's go ahead and hit the pump button. Put the hose up to the output on the kettle. Run that into the pump. Goes out of the top of the pump here. Kettle. 60 minutes. Let's check it out. What's it look like? 60-minute mash is done. Looks like a beer that's been mashing. It's pretty light. Kill the pump so we don't get wet. All right, kill the pump. And then pro tip... We're not going to do a mash-out. Let the work go down the hose a little bit. And then turn the ball valve off. Right now it's saying you do this by yourself. It's how you take grains out like a boss. Like a beast. Yeah. I don't think I can do it. You've won. It is possible to get this basket out by yourself. You've done it. Yes, it's really high. It's difficult because it's so high. Yeah, I'm not that tall. And you've got to be strong. Yeah, and you have to. I see there's a baseline level of strength that's involved as well. I'm a pulley guy myself. Okay, gotcha. Rope and pulley. Looks like you've got that pulley motion down. Been practicing that, yeah. Rope climbing. So this has a first work hop addition. We're doing a zeka. I believe that's how you say it. I've never used it. Three quarters of a mile, so I'll get that ready. I'm just going to toss that in now while it's coming up the tap and be good. That's the definition of a first work hop. Yeah, normally if you're using a three-tiered system, you would toss your hops in and then you would sparge over your grains and the first work coming out would go in, I guess. Oh, gotcha. But for us, this is our first work. All right, so we took our pre-boiled gravity and we're sitting at 1048 after temperature correction. Very nice. And now we're going to start our boil. Let's do this. Let's kick this up now. Yeah. So we're going to be lazy about this. Hit up. Okay. I'm going to go over a couple. I'm just going to kick this up to 250. There is like a manual power mode in here that you can get to in the settings, but we're just going to kick this to above boiling temp. The element's going to be on full blast. With this size of kettle and this size of element, it actually works perfectly for that to be at full blast. So three-quarters of the azaka. Apparently they're all the range. Hop basket and a bucket, and I'm golden. This is a bucket. We got buckets galore up in here. We sell buckets. We're a straight-up bucket dealership. So popping that guy out. Popping that guy right on in there. These guys. Pop that in there. And then the first work addition. First water up. Okay. And pop the lid on. All right. We're up to a boil. Just going to add some cane sugar. So we're going to add 12 ounces of the cane sugar. This is at the beginning of the boil. This is going to be our 60-minute addition. We're not doing a standard 60-minute hop addition. The first work hops that we added earlier are going to add our bitterness. So we're just going to weigh out 12 ounces. We got about, I don't know, 15, 20 minutes left in the boil. I'm just going to go ahead and get my cooling lines hooked up. It's always good to check your gaskets, make sure they're still good. With the hot heat transfer, the gaskets can sometimes deteriorate a little bit. Good thing to check so you don't have leaks. Add the kale into the pump. From the pump to work in. Pour it out into the kettle. All right. So we're just going to circulate this for about 15 minutes or so. VSG, Vermax, yeast nutrient. A little for the table and for my homies. You treat your yeast right, man. So what's next? Five minutes. We'll come back and start chilling. Things are about to get real weird. Real hoppy. First things first. Yeah. Let's kill the heat. Hey, let's talk about this real quick though. Why is our controller super badass? Because you can do stuff like this. We can kill the heat, leave the pump on, and still be reading temp. A lot of controllers you can't independently. Right. You can't do that like, for example, there is an off the shelf digital controller very similar to this. Which does not allow you to do that. Which is why we designed this. Right. Anyway. Just makes it super convenient. Yeah. Version 2.0. Available for preorder or maybe even purchase depending on when you're watching this video. On our website. Clawhammer. Wait, what's our website? ClawhammerSupply.com. It is time to turn the cooling water on. And then we're just going to keep an eye on the temp. Once we're below 180, we will start with our hop addition. Once we get it down to 180, we'll start adding ridiculous amounts of hops. Yeah, and I'll probably start weighing them out now just so we have them ready. Okay. And it's going to be a 40 minute whirlpool. With two additions. Each addition is going to have three hops. We're going to be using Ezeca. Ezeca. I don't know. A.Z.A.C.C.A. What do you think that is? Let me know. I have no idea. Citra and mosaic. So I'll start weighing these out. A quarter ounce of Citra, Mosaic, and Ezeca. So that's the Citra. That is the Mosaic. That's the Ezeca. I'm going to set the timer for 40 minutes. We let it cool down a little bit more, we're down at like 150, what is that, 155? Yeah, we overshot. We overshot. Just toss them in the hot filter. There we go. Great job. I'm going to turn the pump on and let it recirculate. So with 30 minutes left, we're going to do our next addition. That's going to be a half ounce of each of these. 10 minutes after that, we're going to do our last addition, which is going to be three quarters of each. The small amount will get the full 40 minutes, that'll be a little bit higher amount, gets 30 minutes, and then the highest amount gets 20 minutes. So we're doing like a stepped hop stand. Yeah, which is kind of why I feel like it should be chilling progressively, because you're adding more hops, but I don't know. I mean, we can chill a little bit more. I'm not a doctor. I'm going to chill a little bit. Or a scientist. I can barely read. That was the Zaka. Mosaic, which might be, it's probably one of my favorites. Big Mosaic fan. You can do a single hop any day. Any day. I kind of want to do a single hop Zaka. And then lastly, we'll do Citra, which is also one of my favorites. So that's a half ounce of each. And then we'll add those in about five minutes. We get a lot of emails from people being like, how do you whirlpool? People whirlpool in a traditional setup in order to move everything around so you get all the sediment build up in a cone at the bottom. But since our hops are all contained in a basket, and we use a screen off the inlet, we don't have a whirlpool port because it's not necessary. Right, yeah. People would use a whirlpool port if they don't have a false bottom or a tube or a basket. So basically steeping and recirculating, you're still getting all that goodness circulating around. So in my opinion, if I can put it in a bag, there's really no need for a whirlpool port. If you want to disagree with us in the comments, you can. Yeah, maybe I'm crazy. I don't know. But that's kind of how I've always looked at it. So let us know. I mean, why wouldn't you want a whirlpool on a Zaka, guys? I just don't see the need for it. So here's the 30-minute steep slash whirlpool slash hot stand edition. And three quarters of an ounce of each of the big three we've been using. So last of the steeping additions is going to be three quarters of an ounce of each of the Citroen Mosaic and the Zaka. All right, this is the last edition 20-minute steep. Three quarters of each. 20 minutes. Let's crank her down to 67. Pitch some yeast. Party town. Party town USA. So 40 minutes of hot standing done. Complete. So we dropped a little. We're down at 144. And I'm just going to go ahead and crank the cooling water. OK. And we're going to get it down to around 67. OK. So we're going to shot the temperature temp a little bit. 63. That's fine. Oh, yeah. All right. So I'm going to kill the pump for a second. And my hands have just been in a bucket of star sand, so they're good and clean. Just hit the old pump button. Blaster in. We'll aerate it like this, and then I'll shake the bucket around, too. I mean, it looks like pea soup when you look at the kettle. Yeah. Good amount of hops. All the conditions. Ben, do you mind giving me a tilt? Oh, man. This smells so good. Hey, I have an idea. Yeah. Let's do something out of order here. You want to just pop the yeast in and then aerate it? Yeah, let's do that. I mean, come on. How much of a difference can it make? I've been cutting way too low. Yep, did it again. This is the East Coast ale yeast. I haven't used this. It's the WLP-008. People are saying it's the bomb diggity for the Nepos. Once about 80% attenuated, we're going to start our hop additions. So fermentation will still be active when we start our first hop addition. Oh, while I'm thinking about it, I'm going to pull out some of the work in the hose for our final gravity. Let's do it over a bucket. I mean, we've had zero drips. Zero drips we've dropped before today. I mean, you've got to jinx it, don't you? Oh, Jesus Christ almighty. Dude. I told you not to jinx it. Why do you got to jinx it? Because you jinxed it, bro. Nope. So close. All right, you're next for today. I'm just going to do this. That's fine. So I'm going to aerate that now. I'm just going to put my thumb on the little grommet. I usually give it like a minute. Right. Well, one spill. Not too bad. One spill. Not horrible. Not too worse. I've done worse. We are looking like 2, 4, 6, 8, 1058. That's what I'm going to call it. I think that's it. Yeah. Can you think of anything that we're missing? Yeast is in there. Yeah. Hops are in there. Yeah. Brewed the beer. Put the sugar in. Yeah. Didn't forget the sugar today. Nice. Dude, I think. In minus that spill. Nailed it. We did all right. So version 2.0 controller. Oh, yeah. Worked out really well. It worked out like a charm, man. Yeah. Like we thought it would. So make sure to order your kit up, guys. Don't slack. I mean, you could be brewing beautiful nifas. We'll post this recipe on our website as well. Full details. So check that out. Make sure you subscribe to the channel. Like the video. And say hi to your mother for me. Yeah. Bye.