Second, the hop burn was very pronounced. So not the most visibly attractive beer, although I think most hazy IPAs look pretty gross anyways. I think I underestimated the amount of protein in the quinoa. It really looked like some milk had been added.
Then I put the chiller in and cooled the beer down to 65F.įermentation was uneventful, dry-hopped with a ton of hops, cold crashed the beer, and threw it into the keg.Ī couple things that stood out at kegging time was how murky the beer was. After 10 minutes, I turned off the pump and let everything settle for 10 minutes. I added the whirlpool hops right away after turning the heat off and got a good recirculation going. I skipped the kettle finings because I want this beer to be hazy anyways. The only addition during the boil was yeast nutrient at 10 minutes. Not much else to say, sometimes boring is good! The Boil Pre-boil gravity was 1.053, which should translate into a post-boil gravity in the low 1.06x range, which is exactly what I was going for. Nailed my target temperature of 162, mashed for 75 minutes, sparged at 170-175, and hit the pre-boil target volume of 7.5 gallons right on the dot. This was one of the smoothest mashes I've done. Phosphoric Acid to the mash to lower the pH a bit. Phosphoric Acid (1 tsp mash, 1/2 tsp sparge).15g Ceremix Flex brewing enzymes (mash).I'm going to shorten this to 75 minutes to see if I get a little more body, head retention, and a touch of residual sweetness. Shorter mash - I've been doing 90-120 minute mashes and getting really fermentable worts.Verdant IPA - Never tried this yeast, but from what I've heard, this'll make a solid IPA that will stay hazy.Sultana hops - I'm really looking for a pineapple character from the hops, and the research pointed to this hop.I'm hoping to get a little conversion because of the enzymes, but I'm not totally sure how these will contribute to the beer. I got some GF rolled oats from the store. Flaked oats - I've used flaked oats in the past, but it was when I was brewing gluten-full beer.Flaked quinoa - Hoping this will add some body, head retention, haze, and nutty sweetness to the beer.I'm trying out a few new things this batch, including: Brewed with Sultana (Denali) hops and Verdant IPA yeast (from a brewery in Penryn, Cornwall), it's not my most creative name ever, but I guess it's an improvement from my previous beer, which was affectionately called Munich Dunkel. Up next, my first hazy IPA, which I'm calling Sultan of Penryn. I'm out of hoppy beers at home, so it's time to brew another hop bomb. Gluten-Free Hazy IPA May 19 2021, 0 Comments Finish the rest of your boil, add the rest of the wort to the fermenter, and away you go. Use different hops and hop amounts in the dip hopping stageīrewers who have experimented with dip hopping have reported beers that are super aromatic, like a west-coast IPA, but without the onion and garlic aromas.Ī good place to start perhaps would be to pull about 3/4 of a gallon of wort from your kettle into the fermenter about half way through your boil, cool it down to 170F, and add your dip hops (maybe 30% of the hop bill?).Letting the hop tea created by the dip hopping sit for longer or shorter times before adding the rest of the wort.Cooling the wort down to different temperatures to attempt to bring out different characteristics.Running more or less of the wort into the fermenter.There are may different ways you can experiment with dip hopping, including: Adding hops prior to fermentation (but leaving the hops in).
Running at least a portion of the wort from the kettle into the fermenter.First experimented with by brewers at the Kirin brewery in Japan, dip hopping follows these general steps: But have you heard of "dip hopping?" This is a new one for me.ĭip hopping is a method that helps accentuate pleasant hop aromas while suppressing hop off-flavors. You've probably heard of mash hopping, first wort hopping, adding hops in the boil, dry hopping, double dry hopping, adding hops during active fermentation, whirlpool hopping, etc. And it also seems with each passing day, there's a new way to utilize these hops! With each passing day, it seems that there is another new type of hop to experiment with.
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