8.4% Double New England IPA with Nelson, El Dorado, HBC 342 hops.
Named in honor the great Don Nelson, this beer features my favorite hop of Nelson Sauvin and El Dorado. We all wish we could be living in Hawaii getting high, especially during the pandemic.
This is the best Hazy IPA I’ve made. Best looking, best aroma, best flavor, best mouthfeel. Only bad part was a poor transfer from FV to keg, so it only lasted in it’s prime for about 10-12 days due to less than desirable amounts of o2 pickup. It was still good, but the color darkened and aroma faded. Here’s the recipe with a little write up at the bottom:
|Batch Size (fermentor):||6 gallons|
|Boil Length:||30 minutes|
|Mash Temp:||152F||Single Infusion|
|OG:||1.077 (estimated)||1.079 (actual)|
|FG:||1.013 (estimated)||1.015 (actual)|
|ABU:||8.4% (estimated)||8.4% (actual)|
|Malted Oats||8.25 lbs||44%|
|White Wheat||1 lb||5.3%|
|Golden Naked Oats||0.75 lbs||4%|
|CTZ||0.75 oz||FWH or 30 min|
|Nelson||1 oz||Flameout or 0 min|
|El Dorado||1 oz||Flameout or 0 min|
|Nelson||1 oz||Whirlpool @ 170F|
|El Dorado||1 oz||Whirlpool @ 170F|
|HBC 342||1 oz||Whirlpool @ 170F|
|Nelson||2 oz||Dryhop 12-24hrs after pitch|
|HBC 342||1.5 oz||Dryhop 12-24hrs after pitch|
|Nelson||2 oz||Dryhop 4 days after pitch|
|El Dorado||1.5 oz||Dryhop 4 days after pitch|
Sigmund’s Voss Kveik
|Pitch and ferment at 90F|
I’m a firm believer in adding a bittering addition at the beginning of the boil for all of my hazy IPAs unless I’m brewing someone else’s tried and true recipe. In my own experience, having even a small bittering addition provides a more well rounded NEIPA. I prefer either using CTZ hops or Yakima Valley’s Hop Shot Extract.
This beer blew me away. It was a good cross between your typical juicy hazy ipa, with some west coast dankiness (that a word?) that I think came from the HBC 342 hops. This was also the NEIPA I made where I was 100% satisfied with the color. I was going for that perfect orange, and I nailed it.
If you’re going to brew one of my recipes, brew this one.