Last but not least, Chapter 15. We've made it guys! This chapter features practices by Haze producers such as Other Half, Bissell Brothers, and others. I'm going to break things down by ingredient to give a general overview:
Water
Other Half: neutral, low in mineral ... OH favors calcium chloride additions
Prison City: chloride-heavy
Reuben's Brews: n/a
Breakside: gypsum-heavy trending toward a Burton profile, looking for a snappy finish (10:1, 8:1, 4:1, then most recently 3:1) sulfate-chloride ratio
Bissell Brothers: neutral water that undergoes carbon filtering, then they add gypsum and calcium chloride for a 1:2 sulfate-chloride ratio, finishing around 100 ppm of chloride and 50-75 ppm of sulfate
Great Notion: soft, neutral water, then they add a 1:2 sulfate-chloride mixture as well as sodium
Sapwood Cellars: carbon filtered water, then add 1.5:1 chloride-sulfate ratio
Mash: pH, Temperature, Grist
Other Half: low ABV beers mash around 160 for enhanced mouthfeel and feature high-protein grains
Prison City: 50/50 Pilsner-Vienna base with heavy flaked oats and heavy flaked wheat, 150-151 mash temperature
Reuben's Brews: n/a
Breakside: 5.5-5.7 pH in session beers to extract more hop flavor, bigger hoppy beers land around 5.3 pH, and they add malt extract with 15-30 minutes left in the boil for shelf stability and oxidation defense
Bissell Brothers: 5.2-5.3 pH, crystal 20 and 4% each of flaked wheat and flaked oats for single IPA, 40% malted wheat for DIPA
Great Notion: session IPAs receive Crystal 15 on top of a malted wheat, flaked oats, and Pilsner malt base, 5.3 target pH and 4.2 finishing pH
Sapwood Cellars: 10 pounds of rice hulls per 55-pound quantities of non-malted or huskless grains, plenty of chit malt (about 10% of the grist), session beers feature a speciality malt like golden naked oats (15%) but DIPAs would get up to 8%
Boil
Other Half: 60 minute bittering addition
Prison City: ten IBU bittering charge at 60 minutes, with another small charge at 10 minutes
Reuben's Brews: n/a
Breakside: Chinook, Cascade, or Simcoe here at less than a pound per 30-BBL batch at the 60 minute mark, sometimes using Lambic hops on hot-side as well, 2-3 pounds of hops with 10 minutes left in the boil
Bissell Brothers: 70 minute boil, ten IBUs worth of additions
Great Notion: no hot-side additions
Sapwood Cellars: usually mash-hopping
Whirlpool + Dry Hop
Other Half: heavier on the dry hop than the whirlpool, finding that heavily dry-hopped beers mature quicker but drop off in flavor quicker
Prison City: 1 pound per BBL whirlpool, around 3 pounds per BBL dry hop (split into two or three pound per BBL sessions), 7 days dry-hop duration
Reuben's Brews: Layer the whirlpool! Complexity comes from this, and Janish corroborated this either in an earlier chapter or in a separate blog post.
Breakside: 1-1.5 pounds per BBL in the whirlpool, lower (180-210) whirlpool temperatures give softer, fruitier flavors
Bissell Brothers: 195 degree whirlpool, 1-1.25 pounds/BBL in the whirlpool, 2-3.5 pounds/BBL dry hop with no rousing
Great Notion: 3-4 pounds/BBL dry hop done over the course of a week,
Sapwood Cellars: 2 pounds/BBL whirlpool rate after adding 1 BBL of cold water to the kettle to lower wort temperature and avoid IBU pickup, allowing the beer to rest for 25 minutes post-whirlpool, hop doser to do post-fermentation dry hopping, 2 pounds per BBL dry hop for session beers and 4 pounds per BBL high ABV beers
Cellar/Fermentation
Other Half: Centrifuge! Up to 10% extra yields from this process
Prison City: Yeast blending! 75/25 of London Ale III and Chico respectively. 1.014-1.015 is the sweet spot FG for a drier, 7% ABV IPA, simple sugars post-fermentation may reactivate the yeast to scrub oxygen from the beer, low shear pump to recirculate (2-4 hours, tank under pressure) speeds up hop extraction
Reuben's Brews: Wyeast 1318, rousing hops at 15 psi through the cone once per day, filling tanks while adding light CO2 through the top of the tank to reduce dissolved oxygen levels
Breakside: rouse 2-3 times the entire dry hop duration
Bissell Brothers: Wyeast 1272, 65-70 degree fermentation, 4 psi through the spray-ball during dry hopping
Great Notion: always harvesting yeast before dry-hopping
Sapwood Cellars: 1.5 L/m of inline oxygen unless it's DIPA, then it's 2.0L/m of oxygen, Manchester 132 yeast, mostly post-fermentation dry hopping, rouse once per day at 15 psi
This has been a blast y'all. I plan to do a recap and some homebrew recipe updates with the information I've learned, so please stay on the lookout for those. Cheers.
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