acroporabrewer
Well-Known Member
NEIPA are great beers to brew. Heavy mouth fill with a fruit forward finish. After a few sips of a perfected NEIPA, who would want to drink anything else. However, some of us have a great looking IPA that looks as juicy as OJ only to have it clear up in a few weeks. While others have been able to master this recipe to maintain the haze in a single keg for several months. But how do they do it? What is the difference? I've brewed a lot of hazy IPA for several years now with varying results. Over the years, some things have jumped out to me and I tend to not find the same results as others online.
I typically brew hazy ipas with base malts, flaked wheat, flaked oats, malted wheat, and malted oats. In my opinion, the malted oats contribute the most as far as maintaining a permanent haze for months and months. Everything that I read online says that flake wheat and flaked oats contribute to the haze but when I brew with just those two malts and base malt, my beers come out pretty clear. I've done this multiple times with the same results. However, the flaked wheat & oats do play in important role in the juiciness finish of a well done NEIPAs. I know there is more to it than just the grain bill. I've found that water chemistry is critical but that alone will not contribute to the haze. Yeast, hop additions, and water chemistry all play a role but I have always felt that malted oats contributes the most to the haze. I'm curious to know if anybody else is getting the same results with malted wheat/oats vs flaked wheat/oats.
I typically brew hazy ipas with base malts, flaked wheat, flaked oats, malted wheat, and malted oats. In my opinion, the malted oats contribute the most as far as maintaining a permanent haze for months and months. Everything that I read online says that flake wheat and flaked oats contribute to the haze but when I brew with just those two malts and base malt, my beers come out pretty clear. I've done this multiple times with the same results. However, the flaked wheat & oats do play in important role in the juiciness finish of a well done NEIPAs. I know there is more to it than just the grain bill. I've found that water chemistry is critical but that alone will not contribute to the haze. Yeast, hop additions, and water chemistry all play a role but I have always felt that malted oats contributes the most to the haze. I'm curious to know if anybody else is getting the same results with malted wheat/oats vs flaked wheat/oats.
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