Hazy Jack | NEIPA | BeerCo All Grain Brewers Recipe Kit

If you are crazy about Fresh Jack West Coast IPA, just wait until you meet Hazy Jack, the East Coast IPA that has been seriously decked out. We have loaded it up with heaps of Citra and Mosaic hops for full citrus forward and piney character and tossed in some Amarillo for grapefruit and orange notes. On the malt side, Malteurop Pilsen Malt cozies up under Light Munich, Wheat, and Naked Oat Malt, giving you a silky smooth mouthfeel and those dreamy hazy golden vibes. So, what are you waiting for? Get brewing with Hazy Jack, but watch out—this Double Dry Hopped New England IPA means business! - Boom! cheers #brewhappy #drinkhappier #enjoyresponsibly

• Hazy Jack NEIPA Brewfather app recipe

Vital Stats:

Batch & Boil

• Batch Size: 19 Litres
• Boil Time: 60 mins

Properties

• OG 1.064
• FG 1.011
• IBU 47
• ABV 7%
• Colour 10 EBC
• Balance - 0.74 IBU/SG Bitterness Ratio

Malt:

4.50 kg Malteurop Pilsen Malt                      (6 EBC)                 69%
1.00 kg Joe White Light Munich Malt          (22 EBC)               15%
0.50 kg Joe White Wheat Malt                     (4.8 EBC)              8%
0.50 kg Essantis Kiln Dried Hulled Oats       (2.8 EBC)              8%
6.50 Kg TOTAL                                                  13  EBC                100%

Hops:

       Amt Name               Alpha Acids When                Time     IBU

• 20 g Amarillo                [8.6 %]                First Wort              20 mins   20   IBUs
• 20 g Amarillo                [8.6 %]                Steep/Whirlpool   20 mins    2    IBUs
• 30 g Citra                      [13.0 %]              Steep/Whirlpool   20 mins    6    IBUs
• 30 g Mosaic                  [13.4 %]              Steep/Whirlpool   20 mins    6    IBUs
• 20 g Amarillo                [8.6 %]                Steep/Whirlpool   40 mins    2    IBUs
• 30 g Citra                      [13.0 %]              Steep/Whirlpool   40 mins    6    IBUs
• 30 g Mosaic                  [13.4%]               Steep/Whirlpool   40 mins    6 IBUs
• 20 g Amarillo                [8.6 %]                First Dry Hop at Day 4 for 3 Days 0 IBUs
• 20 g Citra                      [13.0%]              First Dry Hop at Day 4 for 3 Days 0 IBUs
• 20 g Mosaic                  [13.4 %]              First Dry Hop at Day 4 for 3 Days 0 IBUs
• 20 g Amarillo                [8.6 %]                First Dry Hop at Day 7 for 3 Days 0 IBUs
• 20 g Citra                      [13.0 %]              First Dry Hop at Day 7 for 3 Days 0 IBUs
• 20 g Mosaic                  [13.4%]              First Dry Hop at Day 7 for 3 Days 0 IBUs

Yeast

Dry | Lallemand Brewing

• LalBrew Verdant IPA Yeast (Dry) 2 x 11 g Sachets

Liquid | Bluestone Yeast

• BSY-A011 New England Bluestone Yeast liquid pitch x1

Method:

1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).  Approx. 19L of water at strike temp of 73C (more if you have a false bottom single vessel brewery).
2. Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
3. Add first wort hop addition of 20 g Amarillo [8.6 %] post mash for 20 mins and 11 IBUs while you start sparging and/or ramping up for your boil
4. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
5. Fly sparge slowly with approx. 9 Litres of 76 °C water, collecting wort until the pre-boil kettle volume is around 25 L (6.6 gallons) allowing for a boil off of 2L/hour
6. The total boil time will be 60 minutes. Do not add Deltafloc or Irish Moss.
7. At flameout, wait until wort cools to 82°C (180 °F ) to avoid volatizing hop oils. Set time for 40 mins and add first hop stand addition (20g of Amarillo and 30g each for the Citra and Mosaic hops).
8. After 20 mins add the second hop stand additions (20g of Amarillo and 30g each for the Citra and Mosaic hops).
9. After the total hop stand of 40 minutes, chill wort to 19°C (67 °F ), decant starter or open and pitch  the yeast and aerate.
10. Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
11. On approximately Day 4 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition for 3 days.
12. Wait 3 days, then remove the first dry hop addition and add the second addition of dry hops and dry hop for another 3 days.
13. When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!
    

Sauces of Brewspiration:

• BeerCo.com.au | Fresh Jack West Coast IPA VS.
• BeerCo.com.au | Hazy Trucker East Coast NEIPA

What’s in the box:

*Indicates items included only with specific variants.