Haze Craze Train…leads to inspirational homebrew

All aboard! Have you ever asked yourself, which beer style best suits you? Well, as I traced my palate sensations through my wavering beer journey I confess I’m guilty and fell head first into the juicy, crazy & hazy beer train. This was by no means on purpose, but it couldn’t be ignored any longer. Days gone by and the gamete of this beer phenomenon seemed to put brewers and homebrewers creativity above par and roll down the tracks with a head full of juicy goodness.

The locomotive of Briess Pale Ale Malt, Carapils® Malt, Briess Torrified Wheat & Briess Flaked Oats work in harmony to create this juice packed, sweet and malty homebrew. This lead me to celebrate Learn to Homebrew day by brewing a citrus-intense, tropical fruit aroma and effervescent recipe we hope to bring to our Better Brewing portfolio in the new year. Here is the recipe to get your taste buds quenching:

Haze Craze Train

(Makes 6-gallon (22.7L) batch)

Briess Malts:

  • 10lb — Pale Ale Malt (milled)
  • 120z — Carapils® Malt (milled)
  • 1lb — Brewers Torrified Wheat (milled)
  • 1lb — Flaked Oats
  • Add 12oz. Turbinado sugar at final mash (optional)

Hops:

  • 1 oz. (18 g) — Citra 12.3% a.a., first wort hop addition between mash & boil
  • 40 minute total hop stand for hop additions
  • 0.25 oz. (7g) — Citra 12.3% a.a. @ flame-out
  • 0.25 oz. (7g) — Mosaic 12.0% a.a. @ flame-out
  • 0.25 oz. (7g) — Azacca 12.0% a.a. @ flame-out
  • 0.5 oz. (14 g) — Citra 12.3% a.a. @ 10 min after flame-out
  • 0.5 oz. (14 g) — Mosaic 12.0% a.a. @ 10 min after flame-out
  • 0.5 oz. (14 g) — Azacca 12.0% a.a. @ 10 min after flame-out
  • 0.75 oz. (21 g) — Citra 12.3% a.a. @ 20 min after flame-out
  • 0.75 oz. (21 g) — Mosaic 12.0% a.a. @ 20 min after flame-out
  • 0.75 oz. (21 g) — Azacca 12.0% a.a. @ 20 min after flame-out
  • 1 oz. (28 g) — Citra 12.3% a.a., first dry hop 5 days (Use muslin bag for dry hop addition)
  • 1 oz. (28 g) — Mosaic 12.0% a.a., first dry hop, 5 days
  • 1 oz. (28 g) — Azacca 12.0% a.a., first dry hop, 5 days
  • 1 oz. (28 g) — Citra 12.3% a.a. second dry hop, 5 days (Use new muslin bag for dry hop addition)
  • 1 oz. (28 g) — Mosaic 12.0% a.a., second dry hop, 5 days
  • 1 oz. (28 g) —Azacca 12.0% a.a., second dry hop, 5 days

Yeast:

  • Wyeast 1335 British Ale II

Additional Ingredients:

  • Wyeast Yeast Nutrients 1.5g @10 minutes before flame-out
  • Grapefruit Puree: 3lb container (100% optional, enhances flavor profile)

Specifications:

  • Original Gravity: 1.065 (16P)
  • Final Gravity: 1.014 (3.5P)
  • ABV: 6.7%
  • IBU:
  • 58 SRM:4

Directions

Mash at 155° F (68° C) for conversion to complete. Lauter/sparge to collect 7.5 gal. (28.5 L) of wort, boil 60 minutes. At flame-out, cool wort to 180° F (82° C) to avoid volatilizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10/20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, cool wort to 67° F (19° C),pitch yeast, and ventilate carboy. Ferment 2-weeks then, slowly increase the temperature up to 73° F (23° C) to ensure full attenuation. On day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition. (Optionally, you could add grapefruit juice puree at this point.) Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Bottle or keg according to your home brew set up. Serve fresh!

Cheers!

Posted in Recipes | Tagged , , , .
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