The ‘haze for daze NEIPA’ presents a nice hazy glow thanks to the generous portion of white wheat and flaked wheat. I pulled a little inspiration from the folks over at Trillium and added a small portion of C15 for color. The beer is crushable at 6% and reveals a citrusy backbone with a nice punch of flavor thanks to a healthy dry hop of Mosaic and Nelson Sauvin. It’s certainly one of my favorite brews so far and something I will absolutely rebrew, especially since it’s more sessionable than my typical brew.
For this recipe, I adjusted my typical NEIPA practices and experimented with some new ingredients and older techniques. I deviated from my typical process of dry hopping cooler (55-60°F) and dry-hopped at fermentation temperatures (70°F+). The advantage of this technique is being able to dry hop at the very end of fermentation without the risk of dropping fermenter temps too soon and risking diacetyl production.
This biggest change with the recipe came with the use of Citra CO2 hop extract in the whirlpool. This was my first time brewing with CO2 extract and I have to say I’m already a big fan. I’ll dive into the details below along with some benefits.
Brewing With CO2 Hop Extract
This was my first time using any form of CO2 hop extract. Hop extracts can be used in a variety of ways depending on the beer style and choice of hops. CO2 hop extracts are harder to find at the homebrew scale. The big-name hop producers currently only offer commercial options. Luckily, a local Massachusetts company, Mass Hops, offers a few varieties for homebrewers! (I’m aware YVH offers CTZ CO2 hop extract for homebrewers—it’s just more suited as a bittering/boil addition).
CO2 extract is best suited for the hot side (boil kettle/whirlpool). The main advantage is reduced vegetal character and less trub/volume loss carried over from the kettle. From everything I’ve read, they behave similarly to whole and pellet hops in terms of isomerization of acids, etc.
Outside of beer loss, hop extract allows for more flavor/aroma to be carried through to the final beer, making them a great option for hoppy beers. For this recipe, I used 20 ML of Citra CO2 extract in the whirlpool with no other hot side hop additions. Personally, I’d love to experiment with a higher dosage next time to increase potency and aroma.
Unfortunately, hop extracts are on the pricy side ($9.99 per 10 ML syringe)…although I don’t think that will stop me from further brewing with them in the future.
How to Use CO2 Hop Extract
Since CO2 hop extracts come packaged in a gel-like form, they need to be dissolved into a few cups of hot wort/water before being introduced to the rest of the batch. This helps ensure the proper distribution of oils throughout the batch. I ended up pulling a few cups of wort at the beginning of the whirlpool and mixed in the extract at about 175°F. From here I carried out my typical 20-30 minute whirlpool. This is also the most fantastic-smelling part of the entire day.
I was really pleased with how this beer came out. The hop extract absolutely added some unique character that I’ve experienced in some of my favorite commercial beers. Per Mass Hops’ recommendations, they’ve seen success with using between 20-80 ML of CO2 hop extracts in a standard 5-gallon batch. I’ve certainly got some room to grow, especially on higher ABV beers.
9 lb 8 oz (66.4%) — Briess Pale Ale Malt 2-Row — 1.9 °L
2 lb 8 oz (17.5%) — Wheat Flaked — 1.7 °L
1 lb 10 oz (11.4%) — Briess Wheat White Malt — 2.3 °L
6 oz (2.6%) — Acidulated — 2.8 °L
5 oz (2.2%) — Caramel 15 — 11.6 °L
20 ML Citra CO2 hop extract @ 175°F
Whirlfloc – 15 minutes
Batch size: 6 gallons
Target Mash pH: 5.2 (adjust with lactic acid as needed)
Post Boil pH: 4.9 (adjust with lactic acid with 15 min remaining)
Mash Temp: 151°F – 60 minutes
Boil: 60 minutes
Fermentation Temp: 68-72°F
Since CO2 hop extracts come packaged in a gel-like form, they need to be dissolved into a few cups of hot wort/water before being introduced to the rest of the batch.
Day 1: Pitch yeast at 68°F and let rise to 72°F on day 2-3 for the remainder of fermentation. Should finish in 4-5 days. Per Imperial Yeast: Target 20-25 ppm dissolved oxygen or set the oxygen regulator flow to 50% higher than normal.
Day 4-5: Add full dry hop charge, hold at 70-72°F at 7-10 PSI. Drop the hops out after 72 hours if you have a conical.
Day 8: Crash to 33°F for 48 hours. Proceed with packaging/cold conditioning for another week in the keg at serving temps. Should be prime drinking by day 18-20.
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