Brewing a JUICY HAZY IPA at home

Рет қаралды 9,240

2 жыл бұрын

I’m brewing a JUICY HAZY IPA using a new yeast strain from Imperial Yeast, "Capri".
This beer should finish around 6% ABV with an original gravity of 1.057/14 Plato.
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Homebrew recipe below.
Grain Bill:
86% 2-row
14% Maris Otter
Mash at 150F/66C for 45-60 minutes
Hops:
Cascade -- 60 mins (12 IBU)
Citra + Mosaic -- 30 mins (20 IBU)
Cascade + Citra + Mosaic -- Whirlpool for 15 mins at 190F/88C (11 IBU)
Water:
I use a 100% RO base with adjustments to:
Ca (75ppm)
Na (40ppm)
Mg (12ppm)
Cl (68ppm)
SO4 (148ppm)
Yeast:
Imperial Yeast "Capri" www.imperialyeast.com/organic...
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Lactic Acid: amzn.to/3OtA5NH
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Пікірлер: 42

@lhard77 2 жыл бұрын

Another great video Ryan! Keep them coming! Absolutely love your system..

@ryanmichaelcarter 2 жыл бұрын

Thanks, Lane! Any requests for the next video?

@richardnewton5057 2 жыл бұрын

This some next level home brewing. I love it

@ryanmichaelcarter 2 жыл бұрын

Thanks so much, Richard! Cheers!

@romanzaitsev2309 2 жыл бұрын

Cool video! Thank You Ryan! Off course liquid yeast, better than dry. Sorry for my english)

@ryanmichaelcarter 2 жыл бұрын

Thank you, Roman! I love liquid yeast. I use dry yeast sometimes, but I love the convenience of liquid.

@JeffreySerpas 8 ай бұрын

You have a great setup

@ryanmichaelcarter 8 ай бұрын

Thanks Jeff! I have upgraded my system since making this video but it has a lot of similarities

@fabcedi3883 2 жыл бұрын

Great video as always! I was wondering how was the mouth feel since you didnt use any wheat? Also, what was the dry hop amounts and schedule? Color looks great!! Cheers 🍻

@ryanmichaelcarter 2 жыл бұрын

Thank you my friend! I'm curious to see how long that haze stays around since I didn't add any high-protein grains to the bill. It came out light-medium bodied and finished at 1.005. On day 4 I added 0.75 oz each of Mosaic, Citra, and Cascade (all LupoMax). Then knocked those out after two days and repeated on day 6.

@brianpeterson3314 2 жыл бұрын

Great video man! How do you come up to the boil without getting a boil over? The hotbreak come up sooo fast for me I have to turn the element off and on several time. Im also using an anti foaming agent as well. Thanks man!

@ryanmichaelcarter 2 жыл бұрын

Hey Brian, thank you man! I appreciate it. When i'm heating from lauter temp to boil, I'll keep the heating element on 100% power until I just start to see the hot break coming. I'll then turn off the heater and bump the element power down to 72% and add the anti foam agent.

@geronimoache488 11 ай бұрын

Hey! amazing video, very informative. May I ask what is the wort plate chiller yo have? I am planning on buying the 14 Galon ebrewing kit.

@ryanmichaelcarter 11 ай бұрын

Thank you! I use a Spike counterflow chiller these days. It’s a better option for homebrewers. My old chiller was a Duda Diesel B3-36A, 20 plate chiller

@hollowaj Жыл бұрын

Ryan - can you link the cap you have on your fermentor?

@cabinvibeetsystore9094 2 жыл бұрын

New sub. ! Liked 😛🐸🙏

@ryanmichaelcarter 2 жыл бұрын

Thanks so much! Cheers!

@anemlachhomebrewing3690 2 жыл бұрын

Another great vid, liked that it was a little longer as it felt less rushed... assume you turn the RIMS element off when you switch off the pump to change over the recirculation piece... I’m looking at RIMS vs HERMS, any feedback good or bad? I’m leaning towards RIMS. Cheers 🍻

@ryanmichaelcarter 2 жыл бұрын

Thank you my friend! And thank you so much for the feedback, I really appreciate it. Yes, I always turn off the RIMs element with the pump. The temperature sensor on the RIMs coil usually does a pretty good job at maintaining temp, but you might see a temporary temp spike if you keep it on without the pump. I prefer RIMs over HERMS. It's much more compact and can be paired with any kettle without modification. Also, its a bit better for step mashing and can raise the temperature more efficiently/faster.

@anemlachhomebrewing3690 2 жыл бұрын

@@ryanmichaelcarter really appreciate your reply. Think I’m sold on RIMS. The points you make just reinforce it... something for everyone, but compact and efficient works for me

@ryanmichaelcarter 2 жыл бұрын

@@anemlachhomebrewing3690 Anytime! It's an awesome piece of equipment. Definitely something I use for every single batch.

@marchitchcock4090 2 жыл бұрын

Awesome vid.......Two questions......One, how to do you add your dry hop into that particular fermenter(i have one coming)....And two, from way out in left field, have you ever heard of or have any thoughts on using the SS glycol unit to chill the wort, as opposed to a plate or counter flow chiller??....I'm curious as to whether this would work or not.....Thanks in advance...

@ryanmichaelcarter 2 жыл бұрын

Hey Marc, thank you! The 3-inch TC port at the top is where I add dry hops. When doing so, I'll purge the blow-off cane with CO2 to keep positive pressure on the tank. The glycol chillers wouldn't be able to handle the cooling load if used to directly cool boiling wort. However, you can use the glycol chiller to prechill your ground water and then run that water through your plate/counterflow chiller.

@marchitchcock4090 2 жыл бұрын

@@ryanmichaelcarter Gotcha....That was my thought, and likely why you never see it, but I thought I'd throw it out there....Thanks for.the info...

@ryanmichaelcarter 2 жыл бұрын

@@marchitchcock4090 anytime! 🍻

@AlbeeSoaring 7 ай бұрын

How did this beer turn out. That hop combination sounds really tasty. One question though. I normally try to get my whirlpool temp down to 180 and let fall to 170 while doing the whirlpool. I do this cause I read that 190 is the lowest temp that starts to convert the AA to bitterness. You said that you whirlpooled the entire time at 190, did you do this to create more bitterness?

@ryanmichaelcarter 7 ай бұрын

Yea exactly! 190F will add a little more bitterness to the beer. This beer was great, but I don’t use the Maris Otter any more. Just flaked oats and two-row

@jean-sebastienhudon3697 Жыл бұрын

Nice setup! Where did you get the table where all the kettle sits?

@ryanmichaelcarter Жыл бұрын

Thanks! They are an old product by Ss. I’d recommend checking out Spike Brewings tables instead.

@Feelthemblues 2 жыл бұрын

Why are you recirculating your mash? For step mashing? Mash out?

@ryanmichaelcarter 2 жыл бұрын

I recirculate for both step mashing and mash out. The recirc helps achieve a consistent temperature throughout the grain bed and also helps clarify the wort before lautering to the boil kettle. If you're doing a single-infusion mash, recirculating during the mash process is not really necessary.

@Yu-ih6jg Жыл бұрын

I'm considering installing a malt mill. Please let me know if you think recommend one.

@ryanmichaelcarter Жыл бұрын

Owning a mill is nice to have but most homebrew shops will mill the grain for free.. having your own is just a little more convenient

@xnoheartx Жыл бұрын

Looking at the same system, what is the fermenter chiller?

@ryanmichaelcarter Жыл бұрын

That’s an old Ss chiller.. kinda overpriced for what it is. I don’t really recommend it. I’d look into Spikes chiller

@frey311 Жыл бұрын

Do you sanitize your filter before brew day?

@ryanmichaelcarter Жыл бұрын

Hey Jeff, yes I sanitize that and the tubing with StarSan from Five Star Chemicals before setting up my brewhouse on brew day. For my main knockout path and plate chiller, I'll recirculate 190F water through it before setting up as well.