Great video, thank you for making it! The excitement I get from brewing has always been the joy of discovery and questioning what I know (or think I know) with each successive batch. This mindset has led us to something unique over time that is very difficult to duplicate. It's all about what you want the outcome to be for yourself. Every set-up is different and so every recipe and process must be adjusted accordingly. 90% of the fun is filling in the blanks! The recipe that is here will produce a solid beer if followed directly, but it will produce a *great* beer if you pay close attention and iterate to your liking. 🍻

I just brewed this, pretty much straight up the recipe as described except kept under pressure for the entire ferment and fermented a bit warmer. It’s hands down the best NEIPA I’ve ever brewed. I feel like I’ve finally unlocked something I’ve been tinkering with for over a year… the color, mouthfeel, aroma, taste. I’m blown away. Thank you, Tree House 🙇‍♂️. Thank you, ApartmentBrewer 🙌🏼.

Omfg!!! That beer is sensational!! The cream!! Brilliant!!!

Just tapped a fresh keg of this, went with Citra/Mosaic/Galaxy, went with a 6 gallon batch to hopefully account for the hop saturation, but pushed my brew system, so ended up a bit lower at 6.4%. This is definitely the best hazy I've ever made. I also pressurized to ~10 psi after dry hop, fermented at 65 and then dropped to 59 a day or two before dry hop. Close transferred to the keg on day 4 of the dry hop, I loose hop and use a bouncer inline filter, also used an oxygen free hop dropper to cut down on oxygen exposure as much as I could. I just cannot believe how great it is, can't wait to try with different hops and tweak things a bit!

Went full bore for my first homebrew using this recipe last week. I was able to finally taste it this week - turned out waaaay better than I expected; can't wait for carbonation to fully set in. I went with London Fog since it was available at the time, forgot to sieve my wort, dry hopped during active fermentation and still managed to come up with something light in color, hazy and most importantly, drinkable. Super appreciate your channel (as well as Treehouse's) for making this recipe accessible for a first time brewer. I learned a lot through the process and want to continue experimenting while using this recipe as a base. Cheers!

Such a flex off the jump by pouring that can of Treehouse. Try as I might, even the shadiest sources can't ship me any of that. And my skills are nowhere good enough to brew my own.

love the way you handled this recipie

Making my mouth water just looking at it!

I had already planned to brew this recipe this weekend and then I found your video. i love your reaction to the tasting at the end. I am so excited and I hope that I can do the recipe justice

Before the Tree House recipe episode came out, I watching their amazing trip to Australia and was inspired to make a Hazy using Galaxy . My grain bill was pretty close to this recipe and I used mostly Galaxy with Amarillo. I dry hopped during the cold crash and It came out great. I'll have to try it again with the exact recipe next time. Great thinking to make this video! I'm glad that your still discovering new stuff. Thank you! Cheers!

I’ve watched all Treehouse episodes and especially the episode where Nate talks about how they brewed this beer and it goes against everything that I thought I knew about brewing NEIPAs. I’m gonna start using new methods from this day forward. Good work Steve I’ll be brewing up my similar recipe soon. Cheers 🍻

Thanks for this recipe/video (amongst all your other videos). Just kegged this recipe and did a small sample pour (still undercarbed). Only thing I did different was took your advice on the potential improvement notes. I increased the dryhop amount to 20g/L and threw in some galaxy into the mix as well. There's still no hop burn with the additional boost to the dry hop amount! I definitely see where treehouse was coming from when suggesting to pay attention and make adjustments and you'll find an amazing beer here. There are a few things I will tweak when I re-brew this in a few weeks. Having said that, this base recipe pumps out an absolutely beautiful (color), juicy, crush-able 7.1% hazy with a super pillowy mouthfeel that is spot on.

I was curious about that recipe they threw up and glad to see you brew it! Still need to try some treehouse beers

Great video as always! I’m putting this beer in the list of beers to brew!

Sounds amazing!! Now I am thirsty…time for a beer…Cheers 🍻

I’ve got this one fermenting right now. My approach is slightly different from yours but not by much. I pitched a 2L starter at 70F and let it free rise. I’m also using ascorbic acid to hopefully help ward off any oxidation.

The day 7 dry hop was key for the haze. I will be brewing this one soon, thanks man!

Daniel, thank you so much for posting this brew session. I followed your guidance and brewed a very tasty example of a Tree House beer. My friends and family really enjoy it. Appreciate your efforts to inform the hobby. Thank you!

need to try this recipe and need to visit one of the treehouses as well

This will definitely be what I brew next. It sounded so good and can’t wait to experience it myself!

This is awesome. Hands down one of my TOP 5 favorite breweries. last time I was in NE i didn't get a chance to go to it. wished there was distribution down here in FL.

Great video, as you say , mango looking color and consistency, thick juice.

Thanks for the great videos, you along with Martin from the homebrew challenge have Inspired me to move on to all grain brewing. Keep making the great videos- Liam from Wales

Dude... came out so tastyvhazy... first time in my home brewing career I guess the water formula did the haze magic. Thank you!

Excellent video as always. Thanks

Finally brewed this 3 days ago, thanks to you dude! Thank you for another amazing video, it's been super fun watching you grow over the years. Also really interesting to know how much was learnt from this recipe too - on paper, it doesn't tick any of those usual NEIPA boxes that we're used to! I am super intrigued to see how this turns out. My mouth was honestly watering when you went in for the tasting, looks so damn good! Split batch, swapped out Amarillo for Azacca. Bigger batch under Nottingham (limited availability of yeast in Indonesia...so I am actually one of those that has a 'weird' reason for not having access to London Ale III :D) Smaller batch under Kveik Voss in a corny - started spunding today, blasted to FG in less than 30 hours...might dry hop alot sooner than anticipated! Cheers buddy, looking forward to the next video!

Great video, Steve!

Brewed a version of this today. Little different, but mostly the same and thank you for this video. Can't wait for it, I have different hops, Belma, Galaxy, Amarillo, same dry hops though. Marris otter for base malt.. Really wanted to get mecca grade, used their malt before, it's top notch! Verdant yeast. I'm excited for this beer. This video and Treehouse's were the inspirations but this was the push to brew!

Looks delicious, thank you. Cryo hops - thanks for that tip.I am intimidated by the massive amounts of dry hops in some NEIPA recipes. This addresses that problem. Cannot wait to brew this. CHEERS

I am relatively new to homebrewing and figured I have enough knowledge and equipment to make a neipa, which is my favorite style along with pilsner. Well, I made this and my son did a blind test with a Sierra Hazy Little Thing....hands down my brew was better but I had to use Verdant because my local store doesn't carry Wyeast. I have subsequently purchased 1318 online and will make a full 5 gal using that and compare. You are correct....maybe a little more dry hopping that would be crazy good. Thank you for the recipe.

Lamonta Pale Malt is amazing! Glad you discovered it. In fact, all of the Mecca grade malts are fantastic. Their Shaniko white winter wheat works awesome in a NEIPA focused on citrus/mango-like juicy hops. It does have a cookie dough element to it as described by the maltster. Combine Lamonta and Shaniko into a NEIPA and it’s really good. I even added a dash of honey malt. The only risk is taking away from the hop component to the beer. But I didn’t feel that it did.

I just brewed a Hazy with Amarillo and Sorachi Ace, it's okay, but I gotta try brew this recipe soon

Thanks for sharing your experience, I am going to brew it tomorrow, i usually do the verdant water profile : 23:1 CL S04, ill follow the water profile you are using, it's also rougly what i found online, cheers !

Just did this recipe and fermented at 27 psi with LA3 and it turned out perfect..

Great video as always! I'll have to check out the tree house videos. I made beer this weekend, first of the year. Saison, of course! Keep it up my friend. I'll revisit this vid in about a month when I attempt this. I'm going to do everything in the keg. Oxidation is no joke. I've learned the hard way.

I have one can of that green beer in the fridge. Just went to the place for my first time after starting to watch their channel a couple months ago.

Brewed this a few days after they dropped that video. Tried to get cute and switch the hops up, was shooting for a big pineapple/tropical fruit note with Galaxy, BRU-1 and YQH-1320. Also used some lalbrew New England yeast as it was about to expire and didn’t want to waste it. Can’t figure out where I screwed it up but I’m not getting much juice at all. Yours also has a much more orange color than mine did. Glad to see you had success, maybe I should follow it more closely next time.

Just got this in the keg 3 days ago; the next day it was very tasty. Missed the numbers just a bit (OG of 1.070 vs. 1.072). Made a 1.5L starter for the yeast, and fermentation was very vigorous. Used MO for the pale malt, since I had 50 lb of it on hand. All told, seems to be a winner, and one I'll likely make again before too long.

Very thorough as usual Steve! I will definitely be trying this one out. If you haven’t already, shoot down RT3 to their Sandwich location on the Cape. Great waterfront spot.

Excellent video! 🍻

I just brewed this beer and put in on tap about 2 weeks ago. I have noticed that despite pressure fermenting and close transferring the hop profile has steadily decrease over time while on tap. Maybe next time I will try added ascorbic acid to the mash

Thanks for the great video! Super excited to brew this next week. Just an FYI that your brewfather recipe hasn't adjusted the alpha acid percentage of the cryohops. They're currently listed as the same AA% as the non-cryp hops you use in the boil. As a result, if adjusting the recipe in brewfather you would end up using half the dryhop you used in the video.

I subscribed for the Yakima Hopbox and I cannot wait to get some cryo-hops for the summer brews! Very exciting, I will try this recipe for sure. Cheers, Steve, and happy brewing.

Thanks for this Steve! I recently brewed this using Voss to ferment. It was good but there was a little hop bite in the background. I think this was probably due to the higher temperature at which I dry hopped. I have another batch in the fermenter using Helio Gazer. I have high hopes (and lower hopping temps) for this beer. Cheers! 🍻

ALDC also stops diacetyl from forming when dry hopping.

Awesome video as always Steve. Brewed this one yesterday and the fruity esters out of the ferm chamber are smelling fantastic. One small note, on a few of your G2G videos the Fahrenheit to Celsius conversion is a little off in the description (e.g 152F is more like 67C) - just letting you know. Love the vids!

Cheers! Yeah I agree I was pretty stunned at how low the oat percent was and how few hops there were hot side. I’m still skeptical! If I brew this it would be hard not to ad a few more hops in the WP!

Looks good Steve.

This is amazing! Thanks for sharing those tiny details that are sometimes hard to figure out as a newbie. Wondering if you had the opportunity to try some Fidens or Troon? IMHO these guys produce the best haze ever (TH doesn't even get close to their level) and I would love to learn how they do it 😄

good work! I wish I could afford to brew this.

Thank you. Best Hazy I've made to date. I didnt use exact hop bill. But i did use lupo in Dry Hop.

Great video to brew and discuss test recipe that has caused a little stir online. One quibble is that this was always presented as a home brew recipe and supposedly from reading between the lines in other vids, TH rarely uses LAIII. So I’m not sure the 70 degree ferm temp recommendation from Nate was coming from pro experience in large fermenters with hydrostatic pressure. Minor point, but anyhow, thanks for doing the work and sharing!

Hi, just to jump on your comment about M66. I ve used the grain bill ( lighter for 1,061 density) and water specs, and just hopstand 1/3 and late DH 2/3 at 14c for 3 days ( 200+400 g for 23l) . The final Gravity has been reached in less than 48h! I was a verdant IPA afficionados but M66 is much better for hopheads! 78% atuneation for 67c Mash temp. Get a try, you will not bé dissapointed. That s not my first attempt with this yeast and will not be the last!

I've also been watching their videos and I'm glad you put this out. How much of a difference do you think a closed transfer makes? Did your carbonation take a lot less time as well?

Thanks for sharing Mr Apartment Brewer I love all you videos very inspirational for brewers. I have a question? I just brew this recipe exactly as you instructed. however my final beer came out a little dry with a hint of a leather finish, maybe because of the dryness. Do you know what contributes to this? I used distilled water for this batch. For my next batch I will be using RO water. Do you think I should cut back on Calcium Chloride? Thanks Luis Happy brewing

Oh man, when I was in Boston last year I couldn’t get over to Treehouse (Trillium was great though) so I just picked up the ingredients for this one from my LHBS yesterday. Looking forward to it. A bit nervous, it’s the most expensive brew I’ve made 😂

The Verdant IPA yeast is supposed to originally be London Ale 3

I’m matching your tree house ipa with a Grimm top knot DIPA. Very tasty. I’m located in Lewiston New York

Sounds very promising. It baffles me though that a 5 day dry hop time at 15c doesn’t create ‘grassy’ flavours. I don’t know if I’d have the confidence to try! I usually do 36hrs max.

Hey, great vid thanks for sharing. When you say purged keg, do you have a process for this? I just made a sweet neipa and purged my keg with co2 gas, pulling the pin lock 7times before direct transferring. After about 8 days, my beer is darkening. Thinking of maybe filling keg with sani then purging that out with co2, seems to be the consensus. Idk.. kinda bummed lol.

Happy New Year. Did you ever rebrew this with a higher hopping rate. Would be great to see the video. Thanks for all of your content. 🍻

Great video! I used Cryo in the dry hop at the 1.75oz dosage and I have a fairly similar setup to yours - BrewBuilt Uni X1 with Spike Pressure kit, etc. (*I actually customized my setup partly based on your videos and I called Spike and told them they owe you some royalties 😅.) Curious what your final yield was on this beer? I put just over 5.5 gallons into the fermenter and finished with 3-3.5 gallons in the keg via a closed transfer with a floating dip tube in the fermenter. The bottom ~2 gallons when I opened up the fermenter to inspect was thick, hop-vegetal sludge that wouldn't move through the floating filter.

This is my first video I've watched from you and I definitely want to give this recipe a try! Have you heard of Fidens Brewing? They're in Albany New York and they just opened up a taproom, they make some pretty awesome beers.

Great video

Just finished brew day! Homebrew store doesn’t stock wyeast so went with cosmic punch.

Big Fan of your channel since 2020 here :) please consider upgrading your microphone or adjusting some parameters if you're using a good one already. High Tones are completely missing on that video, i just had to max my Equalizers High Tones to hear anything you said ^^

I haven't used it for IPAs, but Imperial's "Pub" is probably the closest to London Ale 3 in terms of esters and attenuation.

Thanks for the great tutorial. Excellent content , just to double check for how many days are you fermenting? 13days in total? thanks Happy brewing

That BrewBuilt looks nice

I saw Nate's original video and I appreciate you filling in some of the gaps with your own experience. I am excited to give this a try. Also, In the video description, it does appear that the text describing the fermentation plan is a copy/paste of your previous Hazy IPA video and does not match the instructions you give during this video.

Woda o nazwie "polska wiosna", czadowo😁

So no dry hopping during the "biotransformation" stage? I thought that was one of the points of using yeasts like 1318 etc?

Help. Enjoy the videos BTW. Made the beer but dropped the yeast before doing the 2nd dry. 2nd dry hop for 5 days, kegged was awesome for the first 3 days but then got the diacetyl flavors. Didnt touch it again for bout 2 weeks, tried again still has the tastes. Thoughts. Thanks for the help

I’ve never been bowled over by hazies, but was looking for a change and thought I would try this. ABS doesn’t carry Lamont malt, so I’m improvising with 1/2 American 2- row and 1/2 Epihany Urspring fest malt. Everything else should be similar. Is it the Lamont malt that gives it the orang color? Brewed yesterday.. excited for how it will turn out.

I have an IPA in the fermenter right now and it's almost time for a cold crash. I will try cold dry hopping in this beer. I'm curious about the results 🍻

Good video, very useful to see other brewer's processes! A question about the hop additions.. in the Tree House video, they suggested adding the three 20 and 0 minute addition hops to 5 IBU each - which I read 5 IBU of Citra, 5 IBU Simcoe, 5 IBU Amarillo. Given the alpha acid varies between each of those hops - 7g of each hop probably wouldn't equate to 5 IBU for each of those hop additions? It's a minor point but just wanted to get your thoughts! And not that it seemed to have mattered given by your thoughts on the final beer which looks super tasty!

Hello! One more nice video recipe. I've been watching you video recipes for a while. How about sparge water, how much did you use? Or you didn't use it?

Absolutely love your content. Hey, just curious. If you were to take this beer and clarify it so it’s clear, would it taste the same. I guess I am asking if haze adds anything to a beer? Thanks!

One question… How did you add the hops to your fermenter when dry hopping? Do you put the hops in a bag and use magnets to stick them to the top of the fermenter or do you just open up the top and dump them in? My concern is oxidation if I just open up the top and dump in the hops.

Great video! Did you not allow carbonation build naturally because of the open dry hop way? Or is it another reason (that even with a purged hop drop tube, you wouldn’t want natural carb)?

I will say I really want to try making this, but NEIPAs have always been a bit intimidated due to the O2 issues.

Hi there and thanks you for your videos. I'm new to homebrew and your channel is a very good source of knowledge for me ! Regarding the recipe, i have two questions due to fermatation in bucket : i cant add pressure during the dry hop, should i adjust the temperature ? And i cant dump yeast from the bucket, should i transfert to an other bucket to dry hop without yeast why the risk of oxydation or should i dry hop with the yeast in the original bucket ? Thanks alot for content and contributors in comment :)

Something I don’t understand. Why do you spund during the dry hop when there’s no fermentation going on? Is that just in case hop creep picks up? I would think that the small amount of CO2 you added during the purge would just be quickly absorbed by the beer. Aka, why not dry hop with the CO2 tank attached?

I saw where you adjusted to avoid hop creep. Considering how complicated this brew is/was why not use amylase enzyme(s) to fight that? As far as yeasts this seems like the London V thiol yeast should put you over the top.

I don't care for high abv beers if it is not winter, and still, I like them bitter even if that makes them a bit out of balance for most. LHBS does not carry carafoam, so I would just use a bit of Vienna or Munich with a target abv of 4-5% and at least 35ibu, but I would move half of the dry-hop to the whirlpool and day1-hop or even dip-hop. Then I would ferment with s33 on the low-end under pressure, dry hop for a few days and in the end steadily decrease to ice-cold, remove hops by kegging. The beer will be dryer, with a pith-like bitterness that emulates grapefruit juice and fits warmer days. With careful low-oxygen practices, this beer would age well if kept cold.

I did this a few weeks ago turned out about the same and just brewed it again

I never knew how complicated the process is. I think I’ll stick to just drinking TH beer

Based on the information given you should have used much more of the the Amarillo hops due to their low AA.

Good great Steve, can I ask where did you get that spunding valve that was used on your receiving keg during transfer?

Thank you for the content! Is the Mecca malt worth it?

Bout to brew this recipe this weekend. Wont be able to drop the yeast before dry hop, you think that will affect it? Thanks for the video, helps with my confidence.

Great video! No sparge?

How do you calculate your water adjustments for a bottled spring water? The only documentation I could find on water chemistry shows some pretty broad ranges for many of the key elements.

I have never used cryohops, do you have a video on them? I can’t remember, if not you should do one . Cryo vs regular 😎👍🏻👍🏻🍺🍺

I'm planning to brew this on the weekend. This beer will be the first time I make a starter and I am a bit confused how many cells to target. The online calculators suggest up to 1 million cells/ml/degree P, but if my math is correct it seems TAB only pitched about half of that here. What would people who have made this recipe suggest? Thanks!

Hi, the brewfather recipe says to use 2 packages of yeast for a 5 gallon batch (or in my case 2.2pkg after correction for my setup). The Wyeast packaging says 1 is good for up to 5 gallon, so am I missing something about doubling the amount of yeast for this type of beer?

I don't hate them but they're just not my thing. Though this one with its boil additions and true bitterness I'd probably enjoy. I do love Heady and how bitter that actually is, which ironically isn't a true neipa according to some "purists" lol. Good video as usual. And a request: I did a search on your videos and didn't find a vid for California Common..assuming I didn't miss it somewhere, that's my request for a future vid (Anchor Steam is one of my desert island beers).

Thanks again for this amazing video. I am planning to brew this as I type. One question: In the video you do a 0 min hop addition and whirlpool for 15 minutes. Then in the tasting notes, you mentioned that you didn't whirlpool. Did I miss something? Thanks for any insight.

Thanks so much for the video! Exactly what I was looking for as I'm obsessed with hazy IPAs. From previous comments, it sounds like FG should be reached relatively quickly during primary fermentation? I brewed this on Saturday and I'm fermenting in a 6 gallon Big Bubbler plastic fermenter and I'm tracking gravity with a RAPT pill (Kegland product as I use a Brewzilla). My OG was close at 1.073 and over the past 2 days, the gravity has settled in at 1.032 (now day 4). This is the first time I've used the RAPT pill to monitor and I'm not sure if it is affected by the foam? In your experience, does this seem correct? I'm hoping for a further drop in gravity over the next 3 - 8 days, but seems like that may not happen. I'd be curious to hear how quickly your batch dropped to FG of 1.018 (if you were constantly monitoring). Of note, my fermentation volume was unusually low (4.7 gallons vs. 5.5 expected gallons), but as above, OG was very close to target. And I used 2 packets of London Ale III to assure vigorous fermentation. Thanks in advance for any thoughts.

I've brewed a few too many hazies lately so I'm taking a break from them. I def took notes on things to try for my eventual next one though. Sounds like the cold dry hop might have been the biggest factor here?