Homebrewing - Beer, Mead, Wine, Cider

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Brewing a clear west coast IPA (sopuli.xyz)

submitted 2 years ago by [email protected] to c/[email protected]

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My first Lemmy post!

I’m very keen to see this community grow. I’m traditionally a reader not a poster but that is not what we need now!

I’m brewing a west coast ipa this weekend. Dank, resiny goodness, and about 6.5%.

I make good ipa, but it’s always hazy - due to the high rate of dry hopping (not other reasons - I can brew crystal beers of other styles).

For this one I’m going to try an extended cold crash at 2 deg C, followed by biofine at the upper end of the recommended dosage. 2 dry hop additions of 7g/l each, on day 1 and day 6. Hop pellets are added through a hop dropper, loose. Whirfloc in the boil too, but don’t think it’ll help with hop haze.

Any other ideas? We’ve tried a few different fining agents with limited success.

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[–] jonpacker 3 points 2 years ago* (last edited 2 years ago) (4 children)

A lot of people swear by gelatine, but I'm assuming you've tried that and had about as much success as I have (not much). Apart from cold and time as another user mentioned, have you considered just dry hopping less? Back in the heyday of crystal clear West Coast IPAs those hopping rates would have been considered crazy, even though they're mediocre these days.

[–] [email protected] 2 points 2 years ago (3 children)

Yep, I think I’m in denial, and dropping the dry hop rate is probably the answer. Maybe combined with cryo/lupomax hops or extract products to reduce how much vegetal matter goes in.

This one has 14g/L total dry hop so it is pretty high.

[–] jonpacker 1 points 2 years ago* (last edited 2 years ago)

According to Mitch Steele's book, Ruination was dry hopped at a rate of 3.86g/L, which seems like absolutely nothing by today's standards... but Ruination is Ruination! I have been progressively lowering the hopping rates on my west coast IPAs with success, so it's worth at least a test batch to try it out. Not only does it get you a clearer beer, but IMO the beers actually taste more like classic WCIPAs.

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