I tried to make a Non-Alcoholic Hazy IPA/NEIPA style beer using Fermentis LA-01 yeast. I managed to create a 1.4% beer that looked wonderful, but the taste did not quite match up. I also evaluate a Sam Adams "Just the Haze".
Note, the additional attenuation of this beer was probably one of the biggest issues. At a minimum, it fermented some of the sugars that should have balanced the hops. If it was caused by a wild yeast, then it may have contributed to some of the phenolic flavors. LA-01 is classified as POF+, but the phenolic production is supposed to be limited.
Useful links:
fermentis.com/en/product/safb...
www.homebrewtalk.com/threads/...
ultralowbrewing.com/
brulosophy.com/2021/11/11/the...
scottjanish.com/dry-hopping-ef...
Low ABV NEIPA (beersmithrecipes.com/viewreci...)
• Batch Size: 5 gal [19 L]
• OG: 1.022 / 1.023*
• FG: 1.018 / 1.012*
• Attenuation: 15% / 47%*
• ABV: 0.5% / 1.4%*
• IBU: 26
• SRM: 2
(* actual values)
Fermentables
• 3 lbs [1.36 kg] 63.2% - Rahr 2-Row
• 1 lb [450 g] 21.1% - Flaked Oats
• 12 oz [340 g] 15.8% - Carafoam, Weyermann
Mash/Boil Schedule
• Mash Temp: 165°F [74°C]
• Mash Time: 30 min
• No Boil
• Raise wort to 180°F [82°C]
Hops Whirlpool @180°F [82°C] 20 min
• 2 oz [56 g] Centennial (11.5 IBUs)
• 1 oz [28 g] Citra (8.3 IBU)
• 1 oz [28 g] Mosaic (6.7 IBU)
Dry Hop
• 1.5 oz [43 g] Citra
• 1.5 oz [43 g] Mosaic
Yeast
• 12.5 g Fermentis LA-01
• Direct Pitch
Fermentation
• Start at 66F
• Boost to 70F
• Dry Hop for 2 days
• Cold Crash for 1 day
Chapters:
0:00 - Overview and Motivation
3:12 - Brew and Ferment
9:11 - Pitch Yeast and Ferment
11:24 - Evaluation
13:24 - Sam Adams "Just the Haze"
15:52 - Overall Thoughts
Негізгі бет Тәжірибелік нұсқаулар және стиль I Brewed a Low ABV Hazy IPA/NEIPA with LA-01 Yeast.
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