How to Brew a HAZY IPA UNDER PRESSURE - Get the MOST OUT OF DRY HOPS

Hazy IPAs are a bit of a tricky style to brew, but in this video I'll be making one using some techniques that make it a bit simpler. Plus, I fermented this under pressure, which is one of the best ways to get the most out of your dry hops and preserve the strong hop character you need in these beers! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY MICROPHONE: https://amzn.to/3tAGXlq ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/fgABGpkj... Recipe for 5 gallons (19L) , your efficiency may vary: "Ocean Haze" 7.4% ABV 16 IBU 9 lb BestMalz Best Pilsen Malt (60%) 2 lb Simpsons Malted Oats (13.3%) 1.5 lb Flaked Oats (10%) 1.5 lb Flaked Wheat (10%) 1 lb Simpsons Golden Naked Oats (6.7%) Mash: Single Infusion mash at 154 F (67 C) for 60 min Water (ppm): Ca: 60, Mg 3, Na 13, Cl 99, SO4 49, HCO3 0 Add to 8 gal (30 L) spring water: 2g Gypsum, 1g Epsom, 1g NaCl, 5g CaCl2 Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed. 30 min boil No hops added during boil 10 min - add 3g Wyeast Beer Nutrient 30 min whirlpool at 160 F (71 C) with: 2 oz (56g) Mandarina Bavaria (8.5% AA) 2 oz (56g) Cryo Mosaic (22% AA) Dry Hop 1 (High Krausen): 2 oz (56g) Mandarina Bavaria (8.5% AA) 1 oz (28g) Cryo Mosaic (22% AA) 1 oz (28g) Azacca (15% AA) 1 oz (28g) Vic Secret (15.5% AA) Dry Hop 2 (Post-Primary Fermentation) 1 oz (28g) Mandarina Bavaria (8.5% AA) 1 oz (28g) Cryo Mosaic (22% AA) 1 oz (28g) Azacca (15% AA) 1 oz (28g) Vic Secret (15.5% AA) OG: 1.064 Yeast: Lallemand Verdant IPA Ferment at 68 F (20 C) with no added pressure for the first 2-5 days, then add first round of dry hops. At the same time, prepare the second round of dry hops and secure them inside the fermenter with sous vide magnets. Add 10 PSI (0.67 bar) of pressure and raise fermentation temperature to 72 F (22 C) for the remainder of the fermentation (about 7-8 days). Add second round of dry hops during the last 5 days of fermentation. After fermentation is complete, closed pressure transfer to a keg and let condition at room temperature for another week to get rid of hop burn and hop creep. FG: 1.009 ------------------------------------------------------- 0:00 Intro and welcome 0:24 Beer description and approach 1:31 Recipe 7:59 Brew day 11:05 Fermentation plan 18:42 Fermentation follow-up 19:31 Pour and tasting notes 24:46 Potential improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #hazy #ipa #neipa #homebrew #pressure #fermenation #brewing #beer #lallemand #verdant #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain