I have been on a hazy IPA experiment kick as of late. My first recent one was to see what just yeast brings to the table for haze. For this one, I wanted to see what hops bring to the haze table.
I did a pretty extensive break down of what could cause haze in that first experiment, referencing an article by Scott Janish. In that article he goes into how permanent haze comes from proteins and polyphenols latching onto each other. He also mentions that 50%-60% of polyphenols come from the hops. So the more proteins and polyphenols, the more haze…on paper.
He proved this hop polyphenol haze interaction by doing a beer with cryo hops and one with normal hops. As the cryo hops will have a large portion of their polyphenols removed, on paper the cryo-hopped beer should be clearer, and lo and behold, his cryo-hopped beer was indeed clearer.
For my experiment, I am doing something sort of similar, except I won’t be using cryo hops, and my test will be to see if dry hopping at different stages will create more or less haze. There is some protein degradation by yeast, so in theory if you dry hop early into fermentation, and a lot, you can get the haze “to form” before the degradation happens.
This will have a large whirlpool addition, so both beers will probably have some haze, but I am curious to see if one is dry hopped only a few days into fermentation (then again near the end), and the other one dry hopped after fermentation, if one will have a more noticeable haze than the other.
To really try and “minimize” the classic haze inducing ingredients, such as a low flocculating yeast (or the London Ale III), and the addition of flaked oats or anything raw or unmalted (though raw grain or flour may actually help clear beer up as expressed in the article due to the high molecular weight proteins dropping out, along with them having less polyphenols to begin with), I will be using just 2-row grain and WLP001 yeast.
Let the experiment begin.
Video of the brew day:
Batch Size: 1.5 Gallons
Est ABV: 6.5%-ish
Boil Time: 20 Min
Full grain profile:
(100%) – 2-Row
60 Min @ 153F (maybe 160F)
0.25 oz (47 IBUs) Exp. Stone Fruit (17% AA) @ 60 Min
Hop Stand (200F-180F):
1.25 oz (35 IBUs) Exp. Tangerine (6.5% AA) @ 30 Min Steep
Dry Hops (split):
Fermenter 1: 0.4 oz Exp. Stone Fruit day 2 into fermentation, 0.4 oz when fermentation slows.
Fermenter 2: 0.75 oz Exp. Tangerine (6.5% AA) after fermentation
2/4/18: Great activity.
2/6/18: Added the first dose of dry hops for the early dry hop one (.4 oz Exp. Stone Fruit).
2/10/18: Added the second dose of dry hops for the early dry hop one (another .4 oz Exp. Stone Fruit).
2/17/18: Added dry hops to a keg for the late dry hop one, and kegged both. Put 10 psi on them for slow carbonation.
The late dry hopped one cleared up 2 weeks after I posted the tasting video. The darker one…I don’t know because I dumped it.