Urban Chestnut Brewing Co.’s Hallertau Haze clone

Urban Chestnut Brewing Co.’s Hallertau Haze clone

(5 gallons/19 L, all-grain)
OG = 1.050  FG = 1.011
IBU = 25  SRM = 5  ABV = 5.2%

A departure for a brewery known for its lagers, this groundbreaking hazy IPA, designed for Urban Chestnut’s tenth anniversary, uses the best of Old World brewing tradition and modern craft innovation, and is brewed using 100% German hops and kveik yeast.

Ingredients
9 lbs. (4.1 kg) American 2-row pale ale malt
1.1 lbs. (0.5 kg) German wheat malt
0.1 lb. (45 g) Carahell® malt (11 °L)
1.5 AAU Hallertau Merkur hops (75 min.) (0.13 oz./3.7 g at 11.4% alpha acids)
8.4 AAU Mandarina Bavaria hops (0 min.) (1.1 oz./30 g at 8% alpha acids)
8.4 AAU Hallertau Blanc hops (0 min.) (0.88 oz./25 g at 9.5% alpha acids)
2.65 oz. (75 g) Hallertau Blanc hops (dry hop)
1.76 oz. (50 g) Huell Melon hops (dry hop)
1.76 oz. (50 g) Hallertau Mandarina hops (dry hop)
1⁄2 tsp. yeast nutrient
White Labs WLP520 (Sigmund Kveik), Omega yeast 061 (Voss Kveik), LalBrew Voss yeast, or The Yeast Bay WLP4045 (Sigmund’s Voss Kveik)
3⁄4 cup corn sugar (if priming)

Step by step
Mash with 3.7 gallons (14 L) of water. Add 1 tsp. of gypsum and start your mash at 140 °F (60 °C). Raise temperature immediately to 153 °F (67 °C) and hold for 45 minutes. Next, raise temperature to 170 °F (78 °C) for mashout and recirculation. Begin collecting your wort and sparge with 176 °F (80 °C) water acidulated to a pH as close to 5.2 as possible.

Boil for 75 minutes, adding the bittering hop addition at the beginning of the boil. With 45 minutes to go, add 1 tsp. of gypsum to the boil. (Since some calcium ions get “consumed” during mashing, adding more during the boil assures a proper level required during fermentation.) Add 1⁄2 tsp. of yeast nutrient with 10 minutes to go in the boil.

Add flameout hop additions then whirlpool for 20 minutes. When settled, chill rapidly to 72 °F (22 °C) and oxygenate thoroughly. Ferment up to 75 °F (24 °C). Once attenuation is 50% complete, allow temperature to free rise to 79 °F (26 °C) for diacetyl rest and fermentation completion. When final gravity is reached, add the dry hops. 24 hours after dry hopping, chill to 41 °F (5 °C). Hold at this temperature for one day, then drop temperature to 34 °F (1 °C) for a 10-day maturation period. Keg and carbonate to 2.5 v/v or prime and bottle condition.

Urban Chestnut Brewing Co.’s Hallertau Haze clone

(5 gallons/19 L, extract with grains)
OG = 1.050  FG = 1.011
IBU = 25  SRM = 5  ABV = 5.2%

Ingredients
4.5 lbs. (2 kg) extra light dried malt extract
1 lb. (0.45 kg) wheat dried malt extract
0.1 lb. (45 g) Carahell® malt (11 °L)
1.5 AAU Hallertau Merkur hops (75 min.) (0.13 oz./3.7 g at 11.4% alpha acids)
8.4 AAU Mandarina Bavaria hops (0 min.) (1.1 oz./30 g at 8% alpha acids)
8.4 AAU Hallertau Blanc hops (0 min.) (0.88 oz./25 g at 9.5% alpha acids)
2.65 oz. (75 g) Hallertau Blanc hops (dry hop)
1.76 oz. (50 g) Huell Melon hops (dry hop)
1.76 oz. (50 g) Hallertau Mandarina hops (dry hop)
1⁄2 tsp. yeast nutrient
White Labs WLP520 (Sigmund Kveik), Omega yeast 061 (Voss Kveik), LalBrew Voss yeast, or The Yeast Bay WLP4045 (Sigmund’s Voss Kveik)
3⁄4 cup corn sugar (if priming)

Step by step
Bring 3 gallons (11.4 L) of water to 160 °F (71 °C). Remove from heat and add your grains to a grain bag and submerge. Allow grains to steep for 20 minutes then remove grain bag and rinse with warm water. Slowly stir in the extract until fully dissolved. Bring wort to a boil and boil for 60 minutes, adding the hop additions as indicated.

Follow the remainder of the all-grain recipe, making sure to top up the fermenter to 5 gallons (19 L) before pitching yeast.

Tips for success:
Fermentation temperatures in the mid- to upper-70s °F (24–26 °C) is on the cool end for kveik strains, which are often fermented in the 90s °F (mid-30s °C) and warmer. Florian Kuplent says there are a couple of reasons he does this, which he acknowledges is based on “gut feel” and experience, not scientific data to back it up. “I prefer to control fermentation and like to not overly stress yeast — high temps seem to do that more. (And) with a lower fermentation temperature the fermentation is less vigorous, which removes fewer volatiles (aroma compounds we look for in the beer).” That said, you will notice yeast manufacturers suggest the optimal temperature to ferment this strain (depending on which manufacturer’s yeast you use) ranges from around 70–100 °F (21–38 °C), so you have the option to turn up the heat.