Crafting a Zero-Waste Brew: Hazy IPA Adventure with Jeremy
Zero-Waste Brew Blueprint for Hazy IPA Production
Hey there brewing buddies! I'm Jeremy, a homebrewer hailing from sunny Lynchburg, Virginia. I've transformed my backyard garden shed into a unique, eco-friendly brewery, aptly named Zero-Waste Brew. If you're into sustainability and delicious beer, you're in the right place!
Back in 2016, I designed a zero-waste brewery as part of my architectural thesis at Drexel University. Now, I've scaled it down to a 10-gallon homemade version. The main twist? I'm aiming to recycle 100% of the water my brewery uses, bringing it full circle in the process.
The ultimate goal is to produce beer that uses exactly one gallon of water to make one gallon of beer. That's right, 1:1 beer/water! Once I've perfected the water side of things, I'll be diving into energy efficiency to make my brewery even greener.
Brewing My Hazy IPA Masterpiece
My flagship recipe is a bumpin' Hazy IPA, built on a foundation of recipes I've tinkered with to nail down an exceptional New England IPA (NEIPA). Given the haze is crucial for this style, I've loaded up on protein-rich grains to maintain the opaque aesthetic.
The base comprises 30% Maris Otter and 20% 2-row Barley, offering a solid European foundation. White Wheat and flaked wheat add heaps of haze, mild bread-like flavor, a faint aroma, and excellent head retention. I've thrown in oat malts to up the haze, boost perceived body, and add more grist-derived aromatics to the beer.
The Recipe: Can't I'm Chew'n
The Ingredients
- 4.8 lbs Marris Otter
- 3.2 lbs 2-row
- 1.6 lbs Naked Golden Oats (20L)
- 1.6 lbs Flaked Wheat (Do Not Mill)
- 1.6 lbs Flaked Oats (Do Not Mill)
- 1 lbs Carapils
- 0.6 lbs Corn Sugar (Boil Addition)
The Hops
- Boil: 0.8 oz CTZ - 60 min
- Boil hops: 3.6 oz Galaxy - 20 min
- Boil hops: 2.3 oz Amarillo - 0:20 min
- Boil hops: 0.7 oz CRYO-Mosaic - 0:20 min
- Dry hops: 0.7 oz El Dorado - 4 days
The Yeast
- (2) Safale S-04 Ale Yeast
Brewing Steps
Batch Size: 6 gal
OG: 1.078
FG: 1.018
IBU: 60
ABV: 8.1%
Efficiency: 80%
Mash Temp: 152oF
Boil: 60 min
Fermentation: 68oF - 10 days, 65oF - 3 to 5 days, 60oF - 1 day, 40oF - 4 weeks
System: Spike Trio
Pro Tips
- Small steps, big flavor! Carapils is added in small amounts to increase head retention. The mouthwatering hoppy aroma comes from hops with high citrus flavors, carefully selected for their perceived IBUs during the boil.
- Dry hopping CTZ is a must for bittering an American IPA, giving a delightful piney and spicy taste with a clean finish. The addition of Galaxy, Amarillo, Mosaic, and El Dorado introduces an explosion of citrus, melon, and stone fruit flavors and aromas.
- Yeast happiness equals beer happiness. My go-to yeast? S-04. It delivers clean flavors and aromas that go wonderfully with fruity, citrusy hops.
Cheers!
Jeremy McClure - Zero-Waste Brew
Spike Summarizes: All Things Hazy IPA
What Is a Hazy IPA?
Hazy IPAs have become one of the most popular beer styles, thanks to their glowy, fruity, and creamy appeal. Unlike traditional IPAs, these brews have a thick, cloudy look with a gentle mouthfeel, delivering juicy, fruity flavors.
The History of Hazy IPAs
The Alchemist, a brewery in Vermont, pioneered the modern hazy IPA style in 2011 with their famous offering, Heady Topper. This beer quickly turned into a cult classic and set the stage for the Hazy IPA as we know it today.
Differences Between Hazy IPAs and Regular IPAs
Ingredients: Hazy IPAs use more hops added late in the brewing process for a fruitier aroma. Regular IPAs rely on early hop additions for a stronger, more bitter flavor.
Taste and Texture: Hazy IPAs tend to be fruitier, softer, and less bitter than regular IPAs. Regular IPAs have a more distinct hop flavor and stronger texture.
Alcohol Content: Hazy IPAs usually have a higher alcohol content, typically ranging from 6-8% ABV. Regular IPAs usually fall between 4-7% ABV.
Brewing Process: Hazy IPAs use various techniques to create their unique flavor and aroma.
What Causes the Haze in Hazy IPAs?
Filtration: Minimal or skipped filtration keeps the beer hazy.
Dry Hopping: The strong hop aroma and flavor in these brews is due to dry hopping.
Yeast Strains: Ale yeasts contribute to the cloudy appearance.
Grains: High-protein grains like wheat and oats increase the beer's cloudiness.
Enrichment Data:
- SAB Ibhayi Brewery, South Africa: Uses a containerized Ultra Filtration (UF) unit to reclaim up to 250,000 liters of water daily for operations like cleaning and cooling. Real-time monitoring ensures optimal performance[3].
- Veolia Water Technologies at Omer Vander Ghinste Brewery, Belgium: CaptuRO technology enables 70% water recycling and reuse for cooling, bottle washing, and cleaning, contributing to a circular economy[5].
References
[1] "How to Make Your Own Hazy IPA at Home." Brew Your Own, 4 Dec. 2020, www.byo.com/hometap/item/8804-how-to-make-your-own-hazy-ipa-at-home.[2] "Hazy IPA." Brewers Association, beersensory.org/beer-and-food-pairing/beer-styles/ipa-stout/hazy-ipa.[3] "SAB Ibhayi Brewery proves recycling not only adds value but saves money too." SAB Inspire, 23 Nov. 2021, www.sabinspire.co.za/sab-ibhayi-brewery-proves-recycling-not-only-adds-value-but-saves-money-too.[4] "Get ready for a haze workout: Tips for brewing a New England IPA." The Hop Review, www.thehopreview.com/2021/12/21/get-ready-for-a-haze-workout-tips-for-brewing-a-new-england-ipa-the-hop-review-guide-to-the-new-england-ipac-88771/.[5] "Beering the Change: How Belgian Breweries are Leading the Green Revolution." Malty, 2 Nov. 2021, maltymedia.com/beering-the-change-how-belgian-breweries-are-leading-the-green-revolution.
- Jeremy McClure's Zero-Waste Brew excels in both sustainability and the creation of delicious beer.
- The Hazy IPA recipe, named 'Cant I'm Chew'n', is a testament to Jeremy's dedication to crafting exceptional New England IPAs.
- Maris Otter and 2-row Barley form the base of Jeremy's Hazy IPA, providing a solid European foundation.
- White Wheat and flaked wheat add haze, mild flavor, aroma, and excellent head retention to the beer.
- Oat malts are used to increase the beer's haze, boost perceived body, and add more grist-derived aromatics.
- The Hazy IPA recipe also includes Carapils to increase head retention and Naked Golden Oats, Flaked Wheat, and Flaked Oats (Do Not Mill).
- The hops used in the recipe include CTZ, Galaxy, Amarillo, CRYO-Mosaic, and El Dorado, which contribute to an explosion of citrus, melon, and stone fruit flavors and aromas.
- Dry hopping CTZ is essential for bittering an American IPA, providing a delightful piney and spicy taste.
- The beer's yeast is SAFALE S-04 Ale Yeast, delivering clean flavors and aromas that complement the fruity, citrusy hops.
- In addition to his Hazy IPA, Jeremy is working on improving the water efficiency and energy efficiency of his brewery to make it even greener.
- Hazy IPAs are one of the most popular beer styles, appreciated for their glowy, fruity, and creamy appeal.
- Hazy IPAs have a thick, cloudy look, gentle mouthfeel, and deliver juicy, fruity flavors.
- The brewing process for Hazy IPAs includes using more hops added late in the brewing process for a fruitier aroma, whereas regular IPAs rely on early hop additions for a stronger, more bitter flavor.
