T-Haze The Juice Hunter

This topic has 10 replies, 4 voices, and was last updated 4 years, 11 months ago by colterw.

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July 5, 2019 at 8:33 pm #778

Keymaster

It all started with a label. I had a couple hours to kill yesterday so I decided to make a new beer. Let’s start with the inspiration. I love the label for King Sue by Toppling Goliath. It looks like this:

KIng Sue

I also really liked this label as well:

I love the cartoony look and the colors of both these labels. I decided to make one for myself and then make a beer to try to stand up to the label. So here we go!

Here is my label for T-Haze the Juice Hunter:

After that I made a recipe:

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6.6 gal	60 min	49.5	6 SRM	1.07	1.02	6.56 %
			Actuals	1.07	1.02	6.56 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
New England IPA	21 B	1.06 - 1.085	1.01 - 1.015	25 - 60	3 - 7	0 - 0	0 - 0 %

Fermentables

Name	Amount	%
Pale Ale 2-Row	15 lbs	88.24
Oats, Flaked	2 lbs	11.76

Hops

Name	Amount	Time	Use	Form	Alpha %
Citra	1 oz	60 min	Boil	Pellet	12
Citra	2 oz	20 min	Aroma	Pellet	12
Galaxy	1 oz	20 min	Aroma	Pellet	14
Galaxy	3 oz	2 min	Dry Hop	Pellet	14
Citra	2 oz	2 min	Dry Hop	Pellet	12

Miscs

Name	Amount	Use	Type
Calcium Chloride (CaCl2)	4 g	Mash	Water Agent
Epsom Salt (MgSO4)	1 g	Mash	Water Agent
Gypsum (CaSO4)	2 g	Mash	Water Agent
Lactic Acid	2 ml	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Barbarian (A04)	Imperial Yeast	74%	32°F - 32°F

Mash

Step	Temperature	Time
Temperature	154.9°F	60 min

Download

Download this recipe's BeerXML file

Then one day later it had my brew day!

I used Viking Pale Ale malt and flaked oats.
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This was BIAB and I mashed for an hour. My target was 155 but I ended up at 154.
I pulled the bag squeezed and then boiled it for 1 hour with an 1oz charge of Citra. I was at 1.061 at the start of the boil.

After an hour I was way over my target and had to little liquid. so I topped up some water and hit my target at 1.071. I’lll take it!

My water adjustments I added 4 grams of Calcium Chloride and help back on the Gypsum. Trying to bring out the Juice and mute the bitterness. We will see…

Then in the fermenter we go!

I keep you all posted on this batch!

This topic was modified 5 years ago by colterw.

Cheers

Serving: Brooks Irish Red 4.8% ABV
Serving: Robert's IPA
Fermenting: We Are The Dreamer of Dreams (NEIPA)

July 6, 2019 at 9:36 am #779

colterw

Keymaster

Well 12 hours in we are off and already dropped 5 gravity points!

Attachments:

Screen-Shot-2019-07-06-at-9.33.46-AM.png

Cheers

Serving: Brooks Irish Red 4.8% ABV
Serving: Robert's IPA
Fermenting: We Are The Dreamer of Dreams (NEIPA)

July 6, 2019 at 2:03 pm #782

evan.sherlock

Keymaster

Looking good. What software did you make that label with?

July 6, 2019 at 2:06 pm #783

colterw

Keymaster

Affinity Designer, I was trying it out. I think I will buy it for sure.

Cheers

Serving: Brooks Irish Red 4.8% ABV
Serving: Robert's IPA
Fermenting: We Are The Dreamer of Dreams (NEIPA)

July 7, 2019 at 9:58 am #784

colterw

Keymaster

I added 6 oz of dry hops at the height of fermentation. Trying to get that bio-transformation they talk about with hazy IPA’s. I made this video of the yeast churning the hops.