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Recipe: SpindleTap Houston Haze
With thanks to cofounder Garrison Mathis and the SpindleTap production team, here’s a homebrew-scale recipe for their bestselling hazy IPA, Houston Haze.
Photo: Courtesy SpindleTap Brewery
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“With a pillowy soft body and bright orange pour,” the brewery says, “our flagship hazy IPA explodes out of the glass with juicy tropical and citrus notes from generous additions of Citra and Galaxy hops.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.064
FG: 1.011
IBU: N/A
ABV: 7%
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“With a pillowy soft body and bright orange pour,” the brewery says, “our flagship hazy IPA explodes out of the glass with juicy tropical and citrus notes from generous additions of Citra and Galaxy hops.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.064
FG: 1.011
IBU: N/A
ABV: 7%
[PAYWALL]
MALT/GRAIN BILL
5.1 lb (2.3 kg) Maris Otter
5.1 lb (2.3 kg) two-row pale
1.4 lb (635 g) flaked oats
8 oz (227 g) Carafoam
HOPS SCHEDULE
1.25 oz (35 g) each Citra and Galaxy at whirlpool
2.5 oz (71 g) Citra at first dry hop
5 oz (142 g) Citra at second dry hop
2.5 oz (71 g) Galaxy at second dry hop
YEAST
Wyeast WY1318 London Ale III
DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 60 minutes. Run off into the kettle; sparge and top up as necessary to collect about 6 gallons (23 liters) of wort. Boil for 30 minutes. After the boil, stir or recirculate for 5 minutes to create a whirlpool, then add the whirlpool hops. Whirlpool or steep for 20 more minutes. Chill to 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C) until attenuation is about 50 percent (~1.032), then raise to 72°F (22°C) and add the first dry hops. Wait 4 days, then add the second dry hops. After 4 more days, and once fermentation is complete and gravity has stabilized, crash to 32°F (0°C). Package and carbonate to about 2.7 volumes of CO2.
BREWER’S NOTES
Water: We build from reverse osmosis (RO) and target about 2.5:1 chloride-to-sulfate ratio.
Whirlpool: Allow the wort to come off the boil, but don’t let it drop below isomerization temperatures—we like a touch of bitterness. It is an IPA, after all.
Dry Hops: Be careful when adding hops to actively fermenting beer; geysers lead to lost beer and hops. Also take care to purge with CO2 and limit oxygen exposure when dry hopping and packaging; this style is highly vulnerable to oxidation.
