Florida Haze NEIPA Recipe: A Guide to Brewing This Juicy Delight

The Florida Haze NEIPA has taken the craft beer world by storm, known for its juicy, hazy appearance and intensely aromatic hop profile. This recipe guide will walk you through brewing your own batch of this delicious and popular style. We'll focus on creating a beer that captures the essence of the Florida Haze, emphasizing techniques for achieving optimal haze and hop aroma.

Ingredients:

This recipe targets a 5-gallon batch. Adjust accordingly for different batch sizes.

Grains:

• 12 lbs Pale Malt (2-Row or Maris Otter recommended for a clean base)
• 1 lb Flaked Oats (adds body and haze)
• 1 lb Flaked Wheat (contributes to mouthfeel and haze)

Hops:

• 1 oz Citra hops (60 min boil) – contributes citrus and tropical fruit notes
• 1 oz Mosaic hops (15 min boil) – adds berry and melon characteristics
• 1 oz Citra hops (5 min boil) – boosts citrus and tropical fruit aroma
• 1 oz Mosaic hops (dry hop, 7 days) – intensifies berry and melon aroma
• 1 oz Citra hops (dry hop, 7 days) – reinforces citrus and tropical fruit aroma

Yeast:

• White Labs WLP001 California Ale Yeast (or a similar clean fermenting ale yeast) – This yeast contributes to a clean profile that allows the hop character to shine. Alternatively, experiment with other popular NEIPA yeasts for varying flavor profiles.

Other:

• 6.5 gallons of water (adjust based on your brewing system and evaporation rate)
• Priming sugar (for bottling, if desired)

Brewing Process:

Mash:

1. Mash grains at 152°F (67°C) for 60 minutes. This temperature range ensures efficient conversion of starches to sugars while minimizing the production of unwanted byproducts.
2. Sparge with 170°F (77°C) water to collect approximately 6.5 gallons of wort.

Boil:

1. Boil wort for 60 minutes, adding hops according to the schedule listed above.
2. Maintain a vigorous boil to prevent off-flavors and sanitize the wort.

Cooling & Fermentation:

1. Cool wort to 68°F (20°C) as quickly as possible to prevent infection.
2. Transfer wort to a sanitized fermenter.
3. Pitch yeast and ferment at 68°F (20°C) for approximately 2 weeks, or until gravity readings stabilize.

Dry Hopping:

1. After primary fermentation is complete, add dry hops to the fermenter.
2. Let the beer sit on the dry hops for 7 days, stirring gently once or twice a day. This step is crucial for maximizing hop aroma.

Packaging:

1. Carefully transfer the beer to bottles or kegs, adding priming sugar if bottling.
2. Allow sufficient time for carbonation (2-3 weeks for bottles).

Tips for Achieving Optimal Haze:

• Use Flaked Grains: Flaked oats and wheat contribute significantly to the hazy appearance of the NEIPA.
• Avoid Excessive Whirlpooling: Aggressive whirlpool techniques can lead to hop debris settling out, reducing haze. Gentle whirlpool is recommended.
• Minimize Oxygen Exposure: Oxygen exposure during brewing can lead to oxidation and reduce haze stability. Minimize splashing and aeration where possible.
• Yeast Selection: Certain yeast strains contribute more to haze than others. Experiment to find your preferred yeast and haze combination.

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Brewing a Florida Haze NEIPA requires attention to detail, but the reward is a truly delicious and satisfying beer. Experiment with different hop varieties and yeast strains to discover your perfect recipe! Remember to always sanitize your equipment thoroughly to prevent infections. Cheers!