I Brewed a Low ABV Hazy IPA/NEIPA with LA-01 Yeast. скачать в хорошем качестве

I Brewed a Low ABV Hazy IPA/NEIPA with LA-01 Yeast.

I tried to make a Non-Alcoholic Hazy IPA/NEIPA style beer using Fermentis LA-01 yeast. I managed to create a 1.4% beer that looked wonderful, but the taste did not quite match up. I also evaluate a Sam Adams "Just the Haze". Note, the additional attenuation of this beer was probably one of the biggest issues. At a minimum, it fermented some of the sugars that should have balanced the hops. If it was caused by a wild yeast, then it may have contributed to some of the phenolic flavors. LA-01 is classified as POF+, but the phenolic production is supposed to be limited. Useful links: https://fermentis.com/en/product/safb... https://www.homebrewtalk.com/threads/... https://ultralowbrewing.com/ https://brulosophy.com/2021/11/11/the... http://scottjanish.com/dry-hopping-ef... Low ABV NEIPA (https://beersmithrecipes.com/viewreci...) • Batch Size: 5 gal [19 L] • OG: 1.022 / 1.023* • FG: 1.018 / 1.012* • Attenuation: 15% / 47%* • ABV: 0.5% / 1.4%* • IBU: 26 • SRM: 2 (* actual values) Fermentables • 3 lbs [1.36 kg] 63.2% - Rahr 2-Row • 1 lb [450 g] 21.1% - Flaked Oats • 12 oz [340 g] 15.8% - Carafoam, Weyermann Mash/Boil Schedule • Mash Temp: 165°F [74°C] • Mash Time: 30 min • No Boil • Raise wort to 180°F [82°C] Hops Whirlpool @180°F [82°C] 20 min • 2 oz [56 g] Centennial (11.5 IBUs) • 1 oz [28 g] Citra (8.3 IBU) • 1 oz [28 g] Mosaic (6.7 IBU) Dry Hop • 1.5 oz [43 g] Citra • 1.5 oz [43 g] Mosaic Yeast • 12.5 g Fermentis LA-01 • Direct Pitch Fermentation • Start at 66F • Boost to 70F • Dry Hop for 2 days • Cold Crash for 1 day Chapters: 0:00 - Overview and Motivation 3:12 - Brew and Ferment 9:11 - Pitch Yeast and Ferment 11:24 - Evaluation 13:24 - Sam Adams "Just the Haze" 15:52 - Overall Thoughts