![]() Those pineapple tasting molecules made by genes and the yeast strain that Berkeley yeast user actually makes those same pineapple tasting molecules. They show how a pineapple is made up of millions of molecules, but only a few of those are what gives the taste we associate with pineapple. Now what makes this year such a good fit for hazy IPA’s? Well, the Berkeley yeast website has a pretty good example. ![]() So first off, is this video sponsored by Berkeley yeast? No, they sent me a free sample, but that’s all. And then to round things out at 4%, I’ll be adding in aromatic malt. Um, what I’m going to use is 51% of just 2-row as my base malt.Īnd then to that I’m going to add at 15% each carafoam, flaked barley, and white wheat malt. In terms of ingredients, well, hazy IPA’s you want to give a nice malt base to these things with a really soft mouth feel as well. So in the grist for this one, well, original gravity looking at around 1.066, around 6.7% ABV somewhere around that range. Now, before we get into what this yeast really is all about, let’s talk about what’s in the mash. So we’re going to keep, just keep an eye on the gravity as the mash continues.Īll right. This isn’t a massively big beer, but it’s no shrinking violet session beer either. There’s quite a lot of conversion that needs to happen here. They just start as usual – mashing in here at 152 Fahrenheit, 67 Celsius.Īnd I’m going to be mashing at that temperature for about an hour. Now there are some extra steps as always with hazy IPA’s I don’t always have to take with some of the other beers, but to start off things, wow.
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