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- Product Details
- As you may have noticed, these days haze is all the craze in the IPA world. After many, many test batches we are proud to present our version of this juicy style - Fruit Bazooka NE IPA. Only mildly bitter, the hop charges in this recipe create a blast of in-your-face flavors ranging from ripe mango, orchard fruits, melon, lime and passion fruit to subtle pine and floral notes. Fruit Bazooka is perfectly hazy thanks to the use of flaked oats, wheat malt, massive dry hopping, and a relatively non-flocculant yeast strain. The name itself was suggested by a homebrewer who witnessed our first tasting notes, and as it implies, this beer is bursting with an intense payload of citrus and tropical fruitiness.
- Style: NE IPA
- Fermentation Range: 75-80F
- OG: 1.064
- SRM: 4
- IBUs: 50
- ABV: 6.7%
- Aroma:Prominent fruit aromas of ripe tropical fruits, citrus and pineapple. Clean pilsner malt character.
- Appearance:Light golden color with considerable haze. Firm white foam cap with good persistence.
- Flavor:Reminiscent of a tropical fruit salad. Mango, peach, passionfruit and pineapple flavors with low pine and floral notes. Low to moderate bitterness. Clean pilsner malt background flavor.
- Mouthfeel:Medium body with noticeable creaminess. Smooth, long, silky finish.
- Overall Impression:Very hop-forward, but relatively low bitterness for an IPA. A medley of fruit flavors dominates the beer, while the soft pilsner malt quietly sits in the background. Very easy drinking for an ale of such strength.
"This recipe is the result of many test brews utilizing all sorts of techniques to achieve a well balanced NE style IPA. In order to maximize hop flavor while keeping bitterness restrained you will find that there are actually no boil hop additions in this kit. Instead, all of the hops are added after the boil and allowed to steep (whirlpool) for 20 minutes and then followed up with two separate dry hop additions. This serves to get the hop oils into the wort for great flavor and aroma, and the limited steep time only lets a relatively small amount of the total alpha acids to isomerize to create moderate bitterness. Because the yeast strain is a very important driver of flavor and appearance, we are only offering this recipe kit with two very similar liquid yeast strains. The low flocculation of this strain will help create the haze this style is known for, while also creating flavors of pineapple, mango and tropical fruits to accentuate the hops. If you really want to use a dry yeast strain, choose a relatively clean fermenting and lower flocculating strain and ferment on the high end of the temperature range to encourage increased ester production.”
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click here for Fruit Bazooka All-Grain Recipe Kit Instructions Regional Style USA Original Gravity 1.064 Total Time to Make 6 weeks
- Browse 3 questions Browse 3 questions and 3 answersCan this kit be used BIAB?BEST ANSWER: We are going down this path this weekend, I asked earlier and brewmaster and he indicated you could. You have to adjust the water volume for mash.This recipe says “additional equipment needed” - is it possible to see the recipe prior to purchase to make sure I have the correct equipment?BEST ANSWER: Since it's an all-grain recipe additional equipment is needed, compared to say an extract brew. You need a mashing vessel or a BIAB bag, larger kettle to boil the full volume, etc.
All all-grain recipes here mention that fact of additional equipment needed.Why boil this light-colored ale for 60 minutes if there are no boil hop additions? Why not simply reduce the sparge volume (or use a no-sparge mash) and boil long enough to sanitize the wort and hit your OG, saving both time and energy?BEST ANSWER: It's an all-grain recipe, so it needs to be boiled for some time to a) drive off DMS and b) boil off some water to concentrate the wort. Traditionally, a 90 minute boil for Pilsner malts and 60 minutes for Ale malts. With modern malts you can get away with shorter boil times, say 60 and 30 minutes respectively. Some malts throw off more DMS than others, so that needs to be considered too.
You could try a non-boil or short boil as long as you reduce your volumes accordingly, as you said, through no-sparge or reduced sparge. With those methods, depending on your process, your mash efficiency may be a bit lower than expected. So keep an eye on your gravity.
With shorter boils you do run the risk of DMS showing up in your beer, especially when using Pilsner malts (this recipe used almost 80% Pilsner malt). DMS has a strong cooked corn flavor (and aroma), and our sensing threshold for it are very low. Once it's in your beer it cannot be removed. Now the hops may be able to overshadow moderate amounts of DMS, but once you taste the flaw, it can't be untasted.
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