Jon Dieter just won Gold at this year's National Homebrew Competition for his hazy IPA "XXM: Double Extra Medium" - and in this episode, Jon talks about his process of making hazy beers for competition, for himself, and how he juggles the two. He's got some sweet insight on making these IPAs stand out and how to make the brews that you want. His curiosity is unmatched, and that's led to making really good beer...especially in this category.
"XXM: Double Extra Medium"
Grist -- (for 5-gallon batch values)
56% - Gambrinus Pilsner (9lbs)
12.5% - Golden Promise (2lbs)
12.5% - Flaked Oats (2lbs)
12.5% - Malted Oats (2lbs)
12.5% - Torrified Wheat (2lbs)
Acid malt for pH adjustment in mash
75 minute boil
Hops -- (5-gallon batch values)
FWH - Simcoe 1.7AA (.5oz or 14g)
WP 170°F - Citra (2oz or 56g)
WP 170°F - (10g each) Citra and Mosaic Incognito
Dryhop Post Fermentation at 50°F or 10°C (8oz or 227g) Citra Cryo and (4oz or 113g) Nectaron. Sit for 3 days before taking off hops.
Yeast -- Bootleg Biology: Classic New England
Notes: Jon needed to add 1lb pilsner DME during fermentation to hit his target ABV of ~8% with his efficiency numbers. Single-infusion mash at 152°F or 66-67°C. Water is a 2:1 Cl:SO4 with target values being 150:75ppm
Thanks again to Jon for talking with us and giving us his winning process and recipe. Cheers!
