Hazy Trucker – NEIPA – BeerCo Recipe Kit

Rated 5.00 out of 5 based on 3 customer ratings
(3 customer reviews)

$69.95$77.50 Incl. GST

Pull over! Stop the Truck! This Hazy Trucker NEIPA or Double IPA is a velvet sledgehammer. Soft bitterness and tropical Juicy Hops including El Dorado, Equanot and Galaxy fermented down low by GY054 Vermont IPA GigaYeast resting on soft pillow of Gladfield Ale Munich and Wheat Malts and Harraways Rolled Oats…hmmm?  Sounds like a meal in a glass!

Feeling like it’s time to park up the semi-trailer for the night and grab a goblet of Hazy Trucker?  Well, what are you waiting for? Get your brewing on!  cheers #brewhappy #drinkhappier #enjoyresponsibly

Clear

Description

Driving a semi all night you can start to feel a little Hazy!  Time to pull over, find a truck stop, or a place to rest your head and fill you belly with some grub and maybe wash it down with something that is going to not only taste great but help you sleep like a baby.  Hazy Trucker – NEIPA or Double IPA is here to do just that and she won’t let you down.  Hazy Trucker –  NEIPA has so many tropical hops in it you will think it’s just like a juicy fruit bomb and she hides her alcohol oh so well behind her full malt body and a oh so well-balanced soft bitterness.

Feeling like it’s time to park up the semi-trailer for the night and grab a goblet of Hazy Trucker?  Well, what are you waiting for? Get your brewing on!  cheers #brewhappy #drinkhappier #enjoyresponsibly

Vital Stats:

Batch & Boil

  • Batch Size: 19 Litres
  • Boil Time: 90 mins

Properties

  • OG 1.078
  • FG 1.012
  • IBU 80
  • ABV 8.7%
  • Colour  14.4 EBC
  • Balance – 1.032 IBU/SG Bitterness Ratio

Gladfield Malt:

Amt       Name                        Colour                  % Grist

4.25 kg      Gladfield Ale Malt           (6.0 EBC)                      65%
1.00 kg      Gladfield Munich Malt   (15.5 EBC)                     15 %
0.65 kg      Gladfield Wheat Malt     (4.2 EBC)                      10 %
0.65 kg      Harraways Rolled Oats  (2.8 EBC)                      10%
6.55 Kg      TOTAL                               14.4 EBC                       100%

Hops:

Amt Name   Alpha Acids                   When   Time                   IBU

20 g Topaz             [17.20 %]                             First Wort   20 mins                   27 IBUs

20 g El Dorado      [13.90 %]                 Steep/Whirlpool   20 mins                   10 IBUs

20 g Equanot         [14.70 %]                 Steep/Whirlpool   20 mins                   10 IBUs

20 g Galaxy            [16.10 %]                  Steep/Whirlpool   20 mins                   11 IBUs

10 g El Dorado      [13.90 %]                 Steep/Whirlpool   40 mins                       7 IBUs

10 g Equanot         [14.70 %]                 Steep/Whirlpool   40 mins                       8 IBUs

10 g Galaxy            [16.10 %]                  Steep/Whirlpool   40 mins                       8 IBUs

35 g El Dorado      [13.90 %]                First Dry Hop          5 Days                         0 IBUs

35 g Equanot         [14.70 %]                First Dry Hop          5 Days                          0 IBUs

35 g Galaxy            [16.10 %]                 First Dry Hop          5 Days                          0 IBUs

35 g El Dorado      [13.90 %]                Second Dry Hop     5 Days                          0 IBUs

35 g  Equanot        [14.70 %]                Second Dry Hop      5 Days                          0 IBUs

35 g Galaxy            [16.10 %]                 Second Dry Hop     5 Days                          0 IBUs

 

Yeast

Liquid | GigaYeast

Dry | Mangrove Jack’s

Method:

  1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of  67 °C (152 °F).
  2. Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
  3. Add first wort hop addition.
  4. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F).  Mash out for 10 minutes.
  5. Fly sparge slowly with 12 Litres of 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 28.5 L (6.5 gallons).
  6. The total boil time will be 60-90 minutes.  Do not add Deltafloc or Irish Moss.
  7. At flameout, wait until wort cools to 82°C (180 °F ) to avoid volatizing hop oils.  Set time for 40 mins and add first hop stand addition.
  8. After 20 mins add the second hop stand additions.
  9. After the total hop stand of 40 minutes, chill wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch Yeast and aerate.
  10. Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
  11. On approximately Day 5 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition.
  12. Wait 5 days, then remove the first dry hop addition and add the second addition of dry hops and dry hop for another 5 days.
  13. When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!

Sauces of brewspiration:

Additional information

Weight 7 kg
Dimensions 35 x 18 x 25 cm
Milled

,

Yeast

Dry, Liquid

3 reviews for Hazy Trucker – NEIPA – BeerCo Recipe Kit

  1. Rated 5 out of 5

    Warwick

    Just finished a keg of this with friends. Dangerously good beer, very easy and smooth to drink but be cautious, it has a kick!

  2. Rated 5 out of 5

    Rick Besserdin

    Excellent kit to make a smashing NEIPA. Easy to make and has great flavours.

  3. Rated 5 out of 5

    Peter Dowling

    Great recipe, good aroma and taste. Non beer friends didn’t really want to try it due to haziness of the beer but after the first taste they come back for more

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