Fruity, full, and crushable. This Session NEIPA packs heaps of body and flavour into a small package…

Brewer’s Advice for Brewing Super Hoppy Beers

When it comes to brewing super hoppy beers like this it pays to take extra care with fermentation, dry hopping and packaging. We recommend treating your water for chloramine using metabisulphite. Follow the dry hopping guidelines carefully and minimise oxygen exposure during dry hop and when packaging your beer. Taste your beer after your Specific Gravity has stabilised and test for diacetyl (butterscotch and popcorn) before determining whether your beer is ready to package – you may need to leave it longer to ferment with bigger dry hops. Transfer your beer carefully into a fully purged keg; for bottlers, purge your sanitised bottles of oxygen and minimise headspace when bottling.

Pay in 4 (interest-free instalments) is available for orders between $30 and $1,500. 2% processing fee applies.
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🍺 Recipe Details 🍺

OG: 1.048 | IBU: 22 | ABV: 4.7%
MASH: 60min @ 68°C BOIL: 60min
Total Water: ~35L
– 3.46kg Voyager Compass (4.5 EBC)
– 1.15kg Winter Wheat (4 EBC)
– 1.15kg Voyager Malted Oats (4.5 EBC)
– 230g Gladfield Sour Grapes (4.5 EBC)

5g Warrior (15% AA) (60min)
## After boil, leave to chill to 85°C then add 1st hopstand addition:
20g Centennial
20g Citra
20g Idaho #7
## leave to steep until 78°C then add 2nd hopstand addition:
20g Centennial
20g Citra
20g Idaho #7
30g Centennial (Day 1)
30g Citra (Day 1)
30g Idaho #7 (Day 1)
30g Centennial (Day 7)
30g Citra (Day 7)
30g Idaho #7 (Day 7)

> LalBrew Verdant IPA
LalBrew East Coast Ale
SafAle S-04
WLP008 East Coast (preferred)
WLP066 London Fog
Bluestone New England

TARGET FG: 1.012
FERMENT: 10 days**

* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days



🍺 Water Profile / Notes 🍺

Target Water Profile: HOPPY NEIPA

Calcium (Ca2+): 100
Magnesium (Mg2+): 10
Sodium (Na+): 4
Chloride (Cl-:): 140
Sulphate (SO42-): 93
Bicarbonate (HCO3): 8

Adjust your water profile with our range of brewing salts. We also SELL and REFILL Reverse Osmosis filtered water in-store so you can build up your own brewing water from scratch.

Note the two Hopstand additions:
– For the first, leave to chill to 85°C and hold at that temperature or add at 90°C and allow temperature to drop before adding 2nd addition.
– Same process for the 2nd addition; allow to drop to 78°C and hold at that temperature for the duration of the hopstand, or add at a higher temperature (83°C) and allow temperature to drop for the duration of the hopstand.
– There’s no need to remove the 1st hopstand hops before adding the 2nd.

View our Water Chemistry range

🍺 Important Info 🍺

Our Recipe Packs come with all necessary grain, hops and yeast for your brew. Hops are rounded up to the nearest 50g and we’ll provide more yeast for strong ales and lagers. In very rare cases where an ingredient is unavailable, we will provide a suitable substitute to an equal or greater value. A Single Batch is 23L and a Double Batch is 46L (excluding super strong beers which are 20L / 40L)

Additional information

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