CLOUDY

WITH A
CHANCE OF
FLOWERS

BREWING HAZY IPA

KINGS COUNTY BREWERS COLLECTIVE

BROOKLYN, NY
ABOUT KCBC
• OPENED SEPTEMBER 2016
• 2 VESSEL 15 BBL BREWHOUSE
• UNDERSIZED BOIL KETTLE + OVERSIZED
FERMENTERS = HIGH GRAVITY BREWS
• PRODUCED 3,000 BBLS IN 2018
• ON TRACK TO PRODUCE 4,500 IN 2019
• INITIAL CONCEPT: NO FLAGSHIPS / WIDE
VARIETY
• 1 NEW BRAND PER WEEK OVER FIRST 2 YEARS
• SHIFTED TO 1 CORE BRAND à 30% OF VOLUME
• SUPERHERO SIDEKICKS – HAZY IPA
• STILL MANY ROTATIONAL, “SERIES” & ONE-OFFS
• APPROX. 25% OF VOLUME = “OTHER IPAS”
BREWERS ASSOCIATION STYLE DEFINITION
JUICY OR HAZY IPA

• OG: 1.060-1.070 (14.7-17.1 °PLATO)

• FG:1.008-1.020 (2.0-5.0 °PLATO)
• ALCOHOL BY VOLUME: 6.3%-7.5%
• BITTERNESS (IBU) 30-60; MAY DIFFER SIGNIFICANTLY FROM PERCEIVED BITTERNESS
• COLOR SRM (EBC) 4-9(8-18 EBC)
• COLOR: STRAW TO DEEP GOLD
• CLARITY: LOW TO VERY HIGH DEGREE OF CLOUDINESS IS TYPICAL OF THESE BEERS. STARCH, YEAST, HOP,
PROTEIN AND/OR OTHER COMPOUNDS CONTRIBUTE TO A WIDE RANGE OF HAZY APPEARANCE WITHIN THIS
CATEGORY.

• PERCEIVED MALT AROMA & FLAVOR: LOW TO MEDIUM-LOW MALT AROMA AND FLAVOR MAY BE PRESENT
• PERCEIVED HOP AROMA & FLAVOR: MEDIUM-HIGH TO VERY HIGH HOP AROMA AND FLAVOR ARE PRESENT,
WITH ATTRIBUTES TYPICAL OF HOPS FROM ANY ORIGIN
• PERCEIVED BITTERNESS: LOW TO MEDIUM. THE IMPRESSION OF BITTERNESS IS SOFT AND WELL-INTEGRATED INTO
OVERALL BALANCE AND MAY DIFFER SIGNIFICANTLY FROM MEASURED OR CALCULATED IBU LEVELS.
• FERMENTATION CHARACTERISTICS: MEDIUM TO MEDIUM-HIGH FRUITY ESTERS ARE PRESENT, AND CAN
CONTRIBUTE TO THE PERCEPTION OF SWEETNESS AND BE COMPLEMENTARY TO THE HOP PROFILE. DIACETYL
SHOULD NOT BE PRESENT.

• BODY: MEDIUM-LOW TO MEDIUM-HIGH. A SILKY OR FULL MOUTHFEEL MAY CONTRIBUTE TO OVERALL FLAVOR
PROFILE.

• ADDITIONAL NOTES: GRIST MAY INCLUDE OATS, WHEAT OR OTHER ADJUNCTS TO PROMOTE HAZINESS. THE TERM
“JUICY” IS FREQUENTLY USED TO DESCRIBE TASTE AND AROMA ATTRIBUTES OFTEN PRESENT IN THESE BEERS WHICH
RESULT FROM LATE, OFTEN VERY LARGE, ADDITIONS OF HOPS. A JUICY CHARACTER IS NOT REQUIRED,
HOWEVER. OTHER HOP-DERIVED ATTRIBUTES SUCH AS CITRUS, PINE, SPICE, FLORAL OR OTHERS MAY BE PRESENT
WITH OR WITHOUT THE PRESENCE OF JUICY ATTRIBUTES.
HAZE: WHAT IS IT & WHAT IS IT GOOD FOR?

• COMBINATION OF PROTEINS FROM GRAINS & HOP POLYPHENOLS

• PROLAMINS ARE PROLINE-RICH PROTEINS AND HAZE ACTIVE PROTEINS.
• PROLAMINS CAN HYDROGEN-BOND TO POLYPHENOLS TO FORM HAZE.
• THE RATIO OF PROTEIN TO POLYPHENOL IS IMPORTANT TO HAZE
• HAZE ACTS AS A CARRIER FOR NON-POLAR, LOW-SOLUBILITY HOP
COMPOUNDS
• ALPA ACIDS, BETA ACIDS, XANTOHUMOL, MYRCENE, ETC.
• YEAST IS GENERALLY NOT A CONTRIBUTOR TO HAZE
BIOTRANSFORMATION

• DRY HOPPING DURING PRIMARY

FERMENTATION (YEAST PRESENT)
• CONVERSION OF SOME HOP
COMPOUNDS INTO OTHER FLAVOR
ACTIVE MOLECULES
• MAY VARY WITH YEAST
• CERTAIN HOP VARIETIES HIGH IN
GERANIOL MAY BE MORE
SUSCEPTIBLE
• E.G., BRAVO, CASCADE,
CENTENNIAL, CHINOOK, GALAXY,
ETC.
KCBC GRAIN BILL

• 50 – 100% BASE MALT

• 0- 50% HIGH PROTEIN ADJUNCTS
• FLAKED OATS (16% PROTEIN, OF WHICH
10% IS PROLAMINS)
• FLAKED WHEAT (13% PROTEIN OF WHICH
80% IS PROLAMINS)
• PROLAMINS ARE PROLINE RICH HAZE
ACTIVE PROTEINS
KCBC MASH / WATER PROFILE

• SINGLE INFUSION MASH – 150 – 152º F

• MASH PH: 5.2 – 5.3 (USE LACTIC ACID TO LOWER PH)
• 100 – 200 PPM CALCIUM CHLORIDE (BODY/SOFTER MOUTHFEEL)
• 50 – 100 PPM CALCIUM SULFATE (ACCENTUATE HOP CHARACTER)
• 50 – 75 PPM CALCIUM
KCBC KETTLE HOPS

• OCCASTIONAL BITTERING HOP ADDITIONS

• FWH VS. 30 MIN VS. 20 MIN VS.10 MIN
• BULK ADDED DURING WHIRLPOOL REST
• CHILL TO 165ª F
• 0 LB PER BBL – 2.5 LB PER BBL
• AVERAGE 1.5 LB PER BBL
KCBC YEAST

• WYEAST LONDON III • LALLEMAND NEW ENGLAND

• GIGA YEAST VERMONT ALE • FERMENTIS S-04
• WLP DRY ENGLISH • FERMENTIS US-05
VOSS KVEIK

• NORWEIGIAN FARMHOUSE
YEAST (SACCHAROMYCES
CERVISIAE)
• RAPID FERMENTATION
• HIGH TEMPERATURE WITHOUT
PHENOLIC OFF FLAVORS
• HIGHLY FLOCCULANT
• HIGH ETHANOL TOLERANCE
• ORANGE / CITRUS ESTER
PROFILE
• HIGH ATTENUATION (85%+)
KCBC DRY HOPPING

• AMOUNT: 2 – 6 LBS PER BBL

• TIMING: USUALLY AT 70 – 75% AA
• CONTACT TIME: 3 DAYS
• UNOPENED MYLAR BAGS
• CAP & SPUND AFTER LAST DRY HOP
• CO2 BUMP OR SHORT RECIRCULATE
HOPS, IF NEEDED
• CRITICAL IMPORTANCE OF FRESH,
HIGH QUALITY HOPS
KCBC UNITANK FERMENTATION
& CONDITIONING
• KNOCKOUT AT 75º F
• RAMP TO 85º F AFTER 24 HOURS
• HARVEST / DROP YEAST AFTER 48 – 72
HOURS
• LEAVE WARM UNTIL CLEARS VDK
• CRASH TO 34º F
• CARBONATE TO 2.5 – 2.6VOL
• TERMINAL PH: 4.5 – 4.6
• COLD CONDITION 24 – 72 HOURS
• PACKAGE (CAREFULLY)
SUPERHERO SIDEKICKS

• 80% 2-ROW, 10% WHEAT MALT, 5% FLAKED OATS, 5% MUNICH MALT

• IDAHO 7, MOSAIC, CENTENNIAL & CASCADE CRYO
• SINGLE INFUSION MASH AT 149 F
• 30 MIN HIGH ALPHA HOP ADDITION (10 IBUS)
• 1.5 LBS PER BBL WPR ADDITION
• 3.0 LBS PER BBL DRY HOP
• OG: 14.6º P à FG: 2.0 à 6.9% ABV
ROBOT FISH
• ROTATING SMASH IPA SERIES
• 100% 1 BASE MALT (PEARL, HAYLCYON, OPTIC, GOLDEN PROMISE, MARIS
OTTER, VIENNA, ETC.)
• 100% 1 HOP VARIETY (CITRA, SIMCOE, MOSIAC, IDAHO 7, MOTUEKA, ETC.)
• SINGLE INFUSION MASH AT 149 F
• 20 MIN HOP ADDITION à 20 IBUS
• 1.5 LBS PER BBL WPR HOP ADDITION
• 3.0 LBS PER BBL DRY HOP
• OG: 14.0º P à FG: 2.0 à 6.6% ABV
THIS IS YOUR BRAIN ON HOPS

• ROTATING DOUBLE DRY HOPPED DOUBLE IPA

• 60% PILSNER, 18% WHEAT MALT, 12% FLAKED WHEAT, 5% FLAKED OATS, 5% VIENNA
• 2 HOP VARIETIES (CITRA & EKUANOT, MOSAIC & CASHMERE, AMARILLO &
GALAXY, ETC.)
• 1.0 LB PER BBL WPR
• .5 LB PER BBL 1ST DRY HOP
• 4 LBS PER BBL 2ND DRY HOP
• OG: 17.0º P à FG: 2.0 à 8.5% ABV
VIKING DANCE SERIES

• 40% PILSNER MALT, 35% ENGLISH BASE MALT, 12.5% WHEAT MALT, 12.5%
FLAKED WHEAT
• 3 HOP VARIETIES (CITRA, MOSIAC + ONE OTHER)
• NO KETTLE HOPS
• 4 LBS PER BBL 1ST DRY HOP
• 1 LB PER BBL 2ND DRY HOP
• OG: 14.80º P à FG: 1.8 à 7.2% ABV
OTHER THINGS TO TRY

• TRIPLE / QUADRUPLE DRY HOP

• OTHER GRAINS:
• RYE, SPELT, CHIT MALT
• FRUIT ADDITIONS
• ZEST, JUICE, PUREE
• COLD SIDE DRY HOPPING
• LACTOSE
• MORE HOPS!!
WATCH OUT FOR:

• GUSHERS
• HOP PORT BALL VALVE
• HOP CREEP
• CONTACT TIME
• BREWING & STAFF SCHEDULE
• DIACETYL
• FORCED TEST, VDK ANALYSIS WITH
SPECTROPHOTOMETER
• OXIDATION
• PACKAGING
• TEMPERATURE
• SUPPLY CHAIN
DRY HOP AROMA
CHARACTERISTICS

• AS DRY HOP CONTACT

TIME INCREASES, AROMA
CHANGES
• DIMINISHING RETURNS
BEYOND 2 LBS PER BBL?
HOP CREEP
• ENZYMES IN HOPS CAN
BREAK DOWN DEXTRIN
• IN THE PRESENCE OF YEAST,
THE NEWLY PRODUCED
SIMPLE SUGARS ARE
SUBSEQUENTLY FERMENTED
TO ETHANOL AND CO2.
• CHANGE IN GRAVITY,
OVERCARBONATION,
DIACETYL
• MANY VARIABLES
• HOP VARIETY
• HARVEST & PROCESSING
• GRAVITY OF BEER
ADDITIONAL EXPLORATION
& FUTURE POSSIBILITIES

• FULL SENSORY PANEL

• HOP TORPEDO / HOP CANNON
• CENTRIFUGE

• GLUCOSIDASE ENZYMES
• NEW YEAST STRAINS
• HAZE STABILITY
¡MUCHISIMAS GRACIAS!