Grains

We liked the idea of using a high protein malted wheat in this NEIPA as it can play a role in the permanent haze. The increase in haze is likely because of the proteolysis (breakdown) of wheat gluten proteins during malting. By malting the wheat, the protein degradation leads to less protein precipitate occurring during the brewing process which may result in more of these proteins in the final beer. It also seems likely that as these proteins remain in the beer, the chances of polyphenol and protein binding goes up, also playing a role in permanent haze.

The longer wheat is germinated during the malting process, the more permanent haze potential it appears to have. As the chart below shows, beers brewed with just 20% malted wheat and 80% barley malt, the longer germinating time (increased malt modification) had an impact on haze formation (measured in EBC haze units). Interestingly, this same study found that by using wheat malt in additions higher than 15-20% of the total grist actually reduced the haze.

What also catches my eye in this study is that the initial haze in the unmalted wheat was the highest. In fact, the more the malt was germinated, the worse the initial haze. It seems likely the longer the germination time, the more the proteins are degraded. I’m interested in this because when using unmalted wheat, or even wheat flour, it appears these heavier proteins are making their way through the brewing process only to drop out as things settle. Could these unmalted heavier proteins be taking beneficial flavor compounds with them? Likewise, are the malted proteins staying in suspension leading to more flavor potential since proteins are known to bind flavor compounds. I have an experiment going, and research set aside on these questions.

When I researched oats, it was determined that a drop in head retention is likely, which is “almost certainly related to the lower soluble nitrogen content present and is probably not related to the high lipid content of the oats.” Malted wheat may be a good supporting cast with the oats because of the slightly higher soluble nitrogen content than barley malt and way more than unmalted wheat. The chart below, which analyzes the soluble nitrogen content of wheat throughout the malting process, shows a major increase in soluble nitrogen from day one of the process (raw wheat) to the finished wheat malt (approximately 420 mg/100 g of malt).

What’s also interesting to me in the graph above is as the germination time increases in days so do the measured Kolbach index percentages. As we learned above, the longer the germination of wheat, the more haze potential it may have. So, if the germination time can be tied to the Kolbach index, it might be safe to assume the higher the Kolbach index advertised of the wheat malt used, the more permanent haze potential the wheat malt may have.

Using just 15-20% malted wheat in the of the grist (even better with a high Kolbach index) may get you more of that permanent haze (especially with the addition of polyphenols from the heavy and early dry hop additions). We gave it all a shot in this NOW AND NEVER NEIPA using a slightly higher percentage of 30% malted wheat to accompany the 25% flaked oats with early dry hopping (24 hours into fermentation).

Hops

As far as the hopping concept in the recipe, we chose to do a triple dry hop process. This doesn’t mean we used triple the amount of hops, rather, we split the hops into three separate additions. The first was a pellet additions 24-hours into fermentation. The second was another pellet addition around day 7 of fermentation (very tail end). Followed lastly by a final dry hop addition of lupulin pellets.

The idea to blend both lupulin with pellets stems from previous experiments and research into the lupulin product. It seemed best to use the lupulin powder as the last dry hop addition because of the potency level as well as the lack of polyphenols. During the early standard pellet additions, I speculate as to whether some of these harsh polyphenols can be stripped out with the active yeast, leaving a more pleasantly less-aggressive dry hop character. Hopefully, if done right, this process can create an incredibly hoppy flavorful beer that lacks in the aggressive vegetable bitterness over dry hopping can bring.

Result

Unfortunately, I had to catch a flight back home before the beer was ready. But from the tasting notes relayed to me, it sounds like we accomplished what we were after! The result is a hazy and light colored Double IPA with an extremely silky mouthfeel. The aroma is “explosive” of berries (blackberry), green fruits, and citrus with a slight woody touch. I’m excited to see how the beer goes over when it’s released this Friday (8/24/2017) in the tap room.

Big thanks to the International Beer and Culture Festival (FICC) for the invite. Also thanks to Kola San Brew as well of friends of the brewery and other local brewers for making my time in Brazil so much fun and for making me feel so welcomed. I was amazed at the extreme generosity shown to me in my short time in Brazil from those that that took the time (full days even) to show me around the historic mountain town of Ouro Preto, Inhotim Art Museum, visits with local coffee roasters, and even an invite and late night at a house party!