This is the first in a new series of Hazy IPA’s we are affectionately referring to as the #science series. Over the past year, since brewing our first hazy, we’ve delved deep into the science behind hop flavor & aroma; how to extract the most from those tasty little cones.
For Recreational Chemistry, we designed a malt bill high in both protein and carbohydrate levels to intensify dry-hop flavor. The addition of chit malt provides higher levels of beta-glucans, adding to the desired effect. We selected hops (Columbus, Galaxy & Mosaic) and used them in such a way as to extract the maximum amount of linalool; the oil in hops associated with citrusy flavors. Early boil hops with high in alpha-acids reduce overall plant material required for desired bitterness. Low alpha-humulene and beta-caryophyllene hops mean we avoid developing oxygenated sesquiterpenes, which could result in herbal/spicy flavors that fight with the fruity/citrusy flavors we are trying to develop.