The Flying Goose Brew Pub is a family owned restaurant and brewery located in New London NH since 1993. They boast a locally sourced dining experience while offering 20+ taps of in-house lagers, sours, barrel-aged ales, and lets not forget the ever popular hop forward NHIPAs (New Hampshire IPA). "The Goose" recently started monthly can releases of their rotating NHIPAs that you can purchase at the pub or local bottle shops throughout New England. The first can label was actually the inspiration behind the Suds Duds & Sticker (Shout out to island.roots.designs). If you ever find yourself on I-89 in the Live Free or Die State, exit number 11 for some provisions and a pint.
The Flying Goose is New Hampshire's first solar powered brewery utilizing the electricity to heat the hot liquor tank and operate the brew house. They receive about 766,000 kWh of free energy annually, delivered by the sun to our 3.1 acres at the Four Corners in New London. Currently, they are offsetting about half of the fuel used to heat their hot water thanks to the new solar hot water collectors mounted on the roof over the dining room. Not only do these panels provide hot water for the brewery, but also the daily operations of the restaurant. They also feature a solar photovoltaic (“PV”) array near the hops garden, just outside the dining room windows. The PV system generates about 50% of their electricity used each year. In it’s first year of operation, the system produced 60 MWh of energy! To date, the system have generated 423 MWh and offset our carbon footprint by almost 300 tons – that is comparable to 25 acres of trees!
The Flying Goose Brewery is lead by Rick Marley who was a homebrewer gone professional. Needless to say he was excited to scale down the Your Head is a Hop Hazy IPA from barrels to gallons. He initiated the monthly IPA can release so it was fitting to highlight the first beer he brewed specifically to be packaged in cans! Normally, the highlighted beer style would be discussed in length in preparation for the recipe. BJCP doesn't even the guidelines for the hazy IPA category yet and everyone including their mom drinks "Juicy" IPAs. Rick and I decided to go in a different route. So here are a few homebrew tips to abide by or at least consider when brewing a hazy IPA.
Hazy also known as "Juicy" IPAs are lower in bitterness and driven mostly by their hop aroma and flavor. The softer bitterness and approachable body makes this style extremely popular with any beer drinker. Most breweries when making a Hazy IPA will not add any kettle hops trying to avoid the harsher bitter hop flavors from the boil and will add all hop additions on the back end; Flame out & Whirlpool.
The recipe was designed to get the IBU extraction/bitterness from the hops on the back end. The 15 minute whirlpool and 30 minute rest before cold crash will be close to boil temperatures (above 170 degree range). This will add some bitterness to the beer while keeping the desirable hop aroma and flavor that the vigorous boil might be driving off.
Hot Break can be an issue if you are not adding any kettle hops at the beginning of the boil. Don't be afraid to sprinkle a few pellet hops at the beginning of the boil to help with the hot break. It can lead to a boil over which is something you don't want! Lose of wort and extremely messy!
Those amazing hop flavors and aromas you worked so very hard to capture throughout the back end additions and double dry hopping are extremely volatile. When you are racking the beer into the secondary or keg, do it gently and don't rush it. Those hop molecules can be damaged compromising the hop flavors and aromas. That goes for shaking kegs to carbonate the beer faster. DON'T SHAKE THE KEGS! Set the CO2 at a constant desired pressure and forget about it. Check it every couple days till you reach your desired CO2 volume.
Keep Calm and Brew On!
Your Head is a Hop NHIPA (5 gallon recipe)
-Malt Bill and Mashing:
60 min Mash (@150 Degrees) Sparge (@168 Degrees) 8.25 lbs Thomas Fawcett's Golden Promise 2.75 lbs Gilbertson and Page Flaked Barley 1.375 lbs Weyermann Vienna
- Boil and Hops Schedule
- Boil 60 min
- No kettle additions (All Whirlpool)
5 oz total split evenly between hops below @ flameout
Cyro Citra, Simcoe, Ekuanot & Mosaic (Average AA 23.5%)
Whirlpool 15 min, 30 min rest & knockout
- Yeast and Fermentation
- 066 White Labs London Fog
- Primary Ferment Temp 68 degrees
Dry Hop- 4.5 oz combination of Cyro Citra, Simcoe, Ekuanot & Mosaic @ 97% of Terminal
Dry Hop- 4.5 oz Combination of Cyro Citra, Simcoe, Ekuanot & Mosaic @ Terminal Gravity
2-4 degree rise and hold for 48 hours after terminal gravity is reached
Keg/Bottle @ 2.1 Volume of CO2 (NO SHAKING KEGS)
ABV - 6.8%
IBU - ???
SRM - 5.1