As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

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Ingredients Included

Crisp Vienna Malt
Crisp – Naked Oat Malt
Crisp – Dextrin Malt
Crisp Extra Pale Malt
Mosaic – BarthHaas® Pure Hop Pellets (115 grams)
Citra® – BarthHaas® LUPOMAX® – Pellets 50g (1 pack)
Citra® – BarthHaas® Pure Hop Pellets (130 grams)
Galaxy – BarthHaas® Pure Hop Pellet (20 grams)
Citra T90 Pellets (40 grams)
YEAST NOT INCLUDED – recommend London Fog/Haze Heaven

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 20
Original Gravity: 1.064
Final Gravity: 1.018
ABV %: 6.0
IBU: 40
Mash efficiency: 75

THE MASH
Temperature °C (Step 1): 68
Length (mins) (Step 1): 60

Mash notes: Water:

Gareth has some great advice on how they achieve the softness and full mouthfeel in their beer, starting with water treatment – “High(ish) chloride and medium sulphate is the key. I would recommend buying bottled mineral water as it contains helpful information on ionic content. This should make calculating mash/kettle salt additions easier. I would recommend not taking your Chloride above 200ppm and your Sulphate not above 100ppm. Remember excessively high salt additions can bring a harshness to the beer which is the opposite of what you are trying to achieve. Optimising this is very tricky, especially on the homebrew scale. If you get lost in the wonderful world of water chemistry then take your favourite porter water treatment profile and give that a go. We like to add calcium chloride and calcium sulphate both to the mash and to the kettle. A good starting point for the kettle additions would be 1/3rd of what you added to the mash.”

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

No boil hop additions
5g Protofloc @ 10 mins (not included)

Whirlpool / hop stand:

Whirlpool (for 20 mins at 80°C/176°F)

Citra T90 40g/1.4oz
Galaxy T90 20g/0.7oz
Mosaic Pure Hop Pellets 35g/1.2oz

Yeast: NOT INCLUDED – recommend London Fog/Haze Heaven
Fermentation temperature/steps: Pitch at 19C until 1.035 is reached, then free-rise

Secondary additions:

Dry Hops (add towards the end of fermentation)

Citra BBC BarthHaas Pure Hop Pellet 130g/4.6oz
Citra LupoMax 50g/1.9oz
Mosaic T90 80g/2.8oz

DEYA uses a short contact time and removes as much yeast as possible before dry hopping

Comments:

DEYA Brewing Company – Invoice Me for the Microphone – Hazy IPA

DEYA are best known for their flagship Pale Ale, Steady Rolling Man, but in terms of the beer that really helped them hone their skill in brewing beers with a saturated hop character and their trademark softness, it is Invoice Me for the Microphone that the brewers point to.

Head Brewer Gareth Moore tells the story “This IPA is a firm favourite both with our customers and also within the brewery itself. Its inception was a result of being invited to Northern Monks Hop City festival in 2017 We thought we should brew a new IPA to take to the festival as a celebration of being invited to the event and as an excuse to brew an IPA where we pushed the intensity, at least in terms of what we had done to date. It is fair to say it was a springboard for what we wanted to achieve as a brewery. Soft, juicy layered hop character, a big chewy body balanced with solid drinkability and unashamedly, somewhat of an emulation of some of those trendy US East Coast IPAs (you know the ones). The base recipe choices were by no means flashy and by todays standards may even be considered to be a bit pedestrian. But at the risk of sounding melodramatic, the UK beer scene was a different place back in 2017. Many breweries, including ourselves, were finding our feet and striving to live up to the demi gods of the US craft beer movement. Although the UK industry is very friendly and there is lots of collaboration and sharing of information, making a big juicy IPA was something that was far less common and there were fewer commercial examples from which a brewer could try and reverse engineer the beer that was in their minds eye.”

When it comes to oats, Naked Oat Malt is preferred – “I would highly recommend naked oat malt over normal oat malt. Naked oat malt has had the husk removed and so reduces the amount of oxidation prone compounds in the beer. A good second choice would be flaked oats, although you would likely lose some extract efficiency. Depending on the yeast strain you use you may want to increase the proportion of oats to achieve a really thick body.”. Gareth also feels strongly that kettle finings are important, as he explains – “Definitely use kettle finings! I have talked to quite a few people (both professionals and homebrewers) who like to skip this addition in order to make their beer more hazy/thick. If you do not effectively remove the majority of the protein from your wort your beer will not taste as good for as long. Yes, not using kettle finings will mean you will get a heavier haze and maybe temporarily a bit more mouthfeel but that is not the main point. You want a tasty beer. Clean malt flavour, bright hop character, less oxidising potential, no stale cardboard flavours and better foam. All of these are helped with the addition of kettle finings. Use your water treatment, specialty malt choice and yeast strain selection to get the mouthfeel and haze you want.”

Be sure to check out our YouTube channel where you will be able to find lots of great content featuring other breweries.

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