But, in the end, if you can’t get the hops, you can’t get the hops. We certainly don’t want to limit ourselves, and we always try to make the best beer possible. There’s no point spending six months to a year developing a beer, and then realize you’re never going to be able to get the hops to brew the 5,000–10,000 barrels you need. Micah: When you’re developing new beers, and thinking about supply chain, how do you approach that?ĭanny: Well we’re always thinking about availability. Joel: Yeah, it’s closing in on Dead Guy-and Dead Guy has been our number one beer forever. Micah: It is working out well-it’s your second best selling beer, correct? The tropical, like El Dorado, and the fruity in Belma, so this worked out well. ![]() And the flavor profile married up really well with the other hops we were using. It kept a good haze and actually added a little more haze to it. So the original recipe was just Belma, Mosaic and El Dorado-but, you know, some of those can be hard to find at times, so we needed to find something we could sub in and the BRU-1 worked out great. The thing we noticed was that BRU-1 gave some additional haze to beers. We got to sample some beers that HAAS had brewed with BRU-1. Joel: I noticed it at selection a few years ago. Micah: Huh, never heard of them (laughing)-can you tell me about BRU-1? When did you find out about it, and when did you start using it? Joel: We used BRU-1, Belma, Mosaic and El Dorado. Micah: What hops were you using in the dry hop? It’s been four years but we finally got a recipe that worked-now it’s just about dialing in and keeping the flavor as consistent as we can. We talked with a lot of other breweries to figure out what works. We also started centrifuging the beer before we dry hopped it, so it actually comes out pretty clear, then we dry hop it and it gets a really stable haze. We’ve had a few things that can help with that, like dry hopping. Joel: On a production side, the hardest part was just figuring out how to get a hazy IPA in a can with a somewhat stable haze and an aroma that will stick. ![]() Eventually, we got really happy with it so I sent it to Joel-since it’s his job to break down every recipe I send. I joke about it a lot-but I easily made more test batches of Batsquatch than anything we’ve ever made. We kept our eye on hazys for a long time…eventually we got real serious about it. A lot of breweries talked about brewing hazys for a long time but the big buzz around this style was: you can’t distribute it it’s just not worth working on putting into a six-pack because the hop profile just dies off. We started talking about making a hazy IPA for about four years. Can you tell us a little bit about how that came about?ĭanny: Yeah, Batsquatch is a heavy hitter for us these days. Micah: Danny, I notice you’re enjoying a Batsquatch IPA. ![]() Here’s a quick excerpt from the conversation-and be sure to catch the full HopCast on Soundcloud for more from Micah, Barbara and the crew. Brewed with the incredible pineapple punch of BRU-1 ™, Batsquatch was four years in the making. Rogue’s hazy IPA, Batsquatch, has become their second-best selling beer, quickly closing in on the brewery’s legendary Dead Guy Ale. Hops absorption losses (whirlpool, hop stand), -0.08gal (-0.For our latest edition of the HAAS ® HopCast ™, HAAS Account Managers Micah Cawley and Barbara Stone sat down with brewers Joel Shields and Danny Connors to talk about innovation and recipe development at Rogue Ales & Spirits, one of the nation’s most admired breweries. Hops absorption losses (first wort, boil, aroma), -0.08gal (-0.3qt) Volume increase from sugar/extract (early additions), 0.76gal (3.1qt) Grain absorption losses (steeping), -0.19gal (-0.8qt) Mash volume with grains (equipment estimates 6.57 g | 26.3 qt), 6.69gal (26.8qt) ![]() Heat water added to kettle, 6.57gal (26.3qt) Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. HOME BREW RECIPE:īatch Size: 5.5 gallons (fermentor volume)Ĩ lb - Liquid Malt Extract - Light (76.2%)ġ lb - Liquid Malt Extract - Wheat (9.5%)Ģ oz - Centennial, Type: Pellet, AA: 8.4, Use: Boil for 15 min, IBU: 28.86Ģ oz - Cascade, Type: Pellet, AA: 6, Use: Hop Stand for 0 min, IBU: 8.17ħ oz - BRU-1, Type: Pellet, AA: 14.4, Use: Dry Hop for 6 days For quick copying and pasting to a text based forum or email.
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