NEIPA yeast experiment

Many people have been following the NEIPA thread and many people also have theories about what causes the haze. In the name of science and beer I brewed a split batch as part of an experiment into what I feel causes this haze or turbidity in these beers. Many people believe it is hop choice, others point the finger at protein haze, while I believe it is yeast selection. My experiment involves using the same base wort with two different yeast strains utilizing the same dryhop techniques at the same times to determine whether or not yeast has anything to do with this turbid beer style. Once these beers are brewed and carbbed up I will be enlisting other beer fans to help in a triangle taste test to determine if there is a difference between the two finished beers that is perceptible to a drinker. I am hoping for terms like "soft" or "juicy" to show up in the end if everything comes out as expected. But I digress, lets get to the nuts and bolts.
The recipe was based off previous beers I have brewed that I have enjoyed. From all the speculation, the only part of the grist that is question is the use of flaked grains. While I have included wheat malt, I have had clear beers utilizing flaked oats and dryhop additions with high oil content cultivars (read citra). I excluded flaked grains at this point to keep the number of factors low. The final recipe is as follows:
OG 1.058
IBU 38
SRM 6.7
11 gallon batch
20lb great western pale ale malt 83.3%
3lb us munich 12.5%
1lb white wheat malt 4.2%
1 oz Columbus @ 60min
.5oz centennial @ 15 min
.5oz citra @ 15min
1oz Amarillo @ 0 min
2.5oz centennial @ 0 min
1.5 oz citra @ 0 min
10 drops fermcap at beginning of boil.
Water treated with Camden tablets the evening before brew day
I resisted using kettle finings to keep yet another variable out of the equation.
Both yeasts were pitched into 1500ml 1.032 gravity starters 4 days before brew day.

The brew day netted a clear wort that achieved a clarity I have NEVER achieved before. The only anomaly I encountered was I had to top the kettle off with water from the HLT to keep my gravity low. The kettle was almost overflowing and I hit higher than expected efficiency during my sparge. The wort was dropped to 60 degrees before it was divided up into separate fermenters. I also opted to add to each fermenter one gallon at a time, staggering them back and forth so I didn't get more trub in the second fermenter.
After pitching both slurries and setting temps to 67 degrees I let the yeast do their thing. 1318 aggressively started fermentation within 4 hours while 1056 took an hour or two longer to kick off. 1318 blew karusen off into my airlock while 1056 chugged away with no issues.
Day 3 I pulled both fermenters up into a spare room to finish up around 70 degrees. While the 1056 is in a fermenter I cannot look into, the 1318 is in a clear fermenter. I am at day 5 and the beer is murky. While krausen has dropped a bit, and airlock activity is over, it is turbid. Dry hop additions have not been chosen yet, but I will have them ready to go for day 7 where I will add my first round of dryhops. The beers will receive a second addition at day 9 and I plan to bottle on day 14.

Clear picture of 1318 fermenter and obvious haze or turbidity...

 

I had brewed using 1318 at the end of last summer with my homegrown hops, I found some bottles last weekend while organizing my basement. Out of curiosity I popped the tops on a few and most had dropped clear for the most part and had alot of sediment in the bottles.

 

Dryhops have been decided. 2oz citra 1oz columbus in each day 7. 3oz citra in each day 9. Should be enough oils to do what it do.

 

While I agree its almost overkill, the lhbs had lbs of citra for the price of 8 oz. So I went big...

 

typically I don't do more than 4 oz in my dryhopping schedules with larger beers. Some of my apa's don't even get a dryhop addition...

 

My water profile is super soft, I have it posted somewhere around these forums. Again, I wanted to keep things simple for now as far as variables go. Once I get this exbeeriment finished and have consumed or shared the ten gallons of apa, I will be revisiting things like water adjustments, flaked grains in the grist, and hop selection. I am going really heavy on citra this time, but next round will involve other hops. I was thinking southern hemisphere, however I had a beer from a local brewery that really knocked it out of the park using northwest hops.
http://www.beeradvocate.com/beer/profile/32514/209984/?ba=SFACRKnight

EDIT: while this go round utilized some munich, I think pale ale malt with wheat or oats may be my go to for these hazy IPAs.

 

First dryhop addition of 1 oz columbus and 2 oz citra was pitched into each fermenter today. Both beers still have a krausen, the 1318 is about an inch to two inches in depth and very thick and rocky. 1056 is about half an inch at best and looks like it is a creamy and silky smooth krausen. Maybe these pellets will knock it down a bit...