Some experience · 20 litres · all grain
Hazy IPA
Soft, opaque and juice-like. Oats and wheat build the body, the bitterness stays low, and almost all the hops go in late or in the fermenter.
Original gravity
1.064
at 70% efficiency
Final gravity
1.014
78% apparent attenuation
Alcohol
6.5%
by volume
Bitterness
29 IBU
Tinseth
Colour
4.2 SRM
8 EBC, Morey
Grain bill
6.00 kg
0.30 kg per litre
Brewed to Hazy IPA, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Oxygen. This is the style least tolerant of it: exposed to air after fermentation, a hazy IPA goes from mango to wet cardboard in days. Purge everything, minimise transfers, drink it young.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pale two-row malt | 4.00 kg | 2 L | 37 ppg | 67% |
| Flaked oats The mouthfeel. Do not skip these. | 1.00 kg | 1 L | 33 ppg | 17% |
| Wheat malt | 1.00 kg | 2 L | 37 ppg | 17% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Magnum | 20 g | 14% | 60 min | 28.6 IBU |
| Citra Whirlpool at 78C for 20 minutes. | 50 g | 12% | 0 min | 0.0 IBU |
| Mosaic Whirlpool at 78C for 20 minutes. | 50 g | 12.5% | 0 min | 0.0 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash high at 68C to leave body behind.
- 02Boil 60 minutes with only the small bittering charge.
- 03Chill to 78C and whirlpool the late hops for 20 minutes before chilling the rest of the way.
- 04Ferment at 20C. Dry hop 60 g Citra and 60 g Mosaic during active fermentation, around day three, while the yeast is still throwing off CO2.
- 05Package cold and fast. Do not clear it; the haze is a consequence of the process, not a flaw.
Numbers for the day
- Mash
- 68 C for 60 min
- Strike water at 3 L/kg
- 74.6 C
- Strike volume
- 18.0 L
- Boil
- 60 min
- Ferment
- 19-21 C
- Carbonate to
- 2.3 volumes
- Priming dextrose
- 112 g
- Yeast
- ConanOmega Yeast DIPA Ale
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.3 volumes this one needs about 112 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99