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So... What is it?
A hazy IPA is a modern style of beer known for its cloudy appearance and juicy, fruity flavors. It's brewed with a combination of hops, grains like oats and wheat, and yeast strains that contribute to its hazy appearance and smooth texture. The result is a refreshing and aromatic beer with a tropical fruit-forward taste, often featuring notes of citrus, mango, and pineapple. Hazy IPAs typically have an alcohol by volume (ABV) ranging from 6% to 7.5% and an International Bitterness Units (IBU) range of 30 to 50, providing a balanced bitterness that complements the fruity hop character.
What's our like?
Crafted by an AI chat GPT model, our hazy IPA is a masterpiece of flavor innovation. Coming in at a boozy 8.4% and bursting with juicy citrus and tropical fruit aromas, it tantalizes the palate with notes of ripe mango, zesty orange, and succulent pineapple. The soft, pillowy mouthfeel from the addition of flaked oats and wheat creates a smooth canvas for the explosion of hoppy goodness. With each sip, you'll experience a harmonious balance of hop bitterness and fruity sweetness, culminating in a lingering finish that leaves you craving another taste. Whether enjoyed on a sunny day or as a delightful indulgence, our AI-crafted hazy IPA offers a refreshing twist on traditional beer styles, inviting you to savor every moment of its flavorful journey
Batch Size & Stats
- 14.5L / 3.8 gal finished beer - (yes we stuffed up our mash efficiency on the day!! im sure you can do better than us)
- 20L (6.3 gal) wort
- Starting gravity – 1.076
- Final gravity 1.012
- ABV – 8.4%
What ingredients?
Water
With sparging
- 20L (5.2 gal) strike water approx. 66°C (15.8°F)
- 8.3L (2.2 gal) sparge water at 78°C (172°F)
Without sparging
- 30L (7.9 gal) strike water approx. 66°C (15.8°F)
Malts
Total Grain Bill 7.5kg (16.5 4lb)
- 5.5 kg (12.1 lbs) Pale Malt
- 1 kg (2.2 lbs) Flaked Oats
- 0.5 kg (1.1 lbs) White Wheat Malt
- 0.5 kg (1.1 lbs) Munich Malt
- Rice Hulls – 400g (1.1 lb)
Hops & whirlfloc tablets
- 30 g (1.1 oz) Citra (12% AA) - First Wort Hop
- 30 g (1.1 oz) Citra (12% AA) - 15 minutes
- 60 g (2.1 oz) Citra (12% AA) - Whirlpool for 20 minutes at 80°C (176°F)
- 60 g (2.1 oz) Mosaic (12% AA) - Whirlpool for 20 minutes at 80°C (176°F)
- Dry Hop #1: 60 g (2.1 oz) Citra + 60 g (2.1 oz) Mosaic - After primary fermentation, for 3-4 days
- Dry Hop #2: 60 g (2.1 oz) Citra + 60 g (2.1 oz) Mosaic - 3 days before bottling/kegging
Whirlfloc
- 1.5g (0.052 oz) / 2 tablets – 15 minutes left in the boil
Water Profile:
- Calcium: 143 ppm
- Magnesium: 20 ppm
- Sodium: 15 ppm
- Sulfate: 150 ppm
- Chloride: 199 ppm
- Bicarbonate: 57
Yeast options & fermentation temperatures
- LalBrew New England™ – ferment at 24°C (75.2°F) 10g (0.35 oz) / (1 packets)
Step by step process
Step 1 – Milling
- Mill grains to medium crush (set mill rollers to a gap of approx. 1.00mm / 0.039 inches (credit card width)
- Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
- Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person
Step 2 – Mashing
Mash for 60 minutes at 66°C (150.8°F) with 20L (5.2 gal) of strike water
- Set your strike water to a few degrees above the target mash temperature (you can use the calculator in our website for this)
- ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)
- its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed
if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)
Step 3 (optional) – Sparging
- if your setup has the capability to sparge then do so with 8.3L (2.2 gal) sparge water at 78°C (172°F)
- if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
- as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil
Step 4 – Boiling
- once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops, 30g (1 oz) of Citra
- at 15 minutes left in the boil add 1 whirlfloc tablet (OR granulated whirlfloc 0.7g (0.025 oz)) and 30g (1 oz) of Citra
Step 5 – Whirlpooling / cooling
- after 60 mins of boil turn off your heat source and cool wort down to 80°C (176°F) & add 60g (2.1 oz) each of Citra and Mosaic
- after 20 minutes of hop steeping / whirlpooling cool wort down to yeast pitching temperature & take an original gravity reading of your wort
Step 6 – Yeast Pitching
- It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
- Wort Aeration (Optional) if you have a paint mixer give your wort a quick blitz before pitching yeast to help add more dissolved oxygen into the wort to help the yeast have a healthier kick start into fermentation
- Now add your tincture of Vanilla extract! (or you can wait till end of fermentation if you prefer)
- Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively
- To make a yeast starter you can use either:
- DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
- some unfermented wort kept cold and sanitary from a previous brew day
- 70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching
- To rehydrate yeast
- Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)
Step 7 – Fermentation & Dry Hopping
- Allow yeast to ferment over the next week to two weeks (aprox)
- If you have a temperature-controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)
- After 4 days of fermentation or around 1.02 gravity, its time for the first dry hop of 60 g (2.1 oz) each of citra and mosaic. put the hops in a hop bag so that you can remove them after 2 days
- at final gravity (around 1.014) add the final hop edition 60 g (2.1 oz) each of citra and mosaic and leave for 2 more days before kegging/bottling
- If you have temp control then when there are 2 days left of fermentation raise the temperature by 2 degrees for a diacetyl rest (once gravity reaches roughly 1.014) & gravity is the same 3 days in a row move onto cold crashing! (If you can’t / don’t want to cold crash go straight to kegging/bottling your beer!)
Step 8 (optional) – Cold crashing
- begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
- If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
- After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated, remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.
