All-grain · 20 L (5.3 gal)
Hazy IPA Recipe
BJCP 21C · Hazy IPA
Hazy and silky, with a tropical juice aroma, lots of hops and little bitterness. Oats and wheat for body, and almost all the hops at the end and in the fermenter.
Hazy IPA recipe by the numbers
- Batch size
- 20 L (5.3 gal)
- Original gravity
- 1.066
- Final gravity
- 1.014
- ABV
- 6.8%
- Bitterness
- 32 IBU
- Color
- 5 SRM (10 EBC)
- Mash
- 67 °C (153 °F) for 60 minutes
- Boil
- 60 minutes
- Fermentation
- 19 °C (66 °F) for 14 days
- Bottling
- 6 g of sugar per liter (0.8 oz/gal)
About 200 kcal per 330 ml (11 oz) bottle, worked out from its original and final gravity.
Hazy IPA recipe: ingredients and steps
Batch size
Recipe for 20 liters (5.3 US gallons) into the fermenter.
Malts
| Malt | Amount | % |
|---|---|---|
| Pale ale malt6 EBC (3 °L) | 4.60 kg (10.14 lb) | 76.7% |
| Wheat malt4 EBC (2 °L) | 0.70 kg (1.54 lb) | 11.7% |
| Flaked oats2 EBC (1 °L) | 0.70 kg (1.54 lb) | 11.7% |
Hops
| Hop | Amount | When |
|---|---|---|
| Magnum13% alpha acids | 25 g (0.88 oz) | 60 minBittering |
| Citra12% alpha acids | 50 g (1.76 oz) | Flameout, at 80 °C (176 °F), 20 min hop standAroma |
| Mosaic12% alpha acids | 50 g (1.76 oz) | Flameout, at 80 °C (176 °F), 20 min hop standAroma |
| Citra12% alpha acids | 50 g (1.76 oz) | Dry hop, day 2, during active fermentationAroma (dry hop) |
| Mosaic12% alpha acids | 50 g (1.76 oz) | Dry hop, day 2, during active fermentationAroma (dry hop) |
You will also need
Yeast: Dry New England ale yeast, such as Verdant IPA: two 11 g (0.4 oz) packets (at this gravity, one isn't enough).
Water: About 30 L (7.9 gal): 18 L (4.8 gal) for the mash and 12 L (3.2 gal) for the sparge.
Priming sugar: 6 g of table sugar per liter of beer bottled (0.8 oz/gal), about 110 g (3.9 oz) for 19 L (5.0 gal), or 7 g per liter (0.9 oz/gal) of dextrose.
Hops: pellets, kept in the freezer until brew day.
Step by step
- Heat 18 L (4.8 gal) of water to 73 °C (163 °F), add the crushed malt and the flaked oats (no need to mill them) and stir well. It should settle at about 67 °C (153 °F): hold that temperature for 60 minutes, covered. With this much oats and wheat the sparge runs slowly: if it gets stuck, add a handful of rice hulls.
- Lift out the grain and sparge it with 12 L (3.2 gal) of water at 76 °C (169 °F). You should collect about 24 L (6.3 gal) of wort at 1.057–1.058.
- Bring to a boil and boil for 60 minutes, uncovered, with the 25 g (0.9 oz) of Magnum at the start. No more hops go in during the boil.
- Turn off the heat and let it cool to about 80 °C (176 °F), which takes a few minutes with an immersion chiller. Add 50 g (1.8 oz) of Citra and 50 g (1.8 oz) of Mosaic, stir and let it stand for 20 minutes, covered: at that temperature you keep the aroma without adding much bitterness.
- Chill to 19 °C (66 °F), transfer about 20 L (5.3 gal) to the sanitized fermenter and take a gravity reading: it should be around 1.066. Aerate well now: it's the only time oxygen helps.
- Pitch the yeast and ferment at 19 °C (66 °F). On day 2, with fermentation under way and a thick krausen, add 50 g (1.8 oz) of Citra and 50 g (1.8 oz) of Mosaic: the yeast transforms part of the aroma, and the CO₂ it gives off pushes out the oxygen that gets in when you open it. Open it only as much as you need and close it right away.
- Once the gravity holds at 1.014 for three days in a row, bottle with the sugar without splashing: fill from the bottom of the bottle with a tube and leave little headspace. Carbonate for two weeks at room temperature, then move it to the fridge and drink it within the first month.
Oxygen is this beer's worst enemy: within a few days it turns it brown, gives it a cardboard flavor and strips the aroma. No racking to a secondary and no opening the lid to take a look.
The hop stand at 80 °C (176 °F) adds bitterness the formula doesn't count, which is why the Magnum is kept tight. If your Magnum isn't 13% alpha acids, use 25 × 13 ÷ your percentage to get the grams.
The style: Hazy IPA (BJCP 21C), with its history, its numbers and other ways to brew it.
Different setup? Recalculate with the water calculator, the IBU calculator and the priming sugar calculator.
Rating recipes and keeping a brew log need an account, which is only available in Spanish for now. English accounts are coming soon.
Frequently asked questions
How strong will this Hazy IPA be?
About 6.8% ABV: it starts at 1.066 and finishes at 1.014, and (OG − FG) × 131.25 gives that percentage.
How long until it is ready?
One brew day, fermentation at 19 °C (66 °F) for 14 days and about two weeks in the bottle: give it a little over a month.
Can I use a different bittering hop?
Yes. What matters is keeping the bitterness: if you use another hop instead of Magnum at 13% alpha acids, work out the grams from its alpha acids (or with the IBU calculator) to stay at about 32 IBUs.
What if my system does not get 72% efficiency?
Your gravity will come out different. Scale the base malt up or down (or add a little dry malt extract to the boil if you fall short) and recalculate the water with the calculator.
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Reference style: Hazy IPA in the BJCP guidelines, 2021 edition. Original recipe by Hacer Cerveza Casera, designed for a homebrew setup.