IPA Beer Homebrewer Recipe Hazy Easy

 

Hazy IPA Homebrew Beer Recipe – Tropical, Juicy & Smooth

Famous for its opaque, yellow-orange hue and massive tropical fruit flavors, this modern style skips the bittering hops in favor of huge whirlpool and dry-hop additions. This intermediate recipe uses wheat malt and a specific English ale yeast to build the soft, pillowy mouthfeel that defines the hazy craze.

Ingredients

• 6 lbs Extra Light Dry Malt Extract

• 2 lbs Wheat Dry Malt Extract

• 0.5 lb Carapils malt, crushed

• 2 oz Citra hops for whirlpool

• 2 oz Mosaic hops for dry-hopping

• 1 packet Lallemand Verdant IPA or SafAle S-33 yeast

Directions

1. Steep the crushed Carapils malt in a muslin bag in 2.5 gallons of water heated to 152°F for 20 minutes.

2.   Remove the grain bag and bring the water to a boil.

3. Turn off the heat, then stir in both the Extra Light and Wheat Dry Malt Extracts until fully dissolved.

4. Return to a boil for 15 minutes just to sanitize the wort, then turn off the heat.

5. Add the 2 oz of Citra hops to the hot wort and let them steep as the kettle cools down to 170°F.

6. Cool the wort rapidly in an ice bath to 68°F.

7. Transfer to a sanitized fermenter, top off with cold water to 5 gallons, and pitch the yeast.

8. Ferment at 68°F for 5 days.

9. When fermentation is slowing down, add the 2 oz of Mosaic hops directly to the fermenter for a 5-day dry-hop.

10. Cold crash the fermenter to 35°F for three days to drop the yeast and hop matter out of suspension.

11. Bottle with 4 oz of priming sugar and condition for two weeks.

Specs:

OG 1.060 | FG 1.014 | ABV 6.0% | IBU 15 | SRM 5

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