Half-life Hazy Ipa Recipe

Inspired by Anchor Bar

Time3h

Serves10

Half-Life Hazy IPA is a smooth and juicy brew bursting with tropical fruit flavors and a soft, hazy finish.

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Ingredients

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1
Mashing
In a large brew kettle, heat 5 liters of water to approximately 165°F (74°C). Add the pale malt, flaked oats, and caramel malt to the kettle, stirring well. Maintain the temperature at around 150°F (65°C) for 60 minutes.
2
Sparging
After mashing, sparge the grains with hot water to collect the wort. Aim to collect around 4-4.5 liters of wort.
3
Boiling
Bring the wort to a boil. Once boiling, add the Citra hops and boil for 60 minutes. Add the Mosaic hops at the 15-minute mark and the Simcoe hops at the 5-minute mark.
4
Cooling
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
5
Fermentation
Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal the fermenter with an airlock and ferment at around 68-72°F (20-22°C) for 1-2 weeks.
6
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and add it to the bottling bucket. Transfer the beer to the bottling bucket, mix gently, and bottle the beer.
7
Carbonation
Cap the bottles and let them carbonate at room temperature for about 1-2 weeks before refrigerating and enjoying your Half-Life Hazy IPA.