Hazzy Ipa Recipe
Recipe information
Make Hazzy Ipa in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Malted Grains
Hops
Yeast
Water
Priming Sugar (for bottling)
Brewing the Wort
1. Mash the Grains
In a large brew kettle, heat 5 gallons of water to approximately 165°F (74°C). Add the crushed pale malt, caramel malt, and wheat malt to the water, stirring to avoid clumping.
2. Maintain the Temperature
Cover the kettle and let the mixture steep for 60 minutes, maintaining the temperature between 150°F and 155°F (65°C - 68°C).
3. Sparge the Grains
After 60 minutes, remove the grains and sparge with an additional 170°F (77°C) water to extract residual sugars. Collect the wort in the kettle.
4. Boil the Wort
Bring the wort to a rolling boil. Once boiling, add the Cascade hops and boil for 60 minutes.
5. Add Flavor Hops
With 10 minutes remaining in the boil, add the Citra and Amarillo hops to the wort for flavor.
Cooling and Fermentation
6. Cool the Wort
After the boil, rapidly cool the wort using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).
7. Transfer to Fermenter
Transfer the cooled wort to a sanitized fermenter, leaving behind any sediment.
8. Pitch the Yeast
Sprinkle the packet of American Ale yeast over the surface of the wort and seal the fermenter with an airlock.
9. Fermentation Period
Allow the beer to ferment for about 1 to 2 weeks at a stable temperature of around 68°F (20°C), until fermentation is complete.
Bottling
10. Prepare Bottles
Sanitize bottles and caps. In a separate pot, dissolve 3 ounces of corn sugar in 2 cups of boiling water to create priming sugar.
11. Mix Priming Sugar
After fermentation, gently mix the priming sugar solution into the beer to carbonate it.
12. Bottle the Beer
Fill each sanitized bottle, leaving about 1 inch of headspace, and cap the bottles securely.
13. Condition the Bottles
Store the bottles at room temperature for 1 to 2 weeks to allow carbonation to develop.
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