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Ingredients
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Mash
Boil
Whirlpool / Dry Hop
Fermentation
Method
Mash
- 1
Heat strike water
Heat approximately 4 gallons of water to 165°F (74°C) in your mash tun or kettle.
- 2
Mash grains
Add pale malt, flaked oats, and flaked wheat to the heated water. Stir thoroughly to eliminate dry pockets and stabilize mash temperature at 152°F (67°C). Hold for 60 minutes to convert starches to fermentable sugars.
- 3
Sparge
Rinse the grain bed with remaining hot water (around 170°F / 77°C) until you collect roughly 6.5 gallons of wort.
Boil
- 4
Begin boil
Bring the collected wort to a rolling boil. Maintain a total boil time of 60 minutes.
- 5
Hop addition
With 10 minutes remaining in the boil, add 1 oz Citra hops, yeast nutrient, and Whirlfloc tablet. These provide mild bitterness, yeast health, and clarity while maintaining haze stability.
Whirlpool / Dry Hop
- 6
Whirlpool hops
After flameout, cool wort to approximately 180°F (82°C). Add 3 oz Citra and 3 oz Mosaic hops. Stir gently and allow to steep for 20 minutes to extract intense hop aroma without excessive bitterness.
- 7
Cool wort
Chill the wort rapidly to 68°F (20°C) using a wort chiller to preserve hop oils and reduce contamination risk.
Fermentation
- 8
Pitch yeast
Transfer cooled wort to a sanitized fermenter and pitch the hazy IPA yeast. Aerate gently before sealing.
- 9
Primary fermentation
Ferment at 68–72°F (20–22°C) for 7–10 days. Active fermentation should begin within 24–48 hours.
- 10
