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Ingredients
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Water Profile
Grain Bill
Hops
Yeast
Fermentation Additions
Method
Water Preparation
- 1
Adjust Brewing Water
Heat filtered water and add calcium chloride and gypsum to achieve a soft, chloride-forward profile that enhances mouthfeel and hop expression typical of a hazy IPA.
Mash
- 2
Mash Grains
Heat brewing water to 67°C. Add pale malt, flaked oats, and wheat malt. Mash for 60 minutes, maintaining temperature to create a smooth, creamy body.
- 3
Mash Out
Raise mash temperature to 76°C and hold for 10 minutes to stop enzymatic activity and improve lautering.
Boil
- 4
Boil Wort
Bring wort to a rolling boil for 60 minutes. No hops are added early to keep bitterness soft.
- 5
Whirlpool Hop Addition
After flameout, cool wort to 82°C. Add half of the Citra, Mosaic, and El Dorado hops. Whirlpool for 20 minutes to extract aroma without excessive bitterness.
Fermentation
- 6
Cool and Pitch Yeast
Cool wort rapidly to 20°C. Transfer to a sanitized fermenter and pitch hazy IPA yeast. Aerate well before sealing.
- 7
Primary Fermentation
Ferment at 20–21°C for 5–7 days. If using dextrose, dissolve and add on day 2 of fermentation.
Dry Hopping
- 8
Add Dry Hops
On day 5 of fermentation, add remaining Citra, Mosaic, and El Dorado hops directly to the fermenter. Allow to dry hop for 3 days.
Packaging
- 9
Cold Crash and Package
Cold crash beer to 2°C for 48 hours, then keg or bottle carefully to minimize oxygen exposure. Carbonate to approximately 2.5 volumes of CO₂.
