Free Wave Hazy Ipa Recipe
by Athletic Brewing Co in Milford, CTless than 0.5% ABV, 50 IBU
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Ingredients
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Hazy IPA Ingredients
Method
Brewing Instructions
Mash the Grains
In a large brew kettle, heat 15 liters of water to 165°F (74°C). Add the pale malt, flaked oats, and caramel malt, stirring to combine. Maintain the temperature at 152°F (67°C) for 60 minutes.
Sparge the Grains
After mashing, sparge the grains with hot water to collect enough wort for your boil (approximately 5 gallons or 19 liters).
Boil the Wort
Bring the wort to a boil. Once boiling, add Citra hops and boil for 30 minutes. After 30 minutes, add Mosaic and Simcoe hops and boil for another 15 minutes.
Cool the Wort
After the boil, cool the wort quickly using an immersion chiller or an ice bath until it reaches around 70°F (21°C).
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the California ale yeast. Seal the vessel and let it ferment at room temperature for about 1-2 weeks.
Bottling
After fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer and cap it. Allow it to carbonate for another 1-2 weeks at room temperature.
Enjoy!
Once carbonated, chill the bottles and enjoy your homemade Free Wave Hazy IPA!