2 Row Chasing Haze Ipa Recipe
Recipe information
Make 2 Row Chasing Haze Ipa in just 24h . IPA
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Ingredients
Grain / Mash
Hops
Yeast & Adjuncts
Water / Misc
Grain / Mash
1. Crush grains
Crush all specialty grains and the 2-row malt to a medium-coarse crush right before brewing. If you have flaked oats, they do not need crushing.
2. Heat strike water
Heat about 4.5 - 5.0 gallons of strike water to approximately 166-170°F (to hit a mash temperature of 152°F given your grain bill and equipment). Adjust volume to your system's deadspace to end with ~6 gal pre-boil. If using campden tablet, add to the water 15 minutes before mashing.
3. Mash in
Add crushed grains to your mash tun and recirculate the first runnings if desired. Mash at 152°F (67°C) for 60 minutes for a moderately fermentable wort with good body--this helps produce a soft, slightly full mouthfeel desirable in hazy IPAs. Adjust lactic acid to reach mash pH 5.2–5.4.
4. Mash out
Raise mash temperature to 168°F (76°C) for 10 minutes (mash out) to help stop enzymatic activity and improve lautering. Then vorlauf until clear.
Sparge / Boil / Whirlpool
5. Sparge
Sparge with enough water at 170-175°F to collect ~6.5 - 7.0 gallons of wort in your kettle (target pre-boil volume to account for boil-off and trub losses).
6. Boil
Bring wort to a vigorous boil. For a hazy IPA, keep the actual bittering additions minimal: add 0.5 oz Simcoe or Magnum at 60 minutes for a low but stable IBUs backbone. Boil for 60 minutes. Add Irish moss or Whirlfloc with 10 minutes left if you choose to use it (many haze-focused brewers skip it — doing so increases haze retention).
7. Late hop additions / whirlpool
At flameout, cool the wort slightly to ~180°F, then add 2 oz Citra and 2 oz Mosaic directly to the kettle and whirlpool for 20-30 minutes (steep/hop stand). If you used 0.5 oz Amarillo as a 15-min addition, include it now or at 5 minutes left—this recipe places emphasis on late/whirlpool additions for hop flavor and aroma rather than early bittering.
Cooling / Transfer / Fermentation
8. Chill wort
Use an immersion/plate wort chiller to bring wort down to ~68°F (20°C) as quickly as possible to reduce risk of oxidation and infection. During chilling, purge your fermenter with CO2 if available.
9. Oxygenate and pitch yeast
Transfer chilled wort into a sanitized fermenter leaving behind most trub. Top up to 5.5 gallons if necessary to reach target batch size. Oxygenate the wort thoroughly (shaking, pure O2, or vigorous splashing). Rehydrate/pitch the yeast per manufacturer instructions (one packet is fine for ~5.5 gallons; consider a starter for WY1318 for very vigorous fermentation). Add yeast nutrient if desired.
10. Primary fermentation
Ferment at 67-70°F (19-21°C) for 5–7 days until vigorous fermentation subsides and gravity drops rapidly. If using a fruity English yeast (e.g., WY1318), the temperature range helps emphasize fruity esters that complement the late hop profile. Target final gravity ~1.010–1.014 depending on attenuation.
Dry Hop / Condition
11. First dry hop (active fermentation / high krausen - optional)
At 48–72 hours into fermentation (high krausen) add the first dry hop: 1 oz Azacca or El Dorado. This biotransformation dry hop can enhance thiol development and juicy character. Leave in contact for 3 days.
12. Cold break and second dry hop
After primary fermentation slows (about day 5–7), crash the fermenter to ~40–45°F (4–7°C) if possible for 24 hours to help cold break and drop heavy particulates. Then add the second dry hop: 2 oz Citra + 2 oz Mosaic directly to the fermenter. Leave the dry hops on for 3–4 days to maximize aroma while minimizing grassy/herbal extraction. Avoid extended contact beyond 7 days to reduce vegetal flavors.
13. Optional warm rest
If you want a bit more biotransformation, you can dry hop between 60–68°F during active fermentation; for a cleaner aroma, perform dry hop at cold temperatures after fermentation is complete.
Packaging / Carbonation
14. Prepare for bottling or kegging
After dry hop contact is complete, cold crash to help settle hop particles and yeast. Transfer to keg or bottling bucket, leaving behind as much sediment as possible. If bottling, dissolve 4 oz corn sugar in a cup of boiling water, cool, and gently stir into beer in bottling bucket for priming. If kegging, force carbonate to about 2.3–2.6 volumes of CO2 (typical for hazy IPA).
15. Conditioning time
Allow bottles to carbonate at room temperature for 10–14 days, then chill and condition for an additional few days. For kegged beer, allow at least 48 hours after force carbonation before serving to allow flavors to meld.
16. Serving
Serve cold (40–48°F / 4–9°C) in a tulip or IPA glass, minimizing oxygen exposure while pouring. Expect a hazy, juicy, tropical-citrus aroma with moderate bitterness and a soft, pillowy mouthfeel.
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