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Ingredients
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Hazy IPA Ingredients
Method
Brewing Directions
- 1
Mashing
In a large pot, heat 6 liters of water to around 160°F (70°C) and add the pale malt, flaked oats, and caramel malt. Hold the temperature for about 60 minutes, stirring occasionally.
- 2
Sparging
After mashing, sparge the grains with additional hot water to collect around 5 liters of wort.
- 3
Boiling
Bring the wort to a boil, then add the Citra hops. Boil for 30 minutes, adding the Mosaic hops at the 15-minute mark and the Amarillo hops at the 5-minute mark.
- 4
Cooling
Cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal with an airlock and let it ferment at around 68°F (20°C) for about 1-2 weeks.
- 6
Bottling
Once fermentation is complete, dissolve 3 tablespoons of priming sugar in a small amount of water and add it to the beer. Bottle and cap the beer, then let it condition for another 1-2 weeks.
- 7
Enjoying
Chill the bottles and enjoy your Camerons Cruising the Galaxy Hazy IPA!