Hazy Ipa Recipe
Make Hazy Ipa Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Malt Ingredients
Hop Ingredients
Yeast Ingredients
Water
Adjuncts
Method
Mashing
- 1
Mashing the Grains
In a large mash tun, heat 5 gallons of water to 165°F (74°C). Add the pale malt and caramel malt, stirring well to ensure all grains are saturated. Maintain the temperature at 152°F (67°C) for 60 minutes.
- 2
Lautering
After mashing, drain the wort into a brew kettle. Sparge the grains with enough hot water to collect approximately 6.5 gallons of wort.
Boiling
- 3
Boil the Wort
Bring the collected wort to a boil. Once boiling, add 1 oz of Citra hops and boil for 60 minutes.
- 4
Add Remaining Hops
With 15 minutes remaining in the boil, add 1 oz of Mosaic hops and 0.5 oz of Amarillo hops.
Cooling and Fermentation
- 5
Cool the Wort
After the boil, cool the wort quickly using a wort chiller until it reaches approximately 70°F (21°C).
- 6
Pitch the Yeast
Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the American Ale yeast over the surface of the wort and seal the fermenter.
Conditioning
- 7
Fermentation
Allow the beer to ferment for about 1-2 weeks at a temperature of around 68°F (20°C) until fermentation is complete.
- 8
Carbonation
After fermentation, dissolve the priming sugar in a small amount of boiled water and add it to the beer before bottling. Bottle the beer and let it condition for another 1-2 weeks.