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Ingredients
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Hazy IPA Ingredients
Method
Brewing Directions
- 1
Mashing
Heat 5 liters of water in a brew kettle to 165°F (74°C). Add the Pilsner malt, flaked oats, and Carapils malt. Maintain the temperature at 152°F (67°C) for 60 minutes.
- 2
Sparging
After mashing, sparge the grains with enough hot water to collect about 6 liters of wort in the brew kettle.
- 3
Boiling
Bring the wort to a boil and add Citra hops. Boil for 60 minutes, adding Mosaic hops at 15 minutes left and Galaxy hops at flameout.
- 4
Cooling
Cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermenter and pitch the New England Ale yeast. Seal the fermenter and allow it to ferment for about 2 weeks at around 68°F (20°C).
- 6
Bottling
After fermentation, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer in sanitized bottles and cap them.
- 7
Conditioning
Allow the bottled beer to carbonate at room temperature for about 1-2 weeks.
- 8
Chill and Serve
Chill the bottles in the refrigerator and serve cold, enjoying your homemade Hazy IPA!
