THE DEFINITIVE GUIDE TO MAKING


HAZY IPA


FROM USA HOPS & HOPS THAT YOU CAN GROW

KEY POINTS

● Use fruit-forward hops like Citra®, Mosaic®, Galaxy®, Amarillo®, El Dorado®, Tangerine Dream®, Orange Sunrise®, Riwaka, Nelson Sauvin, Motueka & Nectaron®.
● Use a 3:2 ratio of chloride to sulfate in your water treatment - the higher the chloride, the more the perceived fruitiness, the higher the sulphate, the more the perceived bitterness
● Use a single-temperature infusion mash. Use a slightly elevated mash temperature of 72° C to promote body or 64–65° C to accommodate a lower-attenuating yeast strain mash and create more fermentables.
● Yeast suggestions are London Ale III from Wyeast, WLP O51 California Ale V, WLP O66 London Fog, WLP095 Burlington (Conan) & WLP 007 Dry English Ale.

HOW TO MAKE A HAZY IPA

Key Variables for Brewing A Hazy IPA
The most important things to get right in this style of beer are:

Huge, juicy, tropical and fruity hop aroma.
Low bitterness.
Full and silky mouthfeel.
The key to achieving a Hazy IPA that encapsulates these traits isn’t necessarily about making a murky beer but that the haziness is a by-product.

Hazy IPA Techniques
A few subtle changes in the way you brew an IPA can have dramatic differences in the finished beer, these changes are what keeps the beer hazy and introduces the luscious juiciness of the hop character.

Timing The Dry Hop
It goes without saying that you are going to want to have a heavy hand with the dry hops that go into the fermenter. It is also important to think about when you are adding the dry hop.

Conventionally, you would always wait for the primary fermentation to subside before adding dry hops. Brewing NEIPA’s, however, you will want to add your dry hops during active fermentation. 1 – 2 days after pitching yeast is a good time to dry hop for a Hazy IPA.

Dry hopping during active fermentation takes advantage of a process called biotransformation. What this means is the yeast fermenting the beer transforms compounds in the hops to slightly different compounds. This in part helps to draw out those intensely fruity and juicy aromas and flavours.

After this initial dry hop, dry hop again a few days after fermentation has finished and before packaging to really bolster the aroma.

MORE INFO ON DRY HOPPING

Focus On Aroma Hops Not Bittering
We want to keep the bitterness levels on the low side. This helps to push full, aromatic qualities of the IPA and keep them front and centre. This means adding the vast majority of the hops at the end of the boil.

There may be no 60 minute hop addition at all. You can try hopping 30 minutes into a 60 minute boil and also in the last 15 minutes. This allows for large amounts of hops at flameout or at the end of the boil without pushing too much bitterness.

Body Boosting Grains & Adjuncts
The addition of oats, flaked wheat or barley and other high protein grains and adjuncts is common. These types of grains boost the mouthfeel and body of the beer and also provide a silkiness. This is very typical of the style and these types of grains are found in nearly every example of the style. These grains also contribute to the haze that is one of the key features of the style.

High Chloride Water
The balance between sulphates and chloride in traditional IPAs and Pale Ales favours the sulphates. Brewing water with high sulphates accentuates the hop bitterness and provides a crispness that is required for traditional hoppy beers. Water that is higher in chloride compared to sulphate at around a 3:2 ratio will enhance the roundness of the malt character and provide a sweeter, fuller bodied beer.

In hazy IPAs and NEIPA we want to minimise bitterness as much as possible and focus purely on aroma and mouthfeel. Water high in sulphates enhances bitterness so you will want to think about this when preparing your brewing water.

Absolutely Minimise Oxygen Exposure
By far the best results were the hazy IPAs packaged in keg compared to bottling. Hazy IPAs are very prone to oxidisation which introduces off flavours, mutes aroma hops and in this case, causes discolouration in the beer.

In fact, bottled versions of these beers completely have changed after around 3 to 4 weeks. The colour of the beer went from bright yellow to a darker gold colour. This appears to be down to oxidation in the bottle or rather caused by the bottling process that is very hard to eliminate at a home brew scale.

Kegging the beer on the other hands is a great way to package and eliminate almost all the oxygen that will oxidise the beer. The kegs can be purged with CO2 and very little beer is exposed to the air when you are kegging compared to bottling.

Consume the beer when it is young when the flavours are at their peak.

FULL ARTICLE @ https://homebrewanswers.com/hazy-ipa-recipe/

The New IPA: A Scientific Guide to Hop Aroma and Flavor

by Scott Janish

In the NEW IPA, Scott Janish scours through hundreds of academic studies, collecting and translating the relevant hop science into one easily digestible book. Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the NEW IPA will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers. It's a must-have book for those that love to brew hoppy hazy beer and a scientific guide for those who want to push the limits of hop flavor and aroma!

Available in paperback or as a Kindle on Amazon

HAZY NEIPA RECIPES INDEX

NAME (LINK)STYLEHOPS
LITTLE BUDDY SESSION MILKSHAKE HAZYNEW ENGLAND IPA (NEIPA)MAGNUM, CITRA®, SABRO®
EYREWELL DAZED & CONFUSEDNEW ENGLAND IPA (NEIPA)TANGERINE DREAM®, ORANGE SUNRISE®, TROPADELIC®
EYREWELL JUICY LUCY™ HAZY IPANEW ENGLAND IPA (NEIPA)CITRA®, EL DORADO®, MOSAIC®, CENTENNIAL
EYREWELL MILKSHAKE IPANEW ENGLAND IPA (NEIPA)CITRA®, GALAXY®, NELSON SAUVIN®, WAIMEA
BELL'S OFFICIAL HAZY IPA NEW ENGLAND IPA (NEIPA)CITRA®, EL DORADO®, MOSAIC®, COLUMBUS, TARGET
NEIPA BY SCOTT JANISHNEW ENGLAND IPA (NEIPA)CITRA®, GALAXY®, BRAVO, COLUMBUS, AMARILLO
ALCHEMIST HEADY TOPPERNEW ENGLAND IPA (NEIPA)MAGNUM, SIMCOE, APOLLO, COLUMBUS, CHINOOK
ALCHEMIST FOCAL BANGERNEW ENGLAND IPA (NEIPA)CITRA®, MOSAIC
ALCHEMIST CRUSHERNEW ENGLAND IPA (NEIPA)AMARILLO. MOSAIC, CENTENNIAL, COLUMBUS
FIRESTONE WALKER MIND HAZE IPANEW ENGLAND IPA (NEIPA)AZACCA, CASHMERE, MANDARINA BAVARIA, EL DORADO, IDAHO #7, MOSAIC
FIRESTONE WALKER PROPAGATOR CITRA IPANEW ENGLAND IPA (NEIPA)CITRA
FIRESTONE WALKER PROPAGATOR MOTUEKA IPANEW ENGLAND IPA (NEIPA)MOTUEKA
DESCHUTES FRESH HAZE IPANEW ENGLAND IPA (NEIPA)NORTHERN BREWER, CASHMERE, MANDARINA BAVARIA, AMARILLO
PARROTDOG COCONUT HAZY IPANEW ENGLAND IPA (NEIPA)KOHATU, MOTUEKA, RIWAKA, SIMCOE
LONE PINE DIAMOND UNICORN DIPA NEW ENGLAND IPA (NEIPA)ELLA, VIC SECRET, PACIFIC JADE, CTZ
MODERN TIMES THEMISTONEW ENGLAND IPA (NEIPA)CITRA , EL DORADO , NELSON SAUVIN, AMARILLO
CELLARMAKER SOFT HAZY IPANEW ENGLAND IPA (NEIPA)CITRA , MOSAIC , SIMCOE, STRATA
RAKAU HAZY IPANEW ENGLAND IPA (NEIPA)RAKAU , MOSAIC , CASHMERE
WAKATU HAZY IPANEW ENGLAND IPA (NEIPA)WAKATU
REUBENS TRIPLE CRUSHNEW ENGLAND IPA (NEIPA)CITRA
EYREWELL CRUSHABLENEW ENGLAND IPA (NEIPA)SOUTHERN CROSS, TANGERINE DREAM, MOTUEKA, RAKAU
HOP BUTCHER THEMATIC GLOWNEW ENGLAND IPA (NEIPA)RAKAU, CITRA
NEW ANTHEM STEEZNEW ENGLAND IPA (NEIPA)MAGNUM, CITRA, MOSAIC, SIMCOE
OTHER HALF ALL TOGETHERNEW ENGLAND IPA (NEIPA)COLUMBUS, CITRA, MOSAIC, SIMCOE, CASCADE
SAPWOOD CELLARS CHEATER HOPS #14NEW ENGLAND IPA (NEIPA)MOTUEKA
SAPWOOD CELLARS CHEATER HOPS #10NEW ENGLAND IPA (NEIPA)COMET, SIMCOE, GALAXY, NELSON SAUVIN
TREE HOUSE JULIUSNEW ENGLAND IPA (NEIPA)CO2 HOP SHOT, CITRA, MOSAIC, SIMCOE
TRILLIUM SLEEPER STREETNEW ENGLAND IPA (NEIPA)COLUMBUS, EL DORADO
OTHER HALF DDH CITRA DAYDREAM OAT CREAM IPANEW ENGLAND IPA (NEIPA)CITRA
OTHER HALF MOTUEKA DAYDREAM OAT CREAM IPANEW ENGLAND IPA (NEIPA)MOTUEKA
GARAGE PROJECT SUNRISE VALLEYNEW ENGLAND IPA (NEIPA)NELSON SAUVIN, RAKAU
EYREWELL PINEAPPLE LIME COCONUT MILKSHAKENEW ENGLAND IPA (NEIPA)MOTUEKA, TROPADELIC®
PARISH BREWING ACADIANA HAZENEW ENGLAND IPA (NEIPA)AMARILLO, MOSAIC, CITRA
TROON BREWING PLACEBO EFFECTNEW ENGLAND IPA (NEIPA)CITRA, SIMCOE, MOSAIC
FIRESTONE WALKER PROPAGATOR NECTARON SINGLE HOP HAZYNEW ENGLAND DIPA (NEIPA)NECTARON
VITAMIN SEA DOUBLE SUMMERNEW ENGLAND IPA (NEIPA)CITRA, CASCADE
INDUSTRIAL ARTS WRENCH IPANEW ENGLAND IPA (NEIPA)CITRA, CASCADE, MOSAIC
NARROW GAUGE BASE MILKSHAKENEW ENGLAND IPA (NEIPA)CITRA, MOSAIC
FAIR STATE BREWING & ARBEITER BREWING BIBBIDY DRIPPIDY HOPNEW ENGLAND IPA (NEIPA)STRATA, CITRA, MOSAIC
FIRESTONE WALKER ELENNA HAZY IPANEW ENGLAND IPA (NEIPA)MOTUEKA, NECTARON, RIWAKA, NELSON SAUVIN
2ND SHIFT SUNNY CATNEW ENGLAND IPA (NEIPA)AMARILLO, CITRA
FULLERS & CLOUDWATER NEW ENGLAND IPANEW ENGLAND IPA (NEIPA)SIMCOE, OLICANA, CHINOOK
WELDWORKS JUICY BITSNEW ENGLAND IPA (NEIPA)CITRA, EL DORADO, MOSAIC
NODA BREWING RADIO HAZENEW ENGLAND IPA (NEIPA)MAGNUM, CITRA, SIMCOE, CTZ, SUMMIT
FIRESTONE WALKER PROPAGATOR GEN-5NEW ENGLAND IPA (NEIPA)MAGNUM, CITRA, MOSAIC, NECTARON, NELSON SAUVIN, RIWAKA
FIRESTONE WALKER PROPAGATOR HIPPIE HIGHWAY OAT MALT IPANEW ENGLAND IPA (NEIPA)CITRA, MOSAIC, STRATA, TALUS, NELSON SAUVIN, RIWAKA
FIRESTONE WALKER PROPAGATOR COMET SINGLE HOP HAZY IPANEW ENGLAND IPA (NEIPA)COMET
FIRESTONE WALKER PROPAGATOR MANDARINA BAVARIA SINGLE HOP HAZY IPANEW ENGLAND IPA (NEIPA)MANDARINA BAVARIA
GARAGE PROJECT x TRILLIUM ARO STREETNEW ENGLAND IPA (NEIPA)MOSAIC, MOTUEKA
GARAGE PROJECT FRESH JULY 21NEW ENGLAND IPA (NEIPA)MOSAIC, MOTUEKA, SIMCOE, TALUS
MONKISH SPOCK ITNEW ENGLAND IPA (NEIPA)GALAXY, CITRA®
HOP BUTCHER FOR THE WORLD SWANS OF LIRNEW ENGLAND IPA (NEIPA)WARRIOR, CITRA®
GARAGE PROJECT x MONKISH ESCAPE FROM LANEW ENGLAND IPA (NEIPA)GALAXY, CITRA, RAKAU, STRATA 
OTHER HALF x MONKISH JFK 2 LAXNEW ENGLAND IPA (NEIPA)NUGGET, CITRA®, MOTUEKA, SIMCOE
MONDAY NIGHT BREWING SLOW CHURNNEW ENGLAND IPA (NEIPA)SIMCOE, CITRA, EQUINOX, MOSAIC
GARAGE PROJECT BLOCK PARTY WAGHORN ANEW ENGLAND IPA (NEIPA)SOUTHERN CROSS, RAKAU, MOTUEKA
FIRESTONE WALKER PROPAGATOR STRATA SINGLE HOP HAZYNEW ENGLAND IPA (NEIPA)STRATA
TRILLIUM FORT POINTNEW ENGLAND IPA (NEIPA)COLUMBUS, EL DORADO
WREN HOUSE SPELLBINDER IPANEW ENGLAND IPA (NEIPA)CASCADE, CITRA, MOSAIC
BURKE-GILMAN THE HOPSPLAINERNEW ENGLAND IPA (NEIPA)WARRIOR, CITRA, MOSAIC, IDAHO #7
-NEW ENGLAND IPA (NEIPA)-

- NEW ENGLAND HAZY IPA RECIPES -

NE HAZY SESSION PALE ALE - ALL GRAIN

LITTLE BUDDY SESSION MILKSHAKE HAZY PALE ALE

20 LITERS | ABV 5.0 | IBU 28 | SRM 5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.017
MASH 90 MIN @ 67⁰C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

• 2300g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 943g GLADFIELD MUNICH MALT 7.9 SRM
• 862g HARRAWAY'S ROLLED OATS 1.4 SRM
•  86g GLADFIELD LIGHT CRYSTAL 32 SRM 

02.

HOPS

• 12g MAGNUM 12.0% AA @ 60 MINUTES
• 28g CITRA 12% AA @ 10 MINUTES
• 417g LACTOSE MILK SUGAR @ 0 MINUTES (FLAME OUT)

DRY HOPS:
2 DAYS INTO FERMENTATION ADD:
• 82g CITRA
AFTER FERMENTATION HAS FINISHED ADD:
• 168g CITRA
• 82g SABRO
STEEP FOR 3 DAYS BEFORE PACKAGING

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O51 CALIFORNIA ALE V

NEW ENGALND IPA (NEIPA) - ALL GRAIN

EYREWELL DAZED & CONFUSED

20 LITERS | ABV 6.0 | IBU 48 | SRM 3.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.058 | FG 1.014
MASH 90 MIN @ 66⁰C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
• LET TEMPERATURE OF THE WORT FALL TO 93⁰C BEFORE STEEPING HOPS

01.

MALT

MASH:
• 4000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 680g HARRAWAY'S ROLLED OATS 1.4 SRM
• 454g HARRAWAYS ROLLED BARLEY 1.7 SRM
• 224g GLADFIELD WHEAT MALT 2.1 SRM

02.

HOPS

BOIL:
• 6g MAGNUM 12% AA @ 60 MINUTES
FLAME OUT (93⁰C) / STEEP FOR 20 MINUTES:
• 28g TANGERINE DREAM® 11-12% AA
• 14g ORANGE SUNRISE® 7-8% AA
• 56g TROPADELIC® 6% AA

DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED WITH:
• 28g TANGERINE DREAM® 
• 14g ORANGE SUNRISE® 
• 56g TROPADELIC®

03.

ADDITIONS 

NO CLARIFIERS

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG
• 2ND CHOICE: WYEAST 1318 LONDON ALE III

NEW ENGALND IPA (NEIPA) - ALL GRAIN

EYREWELL JUICY LUCY™ HAZY IPA

20 LITERS | ABV 6.3 | IBU 52 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.012
MASH 90 MIN @ 66⁰C
SPARGE 3 LITERS
BOIL 60 MIN  

NOTE: YOU CAN SUBSTITUTE TANGERINE DREAM® FOR EL DORADO & ORANGE SUNRISE® FOR MOSAIC IN THIS RECIPE

MORE INFO ON DOUBLE DRY HOPPING

01.

MALT

• 3300g GLADFIELD PILSNER MALT 1.9 SRM 
• 600g HARRAWAYS ROLLED OATS 1.4 SRM
• 600g HARRAWAYS ROLLED BARLEY 1.7 SRM
• 400g GLADFIELD WHEAT MALT 2.1 SRM

02.

HOPS

• 56g CITRA 12.0% AA @ STEEP/WHIRLPOOL FOR 30 MINUTES
• 56g EL DORADO 10.0% AA @ STEEP/WHIRLPOOL FOR 30 MINUTES
• 56g MOSAIC 12.25% AA @ STEEP/WHIRLPOOL FOR 30 MINUTES
• 28g CENTENNIAL 10.0% AA @ STEEP/WHIRLPOOL FOR 30 MINUTES

• DRY HOP AFTER FERMENTATION HAS BEEN ACTIVE FOR 4 DAYS WITH THE FOLLOWING HOPS FOR A DURATION OF 3 DAYS THEN REMOVE:
• 28g CITRA 
• 28g EL DORADO
• 28g MOSAIC
• 28g CENTENNIAL

• DRY HOP AFTER FERMENTATION HAS FINISHED:
28g CITRA LUPULINn2 (CRYO) FOR 3 DAYS.

03.

ADDITIONS & NOTES

• 200g CANE SUGAR AT START OF BOIL
• NO CLARIFYING AGENTS

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON III 
• 2ND CHOICE: WLP O66 LONDON FOG

NEW ENGLAND IPA (NEIPA) - ALL GRAIN

EYREWELL MILKSHAKE IPA

20 LITERS | ABV 6.8 | IBU ~43 | SRM 4.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.081 | FG 1.031
MASH 90 MIN @ 66⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 4800g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1000g GLADFIELD NAKED OATS 1.4 SRM
• 448g ROLLED OATS 1.4 SRM 
• 224g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

• 12g COLUMBUS 14% @ 60 MINUTES
• 454g MILK SUGAR (LACTOSE) @ 10 MINUTES
STEEP/WHIRLPOOL FOR 15 MINUTES - AD WHEN TEMP REACHES 90⁰C:
• 28g CITRA® 12% AA
• 28g GALAXY® 14% AA 
• 14g NELSON SAUVIN® 12% AA
• 56g MOTUEKA 7% AA 
• DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 56g CITRA® 
• 56g GALAXY®
• 28g NELSON SAUVIN®
• 56g MOTUEKA

03.

ADDITIONS 

NO CLARIFIERS

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG
• 2ND CHOICE: WYEAST 1318 LONDON ALE III

NEW ENGLAND IPA (NEIPA) - ALL GRAIN

BELL'S OFFICIAL HAZY IPA

20 LITERS | ABV 6.2 | IBU 54 | SRM 4.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.016
MASH 90 MIN @ 67⁰C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
MORE INFO ON DOUBLE DRY HOPPING

01.

MALT

• 4240g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 742g SIMPSONS MALTED OATS 1.5 SRM
• 318g GLADFIELD WHEAT TORRIFIED 1.7 SRM

02.

HOPS

• 6g TARGET 11% AA BOIL 60 MINUTES
• 24g EL DORADO® 15% AA BOIL 60 MINUTES
• 17g COLUMBUS 15.5% AA BOIL 60 MINUTES

• DRY HOP FOR 3 DAYS WHEN FERMENTATION IS ACTIVE WITH:
• 85g EL DORADO

• DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED WITH:
• 60g EL DORADO
• 50g CITRA
• 25g MOSAIC 

03.

ADDITIONS 

NO CLARIFIERS

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG
• 2ND CHOICE: WYEAST 1318 LONDON ALE III

BY SCOTT JANISH AUTHOR OF "THE NEW IPA"

NEW ENGLAND IPA RECIPE

NEIPA - ALL GRAIN

NEW ENGLAND IPA

20 LITERS | ABV 7.0 | IBU 68 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.068 | FG 1.012
MASH 60 MIN @ 70⁰ C
SPARGE 3 LITERS
BOIL 90 MIN 

NOTES:
SEE INSTRUCTIONS BELOW

01.

MALT

• 3800g GREAT WESTERN FULL PINT MALT 3.0 SRM
• 980g BEST CHIT MALT 1.3 SRM
• 980g SIMPSONS MALTED OATS 1.5 SRM 
• 670g WHITE WHEAT MALT 2.4 SRM 

02.

HOPS

MASH HOPS:
• 28g COLUMBUS (CTZ)  15.5% AA IN MASH 60 MINUTES
BOIL HOPS:
• 15g COLUMBUS (CTZ) 15.5% AA @ 60 MINUTES

FLAME OUT / STEEP / WHIRLPOOL:
FIRST HOP STAND:
• 84g AMARILLO 10% AA FOR 20 MINUTES @ 93⁰C
SECOND HOP STAND:
• 56g BRAVO 15.5% AA FOR 10 MINUTES @ 85⁰C


DRY HOP: (Follow instructions below)
• 56g CITRA (1st dry hop) 
• 56g GALAXY (2nd dry hop)
• 28g CITRA (2nd dry hop)

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 0.25g RAPIDASE REVELATION
• SAFALE S-04
or WYEAST 1318 LONDON ALE III
• 0.5g VIN 7 WINE YEAST

NEW ENGLAND IPA BREWING INSTRUCTIONS

  • Starting with RO water (or distilled) add calcium chloride and calcium sulphate to achieve 150 ppm chloride & 100 ppm sulphate.
  • Mash in the grains and the mash hops to achieve a stable temperature of 70⁰C. Hold at this temperature for 60 minutes and then begin the mash out process. Sparge with enough 70⁰C water to collect 7 gallons in the kettle.
  • Bring the wort to a boil for 60 minutes adding the second hop addition as the wort comes to the boil and Irish Moss with 15 minutes left in the boil.
  • After the boil is over chill the wort down to 93⁰C and stir in the first hop addition. After 10 minutes check the wort temperature. Add the second hop stand addition when the wort temperature is 85⁰C. After another 10 minutes begin chilling the wort to yest pitch temperature. Aerate the wort and transfer to a sanitised fermenter.
  • Ferment a 19⁰C - 20⁰C. On day 1 add Rapidase Revelation enzymes. On day 4 add the first dry hop addition. After 3 days rack the beer into a C02 purged vessel such as a keg or carboy then chill the beer to 14⁰C.
  • After fermentation is complete (7-10 days) soft crash the beer to 14⁰C to encourage the yeast and the first hop addition to settle out.
  • After a day or 2 at 14⁰C rack to a C02 purged keg with the 2nd dry hop addition purging the keg and the hops at the same time.
  • Alternatively you can add the second dry hop additon to the primary fermenter but purge the head space with 10 PSI of C02 while adding the hops to prevent any oxygen exposure. Wait 2-3 days and package the beer as normal or serve out of the keg with the hops of they are placed in a fine mesh bad or a dry hop canister to prevent the keg from clogging while dispensing.

US DOUBLE NEIPA - ALL GRAIN

THE ALCHEMIST HEADY TOPPER

20 LITERS | ABV 8.0% | IBU 100+ | SRM 6.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.080 | FG 1.020
MASH 90 MIN @ 66°C | SPARGE 3 LITERS | BOIL 90 MIN 

NOTES:
THIS RECIPE IS BASICALLY THE BYO MAG CLONE
READ MORE ABOUT HEADY TOPPER ON HOMEBREWTALK.COM
MORE INFO ON DOUBLE DRY HOPPING


01.

MALT

• 5400g PALE ALE MALT 3.0 SRM (93.1%)
• 170g CARAVIENNE 20 SRM (3.0%)

02.

HOPS

BOIL:
450g RAW SUGAR 10 SRM (3.9%) 
• 15g MAGNUM 14% AA @ 60 MINUTES
• 28g SIMCOE 13% AA @ 30 MINUTES
STEEP/WHIRLPOOL 30 MINUTES @ 98°C:
• 42g CASCADE NZ 7% AA 
• 42g SIMCOE 13% AA
• 28g APOLLO 17% AA
• 28g COLUMBUS 14% AA
DRY HOP (1) FOR 4 DAYS AFTER 1 WEEK OF FERMENTATION:
• 28g SIMCOE
• 28g APOLLO
• 28g CHINOOK
REMOVE HOPS THEN:
(RACK TO SECONDARY OR)
DRY HOP (2) FOR 4 DAYS BEFORE PACKAGING:
• 28g SIMCOE
• 28g CENTENNIAL

03.

ADDITIONS 

NO CLARIFIERS

04.

YEAST 

• 1ST CHOICE: WLP 095 BURLINGTON ALE
• 2ND CHOICE: WLP O66 LONDON FOG

US DIPA - ALL GRAIN

ALCHEMIST FOCAL BANGER

20 LITERS | ABV 7.0 | IBU 80 | SRM 3.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.066 | FG 1.013
MASH 90 MIN @ 67°C 
SPARGE 3 LITERS
BOIL 60 MIN

NOTES:
• CO2 EXTRACT (HOP SHOT) CAN BE PURCHASED AT BREWSHOP.CO.NZ 

Hop extract is packaged in 10ml syringes, and vacuum sealed. 1ml of hop extract equates to around 10 IBUs in 23 litres of wort with a gravity of 1.050 and boiled for 60 mins. 

The Alchemist Brewery uses Thomas Fawcett Malted Pearl Barley if you can get it.

01.

MALT

• 4750g GLADFIELD AMERICAN ALE MALT 2.5 SRM

02.

HOPS

BOIL:
• 3ml HOP SHOT 10% AA @ 60 MINUTES
• 54Og CORN SUGAR (DEXTROSE) @ 15 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 71g MOSAIC 12.25% AA
• 47g CITRA 12% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 45g MOSAIC 12.25% AA
• 71g CITRA 12% AA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O95 BURLINGTON YEAST
• 2ND CHOICE: WYEAST 1318 LONDON ALE III

US HAZY DIPA - ALL GRAIN

ALCHEMIST CRUSHER

20 LITERS | ABV 9.0 | IBU ~100 | SRM 7.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.087 | FG 1.020
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
• CO2 EXTRACT (HOP SHOT) CAN BE PURCHASED AT BREWSHOP.CO.NZ

Hop extract is packaged in 10ml syringes, and vacuum sealed. 1ml of hop extract equates to around 10 IBUs in 23 litres of wort with a gravity of 1.050 and boiled for 60 mins. 

The Alchemist Brewery uses Thomas Fawcett Malted Pearl Barley and Caramalt if you can get it.

01.

MALT

• 6050g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 336g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 8ml HOP SHOT 10% AA @ 60 MINUTES
• 448g CORN SUGAR (DEXTROSE) @ 15 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 28g AMARILLO 9.2% AA
• 28g MOSAIC 12.25% AA
• 14g CENTENNIAL 10% AA
• 14g COLUMBUS 14% AA 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 28g AMARILLO 9.2% AA
• 28g MOSAIC 12.25% AA
• 14g CENTENNIAL 10% AA
• 14g COLUMBUS 14% AA 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O95 BURLINGTON YEAST
• 2ND CHOICE: WYEAST 1318 LONDON ALE III

US HAZY IPA - ALL GRAIN

FIRESTONE WALKER MIND HAZE IPA

20 LITERS | ABV 6.2 | IBU ~40 | SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.018
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

• 2650g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 840g GLADFIELD WHEAT MALT 2.1 SRM
• 840g GLADFIELD MUNICH MALT 7.9 SRM
• 840g GLADFIELD GOLDEN NAKED OATS 1.4 SRM
• 224g GLADFIELD ROASTED OATS 1.4 SRM
• 224g TORRIFIED WHEAT 1.7 SRM

02.

HOPS

BOIL:
NO KETTLE HOPS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 44g MANDARINA BAVARIA 8.5% AA
• 44g CASCADE 5.5% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 28g AZACCA 15% AA
• 28g CASHMERE 8.5% AA
• 28g EL DORADO 15% AA
• 28g IDAHO #7 - 13% AA
• 28g MOSAIC 12.25% AA  

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O95 BURLINGTON YEAST
• 2ND CHOICE: WYEAST 1318 LONDON ALE III

US HAZY IPA - ALL GRAIN

FIRESTONE WALKER PROPAGATOR CITRA SINGLE HOP HAZY

20 LITERS | ABV 5.6 | IBU ~35 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.020
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

• 3000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 672g GLADFIELD BIG O OAT MALT 2.2 SRM
• 672g GLADFIELD MUNICH MALT 7.9 SRM
• 448g GLADFIELD WHEAT MALT 2.1 SRM
• 170g SIMPSONS GOLDEN NAKED OATS 9.1 SRM
• 170g TORRIFIED WHEAT 2.0 SRM

02.

HOPS

BOIL:
• 15g CITRA 12.0% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 48g CITRA 12.0% AA  
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g CITRA  

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WLP O95 BURLINGTON YEAST

US HAZY IPA - ALL GRAIN

FIRESTONE WALKER PROPAGATOR MOTUEKA SINGLE HOP HAZY

20 LITERS | ABV 5.6 | IBU ~37 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062 | FG 1.020
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

• 3000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 660g GLADFIELD BIG O OAT MALT 2.2 SRM
• 660g GLADFIELD MUNICH MALT 7.9 SRM
• 440g GLADFIELD WHEAT MALT 2.1 SRM
• 165g SIMPSONS GOLDEN NAKED OATS 9.1 SRM
• 165g TORRIFIED WHEAT 2.0 SRM

02.

HOPS

BOIL:
• 28g MOTUEKA 7.0% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 84g MOTUEKA 7.0% AA  
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g MOTUEKA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WLP O95 BURLINGTON YEAST

US HAZY IPA - ALL GRAIN

DESCHUTES FRESH HAZE IPA

20 LITERS | ABV 6.5 | IBU ~45 | SRM 7.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.072 | FG 1.023
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTE:

01.

MALT

• 4000g GLADFIELD AMERICAN ALE MALT 1.4 SRM
• 907g GLADFIELD MUNICH MALT 7.9 SRM
• 448g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 448g GLADFIELD WHEAT MALT 2.1 SRM
• 224g FLAKED BARLEY 1.7 SRM
• 224g FLAKED WHEAT 1.6 SRM

02.

HOPS

BOIL:
• 10g NORTHERN BREWER 8.5% AA @ 60 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 21g AMARILLO 9.2% AA 
• 28g CASHMERE 8.5% AA
• 28g MANDARINA BAVARIA 8.5% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 21g AMARILLO 9.2% AA
• 28g CASHMERE 8.5% AA
• 28g MANDARINA BAVARIA 8.5% AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 066 LONDON FOG ALE

US HAZY IPA - ALL GRAIN

PARROTDOG COCONUT HAZY IPA

20 LITERS | ABV 6.20 | IBU ~40 | SRM 5.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.066 | FG 1.022
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
READ ABOUT MAKING A COCONUT TINCTURE

01.

MALT

• 3000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1000g GLADFIELD MUNICH MALT 7.9 SRM
• 900g GLADFIELD BIG O  OAT MALT 2.2 SRM
• 840g GLADFIELD WHEAT MALT 2.1 SRM

02.

HOPS

BOIL:
NO KETTLE HOPS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 56g KOHATU 6.5% AA
• 28g MOTUEKA 7% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 448g RAW COCONUT 
• 28g CASHMERE 8.5% AA 
• 56g KOHATU 6.5% AA
• 28g MOTUEKA 7% AA
• 28g RIWAKA 5.25% AA
• 14g SIMCOE 13% AA   

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WYEAST 1318 LONDON ALE III

US HAZY DIPA - ALL GRAIN

LONE PINE DIAMOND UNICORN DIPA

20 LITERS | ABV 8.0% | IBU ~60 | SRM 5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.081 | FG 1.022
MASH 90 MIN @ 67⁰C 
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
FWH = FIRST WORT HOPS

01.

MALT

• 5650g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 454g GLADFIELD BIG O OAT MALT 2.2 SRM
• 454g OATS FLAKED 1 SRM
• 227g GLADFIELD GLADIATOR MALT 5.1 SRM
• 227g GLADFIELD VIENNA MALT 3.5 SRM

02.

HOPS

BOIL:
• 7g ELLA 14% AA @ FWH
• 8g CTZ 15.5% AA @ 60 MINS
• 4g ELLA 14% AA @ 15 MINS
• 4g PACIFIC JADE 13% AA @ 15 MINS
• 4g VIC SECRET 15.5% AA @ 15 MINS
• 7g ELLA 14% AA @ 5 MINS
• 7g PACIFIC JADE 13% AA @ 5 MINS
• 7g VIC SECRET 15.5% AA @ 5 MINS
STEEP/WHIRLPOOL 30 MINS - ADD @ 98⁰C:
• 21g ELLA 14% AA
• 21g PACIFIC JADE 13% AA 
• 21g VIC SECRET 15.5% AA 
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 42g ELLA
• 42g VIC SECRET  

03.

ADDITIONS 

NO CLARIFIERS

04.

YEAST 

• 1ST CHOICE: WYEAST LABS 1318 LONDON III ALE

US HAZY IPA - ALL GRAIN

MODERN TIMES THEMISTO

20 LITERS | ABV 6.5 | IBU ~45 | SRM 6.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.067 | FG 1.018
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

• 3200g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 840g GLADFIELD MUNICH MALT 7.9 SRM
• 1000g GLADFIELD WHEAT MALT 2.1 SRM
• 840g SIMPSONS GOLDEN NAKED OATS 9.1 SRM 

02.

HOPS

BOIL:
~
WHIRLPOOL/STEEP FOR 30 MINUTES @ 99°C:
• 24g CITRA 12.0% AA  
• 24g EL DORADO 12.0% AA 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 28g CITRA
• 28g EL DORADO
• 28g NELSON SAUVIN 
• 28g AMARILLO

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST LABS #1318 LONDON ALE III

US HAZY IPA - ALL GRAIN

CELLARMAKER SOFT HAZY IPA

20 LITERS | ABV 7.0 | IBU 50 | SRM 5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.071 | FG 1.019
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 75 MIN 

DIRECTIONS: 
Mash the grains at 152°F (67°C) for 45 minutes. Vorlauf for a few minutes to remove most of the big chunks of grain but otherwise stay turbid, then run off into the kettle. Lauter and sparge to obtain about 7.5 gallons (28 liters) of wort. Boil for 75 minutes and whirlpool, adding hops according to the schedule. Add whirlpool hops once the wort is below 200°F (93°C) but above 180°F (82°C). After whirlpooling, chill the wort to slightly below fermentation temperature, about 63°F (17°C). Aerate the wort and pitch healthy yeast. (If possible, make a yeast starter the day before.)
Ferment at 66°F (19°C) and no higher than 68°F (20°C). Raise the temperature to 72°F (22°C) once the beer is about two-thirds through fermentation (at about 1.028). Dry hop until the beer passes a forced diacetyl test:
https://beerandbrewing.com/hunting-for-diacetyl/
Then cold-condition until it is less turbid but still hazy and soft. 

MORE INFO ON DOUBLE DRY HOPPING

01.

MALT

• 5200g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 784g HARRAWAY'S ROLLED OATS 1.4 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL (75 MIN): ADD
• 28g CITRA 13% AA @ 30 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES @ 90°C:
• 28g CITRA 13.0% AA
• 70g MOSAIC 12.25% AA
DRY HOP FOR 4 DAYS AFTER FERMENTATION HAS FINISHED :
• 85g MOSAIC
• 85g SIMCOE 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 57g CITRA
• 57g STRATA

03.

ADDITIONS 

~

04.

YEAST 

• 1ST CHOICE: WYEAST LABS #1318 LONDON ALE III

US HAZY IPA - ALL GRAIN

RAKAU HAZY IPA

20 LITERS | ABV 5.6 | IBU 60 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.020  
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

01.

MALT

• 3000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 660g GLADFIELD BIG O OAT MALT 2.2 SRM
• 660g GLADFIELD MUNICH MALT 7.9 SRM 
• 440g GLADFIELD WHEAT MALT 2.1 SRM 
• 165g GLADFIELD ROASTED OATS 4.5 SRM 
• 165g TORRIFIED WHEAT 1.7 SRM 

02.

HOPS

BOIL:
14g RAKAU 10.5% AA @ 60 MINUTES
STEEP/WHIRLPOOL 30 MIN:
• 56g RAKAU 10.5% AA
• 28g CASHMERE 8.5% AA
• 28g MOSAIC 12.25% AA
DRY HOP 3 DAYS AFTER FERMENTATION COMPLETES:
• 56g RAKAU
• 28g CASHMERE
• 28g MOSAIC

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG

US HAZY IPA - ALL GRAIN

WAKATU HAZY IPA

20 LITERS | ABV 5.6 | IBU ~40 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062 | FG 1.020
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

• 3000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 660g GLADFIELD BIG O OAT MALT 2.2 SRM
• 660g GLADFIELD MUNICH MALT 7.9 SRM
• 440g GLADFIELD WHEAT MALT 2.1 SRM
• 165g SIMPSONS GOLDEN NAKED OATS 9.1 SRM
• 165g TORRIFIED WHEAT 2.0 SRM

02.

HOPS

BOIL:
• 28g WAKATU 7.5% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 84g WAKATU 7.5% AA  
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g WAKATU

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WLP O95 BURLINGTON YEAST

US HAZY IPA - ALL GRAIN

REUBEN'S TRIPLE CRUSH

20 LITERS | ABV 10.0% | IBU ~50 | SRM 4.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.097 | FG 1.031
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
Reuben’s Brews’ popular triple IPA, which also scored a 96/100 with Craft Beer & Brewing magazine's blind panel.

Emphasize yeast health with a big starter, dry hop generously, then give it enough time to cold-condition.
Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1. Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 20 minutes.

01.

MALT

• 6400g GLADFIELD PILSNER ALE MALT 1.9 SRM
• 567g OATS FLAKED 1.0 SRM
• 340g GLADFIELD WHEAT MALT 2.1 SRM
• 227g WHEAT FLAKED 1.6 SRM
• 57g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

BOIL:
• 454g CORN SUGAR (DEXTROSE) @ 60 MINS
WHIRLPOOL/STEEP FOR 20 MINUTES - WAIT UNTIL TEMP HITS 98°C:
• 100g CITRA 12% AA  
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 200g CITRA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST 1318 LONDON ALE III

NZ HAZY IPA - ALL GRAIN

EYREWELL CRUSHABLE HAZY IPA

20 LITERS | ABV 6.0 | IBU ~40 | SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.067 | FG 1.022
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 3400g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 672g GLADFIELD BIG O OAT MALT 2.2 SRM
• 672g GLADFIELD MUNICH MALT 7.9 SRM
• 448g GLADFIELD WHEAT MALT 2.1 SRM
• 224g GLADFIELD REDBACK MALT 33 SRM

02.

HOPS

BOIL:
• 12g SOUTHERN CROSS 13% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 14g MOTUEKA 7.0% AA
• 14g TANGERINE DREAM® 11.35% AA
• 14g RAKAU 10.5% AA 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 14g MOTUEKA  
• 14g TANGERINE DREAM®
• 14g RAKAU 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WLP O95 BURLINGTON YEAST

US HAZY DIPA - ALL GRAIN

HOP BUTCHER THEMATIC GLOW

20 LITERS | ABV 7.5 | IBU ~28 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.021
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 4600g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1000g GLADFIELD BIG O OAT MALT 2.2 SRM
• 336g GLADFIELD MUNICH MALT 7.9 SRM
• 336g GLADFIELD CHIT MALT 3.0 SRM

02.

HOPS

BOIL:
• 12g RAKAU 10.5% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 28g CITRA 12% AA
• 28g RAKAU 10.5% AA 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g CITRA 12% AA
• 56g RAKAU 10.5% AA 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON ALE III 

US HAZY IPA - ALL GRAIN

NEW ANTHEM STEEZ

20 LITERS | ABV 7.3 | IBU ~90 | SRM 5.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.081 | FG 1.026
MASH 90 MIN @ 66°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
100 out of 100 by the Craft Beer & Brewing Panel

Mash the grains at 66°C for 25 minutes. Vorlauf for 15 minutes then run off into the kettle. Sparge the grains and top up as necessary to get 6 gallons (23 liters) of wort, or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. Whirlpool for 45 minutes, adding first whirlpool addition at the start and the next after 20 minutes. After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast. Ferment at 65°F (18°C). Add dry hops according to the schedule. Crash and remove dry hops on Day 11.

Add acidulated malt to adjust the mash pH to 5.2 (1 percent of acidulated to malt per 0.1 of pH reduction needed). Target a 5:1 chloride-to-sulfate ratio in your mash and shoot for about 155 ppm of chloride.

MORE INFO ON DOUBLE DRY HOPPING

01.

MALT

• 4660g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1660g GLADFIELD BIG O OAT MALT 2.2 SRM
• 600g GLADFIELD NAKED OATS 1.4 SRM
• 128g GLADFIELD BISCUIT MALT 30.5 SRM
• 128g GLADFIELD SOUR GRAPES MALT 2.0 SRM

02.

HOPS

BOIL:
• 40g MAGNUM 12.0% AA @ 60 MINS (FOR ~40 IBU)
WHIRLPOOL/STEEP FOR 45 MINUTES - WAIT UNTIL TEMP HITS 85°C:
• 85g CITRA 12% AA
WHIRLPOOL/STEEP FOR 25 MINUTES:
• 85g MOSAIC 12.25% AA
• 28g SIMCOE 13% AA
DRY HOP 4 DAYS INTO PRIMARY FOR 7 DAYS:
• 113g CITRA
• 113g MOSAIC
DRY HOP 7 DAYS INTO PRIMARY FOR 4 DAYS:
• 85g CITRA
• 85g MOSAIC
• 28g SIMCOE

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG YEAST

US HAZY IPA - ALL GRAIN

OTHER HALF ALL TOGETHER HAZY

20 LITERS | ABV 5.4 | IBU ~30 | SRM 3.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.061 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
 Other Half recommends Calcium Chloride additions. Aim to stay under 300ppm chloride.

01.

MALT

• 4200g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 448g OATS FLAKED 1.0 SRM
• 224g GLADFIELD GLADIATOR MALT 5.1 SRM 

02.

HOPS

BOIL:
• 7g COLUMBUS / TOMAHAWK 14% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 40g MOSAIC 12.25% AA
• 28g CASCADE 5.5% AA 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 82g MOSAIC
• 43g CASCADE
• 43g CITRA
• 43g SIMCOE

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WYEAST LONDON III YEAST

US HAZY - ALL GRAIN

SAPWOOD CELLARS CHEATER HOPS # 14 MOTUEKA

20 LITERS | ABV 6.8 | IBU ~60 | SRM ~4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.070 | FG 1.019
MASH 90 MIN @ 69°C | SPARGE ~3 LITERS | BOIL 60 MIN

NOTES:
Mash at 69 °C with the mash hops added. Adjust brewing water by adding calcium chloride to achieve 150 ppm chloride and gypsum to achieve 150 ppm sulfate. If needed, add phosphoric acid to achieve a mash pH of 5.2

Brewers refer to a “cheater hop” as a hop guaranteed to make a decent IPA all on its own.

01.

MALT

MASH:
• 3100g GLADFIELD AMERICAN MALT 2.5 SRM
• 1500g GLADFIELD PILSNER MALT 1.9 SRM
• 575g GLADFIELD NAKED OATS 1.4 SRM
• 575g GLADFIELD WHEAT MALT 2.1 SRM
• 290g GLADFIELD CHIT MALT 3.0 SRM
MASH HOPS:
• 28g MOTUEKA 7.0% AA @ 90 MINUTES

02.

HOPS

BOIL:
NO BOIL HOPS
WHIRLPOOL/STEEP FOR 45 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 180g MOTUEKA 7.0% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 300g MOTUEKA 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON III ALE YEAST

US HAZY - ALL GRAIN

SAPWOOD CELLARS CHEATER HOPS # 10

20 LITERS | ABV 7.1 | IBU ~80+ | SRM ~4.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.073 | FG 1.020
MASH 90 MIN @ 69°C | SPARGE ~3 LITERS | BOIL 60 MIN

NOTES:
Mash at 69 °C with the mash hops added. Adjust brewing water by adding calcium chloride to achieve 150 ppm chloride and gypsum to achieve 150 ppm sulfate. If needed, add phosphoric acid to achieve a mash pH of 5.2

01.

MALT

MASH:
• 3300g GLADFIELD AMERICAN MALT 2.5 SRM
• 1550g GLADFIELD PILSNER MALT 1.9 SRM
• 575g GLADFIELD NAKED OATS 1.4 SRM
• 575g GLADFIELD WHEAT MALT 2.1 SRM
• 290g GLADFIELD CHIT MALT 3.0 SRM 
MASH HOPS:
• 28g COMET 9.5% AA @ 90 MINUTES

02.

HOPS

BOIL:
NO BOIL HOPS
WHIRLPOOL/STEEP FOR 45 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 70g GALAXY 14% AA
• 70g SIMCOE 12% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 156g GALAXY
• 156g NELSON SAUVIN

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON III ALE YEAST

US HAZY - ALL GRAIN

TREE HOUSE JULIUS

20 LITERS | ABV 6.8 | IBU ~75 | SRM ~5.3 | MASH EFFICIENCY 75% | PRE BOIL 26.5L | OG 1.068 | FG 1.016
MASH 60 MIN @ 68°C | SPARGE ~4 LITERS | BOIL 60 MIN

NOTES:
Build your water profile to achieve a 100:200 PPM sulfate: chloride profile. 

01.

MALT

MASH:
• 4600g GLADFIELD ALE MALT 3.0 SRM
• 450g GLADFIELD BIG O OAT MALT 2.2 SRM
• 142g GLADFIELD NAKED OATS 1.4 SRM
• 142g GLADFIELD GLADIATOR MALT 5.1 SRM
• 142g GLADFIELD TOFFEE MALT 5.3 SRM 

02.

HOPS

BOIL:
• 25ml CO2 EXTRACT 10.0% AA
• 224g RAW (TURBINADO) SUGAR @ 15 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 82°C:
• 96g CITRA 12% AA
• 75g MOSAIC 12.5% AA
• 48g SIMCOE 13% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 71g CITRA 12% AA
• 57g MOSAIC 12.5% AA
• 43g SIMCOE 13% AA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON III ALE YEAST

US HAZY - ALL GRAIN

TRILLIUM SLEEPER STREET

20 LITERS | ABV 7.2 | IBU ~75 | SRM ~5.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.023
MASH 60 MIN @ 65-66°C | SPARGE ~3 LITERS | BOIL 60 MIN

NOTES:
Build your water profile, starting with either very soft or RO water. Target a water profile of 200:100 PPM sulfate:chloride. Ferment at 68 °F (20 °C).

01.

MALT

MASH:
• 5000g GLADFIELD AMERICAN MALT 2.5 SRM
• 680g GLADFIELD WHEAT MALT 2.1 SRM
• 340g GLADFIELD GLADIATOR MALT 5.1 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 340g MALTODEXTRIN
• 34g COLUMBUS 14% AA @ 60MINS
• 28g COLUMBUS 14% AA @ 10MINS
WHIRLPOOL/STEEP FOR 45 MINUTES - WAIT UNTIL TEMP HITS 82°C:
• 72g COLUMBUS 14% AA 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 142g EL DORADO
• 43g COLUMBUS 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP007 DRY ENGLISH YEAST

US HAZY IPA - ALL GRAIN

OTHER HALF DOUBLE DRY HOPPED CITRA DAYDREAM OAT CREAM IPA

20 LITERS | ABV 6.0 | IBU ~60 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.070 | FG 1.024
MASH 60 MIN @ 66°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
MORE INFO ON DOUBLE DRY HOPPING


01.

MALT

• 2900g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1700g GLADFIELD BIG O OAT MALT 2.2 SRM
• 448g GLADFIELD GLADIATOR MALT 5.1 SRM
• 448g GLADFIELD WHEAT MALT 2.1 SRM
• 448g RICE/OAT HULLS 0.0 SRM

02.

HOPS

BOIL:
• 14g CITRA 12% AA @ FIRST WORT (or 60 MINS)
• 42g CITRA 12% AA @ 10 MINS
FLAME OUT:
448g LACTOSE (MILK SUGAR) 
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 82°C:
• 113g CITRA 12% AA  
DRY HOP 3 DAYS INTO PRIMARY FOR 3 DAYS:
• 85g CITRA 
DRY HOP 7 DAYS INTO PRIMARY FOR 3 DAYS:
• 85g CITRA 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 095 BURLINGTON YEAST

US HAZY IPA - ALL GRAIN

OTHER HALF MOTUEKA DAYDREAM OAT CREAM IPA

20 LITERS | ABV 6.5 | IBU ~60 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.074 | FG 1.025
MASH 60 MIN @ 66°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 3300g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1700g GLADFIELD BIG O OAT MALT 2.2 SRM
• 448g GLADFIELD GLADIATOR MALT 5.1 SRM
• 448g GLADFIELD WHEAT MALT 2.1 SRM
• 448g RICE/OAT HULLS 0.0 SRM

02.

HOPS

BOIL:
• 28g MOTUEKA 7% AA @ FIRST WORT (or 60 MINS)
• 112g MOTUEKA 7% AA @ 10 MINS
FLAME OUT:
448g LACTOSE (MILK SUGAR) 
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 82°C:
• 112g MOTUEKA 7% AA  
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 160g MOTUEKA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 095 BURLINGTON YEAST

US HAZY IPA - ALL GRAIN

GARAGE PROJECT & TRILLIUM SUNRISE VALLEY

20 LITERS | ABV 8.0 | IBU ~0 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.088 | FG 1.029
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
DOUBLE DRY HOPPED - ALL HOPS ARE ADDED DURING FERMENTATION
FERMENT FOR 14 DAYS

MORE INFO ON DOUBLE DRY HOPPING


01.

MALT

MASH:
• 3200g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 3100g GLADFIELD BIG O OAT MALT 2.2 SRM
• 448g GLADFIELD VIENNA MALT 3.5 SRM
• 448g GLADFIELD WHEAT MALT 2.1 SRM
OPTIONAL
• 448g RICE OR OAT HULLS 0 SRM

02.

HOPS

BOIL:
NO KETTLE HOPS
FLAME OUT:
448g LACTOSE (MILK SUGAR)
DRY HOP @ 6/7 DAYS INTO PRIMARY FERMENTATION FOR 3 DAYS:
• 224g RAKAU
• 112g NELSON SAUVIN
DRY HOP @ 10/11 DAYS INTO PRIMARY FERMENTATION FOR 3 DAYS:
• 224g RAKAU
• 112g NELSON SAUVIN

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON ALE III

NZ HAZY IPA - ALL GRAIN

EYREWELL PINEAPPLE LIME COCONUT MILKSHAKE

20 LITERS | ABV 6.5 | IBU ~57 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.079 | FG 1.030
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
HOW TO USE COCONUT IN BREWING

01.

MALT

MASH:
• 3700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1700g GLADFIELD BIG O OAT MALT 2.2 SRM
• 448g GLADFIELD GLADIATOR MALT 5.1 SRM
• 448g GLADFIELD WHEAT MALT 2.1 SRM
• 448g RICE/OAT HULLS

02.

HOPS

BOIL:
FIRST WORT:
• 14g TROPADELIC® 6.5% AA
• 14g MOTUEKA 7% AA
BOIL:
• 56g TROPADELIC® 6.5% AA @ 10 MINS
• 28g MOTUEKA 7% AA @ 10 MINS
• 448g LACTOSE MILK SUGAR
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 82°C:
• 112g TROPADELIC® 6.5% AA
• 56g MOTUEKA 7% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 448g RAW COCONUT
• 112g TROPADELIC® 6.5% AA
• 56g MOTUEKA 7% AA  

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WYEAST 1318 LONDON ALE III

US HAZY IPA - ALL GRAIN

PARISH BREWING ACADIANA HAZE 

20 LITERS | ABV 6.6 | IBU ~45 | SRM 4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.068 | FG 1.018 
MASH 45 MIN @ 67°C | SPARGE 3 LITERS | BOIL 20 MIN

NOTES: Make sure your grist crush isn’t too fine. The high proportion of flaked oats can give you a stuck mash, especially without a beta glucan rest, which is to be avoided to maintain body. Expect to sacrifice some extract efficiency and adjust accordingly. Ideally, you want to use water low in sulfates and at least 150ppm calcium to accentuate fullness, rather than a crisp sulfate bite, in the body and mouthfeel of the beer. The shorter boil and avoidance of finings maximize haze. For a juicy beer like this, you don’t want to drop out those protein-polyphenol complexes in suspension.

MORE INFO ON DOUBLE DRY HOPPING

01.

MALT

MASH:
• 4250g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1000g OATS, FLAKED 1.0 SRM
• 400g GLADFIELD GLADIATOR MALT 5.1 SRM
• 200g GLADFIELD NAKED OATS 1.4 SRM

02.

HOPS

BOIL:
• NO KETTLE HOPS
STEEP/WHIRLPOOL 30 MINS START AT @ 90°C:
• 130g CITRA 12% AA
DRY HOP @ 5 DAYS INTO PRIMARY FERMENT  - REMOVE AFTER 3 DAYS:
• 227g SIMCOE
DRY HOP @ 8 DAYS INTO PRIMARY FERMENT:
• 227g MOSAIC

03.

ADDITIONS 

NO FININGS

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON ALE III

US HAZY IPA - ALL GRAIN

TROON BREWING PLACEBO EFFECT

20 LITERS | ABV 7.5 | IBU ~42 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES: "Breweries pay a lot of lip service to the mouthfeel-enhancing properties of oats, but after many months of debate among ourselves, we decided to write this recipe to find out whether they really contribute as much as they are given credit for. If you brew with oats because you’ve accepted this as common knowledge but have never actually experimented with it yourself, then I think this recipe will be especially edifying." —Alex Helms

01.

MALT

MASH:
• 3250g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 3250g GLADFIELD BIG O OAT MALT 2.2 SRM
• 224g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

BOIL:
• 28g AMARILLO 9.2% AA @ 15 MINS
• 28g MOSAIC 12.25% AA @ 5 MINS
STEEP/WHIRLPOOL 30 MINS START AT @ 90°C:
• 57g CITRA 12% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 170g AMARILLO 
• 170g MOSAIC
• 113g CITRA

03.

ADDITIONS 

NO FININGS

04.

YEAST 

• 1ST CHOICE: WYEAST #1098 BRITISH ALE

US HAZY IPA - ALL GRAIN

FIRESTONE WALKER PROPAGATOR NECTARON SINGLE HOP HAZY

20 LITERS | ABV 5.6 | IBU ~30 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.020
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

• 3000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 660g GLADFIELD BIG O OAT MALT 2.2 SRM
• 660g GLADFIELD MUNICH MALT 7.9 SRM
• 440g GLADFIELD WHEAT MALT 2.1 SRM
• 165g GLADFIELS GO NUTTY ROASTED OATS 4.5 SRM
• 165g TORRIFIED WHEAT 2.0 SRM

02.

HOPS

BOIL:
• 20g NECTARON 10.5% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 28g NECTARON 10.5% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g NECTARON 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WLP O95 BURLINGTON YEAST

US HAZY DIPA - ALL GRAIN

VITAMIN SEA DOUBLE SUMMER

20 LITERS | ABV 8.7 | IBU ~45 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.086 | FG 1.021
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

• 3250g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 2300g OATS FLAKED 1.0 SRM
• 1000g GLADFIELD ALE MALT 3.0 SRM
• 454g GLADFIELD GLADIATOR MALT 5.1 SRM

02.

HOPS

BOIL:
• 227g CORN SUGAR (DEXTROSE) @ 60 MINS
• 28g CITRA 12% AA @ 20 MINS
• 28g CASCADE 5.5% AA @ 15 MINS
• 28g CASCADE 5.5% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 15 MINUTES - WAIT UNTIL TEMP HITS 82°C:
• 85g CITRA 12% AA
• 85g CASCADE 5.5% AA 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 85g CITRA 
• 85g CASCADE 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST 1318 LONDON ALE III 

US HAZY IPA - ALL GRAIN

INDUSTRIAL ARTS WRENCH IPA

20 LITERS | ABV 7.1 | IBU ~60 | SRM 4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.073 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
MORE INFO ON DOUBLE DRY HOPPING

01.

MALT

• 3250g GLADFIELD PILSNER MALT 1.9 SRM
• 1400g GLADFIELD WHEAT MALT 2.1 SRM
• 750g OATS FLAKED 1.0 SRM
• 350g GLADFIELD GLADIATOR MALT 5.1 SRM
• 250g GLADFIELD MUNICH MALT 7.9 SRM
• 250g WHEAT FLAKED 1.6 SRM

02.

HOPS

BOIL:
• 14g MAGNUM 12% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 56g CITRA 12% AA
• 46g CASCADE 5.5% AA
• 28g MOSAIC 12.25% AA  
DRY HOP FOR 6 DAYS BEFORE PACKAGING:
• 75g CITRA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 14g CITRA 12% AA
• 94g MOSAIC 12.25% AA 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST 1318 LONDON ALE III 

US HAZY IPA - ALL GRAIN

NARROW GAUGE BASE MILKSHAKE

20 LITERS | ABV 6.7 | IBU ~5.7 | SRM 4.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.073 | FG 1.023
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
Jeff Hardesty, founder and brewer of Narrow Gauge in Florissant, Missouri, shares this homebrew-scale base recipe for milkshake IPA, including lactose, vanilla, plenty of dry hops, and any sort of fruit you want. For instance frozen raspberries work well.

https://byo.com/article/fruit-brew-part-2-techniques/

01.

MALT

• 4300g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 635g GLADFIELD BIG O OAT MALT 2.2 SRM
• 567g OATS FLAKED 1.0 SRM
• 156g GLADFIELD SOUR GRAPES MALT 2.0 SRM

02.

HOPS

BOIL:
• 312g MILK SUGAR (LACTOSE) @ 10 MINS 
WHIRLPOOL/STEEP FOR 10 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 14g CITRA 12% AA
• 14g MOSAIC 12.25% AA  
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 106g CITRA
• 106g MOSAIC
• 7g VANILLA BEAN
• ANY FRUIT ADDITION

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST 1318 LONDON ALE III 

US HAZY IPA - ALL GRAIN

FAIR STATE BREWING COOPERATIVE & ARBEITER BREWING CO.’S BIBBIDY DRIPPIDY HOP

20 LITERS | ABV 6.6 | IBU ~50 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.070 | FG 1.020
MASH 90 MIN @ 66°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: Target a mash of around 2.6 L/kg and a mash temperature of 66 °C. While waiting for the run-off and boil to begin add 85g of Strata® “dip hops” directly to a clean, sanitized fermenter.

Total boil time is 60 minutes. No hops will be added until post-boil. With 30 minutes left in the boil, run un-hopped wort to the fermentation vessel with the Strata® hops at 77 °C until the hops are aggressively submerged (~2–4 L). Seal the fermenter with an airlock as soon as possible. Continue to boil the remaining wort. At 60 minutes turn off the heat and pitch your flameout hop addition and whirlpool for 20 minutes.

Chill the wort to lower than the target fermentation temperature. Once all the wort is in the fermenter, adjust the wort volume as needed to 21 L and the wort temperature to 20 °C, then aerate thoroughly and pitch yeast. Pitch rate is 1,000,000 cells per mL per degree Plato. Ferment at this temperature.

Track the gravity daily and at approximately 1.018 specific gravity dry hop with 57g each Mosaic® Cryo pellets and Citra® Cryo pellets.

Forty-eight hours later add 85g Strata® as the second dry hop. Track gravity until the beer is at terminal gravity. Chill the beer and carbonate the beer to around 2.5 volumes of CO2.

01.

MALT

• 4000g GLADFIELD PILSNER MALT 1.9 SRM
• 1400g GLADFIELD WHEAT MALT 2.1 SRM
• 570g GLADFIELD BIG O OAT MALT 2.2 SRM
• 450g RICE HULLS 0 SRM

02.

HOPS

BOIL:
-
DIP HOPS:
• 85g STRATA
STEEP FOR 30 MINUTES - SEE NOTES:
• 85g STRATA  
DRY HOP (1) 6 DAYS BEFORE PACKAGING - REMOVE AFTER 3 DAYS: 
• 57g CITRA - CRYO
• 57g MOSAIC - CRYO
DRY HOP (2) 3 DAYS BEFORE PACKAGING: 
• 85g STRATA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 013 LONDON YEAST
• 2ND CHOICE: SAFALE S-04 YEAST

US HAZY IPA - ALL GRAIN

FIRESTONE WALKER PROPAGATOR ELENNA HAZY IPA

20 LITERS | ABV 7.3 | IBU ~47 | SRM ~5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 4 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 3700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1850g GLADFIELD BIG O MALTED OATS 4.38 SRM
• 600g GLADFIELD MUNICH MALT 7.9 SRM

02.

HOPS

BOIL:
• 30g RIWAKA 5.25% AA @ 10 MINS
• 20g NELSON SAUVIN 12% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 56g RIWAKA 5.25% AA
• 56g NELSON SAUVIN 12% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED :
• 56g RIWAKA
• 56g NELSON SAUVIN 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST 1318 LONDON ALE III

US HAZY IPA - ALL GRAIN

2ND SHIFT SUNNY CAT

20 LITERS | ABV 6.0 | IBU ~22 | SRM 4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.072 | FG 1.027
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 2400g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 2000g GLADFIELD WHEAT MALT 2.1 SRM
• 900g GLADFIELD ROLLED OATS 1.6 SRM

02.

HOPS

BOIL:
• 400g LACTOSE @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 74g AMARILLO 9.2% AA
• 74g CITRA 12% AA  
DRY HOP 3 DAYS INTO FERMENTATION FOR 6 DAYS:
• 43g AMARILLO 
• 51g CITRA
• 43g DRIED TANGERINE PEEL 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: SAFALE #S-04

UK HAZY IPA - ALL GRAIN

FULLERS & CLOUDWATER NEW ENGLAND IPA

20 LITERS | ABV 7.0 | IBU ~74 | SRM 6.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.078 | FG 1.025
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
FERMENT FOR 14 DAYS
SUBS FOR OLICANA = GALAXY OR CITRA
SUBS FOR MALTS = GLADFIELD


01.

MALT

MASH:
• 5000g BEST ALE MALT (CRISP) 3.3 SRM
• 900g GOLDEN NAKED OATS (SIMPSONS) 9.1 SRM
• 800g WHEAT MALT (CRISP) 2.1 SRM
• 400g OAT HUSKS 0 SRM

02.

HOPS

BOIL:
NO KETTLE HOPS
STEEP/WHIRLPOOL @ 96°C:
110g SIMCOE @ 13% AA  
DRY HOP @ START FERMENTATION FOR 14 DAYS  - REMOVE AFTER 3 DAYS:
• 40g OLICANA
DRY HOP @ 8 DAYS INTO FERMENTATION FOR 3 DAYS - REMOVE AFTER 3 DAYS:
• 40g SIMCOE 
DRY HOP @ 11 DAYS INTO PRIMARY FOR 3 DAYS:
• 60g CHINOOK 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 066 LONDON FOG 

US HAZY IPA - ALL GRAIN

WELDWORKS JUICY BITS

20 LITERS | ABV 6.7 | IBU ~74 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.015 
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
WATER PROFILE:
Calcium 125 ppm
Magnesium 8 ppm
Sodium 21 ppm
Sulfate 75 ppm
Chloride 175 ppm
Bicarbonate 104 ppm

01.

MALT

MASH:
• 4540g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 450g OATS FLAKED 1.0 SRM
• 450g WHEAT FLAKED 1.6 SRM
• 340g GLADFIELD GLADIATOR 4.2 SRM

02.

HOPS

FIRST WORT HOPS:
• 4g CITRA @ 12.5% AA  
• 4g EL DORADO @ 14.8% AA
• 4g MOSAIC @ 13.1% AA 
BOIL:
-
STEEP/WHIRLPOOL 40 MINS @ 90°C:
• 6g CITRA @ 12.5% AA
• 6g EL DORADO @ 14.8% AA
• 6g MOSAIC @ 13.1% AA 
STEEP/WHIRLPOOL 30 MINS @ 85°C:
• 13g CITRA @ 12.5% AA
• 13g EL DORADO @ 14.8% AA
• 13g MOSAIC @ 13.1% AA 
STEEP/WHIRLPOOL 20 MINS @ 80°C:
• 17g CITRA @ 12.5% AA
• 17g EL DORADO @ 14.8% AA
• 17g MOSAIC @ 13.1% AA 
DRY HOP IN PRIMARY  6 DAYS BEFORE PACKAGING - REMOVE AFTER 3 DAYS:
• 28g CITRA 
• 28g EL DORADO
• 28g MOSAIC
DRY HOP IN PRIMARY FOR 3 DAYS BEFORE PACKAGING: 
• 18g CITRA 
• 18g EL DORADO
• 18g MOSAIC

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON ALE III

US HAZY IPA - ALL GRAIN

NODA BREWING RADIO HAZE

20 LITERS | ABV 6.0 | IBU ~57 | SRM 3.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.015 
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 3450g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 750g WHEAT FLAKED 1.6 SRM
• 540g OATS FLAKED 1.0 SRM
• 540g GLADFIELD GLADIATOR 4.2 SRM

02.

HOPS

FIRST WORT HOPS:
• 7g MAGNUM @ 12.0% AA 
BOIL:
• 21g CITRA 12.0% AA @ 5 MINS
• 21g SIMCOE 13.0% AA @ 5 MINS
STEEP/WHIRLPOOL 30 MINS @ 90°C:
• 21g CITRA @ 12.0% AA
• 21g SIMCOE @ 13% AA
• 14g CTZ @ 15.5% AA
• 8g SUMMIT @ 17% AA  
1st DRY HOP IN PRIMARY 6 DAYS BEFORE PACKAGING - REMOVE AFTER 3 DAYS:
• 57g CITRA @ 12.0% AA
• 57g SIMCOE @ 13% AA
• 28g CTZ @ 15.5% AA
• 17g SUMMIT @ 17% AA  
2nd DRY HOP IN PRIMARY FOR 3 DAYS BEFORE PACKAGING: 
• 28g CITRA @ 12.0% AA
• 28g SIMCOE @ 13% AA
• 14g CTZ @ 15.5% AA
• 8g SUMMIT @ 17% AA  

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON ALE III

US HAZY DOUBLE IPA - ALL GRAIN

FIRESTONE WALKER PROPAGATOR GEN-5

20 LITERS | ABV 8.6 | IBU ~46 | SRM 4.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.013 
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 4370g GLADFIELD AMERICAN ALE MALT 2.5 SRM [65%]
• 1350g GLADFIELD BIG O MALTED OATS 2 SRM [20%]
• 336g GLADFIELD GLADIATOR 4.2 SRM [5%]

02.

HOPS

BOIL:
• GLADFIELD DEXTROSE SUGAR @ 60 MINS [10%]
• 10g MAGNUM 12.0% AA @ 60 MINS [10.7 IBU]
STEEP/WHIRLPOOL 30 MINS @ 85°C:
• 56g MOSAIC @ 12.25% AA [15.9 IBU]
• 56g NECTARON @ 12.8% AA [14 IBU]
• 56g RIWAKA @ 5.25% AA [6.8 IBU]
1st DRY HOP IN PRIMARY 6 DAYS BEFORE PACKAGING - REMOVE AFTER 3 DAYS:
• 56g CITRA
• 56g MOSAIC
2nd DRY HOP IN PRIMARY FOR 3 DAYS BEFORE PACKAGING: 
• 56g NECTARON
• 56g NELSON SAUVIN
• 56g RIWAKA  

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON ALE III

US HAZY DOUBLE IPA - ALL GRAIN

FIRESTONE WALKER PROPAGATOR HIPPIE HIGHWAY OAT MALT IPA

20 LITERS | ABV 7.5 | IBU ~45 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.071 | FG 1.015 
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
* OAT/RICE HULLS WILL AID THE FILTRATION OF THE MASH 

01.

MALT

MASH:
• 3850g GLADFIELD PILSNER MALT 1.9 SRM [54.6%]
• 3200g GLADFIELD BIG O MALTED OATS 2 SRM [45.4%]
• 1000g RICE/OAT HULLS *

02.

HOPS

BOIL:
-
STEEP/WHIRLPOOL 30 MINS @ 85°C:
• 53g MOSAIC @ 12.25% AA [22.2 IBU]
• 53g CITRA @ 12.8% AA [22.7 IBU]
1st DRY HOP IN PRIMARY 6 DAYS BEFORE PACKAGING - REMOVE AFTER 3 DAYS:
• 56g STRATA
• 56g TALUS
2nd DRY HOP IN PRIMARY FOR 3 DAYS BEFORE PACKAGING: 
• 56g NELSON SAUVIN
• 56g RIWAKA  

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP095

US HAZY IPA - ALL GRAIN

FIRESTONE WALKER PROPAGATOR COMET SINGLE HOP HAZY

20 LITERS | ABV 5.6 | IBU ~35 | SRM 4.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.011
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 2700g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 672g GLADFIELD BIG O OAT MALT 2.2 SRM
• 672g GLADFIELD MUNICH MALT 7.9 SRM
• 448g GLADFIELD WHEAT MALT 2.1 SRM
• 170g GLADFIELD GOLDEN NAKED OATS 1.4 SRM
• 170g TORRIFIED WHEAT 2.0 SRM

02.

HOPS

BOIL:
• 16g COMET 9.5% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 48g COMET 9.5% AA  
DRY HOP FOR 3 DAYS BEFORE PACKAGING :
• 56g COMET  

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O95 BURLINGTON (CONAN) YEAST

US HAZY IPA - ALL GRAIN

FIRESTONE WALKER PROPAGATOR MANDARINA BAVARIA SINGLE HOP HAZY

20 LITERS | ABV 5.6 | IBU ~35 | SRM 4.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.011
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN  

NOTES:
THIS RECIPE WILL ALSO WORK SUBSTITUTING TANGERINE DREAM® FOR MANDARINA BAVARIA

01.

MALT

• 3000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 672g GLADFIELD BIG O OAT MALT 2.2 SRM
• 672g GLADFIELD MUNICH MALT 7.9 SRM
• 448g GLADFIELD WHEAT MALT 2.1 SRM
• 170g GLADFIELD GOLDEN NAKED OATS 1.4 SRM
• 170g TORRIFIED WHEAT 2.0 SRM

02.

HOPS

BOIL:
• 20g MANDARINA BAVARIA 8.5% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 48g MANDARINA BAVARIA 8.5%% AA  
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 56g MANDARINA BAVARIA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WLP O95 BURLINGTON YEAST

US HAZY - ALL GRAIN

GARAGE PROJECT x TRILLIUM ARO STREET

20 LITERS | ABV 7.2 | IBU ~70 | SRM ~5.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.072 | FG 1.019
MASH 60 MIN @ 65-66°C | SPARGE ~3 LITERS | BOIL 60 MIN

NOTES:
Build your water profile, starting with either very soft or RO water. Target a water profile of 200:100 PPM sulfate:chloride. Ferment at 68 °F (20 °C).

01.

MALT

MASH:
• 4800g GLADFIELD AMERICAN MALT 2.5 SRM
• 680g GLADFIELD WHEAT MALT 2.1 SRM
• 340g GLADFIELD GLADIATOR MALT 5.1 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 340g MALTODEXTRIN @ 60MINS
• 35g MOSAIC 12.25% AA @ 60MINS
• 28g MOSAIC 12.25% AA @ 10MINS
• 28g MOTUEKA 7.0% AA @ 10MINS
WHIRLPOOL/STEEP FOR 45 MINUTES - WAIT UNTIL TEMP HITS 82°C:
• 28g MOSAIC 12.25% AA
• 28g MOTUEKA 7.0% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 112g MOSAIC
• 112g MOTUEKA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP095 BURLINGTON ALE YEAST
• 2ND CHOICE: WLP007 DRY ENGLISH YEAST
• 3RD CHOICE: WYEAST 1098 BRITISH ALE

US HAZY - ALL GRAIN

GARAGE PROJECT FRESH JULY 21

20 LITERS | ABV 7.0 | IBU ~60 | SRM ~3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.066 | FG 1.014
MASH 60 MIN @ 66°C | SPARGE ~3L | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 5000g GLADFIELD PILSNER MALT 1.9 SRM
• 672g GLADFIELD GOLDEN NAKED OATS 1.4 SRM
• 336g GLADFIELD CHIT MALT 1.5 SRM

02.

HOPS

BOIL:
-
WHIRLPOOL/STEEP FOR 45 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 56g MOSAIC 12.25% AA
• 56g SIMCOE 13% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 112g MOSAIC
• 112g MOTUEKA
• 112g TALUS

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP095 BURLINGTON ALE YEAST

US HAZY IPA - ALL GRAIN

MONKISH SPOCK IT

20 LITERS | ABV 6.8 | IBU ~120 | SRM 4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.064 | FG 1.013 
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 4700g GLADFIELD AMERICAN ALE MALT 2.5 SRM [79%]
• 680g GLADFIELD ROLLED OATS 1.6 SRM [11.4%]
• 340g GLADFIELD GOLDEN NAKED OATS 1.4 SRM [5.7%]
• 227g GLADFIELD SOUR GRAPES 3.0 SRM [3.8%]

02.

HOPS

BOIL:
• 10g GALAXY 15% AA @ 60 MINS [13.8 IBU]
STEEP/WHIRLPOOL 30 MINS @ 85°C:
• 84g CITRA 12% AA [49.6 IBU]
• 84g GALAXY 14% AA [57.9 IBU]
DRY HOP IN PRIMARY FOR 3 DAYS BEFORE PACKAGING: 
• 142g CITRA 
• 142g GALAXY 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP095 BURLINGTON ALE YEAST

US HAZY MILKSHAKE DOUBLE IPA - ALL GRAIN

HOP BUTCHER FOR THE WORLD SWANS OF LIR

20 LITERS | ABV 8.0 | IBU ~32 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.016 
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 90 MIN

NOTES:
Try a 50/50 mix of dried peppermint tea leaves and dried spearmint tea leaves cold steeped overnight, then strained. Add the tea to the fermenter when fermentation was mostly complete. The goal is to convey a subtle mint flavor.

You can brew this beer with no lactose, 113g, and 227g. It all depends on how “thick" of a milkshake you would like it to be, and how strong you go with your vanilla. With more vanilla you can get away with less lactose, and vice-versa.

About dry-hopping: You can use quite a bit less than your typical hazy/DDH type brew given all of the other flavors you have going on. Safe zone is around 113g for a 5-gallon batch but up to 300g will work also.

01.

MALT

MASH:
• 5000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1200g GLADFIELD BIG O MALTED OATS
• 732g GLADFIELD (HARRAWAY'S) ROLLED OATS 1.6 SRM
• 1200g GLADFIELD SOUR GRAPES MALT 3.0 SRM

02.

HOPS

BOIL:
• 10g WARRIOR 15.0% AA @ 60 MINS
STEEP/WHIRLPOOL 30 MINS @ 90°C:
• LACTOSE - SEE NOTES
• 45g CITRA 12% AA
DRY HOP IN PRIMARY FOR 3 DAYS BEFORE PACKAGING: 
• 133g CITRA
• 4g MINT (HERBAL TEABAGS WEIGH AROUND 2g EACH)
• 1 level teaspoon VANILLA EXTRACT

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 095 BURLINGTON ALE YEAST

NZ HAZY DOUBLE IPA - ALL GRAIN

GARAGE PROJECT x MONKISH ESCAPE FROM LA

20 LITERS | ABV 8.0 | IBU ~60 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.076 | FG 1.016 
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 5350g SIMPSONS GOLDEN PROMISE ALE MALT 2.5 SRM [77.8%]
• 850g ROLLED OATS 1.6 SRM [12.1%]
• 347g BIG O MALTED OATS 2 SRM [5%]
• 337g GLADFIELD GOLDEN NAKED OATS 1.4 SRM [5%]

02.

HOPS

BOIL:
• 10g GALAXY 14.0% AA @ 60 MINS
STEEP/WHIRLPOOL 30 MINS @ 85°C:
• 42g GALAXY 14% AA
• 42g CITRA 12% AA
• 42g RAKAU 10.5% AA 
• 42g STRATA 12% AA  
DRY HOP IN PRIMARY FOR 3 DAYS BEFORE PACKAGING: 
• 70g GALAXY 14% AA
• 70g CITRA 12% AA
• 70g RAKAU 10.5% AA
• 70g STRATA 12% AA  

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 095 BURLINGTON ALE YEAST
• 2ND CHOICE: WYEAST #1318 LONDON ALE III

US HAZY OAT MILKSHAKE TRIPLE IPA - ALL GRAIN

OTHER HALF x MONKISH JFK 2 LAX

20 LITERS | ABV 10% | IBU ~66 | SRM 5.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.103 | FG 1.027 
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 4900g GLADFIELD AMERICAN ALE MALT 2.5 SRM [50%]
• 3400g BIG O MALTED OATS 2 SRM [34.7%]
• 500g GLADFIELD GLADIATOR 4.2 SRM [5.1%]
• 500g GLADFIELD WHEAT MALT 2.1 SRM [5.1%]

02.

HOPS

BOIL:
• 14g NUGGET 13.0% AA @ 60 MINS
• 500g LACTOSE MILK SUGAR @ 10 MINS [5.1%]
• 28g CITRA 12% AA @ 10 MINS
• 28g MOTUEKA 7% AA @ 10 MINS
• 28g SIMCOE 13% AA @ 10 MINS
STEEP/WHIRLPOOL 30 MINS @ 82°C:
• 56g CITRA 12% AA
• 56g MOTUEKA 7% AA
• 56g SIMCOE 13% AA  
DRY HOP IN PRIMARY FOR 3 DAYS BEFORE PACKAGING: 
• 112g CITRA 12% AA
• 112g MOTUEKA 7% AA
• 112g SIMCOE 13% AA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 095 BURLINGTON ALE YEAST
• 2ND CHOICE: WYEAST #1318 LONDON ALE III

US HAZY MILKSHAKE IPA - ALL GRAIN

MONDAY NIGHT BREWING SLOW CHURN

20 LITERS | ABV 7.2 | IBU ~34 | SRM 4.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.079 | FG 1.025 
MASH 60 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 3850g GLADFIELD PILSNER MALT 1.9 SRM [56%]
• 1240g GLADFIELD WHEAT MALT 2.1 SRM [18%]
• 956g ROLLED OATS 1.6 SRM [14%]
• 387g GLADFIELD TOFFEE MALT 7.6 SRM [5.4%]

02.

HOPS

BOIL:
• 7g SIMCOE 13.0% AA @ FIRST WORT 75 MIN
• 454g LACTOSE MILK SUGAR @ 10 MINS [5.1%]
STEEP/WHIRLPOOL 30 MINS @ 90°C:
• 23g CITRA
• 23g EQUINOX 
• 9g MOSAIC  
1st DRY HOP 1 DAY INTO FERMENTATION:
• 28g CITRA
• 28g MOSAIC
2nd DRY HOP 3 DAYS INTO FERMENTATION:
• 28g CITRA
• 28g MOSAIC
3rd DRY HOP IN PRIMARY FOR 3 DAYS BEFORE PACKAGING: 
• 57g CITRA
• 57g MOSAIC 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WYEAST #1318 LONDON ALE III

NZ HAZY IPA - ALL GRAIN

GARAGE PROJECT BLOCK PARTY WAGHORN A

20 LITERS | ABV 6.2 | IBU ~40 | SRM 5.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.012
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: 

01.

MALT

MASH:
• 4500g GLADFIELD AMERICAN ALE MALT 2.5 SRM [87%]
• 224g GLADFIELD BIG O MALTED OATS 2 SRM [4.3%]
• 224g GLADFIELD GOLDEN NAKED OATS 1.4 SRM [4.3%]
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM [4.3%]

02.

HOPS

BOIL:
• 12g SOUTHERN CROSS 12.0% AA @ 60 MINUTES
• 28g RAKAU 10.5% AA @ 10 MINUTES
• 14g MOTUEKA 6.7% AA @ 10 MINUTES
STEEP/WHIRLPOOL - ADD HOPS FOR 30 MINUTES START @ 86⁰C:
• 28g RAKAU 10.5% AA
• 14g MOTUEKA 6.7% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g RAKAU 10.5% AA
• 14g MOTUEKA 6.7% AA
• 14g SOUTHERN CROSS

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 095 BURLINGTON ALE YEAST

US HAZY IPA - ALL GRAIN

FIRESTONE WALKER PROPAGATOR STRATA SINGLE HOP HAZY

20 LITERS | ABV 5.6 | IBU ~35 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.052 | FG 1.010
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 2950g GLADFIELD AMERICAN ALE MALT 2.5 SRM [63%]
• 466g GLADFIELD MUNICH MALT 7.9 SRM [9.9%]
• 466g GLADFIELD WHEAT MALT 2.1 SRM [9.9%]
• 466g SIMPSONS GOLDEN NAKED OATS 9.1 SRM [9.9%]
• 224g GLADFIELD ROLLED OATS [4.8%] (HARRAWAY'S) 2.2 SRM
• 112g TORRIFIED WHEAT 2.5 SRM [2.4%]

02.

HOPS

BOIL:
• 13g STRATA 12% AA @ 60 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 85°C:
• 56g STRATA 12% AA  
DRY HOP FOR 3 DAYS BEFORE PACKAGING :
• 56g STRATA 

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O66 LONDON FOG YEAST
• 2ND CHOICE: WYEAST 1318 LONDON III YEAST

US HAZY - ALL GRAIN

TRILLIUM FORT POINT PALE ALE

20 LITERS | ABV 6.6 | IBU ~46 | SRM ~4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.064 | FG 1.015
MASH 60 MIN @ 65-66°C | SPARGE ~3 LITERS | BOIL 60 MIN

NOTES:
Water profile of 200 PPM sulfate : 100 PPM chloride.
Trillium has made several versions of the Fort Point Pale Ale including the following: substitute EL DORADO in the recipe with CITRA (original version), MOSAIC, ENIGMA or STRATA. There is also a double dry hopped version with an additional dry hop of Citra presumably during fermentation.

01.

MALT

MASH:
• 4500g GLADFIELD AMERICAN MALT 2.5 SRM
• 680g GLADFIELD WHEAT MALT 2.1 SRM
• 340g GLADFIELD GLADIATOR MALT 5.1 SRM
• 113g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 14g COLUMBUS 14% AA @ 60MINS
• 21g COLUMBUS 14% AA @ 10MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 82°C:
• 28g COLUMBUS 14% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 113g EL DORADO (subs CITRA, MOSAIC, ENIGMA, STRATA)
• 28g COLUMBUS

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP007 DRY ENGLISH YEAST
• 2ND CHOICE: WYEAST 1098 BRITISH ALE

US HAZY - ALL GRAIN

WREN HOUSE SPELLBINDER

20 LITERS | ABV 7.1 | IBU ~14 | SRM ~3.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.069 | FG 1.016
MASH 60 MIN @ 67°C | SPARGE ~3 LITERS | BOIL 60 MIN

NOTES:
Water profile of 200 PPM sulfate : 100 PPM chloride.


01.

MALT

MASH:
• 4400g GLADFIELD AMERICAN MALT 2.5 SRM
• 800g GLADFIELD WHEAT MALT 2.1 SRM
• 400g OATS, FLAKED 1.0 SRM
• 400g UNMALTED WHEAT 1.6 SRM

02.

HOPS

BOIL:
-
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 82°C:
• 90g CASCADE 5.5% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 113g CITRA
• 28g MOSAIC

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: LALBREW NEW ENGLAND EAST COAST ALE

US HAZY - ALL GRAIN

BURKE-GILMAN THE HOPSPLAINER

20 LITERS | ABV 7.7 | IBU ~85 | SRM ~4.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.072 | FG 1.014
MASH 60 MIN @ 67°C | SPARGE ~3 LITERS | BOIL 60 MIN

NOTES:
Mill the grains and mash at 150°F (66°C) for 1 hour. Lauter, sparge, and top off as necessary to get about 6.5 gallons (25 liters) of wort. Boil for 90 minutes, adding hops according to the schedule. After the boil, conduct a whirlpool step: Stir to create a vortex until the temperature has dropped to 180°F (82°C), then add whirlpool hops. Quickly chill to about 65°F (18°C), aerate well, and pitch plenty of healthy yeast (i.e., 2 packs of fresh yeast or a starter prepared the day before). Ferment at 68°F (20°C) for 1 week or longer. Once fermentation is complete and gravity is stable, add the first dry hops. The next day, remove the first dry hops and add the second dry hops. The next day, remove the second dry hops and add the third dry hops. The next day, remove the third dry hops. Crash, carbonate, and package.

BREWER’S NOTES
Water: Go soft. We adjust with the equivalent of 9 g calcium chloride (CaCl) and 2 g gypsum in the mash, then 5 g CaCl and 1.5 g gypsum in the kettle with 15 minutes left in the boil.
Hops: Optionally, combine all dry hops into a single addition, leaving it in the beer no longer than 3 days.

01.

MALT

MASH:
• 2500g PALE MALT 2.5 SRM
• 2450g PILSNER MALT 1.7 SRM
• 480g BESTMALZ CARAMEL PILS MALT 2.5 SRM
• 480g BESTMALZ CHIT MALT 1.3 SRM
• 245g OATS, FLAKED 1.0 SRM

02.

HOPS

BOIL:
• 9g WARRIOR 15%AA
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 82°C:
• 99g CITRA CRYO 25% AA
• 86g IDAHO #7 13% AA
DRY HOP FOR 1 DAY, 3 DAYS BEFORE BOTTLING THEN REMOVE:
• 85g MOSAIC CRYO
• 43g CITRA CRYO
• 43g IDAHO #7
DRY HOP FOR 1 DAY, 2 DAYS BEFORE BOTTLING THEN REMOVE:
• 57g MOSAIC CRYO
• 43g CITRA CRYO
• 43g IDAHO #7
DRY HOP FOR 1 DAY, 1 DAY BEFORE BOTTLING THEN REMOVE:
• 57g MOSAIC CRYO
• 43g IDAHO #7

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 066 LONDON FOG

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