HAZY IPA

KEY POINTS

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.
● Hazy IPA is believed to be have been created by John Kimmich in Vermont USA and was originally called NEIPA (New England IPA). It is now more popularly called Hazy IPA.

HOW TO MAKE FRESH HARVEST HOP BEER

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.

FURTHER READING: BREW YOUR OWN MAGAZINE ARTICLE ABOUT NEIPA


SAPWOOD CELLARS NEW ENGLAND IPA BREWING INSTRUCTIONS
SAPWOOD CELLARS 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.

HAZY IPA RECIPES

THE ALCHEMIST HEADY TOPPER

USA HAZY IPA - ALL GRAIN

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 | BOIL 60 MIN  

NOTES
THE BREWER JOHN KIMMICH IS CREDITED WITH INVENTING THE GENRE OF (HAZY) NEW ENGLAND IPA's. HE IS CONSTANTLY ADJUSTING THE RECIPE DEPENDING ON AVAILABILITY OF INGREDIENTS AND HIS PALATE.
• WATCH JOHN TALK ABOUT HEADY TOPPER ON YOUTUBE

MALT:

MASH:
• 5400g PALE ALE MALT 3.0 SRM (93.1%)
• 170g CARAVIENNE 20 SRM (3.0%) (MELANOIDIN)
{OPTIONAL:
• 340g FLAKED WHEAT (SUBTRACT 340g FROM PALE ALE MALT)}

HOPS+:

BOIL:
• 15g MAGNUM 14% AA @ 60 MINUTES
• 28g SIMCOE 13% AA @ 30 MINUTES
• 450g RAW SUGAR (TURBINADO) 10 SRM (3.9%) @ 10 MINUTES
{OPTIONAL:
SUBSTITUTE A 10ml HOP SHOT FOR THE BOIL HOPS}
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
DRY HOP (2) FOR 3 DAYS BEFORE PACKAGING:

• 28g SIMCOE
• 28g CENTENNIAL

YEAST:

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

ADDITIONS:

NO CLARIFIERS - NO FILTER


Motueka Fresh Hop Ale

SAPWOOD CELLARS NEW ENGLAND IPA

USA HAZY IPA - ALL GRAIN

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 | BOIL 60 MIN 
 
NOTES: RECIPE BY SCOTT JANISH, AUTHOR OF "THE NEW IPA" - BREWING METHOD

MALT:

MASH:
• 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 

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 above)
• 56g CITRA (1st dry hop)
• 56g GALAXY (2nd dry hop)
• 28g CITRA (2nd dry hop)

YEAST:

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

ADDITIONS:

no additions


FIRESTONE WALKER MIND HAZE IPA

USA HAZY IPA - ALL GRAIN

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 | BOIL 60 MIN 

NOTES

MALT:

MASH:
• 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

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  

YEAST:

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

ADDITIONS:

no additions


WHITE LABS BETTER HAZE AHEAD

USA HAZY IPA - ALL GRAIN

20 LITERS | ABV 8.0 | IBU ~38 | SRM 5.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.015
MASH 90 MIN @ 66°C | BOIL 60 MIN 

NOTES
SPLIT THIS 20 LITRE BATCH AND USE 2 DIFFERENT HAZY IPA YEASTS

Brewed with WLP077 Tropicale Yeast Blend
Tasting Notes:
Pineapple | Passionfruit | Mango

Brewed with WLP066 London Fog Ale Yeast
Tasting Notes:
Grapefruit Rind | Tangerine | Woodsy

MALT:

MASH:
• 4000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1600g GLADFIELD WHEAT MALT 27.4 SRM
• 550g FLAKED OATS 1.0 SRM
• 300g GLADFIELD GLADIATOR (DEXTRINE) MALT 4.2 SRM
MASH HOPPING:
• 46g CASCADE @ 5.5% AA

HOPS:

BOIL:
-
WHIRLPOOL/STEEP FOR 30 MINUTES @ 90°C:
• 36g CITRA@ 12% AA
• 30g EL DORADO @ 15% AA
• 30g MOSAIC @ 12.25% AA
• 40g KOHATU @ 6.5% AA
DRY HOP 3 DAYS BEFORE PACKAGING:
• 24g CITRA CRYO
• 40g EL DORADO
• 24g MOSAIC CRYO
• 50g KOHATU

YEAST:

• 1ST BATCH: WLP 091 BEST COAST HAZY BLEND
• 2ND BATCH: WLP 077 TROPICALE YEAST BLEND

ADDITIONS:

10ml CLARITY FERM @ START FERMENTATION


FIRESTONE WALKER MIND HAZE IPA

USA HAZY IPA - ALL GRAIN

20 LITERS | ABV 8.5 | IBU ~40 | SRM 4.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.079 | FG 1.015
MASH 90 MIN @ 67⁰C | BOIL 30 MIN 

NOTES

MALT:

MASH:
• 5000g USA 2 ROW MALT 2.0 SRM
• 550g WHITE WHEAT MALT 2.4 SRM
• 550g TORRIFIED WHEAT 2.5 SRM
• 300g OATS FLAKED 1.0 SRM
• 300g OATS MALTED 1.0 SRM
• 75g MELANOIDEN MALT 20-30 SRM
• 25g ACIDULATED MALT 1.8 SRM


HOPS:

BOIL:
NO KETTLE HOPS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C:
• 50g IDAHO GEM 14% AA
• 50g RAKAU 10.5% AA
• 50g SABRO 16% AA
• 25g MOSAIC CRYO 22% AA
DRY HOP FOR 6 DAYS BEFORE PACKAGING:
• 60g STRATA 12% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 60g CITRA 12% AA
• 60g VIC SECRET 15.5% AA

YEAST:

• 1ST CHOICE: WLP077
TROPICALE YEAST BLEND
• 2ND CHOICE:
WLP O95
BURLINGTON YEAST

ADDITIONS:


HOME BREW RECIPE BOOKS

Home Brew Recipe Books
WANT MORE RECIPES?

INSTANT DOWNLOAD
HAZY IPA | LAGER & PILSNER | BELGIAN & FRENCH ALES | FRESH HOP HARVEST | UK ALES PALE | USA IPA | UK ALES DARK
EACH PDF BOOK CONTAINS A MINIMUM OF 50 RECIPES


QUICK LINKS

Buy Hop Plants

BUY HOP PLANTS

Hop Growing Guides

GROWING, HARVESTING DRYING HOPS

Brewing Directory

BREWING

Articles About Hops & Brewing

ARTICLES

Home Brew Recipe Books

RECIPE BOOKS

Contact Us

CONTACT