Creating a Hazy IPA, also known as a New England IPA (NEIPA), focuses on achieving a juicy, fruit-forward character with a soft, smooth mouthfeel and a hazy appearance. The haze comes from a combination of high protein grains, yeast selection, and dry hopping techniques. Below is a basic 5-gallon (approximately 19 liters) recipe to get you started on brewing your own Hazy IPA. Note that brewing involves some flexibility and experimentation, so feel free to adjust this recipe to suit your taste preferences.

Ingredients:

Malt Bill:

• 8 lbs (3.6 kg) Pale Malt (2-row)
• 2 lbs (0.9 kg) Flaked Oats
• 1 lb (0.45 kg) Flaked Wheat
• 1 lb (0.45 kg) Carapils/Dextrine Malt
• 1 lb (0.45 kg) Wheat Malt

Hops:

• 1 oz (28 g) Citra Hops (60 min from end of boil)
• 1 oz (28 g) Mosaic Hops (15 min from end of boil)
• 2 oz (56 g) Citra Hops (5 min from end of boil)
• 2 oz (56 g) Mosaic Hops (0 min, at flameout)
• 3 oz (85 g) Citra Hops (Dry hop on day 4 of fermentation)
• 3 oz (85 g) Mosaic Hops (Dry hop on day 4 of fermentation)

Yeast:

• London Ale III Yeast (Wyeast 1318) or any other high ester-producing, low flocculating yeast

Other:

• Water adjustments as per your local water report to match a profile suitable for NEIPA (higher chloride to sulfate ratio is generally preferred)
• 1 tsp Yeast nutrient (added 10 minutes before the end of the boil)
• Whirlfloc tablet or Irish Moss (15 min from end of boil) (optional, but helps with protein coagulation)

Instructions:

1. Mash: Heat your water to around 152°F (67°C) and mash the grains for 60 minutes. This temperature allows for a medium-bodied beer, which is typical for Hazy IPAs.
2. Sparge: After mashing, sparge the grains with hot water (around 168°F or 76°C) to collect 6.5 gallons (24.6 liters) of wort. This accounts for boil off and ensures you end up with 5 gallons (19 liters) of beer.
3. Boil: Bring the wort to a boil, and follow the hop schedule as follows:
   • Add 1 oz (28 g) of Citra at the beginning of a 60-minute boil.
   • Add 1 oz (28 g) of Mosaic with 15 minutes left in the boil.
   • Add 2 oz (56 g) of Citra with 5 minutes left in the boil.
   • Add 2 oz (56 g) of Mosaic at flameout/0 minutes.
4. Cool and Ferment: After the boil, cool the wort as quickly as possible to around 68°F (20°C), transfer it to a fermenter, and pitch the yeast. Ferment at 68-72°F (20-22°C) for about 7-10 days or until fermentation activity appears to have stopped.
5. Dry Hop: On day 4 of fermentation, add the remaining 3 oz (85 g) of Citra and 3 oz (85 g) of Mosaic hops directly to the fermenter for dry hopping.
6. Final Steps: After the fermentation is complete, allow the beer to settle for a few days. Then, cold crash (if possible) to help more particulates settle. Package the beer into bottles or kegs, carbonate, and enjoy your homemade Hazy IPA after a few weeks of conditioning.

Remember, brewing is as much an art as it is a science. Feel free to tweak this recipe to match your taste preferences, such as adjusting the hop varieties or the grain bill. Happy brewing!

Homebrewing Recipes

We are circling back to include more homebrew articles. We have gotten some requests for recipes, so we have decided to write them up and post them here. Be sure to check for other Homebrew articles and recipes as well!

• Brewing a Traditional Lithuanian Farmhouse Beer – Keptinis (Karl Larson)

• Nebula Nectar Hazy IPA (Homebrew Recipe)

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