Hazy Juicy IPA

Hazy Juicy IPA

🍺 Beer Intermediate ⭐ 0
By Christopher James
ABV
6.4%
IBU
45
OG → FG
1.063 → 1.014
Batch Size
5 gallons
Efficiency
70%

Ingredients

Fermentables

Pale 2-Row (grain) 9.17 lb
Flaked Oats (grain) 2.21 lb
Carapils (Dextrine Malt) (grain) 0.83 lb
Wheat Flour (King Arthur) (adjunct) 3.33 oz

Hops

Warrior (Boil, 60 min, 16% AA) 1 oz
Citra (Whirlpool, 11% AA) 1.67 oz
Amarillo (Whirlpool, 8.6% AA) 1.67 oz
Mosaic (Whirlpool, 12.5% AA) 1.67 oz
Citra (Dry-hop, 11% AA) 1.67 oz
Mosaic (Dry-hop, 12.5% AA) 1.67 oz
Amarillo (Dry-hop, 8.6% AA) 1.67 oz

Yeast

Omega Yeast Labs DIPA Ale OYL-052 (ale) 17°C

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About This Recipe

A soft, juicy hazy IPA built on a base of pale 2-row loaded up with flaked oats and wheat flour for that pillowy mouthfeel and permanent haze. Warrior brings clean bittering up front, then Citra, Amarillo, and Mosaic pile in at whirlpool and again as a dry hop, so you get big tropical fruit and citrus without harsh bitterness. Ferment it cool with Omega's DIPA yeast to keep things clean and let the hops do the talking.

Instructions

Brew Water Estimated from the grain bill and batch size — adjust for your own system
Strike Water Why the strike temp is higher than the mash temp. You heat the water to 76°C, but you are not mashing at that temperature. Room-temperature grain pulls the water down as it hits the tun, and it settles at your target mash temp of 68°C. Assumes grain sitting at room temperature; colder grain or a cold tun needs a hotter strike. Sparge water is a separate job — heat that to around 76°C / 168°F.
15.2 L at 76°C
Sparge Water
13.2 L
Total Water
28.4 L
1

Heat your strike water and mash in, targeting a single infusion rest at 68C for 60 minutes to lock in that soft, full body you want in a hazy IPA.

🌡️ 68°C ⏱️ 60 min
2

Fly sparge with water at 76C, collecting your full pre-boil volume steadily rather than all at once.

🌡️ 76°C
3

Bring the wort up to a rolling boil.

🌡️ 100°C
4

Boil for 60 minutes total. Add the Warrior at the start for your bittering charge, then kill the heat at flameout.

🌡️ 100°C ⏱️ 60 min
5

At flameout, whirlpool in the Citra, Amarillo, and Mosaic and hold them there for 20 minutes so you pull big flavor and aroma without adding extra bitterness.

⏱️ 20 min
6

Chill the wort down to 17C, transfer to your fermenter, and pitch the Omega DIPA Ale yeast. Hold fermentation right around 17C for a clean, juicy result.

🌡️ 17°C
7

Once primary fermentation wraps up, dry hop with the remaining Citra, Mosaic, and Amarillo and let it sit until the haze and aroma come together.

Recipe Photos

Recipe photo

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