Cloud Walker Hazy IPA Recipe: El Dorado, Comet and Kveik
A hazy IPA with 30% oats, El Dorado and Comet hops, fermented with Opshaug kveik in 4 days. 6.2% ABV, with the grain bill explained and our brew day. Switches between 5 to 30 gallons.
In this post
Cloud Walker at a glance: 6.2% ABV, FG 1.016. A hazy IPA brewed on a base of Pilsner malt with 30% oats, hopped entirely after the boil with El Dorado and Comet for tropical fruit and citrus, and fermented with Opshaug kveik at 86°F (30°C). We brewed it in January as a 10 gallon batch on a three-vessel HERMS system.
Bräu Supply recipe · All-grain
Cloud Walker Hazy IPA
Grain · for 5 gal into the fermenter
| 8.85 lb (4.01 kg) | Pilsner malt | 65% |
| 2.7 lb (1.22 kg) | Oat malt | 20% |
| 1.35 lb (0.61 kg) | Flaked oats | 10% |
| 0.7 lb (0.32 kg) | Carapils | 5% |
Hops
| 1.5 oz (43 g) | El Dorado · 15% AA | Whirlpool |
| 1.5 oz (43 g) | Comet · 10% AA | Whirlpool |
| 2.5 oz (71 g) | Comet · 10% AA | Dry hop 1, cold |
| 2.5 oz (71 g) | El Dorado · 15% AA | Dry hop 1, cold |
| 1.5 oz (43 g) | El Dorado · 15% AA | Dry hop 2, cold |
In the keg
| 1 ml | Hopzoil Juice hop oil | Per 5 gal keg |
Yeast and water
| 1 pack | Opshaug kveik (White Labs WLP518), a low-flocculating strain that keeps the haze | |
| Water | Soft water with a little calcium chloride suits the soft, juicy body. | |
Process
- Mash: 149°F (65°C) for 45 minutes, then mash out
- Boil: 60 minutes with no boil hops
- Whirlpool: Add the whirlpool hops as the wort cools
- Ferment: 86°F (30°C) for 4 days, to about 1.016 (4 °P)
- Dry hop: Two cold additions, then cold crash and keg with the hop oil
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. We brewed it as 10 gallons on a three-vessel HERMS. Hop alpha acids are typical values; the IBU is low because every hop goes in after the boil.
Why this grain bill
| Grain | Share | What it does |
|---|---|---|
| Pilsner malt | 65% | A clean, neutral base that lets the hops and yeast lead |
| Oat malt | 20% | The key to the haze, with a silky mouthfeel and a little sweetness |
| Flaked oats | 10% | More haze and body |
| Carapils | 5% | Head retention and a creamy body |
How we brewed it
- Whirlpool: 3 oz each of El Dorado and Comet for the 10 gallon batch. These bring the tropical and citrus notes.
- Fermented with WLP518 Opshaug kveik at 86°F (30°C) for 4 days, to our target final gravity of 1.016 (4 °Plato).
- First cold dry hop: 5 oz each of Comet and El Dorado.
- Second cold dry hop: 3 oz of El Dorado.
- Cold crashed. This drops out the yeast and hop debris while keeping the haze.
- Kegged with Hopzoil Juice, a hop oil, at 1 ml per 5 gallon keg for a final lift of aroma.
Tips
- Dry hop cold and closed. Cold dry hopping limits grassy flavours, and a closed fermenter keeps oxygen out. See how to dry hop and keeping oxygen out.
- A three-vessel HERMS system holds the mash temperature evenly, which makes oat-heavy mashes easier to run off.
- Drink it fresh. Hazy IPAs are at their best in the first few weeks.
Frequently asked questions
What does El Dorado taste like?
Tropical fruit: pineapple, mango and pear, with some stone fruit. Paired with Comet’s grapefruit and citrus, it gives a juicy, fruit-forward IPA.
Can I use a regular ale yeast instead of kveik?
Yes. Use a low-flocculating ale strain at 66 to 68°F (19 to 20°C). Fermentation takes longer and the fruit character shifts a little. See our kveik yeast guide.
What if I can’t find hop oil?
Leave it out, or add an extra 1 oz of El Dorado to the second dry hop.
More recipes
Try our Citra and Simcoe hazy, Chasing Ghosts, or a clear West Coast IPA. Browse all our recipes.