In January we brewed a hazy IPA and we wanted to share our recipe with all of you. I think the most important things to consider when brewing a hazy IPA, is to increase your hopping rates and to use a liquid yeast that is low flocculating.
I had previously brewed a similar recipe to this at a brewery I worked at last year with the same yeast and hop varieties.
10 Gallon 3 Vessel Herms Recipe:
65% Pilsner Malt
20% Oat Malt
10% Flaked Oats
5% Carapils Malt
Whirlpool Hops: 3 oz El Dorado and 3oz Comet
Yeast: Whitelabs 518 Opshaug Kveik
First Cold Dry Hops: 5oz Comet and 5oz El Dorado
Second Cold Dry Hop: 3oz El Dorado
Keg Dry Hop Addition: Hopzoil Juice 1ml per 5 gallon keg
Fermented at 30 degrees Celsius for 4 days before cold crashing at our targeted final gravity of 1.016 or 4 Plato.
We named our IPA, Cloud Walker and it finished at 6.2% ABV
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