Hazy IPA Recipe (All-Grain): 5 to 30 Gallons
An all-grain Hazy IPA recipe you can brew at 5 to 30 gallons: 6.4% ABV and 25 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Hazy IPA at a glance: 6.4% ABV, 25 IBU, OG 1.063. A New England-style hazy IPA: a soft base of Pilsner malt, oats and wheat, a big whirlpool of Citra and Mosaic, and a dry hop split between active fermentation and the end, with Galaxy for extra tropical fruit. Juicy, low in bitterness and very aromatic.
Bräu Supply recipe · All-grain
Hazy IPA
Grain · for 5 gal into the fermenter
| 9.75 lb (4.42 kg) | Pilsner malt | 74% |
| 1.5 lb (0.68 kg) | Flaked oats | 11% |
| 1.5 lb (0.68 kg) | Wheat malt | 11% |
| 0.5 lb (0.23 kg) | Carapils | 4% |
| 0.5 lb (0.23 kg) | Rice hulls |
Hops
| 0.3 oz (9 g) | Magnum · 13% AA | 60 min |
| 2 oz (57 g) | Citra · 12.5% AA | Whirlpool at 180°F (82°C), 20 min |
| 2 oz (57 g) | Mosaic · 12.5% AA | Whirlpool at 180°F (82°C), 20 min |
| 1 oz (28 g) | Citra · 12.5% AA | Dry hop, day 2 of fermentation |
| 2 oz (57 g) | Citra · 12.5% AA | Dry hop as fermentation ends, 3 days |
| 2 oz (57 g) | Mosaic · 12.5% AA | Dry hop as fermentation ends, 3 days |
| 1 oz (28 g) | Galaxy · 14% AA | Dry hop as fermentation ends, 3 days |
Yeast and water
| 1 pkg | London Ale III (Wyeast 1318) or a hazy IPA dry yeast (Verdant IPA) | |
| Water | Chloride-forward water, about 2:1 chloride to sulfate, for a soft, round mouthfeel. | |
Process
- Mash: 152°F (67°C) for 60 minutes
- Boil: 60 minutes
- Ferment: 66 to 68°F (19 to 20°C) for 7 to 10 days
- Condition: Dry hop on day 2 and again as fermentation ends; package without letting air in
- Carbonate: 2.4 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 152°F (67°C) for 60 minutes. The rice hulls keep the oat-heavy mash flowing.
- Boil 60 minutes with the small bittering charge.
- Cool the wort to 180°F (82°C) and whirlpool the Citra and Mosaic for 20 minutes.
- Chill to 64°F (18°C), oxygenate and pitch. Ferment at 66 to 68°F (19 to 20°C).
- On day 2, at high krausen, add the first dry hop.
- When fermentation is nearly done, add the main dry hop for 3 days. Check that the gravity is stable before packaging; dry hops can restart fermentation a little.
- Cold crash for a day, then transfer into a CO₂-purged keg without letting air in, and carbonate to about 2.4 volumes.
Tips
- Keep oxygen out from the dry hop onward. It’s what ruins most homebrewed hazy IPAs. See what makes hazy IPA hazy.
- Swap Galaxy for Nelson Sauvin or Strata.
- Drink it fresh, within 4 to 6 weeks.
Frequently asked questions
Can I ferment it with kveik?
Yes. Our Cloud Walker and Chasing Ghosts hazy IPAs are both fermented with Opshaug kveik at 86°F (30°C).
Why dry hop during fermentation?
Hops added while the yeast is active pick up extra fruity notes, and the CO₂ still coming off helps scrub out oxygen. The main dry hop at the end gives the fresh aroma. See getting the most from dry hops.
Related guides
what makes hazy IPA hazy, getting the most from dry hops, keeping oxygen out.