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  • Hops & Gnarly: My Best Hazy IPA To Date

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    Luis García
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    This document provides a recipe for a hazy IPA, including directions, ingredients, and notes from the creator on their best hazy IPA to date. The recipe uses 10 lbs of base malt, oats, and various specialty grains, with late additions and double dry hopping of Citra, El Dorado, and Rakau hops. Notes indicate the beer is best after 1 week and peaks around 2 more weeks.

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    This document provides a recipe for a hazy IPA, including directions, ingredients, and notes from the creator on their best hazy IPA to date. The recipe uses 10 lbs of base malt, oats, and various specialty grains, with late additions and double dry hopping of Citra, El Dorado, and Rakau hops. Notes indicate the beer is best after 1 week and peaks around 2 more weeks.

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    48 views5 pages

    Hops & Gnarly: My Best Hazy IPA To Date

    Uploaded by

    Luis García
    This document provides a recipe for a hazy IPA, including directions, ingredients, and notes from the creator on their best hazy IPA to date. The recipe uses 10 lbs of base malt, oats, and various specialty grains, with late additions and double dry hopping of Citra, El Dorado, and Rakau hops. Notes indicate the beer is best after 1 week and peaks around 2 more weeks.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 5

    Hops & Gnarly

    Hazy IPA Recipe Book

    My Best Hazy
    IPA to Date
    Photography by
    Meg MacDonald
    My Best Directions
    Heat 7.56 gallons of water to about
    166F and mash in. Stir grains to re-
    Hazy to Date move any clumps. Maintain 152F or
    67C for 60 minutes or until a pre-
    boil gravity of 1.067 is reached. If
    Season3 EP28 possible, recirculate the mash for at
    least the last 15 minutes of the mash.
    Drain the wort or remove the grains
    After 8 batches this is where I landed and increase the temperature until a
    and I’m pretty stoked about the boil is reached.
    experience. Don’t be afraid to make
    a few split batches and do your own After boiling for 15 minutes add 12
    experimentation! And if you learn g Idaho 7 and boil for another 15
    something cool, be sure to share it minutes.
    with me on Instagram!
    @hopsandgnarly When the timer elapses, cool the
    wort to 160F or 71C and add the
    Batch Size: 5 gallons whirlpool hops. Whirlpool or let
    Efficiency: 68% stand for 30 minutes.
    Original Gravity: 1.075
    Final Gravity: 1.020 Cool the wort to 65F or 18C and
    ABV: 7.39% pitch the yeast. Maintain 65F or 18C
    for 3 days and then dry hop accord-
    Grain ing to the schedule just as high krau-
    10 lb (4.5 kg) Proximity Base Malt sen is beginning to decline.
    2 lb (.9 kg) Malted Oats
    2 lb (.9 kg) Flaked Oats When final gravity is reached, cold
    1 lb (.45 kg) Vienna Malt crash to 35F or 2C. When the tem-
    1 lb (.45 kg) White Wheat Malt perature is reached (roughly the next
    1 lb (.45 kg) Dextrine day) add the second round of dry
    hops. Allow contact for 2 or 3 days
    Additions and then carefully package in kegs
    12 g Idaho 7 - 15 minutes or cans, carbonate, and drink fresh.
    21 g Citra - Whirlpool
    21 g El Dorado - Whirlpool
    21 g Rakau - Whirlpool
    best after
    Yeast
    Imperial Juice
    about a week
    Imperial Barbarian and peak
    Dry Hops freshness for
    24 g Citra - Day 3 & Day 8
    24 g El Dorado - Day 3 & Day 8
    maybe 2 more.
    24 g Rakau - Day 3 & Day 8
    These
    awesome
    partners
    helped
    make this
    series
    possible.

    Thank you.
    Thank you.
    Thank you.
    Thank you.
    Thank you.
    Thank you.
    Thank you.
    Thank you.
    Can’t say it enough,
    Thanks for Your Support!

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