Summer Hazy IPA Recipe

Recipe Info

Recipe Image

Summer Hazy IPA

by on
All Grain + Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
All Grain Plus Extract homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Dry Malt Extract - Light - US, Munich - 60L - US, Flaked Wheat - US, Flaked Oats - US, El Dorado Hops, Columbus Hops, Mosaic Hops, Amarillo Hops, Mandarina Bavaria Hops, Magnum Hops, Imperial Barbarian A04 Homebrew Yeast, Irish Moss.

Fermentables

24% - 2-Row - US
2
37
1
Mash
48% - Dry Malt Extract - Light - US
4
44
8
Extract
9% - Munich - 60L - US
0.75
33
60
Mash
6% - Flaked Wheat - US
0.5
35
2
Mash
14% - Flaked Oats - US
1.15
37
1
Mash

Hops

El Dorado
0.5
Pellet
DryHop
0 day(s)
11.4
0.0
Columbus
0.35
Pellet
Boil
20 min(s)
13.5
10.0
El Dorado
0.5
Pellet
Boil
20 min(s)
11.4
12.1
Mosaic
1
Pellet
DryHop
0 day(s)
11
0.0
Amarillo
0.5
Pellet
DryHop
0 day(s)
9
0.0
Mandarina Bavaria
0.5
Pellet
DryHop
0 day(s)
8.2
0.0
Magnum
0.75
Pellet
Boil
40 min(s)
13.6
31.4
Amarillo
1
Pellet
Boil
0 min(s)
9
0.0

Yeast

Imperial Barbarian A04
73%

Other Stuff

Irish Moss
1
tsp
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Bring 5.5 quarts of water up to 161 degrees, add grains for 60 min mash
2.
Sparge with 170 degree water, add DME and bring up to a boil
3.
Follow hop schedule and add Irish moss at 15 min
4.
After flameout, bring wort down to 85 degrees, then top off with cold water
5.
Pitch yeast at ~70 degrees, oxygenate, and place in fermentation chamber at 65 degrees
6.
After ~24 hours of active fermentation, add the dry hops for 48 hours
7.
After two weeks of fermentation, keg beer and carbonate

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Summer Hazy IPA
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.059 OG
  • 1.016 FG
  • 53.5 IBU (tinseth) Bitterness
  • 0.91 BG:GU
  • 10.2° SRM Color
  • 75% Efficiency
  • 5.6% ABV Alcohol
  • 199 per 12oz Calories
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