Parish Brewing Acadiana Haze IPA Recipe

Soft and pillowy from generous use of flaked oats and dextrin malt for body, Parish Brewing’s hazy IPA recipe is a great base for innumerable juicy dry-hop permutations.

Parish Brewing Co. Apr 7, 2019 - 2 min read

Parish Brewing Acadiana Haze IPA Recipe Primary Image

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Batch Size: 5 gallons (19 liters)
Brewhouse efficiency: 63%
OG: 1.065
FG: 1.015
IBUs: 45
ABV: 6.6%


10.5 lb (4.76 kg) American 2-row
2.5 lb (1.13 kg) Flaked oats
0.5 lb (227 g) Simpsons Golden Naked Oats
1 lb (454 g) Dextrin malt


4 oz (113 g) Citra at flameout
8 oz (227 g) Simcoe at dry hop (day 5)
8 oz (227 g) Mosaic at dry hop (day 8)


Wyeast 1318 London Ale III


Mash in at 150°F (66°C) for 45 minutes. Run off into the kettle and boil for only 20 minutes. Don’t use any kettle finings. At flameout, add the Citra hops and whirlpool for 5 minutes before knocking out into the fermentor. Maintain the primary fermentation temperature of 68°F (20°C) and follow the dry-hop schedule. Chill 3 days after the last dry-hop addition and bottle or keg shortly after the bulk of the sediment has settled.


Make sure your grist crush isn’t too fine. The high proportion of flaked oats can give you a stuck mash, especially without a beta glucan rest, which is to be avoided to maintain body. Expect to sacrifice some extract efficiency and adjust accordingly. Ideally, you want to use water low in sulfates and at least 150ppm calcium to accentuate fullness, rather than a crisp sulfate bite, in the body and mouthfeel of the beer. The shorter boil and avoidance of finings maximize haze. For a juicy beer like this, you don’t want to drop out those protein-polyphenol complexes in suspension.