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According to Connor Casey, cofounder of Cellarmaker, “This West Coast Hazy IPA is brewed with the best hop varieties America has to offer: Mosaic, Citra, Strata, and Simcoe. Brilliant aromatics match saturated hop flavor, balanced by a soft mouthfeel. [It’s] supremely drinkable due to the slender body, semidry finish, and avoidance of sweet esters.”
ALL-GRAIN
Batch size: 5.5 gallons (20.8 liters)
Brewhouse efficiency: 75%
OG: 1.064
FG: 1.010
IBUs: 50
ABV: 7%
MALT/GRAIN BILL
11.75 lb (5.3 kg) two-row pale
1.75 lb (794 g) flaked oats
3.2 oz (91 g) Crystal 15
HOPS & ADDITIONS SCHEDULE
0.25 oz (7 g) Citra [13% AA] at 30 minutes
1.5 oz (43 g) Citra [13% AA] at whirlpool (see below)
3 oz (85 g) Mosaic [13.5% AA] at whirlpool (see below)
3 oz (85 g) Simcoe, dry hop on Day 7
3 oz (85 g) Mosaic, dry hop on Day 7
2 oz (57 g) Strata, dry hop on Day 8
2 oz (57 g) Citra, dry hop on Day 8
YEAST
Gigayeast GY001 NorCal Ale #1
DIRECTIONS
Mash the grains at 152°F (67°C) for 45 minutes. Vorlauf for a few minutes to remove most of the big chunks of grain but otherwise stay turbid, then run off into the kettle. Lauter and sparge to obtain about 7.5 gallons (28 liters) of wort. Boil for 75 minutes and whirlpool, adding hops according to the schedule. Add whirlpool hops once the wort is below 200°F (93°C) but above 180°F (82°C). After whirlpooling, chill the wort to slightly below fermentation temperature, about 63°F (17°C). Aerate the wort and pitch healthy yeast. (If possible, make a yeast starter the day before.)
Ferment at 66°F (19°C) and no higher than 68°F (20°C). Raise the temperature to 72°F (22°C) once the beer is about two-thirds through fermentation (at about 1.028), typically on Day 3 or 4. Dry hop until the beer passes a forced diacetyl test (see “Hunting for Diacetyl,” beerandbrewing.com), then cold-condition until it is less turbid but still hazy and soft.
BREWER’S NOTES
At Cellarmaker, we’ve had very little trouble keeping beers hazy with the NorCal strain, but that has not been true for others. If you experience minimal haze with this recipe, you could experiment with hazier strains, but ferment on the cooler side to restrain ester production.