Recipe: Extracting the Hazy IPA

This quick and tasty hazy IPA uses malted oats for a luscious body to support a ton of hop oils.

Drew Beechum Oct 29, 2019 - 3 min read

Recipe: Extracting the Hazy IPA Primary Image

Batch size: 5.5 gallons (20.8 liters)
OG: 1.057
FG: 1.012
IBUs: 77
ABV: 5.9%

9 lb (4.1 kg) Pilsner liquid malt extract
1.5 lb (680 g) oat malt
1 lb (454 g) pale malt
8 oz (227 g) Golden Naked Oats

0.50 oz (14 g) Warrior [16% AA] at 30 minutes
2 oz (57 g) each Citra [11% AA] and Mosaic [12.5% AA] at whirlpool at 170°F for 20 minutes

Dry-Hop Schedule
2 oz each Citra [11% AA] and Mosaic [12.5% AA] on day 3 of fermentation for 7 days

Wyeast 1318 London III, Imperial A38 Juice, White Labs WLP066 London Fog

Steep the grains at 150–165°F (66–74°C) for 20 minutes in 5 quarts (4.7 l) of water. Rinse the grains with an additional 5 quarts (4.7 l) of 170°F (77°C) water. Add 4 quarts (3.8 l) of water to the kettle and bring to a boil. If you’re doing a full boil, add 12 quarts (11.4 l) of water.

Remove the kettle from the heat and dissolve 1/3 of the malt extract (3 lb/1.4 kg) in the wort. Bring the kettle back to a boil and add the Warrior hops. After 20 minutes, remove the kettle from the heat and add the remaining extract. Return to the boil for a final 10 minutes. Cool the wort to 170°F (77°C) and stir to form a whirlpool. Add the Citra and Mosaic hops. Steep the hops for 20 minutes before chilling the wort to 66°F (19°C).

Aerate the wort, pitch your yeast, and ferment at 66°F (19°C) for 3 days. Add the dry hops and continue to ferment for 7 more days. Package, carbonate, and serve the beer. Consume within a month.