- OG
- 1.082
- FG
- 1.016
- ABV
- 8.7%
- IBU
- 55
- SRM
- 5
- Batch
- 5 gal
Grain bill
| Malt | Weight | % |
|---|---|---|
| 2-Row Pale Malt | 12.00 lb | 73% |
| Wheat Malt | 2.50 lb | 15% |
| Flaked Oats | 2.00 lb | 12% |
Hop schedule
| Hop | Weight | Time | Type |
|---|---|---|---|
| Warrior | 0.5 oz | 60 min | boil |
| Galaxy | 2 oz | 0 min | whirlpool |
| Citra | 2 oz | 0 min | whirlpool |
| Galaxy | 4 oz | 3 min | dry |
| Citra | 4 oz | 3 min | dry |
| Nelson Sauvin | 2 oz | 5 min | dry |
Yeast
Process
- Mash at 154°F for 60 min
- Boil 60 min
- primary: 5 days @ 66°F
- active dry hop: 3 days @ 68°F
- secondary dry hop: 4 days @ 68°F
Notes
Treble the dry hop on a NEIPA chassis and stretch the gravity. Build with high-chloride water (chloride > sulfate) for soft mouthfeel; a small Nelson dose late in dry hop adds wine-grape lift over the tropical base.
Brewer: Two-stage pitch a healthy starter. Dry hop in two stages to layer aroma without oxidation.
Packaging: Carbonate to 2.4 vols. Closed transfer mandatory at this hop load.
About this American IPA
History
The hazy or New England-style IPA emerged in the northeastern United States during the 2010s, frequently credited to breweries in Vermont and Massachusetts. This substyle represents a departure from the clear, bitter West Coast IPA tradition, emphasizing hop aroma and flavor over bitterness while embracing turbidity from suspended yeast and proteins. The double or imperial variant pushes alcohol content higher while maintaining the soft, juicy character. While associated with the BJCP American IPA category, hazy IPAs occupy a space between traditional American IPA and Specialty IPA classifications, with their defining characteristics still evolving as brewers continue to refine techniques for achieving the signature cloudy appearance and pillowy mouthfeel.
Technique
The 154°F mash temperature targets a balance between fermentability and body, leaving sufficient dextrin for the full mouthfeel characteristic of hazy IPAs. The minimal bittering addition at sixty minutes provides structure without harsh bitterness, while the substantial whirlpool and dry hop charges maximize aroma and flavor extraction. London Ale III ferments cleanly at moderate temperatures, typically 65-68°F, producing subtle esters that complement rather than compete with hop character. The split dry hop schedule—four ounces each of Galaxy and Citra for three days, followed by two ounces Nelson Sauvin for five days—layers aromatic complexity. Chloride-forward water profiles enhance perceived sweetness and mouthfeel in this style.
Ingredient notes
The grain bill combines 2-Row pale malt as the fermentable base with wheat malt and flaked oats contributing to haze stability and a creamy texture. Wheat malt adds protein content that remains in suspension, while flaked oats provide beta-glucans that increase viscosity. Galaxy hops bring tropical fruit notes of passionfruit and peach, Citra adds citrus and stone fruit character, and Nelson Sauvin contributes white wine and gooseberry qualities. Wyeast 1318 London Ale III attenuates moderately while producing low esters, allowing hop aromatics to dominate. The yeast's flocculation characteristics support haze retention. Warrior provides clean alpha acids for the modest bittering charge without adding excessive hop flavor during the boil.
Variations
Commercial examples range from fruit-forward interpretations emphasizing tropical character to dank, resinous versions with pine notes. Substituting Mosaic for Galaxy shifts the profile toward berry and herbal notes, while replacing Citra with Amarillo emphasizes orange and floral qualities. Reducing oats to one pound and increasing wheat malt creates a lighter body. Some brewers add lactose for additional sweetness and body, though this moves the beer toward a milkshake IPA profile. Vermont Ale yeast strains produce more pronounced esters than London Ale III, contributing peach and pear notes. Adjusting the dry hop timing—shorter contact periods of one to two days—can reduce grassy or vegetal extraction.
When to drink & pairings
Hazy double IPAs pair well with spicy foods, as the residual sweetness and lower perceived bitterness balance heat from Thai curries, Indian dishes, or Mexican cuisine. The beer's fruit-forward character complements grilled chicken, fish tacos, or citrus-marinated seafood. Rich, creamy cheeses like triple-cream brie or aged cheddar match the full body. Serve at 45-50°F in a tulip or shaker pint glass to concentrate aromatics while allowing the beer to warm slightly, releasing additional hop complexity. The substantial alcohol content and hop intensity make this appropriate for deliberate tasting sessions rather than extended drinking occasions.