Hazy Double IPA

Name: Hazy Double IPA
Total time: 120 min
Yield: 5 gal
Ingredients: 12 lb 2-Row Pale Malt; 2.5 lb Wheat Malt; 2 lb Flaked Oats; 0.5 oz Warrior (boil, 60 min); 2 oz Galaxy (whirlpool, 0 min); 2 oz Citra (whirlpool, 0 min); 4 oz Galaxy (dry, 3 min); 4 oz Citra (dry, 3 min); 2 oz Nelson Sauvin (dry, 5 min); London Ale III (Wyeast 1318) yeast

American IPA · all grain

Big, soft, juicy DIPA — Galaxy, Citra, Nelson stack.

OG: 1.082
FG: 1.016
ABV: 8.7%
IBU: 55
SRM: 5
Batch: 5 gal

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Grain bill

16.50 lb total

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

London Ale III (Wyeast 1318) · 71–75% atten · 64–74°F

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.