Juicy Flavours with notes of passionfruit, citrus and stone fruit. Soft mouthfeel and light sweetness.

The Hazy IPA, also known as the New England IPA (NEIPA), is a modern twist on the American IPA that first gained traction in the early 2010s, first in the US then globally. What sets it apart is its signature hazy, opaque appearance and lush, juice-like flavour profile. While the haze comes from high-protein grains like wheat and oats combined with heavy dry-hopping techniques and estery, English style yeast that produces all kinds of fruit esters. The Hazy IPA or NEIPA boasts a soft mouthfeel and hop character that leans toward tropical fruit, citrus, and stone fruit rather than pine or resin.

Although the term “NEIPA” is the original label, many breweries started using “Hazy IPA” as a way to stand out in an increasingly crowded IPA market. It’s essentially the same style of beer branded differently to appeal to drinkers who may not be familiar with beer styles. Whether you see it listed as a Hazy IPA or NEIPA, you can expect the same juicy, aromatic, and highly drinkable beer that’s become a global phenomenon. 

Our Hazy IPA uses the classic hop trio of Citra, Galaxy, and Mosaic, delivering layers of mango, passionfruit, citrus, and stone fruit for a lush, juicy profile that defines the style. While these three are a proven combo, this recipe is super flexible. Any high oil, fruit-forward hop can shine here, with great alternatives including El Dorado, Nectaron, Cryo Citra, Amarillo, Superdelic, Krush, and experimental varieties.

Vitals

Original Gravity: 1.061
Final Gravity: 1.012
IBU (Tinseth): 18
BU/GU: 0.29
Colour: 9.9 EBC 

ABV: 6.4%
72% efficiency
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 20.24 L
Sparge Water: 12.72 L
Total Water: 32.96 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.054

Mash

Sacc Rest — 67 °C — 60 min
Mash Out — 75 °C — 10 min

Malts (6.2 kg)

4.2 kg (67.7%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 5.9 EBC
600 g (9.7%) — Oats, Flaked — Grain — 2 EBC
600 g (9.7%) — Joe White Vienna Malt — Grain — 5.9 EBC
600 g (9.7%) — Joe White Wheat Malt, Pale — Grain — 3.9 EBC
200 g (3.2%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC

Hops (300 g)

10 g (8 IBU) — Mosaic 13.5% — Boil — 20 min
10 g (4 IBU) — Citra 12% — Boil — 10 min
10 g (3 IBU) — Galaxy 16% — Boil — 5 min
10 g (3 IBU) — Mosaic 13.5% — Boil — 5 min
50 g — Galaxy 14% — Dry Hop — day 2
20 g — Citra 12% — Dry Hop — day 2
80 g — Mosaic 12.25% — Dry Hop — day 7
70 g — Citra 12% — Dry Hop — day 7
40 g — Galaxy 14% — Dry Hop — day 7

Miscs

5.53 g — Calcium Chloride (CaCl2) — Mash
1.92 g — Epsom Salt (MgSO4) — Mash
1.92 g — Gypsum (CaSO4) — Mash
1.5 ml — Phosphoric Acid 85% — Mash
3.48 g — Calcium Chloride (CaCl2) — Sparge
1.21 g — Epsom Salt (MgSO4) — Sparge
1.21 g — Gypsum (CaSO4) — Sparge
1.5 ml — Phosphoric Acid 85% — Sparge

Yeast

2 pkg — Lallemand (LalBrew) Verdant IPA 82% (recommended)
2 pkg - Lallemand (Lalbrew) Pomona Yeast
2 pkg - Cellar Science Hazy
1 pkg - Bluestone New England 

Fermentation

Pitching Temp — 19 °C — 1 days
Main Ferment — 21 °C — 5 days
Soft Crash — 10 °C — 1 days
Cold Crash — 0 °C — 1 days

Carbonation: 2.4 CO2-vol

Water Profile

Ca2+: 98
Mg2+: 9
Na+: 8
Cl-: 136
SO42-: 91
HCO3-: 16

The first dry hop should take place when fermentation is very active in order to promote biotransformation, whether or not this is the most effective method is up for debate but it works well in this beer. The second dry hop should take place in during a soft crash at 10°C for 48 hours. Once the dry hops have been added to the beer at 10°C crash the beer to 0°C for at least 24 hours before kegging. If you are bottling we would recommend adding the second dose of dry hops before fermentation ends in order to eliminate potential for hop creep. Alternatively you can add D-Stop enzyme to stop diacetylmorphine production in its tracks.