Brewing Hazy IPA (NEIPA) at home

Name: Brewing Hazy IPA (NEIPA) at home
Yield: 20 L
Ingredients: 2.57 kg Pale ale malt; 2.24 kg Pilsner malt; 0.88 kg Flaked oats; 0.62 kg Pale wheat malt; 0.21 kg Carapils; 3.5 g Magnum; 60 g Citra; 60 g Mosaic; 80 g Citra; 80 g Mosaic; LalBrew Verdant IPA: 10–16 g (0.35–0.56 oz) for 20 L (about 5.3 gal) (50–80 g/hl)

Hazy, soft and very fruity with little bitterness.

Base recipe for 20 litres (5.3 gal), calculated with the Brauwerkstatt beer creator. With one click you can adapt it to your batch size, bitterness, colour or alcohol content.

Adapt in the beer creator

Typical figures

Alcohol	6.0–7.5 %
Bitterness	25–45 IBU
Colour	7–14 EBC (4–7 SRM)
Carbonation	4.8 g/l (2.4 vol)
Yeast	LalBrew Verdant IPA (top-fermenting)
Fermentation temperature	18–22 °C (64–72 °F)
Brewing water	more chloride than sulphate (softer, fuller)

Recipe for 20 litres (5.3 gal)

Original gravity: 15.4 °P (SG 1.063)
6.5 % vol
35 IBU
10 EBC (5.1 SRM)
Final gravity: 3.8 °P (SG 1.015)

Grain bill

Pale ale malt	2.57 kg (5.67 lb)	39 %
Pilsner malt	2.24 kg (4.94 lb)	34 %
Flaked oats	879 g (31.0 oz)	13 %
Pale wheat malt	625 g (22.0 oz)	10 %
Carapils	208 g (7.3 oz)	3 %

Hops

Magnum 13.0 % α	3.5 g (0.12 oz)	60 min
Citra 12.0 % α	60 g (2.12 oz)	Whirlpool
Mosaic 12.0 % α	60 g (2.12 oz)	Whirlpool
Citra	80 g (2.82 oz)	Dry hops
Mosaic	80 g (2.82 oz)	Dry hops

Yeast

LalBrew Verdant IPA: 10–16 g (0.35–0.56 oz) for 20 L (about 5.3 gal) (50–80 g/hl)

Mash schedule

68 °C (154 °F) · 60 min

Brewing water

Mash water	23.0 L (6.08 gal)
Sparge water	8.0 L (2.11 gal)
Total water	31.0 L (8.19 gal)

Brewing steps

Clean and sanitise everything that touches the wort after the boil.
Measure out 31 L (about 8.2 gal) of water and treat it with the brewing-water calculator. For a hazy IPA rather more chloride than sulphate (for example chloride 150, sulphate 75 mg/l).
Split the water: mash water 23 L (about 6.1 gal), sparge water 8 L (about 2.1 gal).
Heat the mash water to 71 °C (160 °F) and mash in 2.57 kg (5.7 lb) Pale ale malt, 2.24 kg (4.9 lb) Pilsner malt, 0.88 kg (1.9 lb) Flaked oats, 0.63 kg (1.4 lb) Pale wheat malt and 0.21 kg (0.46 lb) Carapils (gives about 68 °C / 154 °F).
Rest: 68 °C (154 °F), 60 min. Iodine test at the end: no blue colour = starch converted.
Measure mash pH 10–15 min after mashing in (cool the sample to 20 °C / 68 °F). Target 5.4–5.5.
Mash out: heat to 78 °C (172 °F) and hold for 10 min.
Rest 10–20 min, lauter slowly and sparge with 8 L (about 2.1 gal) water at 78 °C (172 °F).
Boil the wort for 60 min. At the start of the boil add 3.5 g (0.12 oz) Magnum.
After the boil cool to about 80 °C (176 °F), add 60 g (2.1 oz) Citra and 60 g (2.1 oz) Mosaic, stir a whirlpool and steep for 20 min.
Chill to 18 °C (64 °F), measure original gravity (target 15.4 °P), run 20 L (about 5.3 gal) into the fermenter, aerate well and pitch the LalBrew Verdant IPA (amount see yeast).
Primary fermentation 7–10 days at 18–22 °C (64–72 °F).
When fermentation is nearly finished: dry hop with 80 g (2.8 oz) Citra and 80 g (2.8 oz) Mosaic for 3–4 days. Dry hops add aroma but no bitterness.
Measure final gravity (target about 3.8 °P). Priming sugar per bottle from the carbonation calculator (target 4.8 g/l), then bottle.
Bottle-condition for 2 weeks at room temperature, then keep cool. Drink fresh – hop aroma fades over time.

Notes

Dry hops: 80 g (2.8 oz) Citra and 80 g (2.8 oz) Mosaic.

Created with the beer creator (brewhouse efficiency 70 %, final gravity about 3.8 °P).