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Hoppily Ever After

194 calories 18.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
URL: https://makebeereasy.com/hazy-ipa-recipe/
Created: Monday December 1st 2025
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1.059
1.013
6.0%
35.3
4.2
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb US - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 73.1%
1 lb Briess - White Wheat Malt1 lb White Wheat Malt 39.1 2.5 7.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 11.5%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.8%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 26.03 7.7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 175 °F 0 min 4.94 15.4%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 175 °F 0 min 4.34 15.4%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) 1 days 15.4%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop (High Krausen) 1 days 15.4%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 1 days 15.4%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 0 days 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
85.05 g CaCl2 Water Agt Mash 0 min.
56.70 g CaCl2 Water Agt Boil 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash for 60 minutes at 150-152°F. Temperature -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.97 g | 35.9 qt) 8.38 33.5  
Mash volume with grains (equipment estimates 10.01 g | 40 qt) 9.42 37.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Mash for 60 minutes at 155°F.

Bring the wort to a boil and add 0.5 oz Mosaic hops. Boil for 60 minutes.

After the boil, cool to about 180, then whirlpool. Add 1oz each Citra and Mosaic. Allow to stay at this temp or cool naturally to 170.

Cool the wort to fermentation temperature and pitch the yeast.

Pitch at 66–68°F. Allow free rise to 70–72°F.

Dry hop #1:
During active fermentation (usually day 2–4) when gravity is ~1.018–1.020, add 1 oz each of Citra and Mosaic.

Dry hop #2:
After final gravity is reached, preferably with CO₂ purging if possible, add 1 oz each of Citra and Mosaic. Allow 48 hours of contact, then transfer to keg.

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  • Last Updated: 2026-04-23 20:24 UTC