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foxy hazy IPA

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 14.86 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 67% (brew house)
Source: mark
Calories: 167 calories (Per 330ml)
Carbs: 19 g (Per 330ml)

Created: Thursday December 5th 2024

'Vibes' - Hazy Session IPA (Bru 1, Citra, Sabro) - Dai Kide

by Dai Kide

OG: 1.038 FG: 1.007 ABV: 4.1% IBU: 29

NEIPAish/Pils - Double Batch

by VT_jlee

OG: 1.053 FG: 1.009 ABV: 5.7% IBU: 34

Original Gravity:

1.054

Final Gravity:

1.016

ABV (standard):

5.0%

IBU (tinseth):

29.9

SRM (morey):

3.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Dingemans - Belgian Pilsner Malt2.5 kg Belgian Pilsner Malt	37	1.6	78.1%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	15.6%
0.15 kg	Dingemans - Wheat Malt0.15 kg Wheat Malt	38.1	1.8	4.7%
50 g	Weyermann - Carapils50 g Carapils	34.5	2.1	1.6%
3.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Charles Faram - Styrian Fox10 g Styrian Fox Hops	Pellet	7.5	Mash at 65 °C	60 min	3.34	7.4%
30 g	Charles Faram - Styrian Fox30 g Styrian Fox Hops	Pellet	7.5	Whirlpool at 95 °C	20 min	7.5	22.2%
30 g	Yakima Valley Hops - Azacca30 g Azacca Hops	Pellet	12.6	Whirlpool at 95 °C	20 min	12.6	22.2%
30 g	Charles Faram - Styrian Fox30 g Styrian Fox Hops	Pellet	7.5	Dry Hop	2 days		22.2%
30 g	Azacca30 g Azacca Hops	Pellet	12.6	Dry Hop	2 days		22.2%
5 g	Charles Faram - Styrian Fox5 g Styrian Fox Hops	Pellet	7.5	Boil	30 min	6.44	3.7%
135 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
75 g	Charles Faram - Styrian Fox (Pellet) 75 g Styrian Fox (Pellet) Hops	17.28	55.5%
60 g	Yakima Valley Hops - Azacca (Pellet) 60 g Azacca (Pellet) Hops	12.6	44.4%
135 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L		Infusion	67 °C	67 °C	60 min
2 L		Sparge	75 °C	--	--

Other Ingredients

Amount	Name	Type	Use
2 g	Ascorbic Acid	Water Agt	Mash
2 g	gypsum (calcium sulfate)	Water Agt	Mash
1 g	Table Salt	Water Agt	Mash

Yeast

Mangrove Jack - Hophead M66

Amount:	1 Each	Cost:
Attenuation (custom):	69%	Flocculation:	High
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 56 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 133.3 g Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	10	50	90	0
Mash Chemistry and Brewing Water Calculator

Notes

After three weeks bottle conditioning the colour is a very pale yellow with a soft haze and nice head. Flavour wise it has developed nicely, no hop burn but it has a lovely aroma with a pleasant hoppy taste.

I was on edge using styrian fox but after some conditioning it smells and tastes lovely in the finished product. It is most probably not in any way a traditional hazy ipa, but it tastes damn good to me and my friends. Short and shoddy

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-06-22 13:55 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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