Recipe

We're back with another juicy / hazy IPA. This one is quite bitter with a lot of fresh tropical fruity flavor. Make sure to pay attention to the recommended changes if you're going to brew this beer. It was a very balanced beer for the first week in the keg but once hop aroma faded, the bitterness was a bit over the top. So we'd do something to even it out if we brew this beer again. Here's a video. Full details below.

Water

Add 7.9 gallons (29.9 liters) of water into the kettle. If you're not sure how to do this, here's an article on brewing water chemistry to get you started.

Filling kettle with water

Grains

This grain bill is pretty simple and is much like the rest of our hazy IPA recipes. One note, we used a pound of corn because we were out of rye. So, you may want to consider swapping the two.

• Pale malt (2 row) - 6 lbs, 8.0 oz. (2kg 948.4g)
• Flaked oats - 1 lb. (453.6g)
• Flaked wheat - 1 lb. (453.6g)
• Flaked corn - 1 lb. (453.6g)

All grains weighed out before they're finely crushed in our grinder

Mash

We did a single step mash at 152 degrees Fahrenheit (66.7C) for 60 minutes and did not sparge. Yes, you read that right. No sparge. It's how we do. Don't knock it until you try it. Also, if you do try it, put a fine crush on your grains to boost efficiency.

Mashing in

Stirring mash - do this to remove any clumps

Hops, etc

We used the following hops at the amounts and times listed during a 75-minute boil.

• El Dorado - 1 oz (28.35g) at 75 minutes
• El Dorado - 2 oz (56.7g) at flame out

Adding flameout hops

El Dorado hops up close

Suggested modifications to the hop schedule: You may want to dry hop with an additional ounce a few days into fermentation. The aroma faded pretty fast on this beer. El Dorado is billed as a "dual purpose" hop, meaning that it can be used for aroma and bittering, but it's better at bittering in our opinion.

Yeast and Fermentation

This beer was fermented with 200 billion cells (1 package) of Imperial Yeast's "Dry Hop" blend.

Pitching yeast

This yeast produces a juicy, fruity taste and also accentuates the hops that are added. We kept this one at a steady 65F (18.3C) for the entire fermentation period.

Putting beer into our fermentation chamber

Benchmarks

• Post boil water volume was 5.3 gallons (20.1 liters) (add water to match if you're low)
• Starting gravity was 1.052
• Ending Gravity was 1.010
• ABV is 5.5%
• Estimated IBUs: 58

Tasting

The first week, this beer was a solid 10 of 10. The beer had a fresh tropical fruit juice flavor with plenty of bitterness to match. The most dominant characteristics were pineapple and mango. However, the hop aroma faded after that and so did the "juicy" flavor. After that, it dropped to a 7 or so. We'd suggest dry hopping if you want to keep this a single hop, or adding some aroma hops of a different varietal if not.