Chloride, not sulfate
Aim for more chloride than sulfate to get a soft, round mouthfeel.
Hazy IPA: how to brew it
Also called New England IPA: soft, juicy and opaque, with huge tropical and stone-fruit hop aroma, a full mouthfeel and much lower perceived bitterness than an American IPA.
Hazy IPA at a glance
- Original gravity
- 1.060 – 1.085
- Final gravity
- 1.010 – 1.015
- Bitterness (IBU)
- 25 – 60
- Color (SRM)
- 3 – 7
- Alcohol
- 6.0 – 9.0%
- Carbonation (vol)
- 2.1 – 2.8
Ranges from the BJCP 2021 style guidelines, category 21C.
A typical recipe
For 20 L (5 gal) at about 1.068: 70 % pale malt, 15 % oats, 15 % wheat. Little or no bittering hops; most of the hops go in the whirlpool below 80 °C (176 °F) and in two dry hop additions totalling 10–15 g/L. A fruity, low-flocculating yeast (London Ale III type), mash at 67 °C (153 °F), ferment at 19–20 °C (66–68 °F).
Brewing tips
Fight oxygen
Hazy IPAs oxidise and turn brown fast: purge kegs with CO₂ and avoid open transfers.
Dry hop during fermentation
A first dry hop at high krausen boosts juicy aromas through biotransformation.
Brew your own Hazy IPA
Start from the style in Mashwerk: it builds a recipe inside the ranges for your equipment, and checks every number as you tweak it.
Start brewing free