Recipe for Hazy IPA – Bora Bora :
- Color : Pale
- Alcohol content : 6.4%.
- Quantity : 20L
- Bitterness : Low
- Difficulty : High
- Brewing time : 6h
Ingredients :
Cereals :
- 5kg Malt Pale Ale
- 0.8kg Oat Flakes
- 0.4kg Wheat Flakes
“Hot Side” hopping :
- 15g Magnum hop pellets (First Wort)
- 50g Idaho 7 hop pellets (Whirlpool)
- 50g Citra hop pellets (Whirlpool)
1st Dry Hop :
2nd Dry Hop :
- 100g Azacca hop pellets (2 days before conditioning/carbonation)
Yeast and brewing water :
- 2 Sachets WHC Mango Madness 11g
- Total water volume: 35L (Chloride > Sulfate = 2 to 3 : 2)
Optional extras :
Use 85g of Hallertau Blanc cone hops during filling.
If you plan to open a 100g bag, use the remaining 15g to replace the Magnum.
Finally, take a look at our special Mash Hopping article 🥰.
IF you’re equipped, make the second Dry Hop at 6 or 7g/l + a 3-day Cold Crash at 3°C once fermentation is complete.
Brew our Hazy IPA recipe step by step
Step 1
Heat 20.5 liters of water to 72°C in your brewing vessel and pour in the crushed grains.
Stir well to soak up all the malt, and don’t hesitate to crush any lumps against the sides of the tank.
Stir until the temperature drops to 69°C and hold for 1 hour.
At the same time, heat 14.5 liters of water to 75°C.
Step 2
Once the hour has elapsed, mash out for 10 minutes at 76°C.
Then filter and rinse.
Add your 15g of Magnum as soon as filtration begins.
Step 3
Mettez ensuite votre moût à chauffer pour procéder à une ébullition de 60 minutes.
Si vous refroidissez au serpentin, plongez le dans votre moût 15 minutes avant la fin du chrono. Bien sûr, n’envoyez pas l’eau froide maintenant, c’est simplement pour le stériliser 🤪
Step 4
Once boiling, cool to 85°C and add 50g Citra and 50g Idaho 7. Leave to infuse for a good 30 minutes.
Step 5
Cool the wort to 36°C, transfer to a fermenter and add the two sachets of yeast.
Initial density should be around 1.061.
If you can maintain the temperature at 36°C, that’s fine. Otherwise, you can leave the yeast to work undisturbed.
Step 6
After 24 to 36 hours, add your first dry hop (40g Idaho 7 + 40g Citra). Don’t try to remove it afterwards, to avoid oxidation.
This yeast can ferment in just a few days. That said, we still recommend leaving it in for one or two weeks before adding your second Dry Hop.
Step 7
Two days before conditioning (or cold crash, or forced carbo; take your pick 😜) integrate the centerpiece of this Hazy IPA: Azacca hops!
Final density should be around 1.013.
Step 8
If you’re carbonating with CO2, go for 2.0 vol. Otherwise, make a 4g/L sugar syrup.
Over View
Obviously, if you can ferment under pressure and regulate your temperature, all the better! In fact, we’d strongly advise you to incorporate the optional options seen at the beginning of this article into this recipe.
That said, Mango Madness yeast allows those who are not equipped to make this superb fruity cocktail, even in midsummer.
Azacca only comes into play in the final act of this recipe, the better to play the starring role. Delicate by nature, it expresses its full potential at the very end of fermentation. It produces an explosion of pineapple and mango, the perfect complement to the tropical esters of Mango Madness.
What’s more, this yeast has a boosted biotransformation capacity. That’s why we chose Idaho 7 and Citra in whirlpool and primary dry hop. Overloaded with thiols, they will allow their tropical and citrus aromas to attach to this hop bomb. They are the perfect complement to the full expression of azacca as the sole dry hop.
This hazy IPA recipe has a beautiful, complex fruity bouquet that’s extremely powerful and pleasant. Its round texture will accentuate the juicy side, making this recipe the star of summer around the barbecue or pool.