East Coast IPA – All Grain Recipe

East Coast IPA Magnify Headahces

If you are reading the Keg Tap you are likely familiar with the newish trend sweeping the craft beer nation known as…hazy IPAs.  This style started on the eastern seaboard and combats every notion of the ever popular west coast IPA.  The East Coast IPA (hazy IPA) offers a soft bitterness, full hop flavor and aroma often similar to fruit juice (citrus, pineapple, mango, passionfruit and the like) and an incredibly creamy mouthfeel.

I must admit, I was somewhat skeptical of this hazy IPA craze until I had one from a local brewery and was hooked.  This style challenged everything I came to know IPAs to be but in a good way.  It keeps the foundation of the style but offers some different takes and techniques.  For the past 6 months or so, I have been on a kick of trying to brew an East Coast IPA to my liking.  My initial foundations were Treehouse Juilius, Weldworks Juicy Bits, Odd 13 Codename: Superfan and the original Alchemist Heady Topper.

A couple of things to note about the recipe below.  First, prepare for a slightly longer brew day (30-40 minutes) because of the whirlpool additions.  Second, it has been my experience that wyeast 1318 continuously over attenuates. I average 80-85% attenuation which often pushes my ABV higher.  The grain bill below plus the yeast strain will push you into the double IPA category.  Adjust ingredients if a 6-7% ABV IPA is wanted.

East Coast IPA Recipe

Double Hazy IPA

5 gallon batch (5.5 into fermentor)
ABV: 8%
IBU: 64


12 lb – 2 row malt
1.5lb – flaked wheat
1.5lb – flaked oats
.75lb – carapils
1lb – rice hulls…because ain’t nobody got time for stuck sparges


Citra, Mosaic and Amarillo
.15 oz of each hop at First Wort Hop
.25 oz of each hop for 40 minute whirlpool at flameout
.50 oz of each hop for 30 minute whirlpool
.65 oz of each hop for 20 minute whirlpool
.50 oz of each hop – 1st Dry hop
1.5 oz of each hop – 2nd Dry hop


Wyeast 1318 – London Ale III


Mash at 150 degrees for 60 minutes.

Add first wort hops to kettle before first run off. Sparge until needed volumes are hit.

Boil for 60 minutes.

At flame out and wort has come down to ~180 degrees, add 40 minute whirlpool hops. After 10 minutes, add the 30 minute whirlpool hops. After 10 minutes, add the 20 minute whirlpool hops and whirlpool for 20 minutes.

Chill to 60-65 degrees.Pitch yeast.

Ferment at 67 degrees for 3 days and gradually ramp up to 72 degrees.

Towards the end of fermentation add 1st dry hop for 4 days. Once fermentation is complete, add 2nd dry hop for an additional 4 days (8 day total dry hop).

Water is critically important to an East Coast IPA as it helps impart the desired mouthfeel. Below are some numbers to shoot for when designing your water. 175-200ppm chloride, 75-100pm sulfate, 125-150 calcium. Lactic acid to bring your ph to 5.3-5.5 (based on preference).

About Hermen

Good Beer For All! Now is the time to kick the light fizzy stuff to the curb and embrace craft beer. A transplant to the Rocky Mountains (from Michigan aka the high five of america) and loving every moment....and the beer. I'm a HopHead but like to dabble in a little bit of everything. So let's drink and tell.

Favorite Beers: Founders Centennial IPA, Odell IPA and Myrcenary DIPA, Bell's Two Hearted Ale, Great Lakes Edmund Fitzgerald, Founders Breakfast Stout and of course my homebrews.
Favorite Style: IPA

Find me on Untappd.com


  1. Just out of curiosity, have you tried this replacing the Amarillo for something more tropical like Nelson or Galaxy? I love the Citra-Mosaic combo in beers just wondering how the Amarillo fits into that combo.

  2. Hermen Diaz says:

    Interesting that you ask because I am going to replace Amarillo with Galaxy in the next brew of this beer. Amarillo has been a go to for me when I am looking for a nice citrus juice character. I thought the citra (which I also get citrus from) offers some tropical notes with mosaic really being a powerhouse in the tropical arena. I wanted a balance between citrus and tropical (pineapple, melon, papaya, etc) notes. I think citrus and tropical go well together…at least my palate enjoys it. ha. Cheers!

    • Yeah citrus and tropical work perfectly together but I’ve always thought of Amarillo as more floral, I guess that’s why I asked really.

  3. FlandersNed says:

    I was enamored with many of the new NE IPAs until I tried Old Nation’s M-43 and Boss Tweed; they’re simply another level of the NE-style IPAs (but made in MI). Transient In MI also made another nice one (Mind to Devour), but the initial batch is refermenting in the can so refrigerate if you have it…

  4. Hey FlandersNed. I will have to seek those out! Thanks for the info. I am originally from Michigan and always request MI beer when family comes to visit. I will have to add those to the list. Just thinking about some delicious NE IPAs made in MI is making me real thirsty. Cheers!

    • All this talk about IPAs and juice bombs is making me thirsty as well. I think that’s the next batch I want to brew. I’ve been scoping out NE IPA recipes online. Hermen do you have any clone recipes or ideas that you could throw my way just in case I don’t have it already?

      • Hermen Diaz says:

        Hey Jason. I would suggest a quality light DME and then you could even steep the flaked wheat and oats for 20-30 minutes, remove and then start the boil. Might even suggest a .25# of honey malt to steep also. I think the big thing about this style is the water profile and hop additions. A very small 60 minute addition and tons of whirlpool additions at 180-170 for 30 minutes. Calcium Chloride and gypsum will be important. Have used London Ale III/wyeast 1318 with great success. I have recently decided to try to ferment this at 66 and with a small raise toward end of fermentation to 68 and have to say I am a big fan of a lower ferm temp with a smaller rise. Cheers!

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