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.

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).


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