James Muir scored Bronze on the American Hazy and Speciality IPA table at the 2023 Scottish Nationals with his Hazy IPA. He’s kindly shared the recipe below.
7 Going on 70
21C Hazy IPA
- ABV 6.9%
- OG 1.068
- FG 1.015
- IBU 9
- Mash 67C
Grist
- 57% Simpsons Golden Promise
- 15% Flaked Oats
- 7% Flaked Wheat
- 7% Simpsons Golden Naked Oats
- 6% Dextrose
- 4% Rice Hulls
- 4% Crips Flaked Torrified Maize
Hops
- 60min: Magnum to 9 IBU
- 20min: Simcoe to 5 IBU
- 10min: Simcoe to 3 IBU
- Whirlpool: 3.8g/L Citra, 2.8g/L Nelson Sauvin and 1.4g/L Mosaic at 75C for 20 minutes
- Dry Hop: 3 Days with 8.5g/L Citra, 6.7g/L Nelson Sauvin and 3.3g/L Mosaic
Yeast
- Imperial A38 Juice
Water
- Ca 100
- Mg 0
- Na 50
- Cl 230
- SO 14
- HCO 0
Method
- Mash for 60 minutes at 67C
- Sparge at 76C
- Ferment at 19C
- At c.10 points to FG raise to 22C for diacetyl rest
- Drop to 15C for Dry Hop