A soft and luscious hazy IPA with a smooth body and big tropical, fresh citrus and mango note…

Recipe Details

Brewer’s Advice for Brewing Super Hoppy Beers

When it comes to brewing super hoppy beers like this it pays to take extra care with fermentation, dry hopping and packaging. We recommend treating your water for chloramine using metabisulphite. Follow the dry hopping guidelines carefully and minimise oxygen exposure during dry hop and when packaging your beer. Taste your beer after your Specific Gravity has stabilised and test for diacetyl (butterscotch and popcorn) before determining whether your beer is ready to package – you may need to leave it longer to ferment with bigger dry hops. Transfer your beer carefully into a fully purged keg; for bottlers, purge your sanitised bottles of oxygen and minimise headspace when bottling.

Pay in 4 (interest-free instalments) is available for orders between $30 and $1,500. 2% processing fee applies.
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🍺 Recipe Details 🍺

OG: 1.064 |  IBU: 53 |  ABV: 6.8%
MASH: 70min @ 65°C BOIL: 60min
– 6.24kg Voyager Pale (Compass) (4.8 EBC)
– 770g Voyager Malted Oats (4.5 EBC)
– 380g Weyermann CaraHell (29 EBC)
– 200g Gladfield Sour Grapes (4.5 EBC)

25g Citra (12.5% AA) (20min)
41g Mosaic
32g Citra
let drop to 80°C
50g Mosaic
50g Citra
75g Mosaic (or Mosaic Cryo) (day 3)
55g Citra (or Citra Cryo) (day 6)

DRY (2 packs recommended)
Safale S-04
> LalBrew Verdant IPA
M66 Hophead Ale
Bluestone New England
WLP008 East Coast
WLP066 London Fog

TARGET FG: 1.014
FERMENT: 10 days**

* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days and no diacetyl is detected



🍺 Water Profile / Notes 🍺

Target Water Profile: NEIPA / FULL

Calcium (Ca2+): 126
Magnesium (Mg2+): 16
Sodium (Na+): 2
Chloride (Cl-:): 191
Sulphate (SO42-): 112
Bicarbonate (HCO3): 2

Adjust your water profile with our range of brewing salts. We also SELL and REFILL Reverse Osmosis filtered water in-store so you can build up your own brewing water from scratch.

Note the two Hopstand additions:
– For the first, add at flame-out and allow temperature to drop before adding 2nd addition.
– For the 2nd addition; allow to drop to 80°C and hold at that temperature for the duration of the hopstand, or add at a higher temperature (85°C) and allow temperature to drop for the duration of the hopstand.
– There’s no need to remove the 1st hopstand hops before adding the 2nd.

View our Water Chemistry range

🍺 Important Info 🍺

Our Recipe Packs come with all necessary grain, hops and yeast for your brew, and hops are rounded up to the nearest 50g. In very rare cases where an ingredient is unavailable, we will provide a suitable substitute to an equal or greater value. A Single Batch is 23L and a Double Batch is 46L (excluding super strong beers which are 20L / 40L)

Additional information

Beer Style

Hazy, IPA

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