Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Peter Cooke of Bridgewater, New Jersey, a member of the Garden State Home Brewers, won a silver medal in Category 18: Hazy IPA in the 2023 National Homebrew Competition Final Round in San Diego. Cooke’s hazy IPA was chosen second out of 168 entries in the category.
Peter shares the following of his award-winning recipe:
Inspired by a visit to a new, local craft brewery called Oakflower in Millington, New Jersey, this beer started life as an experiment to see what a 100% Citra-hopped hazy IPA would be like. Two iterations later it medaled in the National Homebrew Competition!
The key parts about brewing this beer are:
- Boil the mash water and then cool before mashing.
- Start the first dry hop no sooner than day 7
- Lower the hopping temperature for both the first and second dry hop.
It goes without saying that oxygen is not your friend when it comes to heavily hopped beers, so closed transfer is essential when kegging. One final piece that I have recently found to be successful: dissolve 5 grams of Ascorbic Acid in 50 milliliters of distilled water and inject it through the gas quick disconnect prior to carbonating and conditioning.
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Peter Cooke of Bridgewater, New Jersey, a member of the Garden State Home Brewers, won a silver medal in Category 18: Hazy IPA in the 2023 National Homebrew Competition Final Round in San Diego. Cooke’s hazy IPA was chosen second out of 168 entries in the category.
Peter shares the following of his award-winning recipe:
Inspired by a visit to a new, local craft brewery called Oakflower in Millington, New Jersey, this beer started life as an experiment to see what a 100% Citra-hopped hazy IPA would be like. Two iterations later it medaled in the National Homebrew Competition!
The key parts about brewing this beer are:
- Boil the mash water and then cool before mashing.
- Start the first dry hop no sooner than day 7
- Lower the hopping temperature for both the first and second dry hop.
It goes without saying that oxygen is not your friend when it comes to heavily hopped beers, so closed transfer is essential when kegging. One final piece that I have recently found to be successful: dissolve 5 grams of Ascorbic Acid in 50 milliliters of distilled water and inject it through the gas quick disconnect prior to carbonating and conditioning.
Ingredients:
- FERMENTABLES
- 7.3 lb. (3.3 kg) Floor-malted pilsner
- 4.5 lb. (2.0 kg) 2-row Pale malt
- 3.25 lb. (1.5 kg) Oats, flaked
- 1.8 lb. (0.8 kg) Wheat, white
- 13 oz. (368 g) Carapils
- HOPS
- 0.5 oz. (14 g) Cryo Citra hops, 12% a.a. @ 10 min
- 3 oz. (85 g) Cryo Citra hops @ Whirlpool
- 4 oz. (113 g) Cryo Citra hops @ Dry Hop
- 4 oz. (113 g) Cryo Citra hops @ Dry Hop
- YEAST
- Omega British Ale V (OYL-011)
- ADDITIONAL
- 2 tsp. Fermax (primary)
- 5 g. Ascorbic Acid (bottling)
- 1 g. Canning Salt / NaCl (mash)
- 7 g. Epsom Salt / MgSO4 (mash)
- 13.5 g. Calcium Chloride / CaCl2 (mash)
- 80 mL Phosphoric Acid (mash)
Specifications:
Yield: 6 US gal. (22.7 L)
Original Gravity: 1.078
Final Gravity: 1.021
ABV: 7.5%
IBU: 30
SRM: 5.1
Efficiency: 72%
Directions:
Single-step mash at 154°F (68°C). Mashout at 168°F (76°C).
Conduct a 60-minute boil. For the whirlpool hop addition, steep for 20 minutes at 175°F (79°C).
Add the first dry hop addition on day 8 for two days. Add the second dry hop addition on Day 10 for two days.
Carbonate to 2.4 volumes of CO2.
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