Tropical Haze New England IPA

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[This recipe is featured in the January/February 2018 issue of Zymurgy magazine.]

Recipe by Mark Pasquinelli

One of the first homebrews I made on my brew stand was a New England IPA. I’d been dying to jump headfirst into the style. Tropical Haze IPA has everything you could want: a soft and juicy mouthfeel, smooth hop bitterness, and tons of citrusy and tropical aromas and flavors from late additions of Citra, Mosaic, and Azacca hops.

Tropical Haze New England IPA | American IPA

Ingredients

  • For 6 gallons (22.7 L)
    • MALTS AND SUGAR
    • 10 lb. (4.54 kg) pale malt
    • 1 lb. (4.54 g) flaked oats
    • 1 lb. (454 g) flaked wheat
    • 12 oz. (340 g) Carapils malt
    • 12 oz. (340 g) turbinado sugar @ 60 min
    • HOPS
    • 0.65 oz. (18 g) Citra 11.9% a.a., first wort hops
    • 0.25 oz. (7g) Citra 11.9% a.a. @ flameout (40 min total hop stand)
    • 0.25 oz. (7g) Mosaic 13.3% a.a. @ flameout (40 min total hop stand)
    • 0.25 oz. (7g) Azacca 12.1% a.a. @ flameout (40 min total hop stand)
    • 0.5 oz. (14 g) Citra 11.9% a.a. @ 10 min after flameout (30 min total hop stand)
    • 0.5 oz. (14 g) Mosaic 13.3% a.a. @ 10 min after flameout (30 min total hop stand)
    • 0.5 oz. (14 g) Azacca 12.1% a.a. @ 10 min after flameout (30 min total hop stand)
    • 0.75 oz. (21 g) Citra 11.9% a.a. @ 20 min after flameout (20 min total hop stand)
    • 0.75 oz. (21 g) Mosaic 13.3% a.a. @ 20 min after flameout (20 min total hop stand)
    • 0.75 oz. (21 g) Azacca 12.1% a.a. @ 20 min after flameout (20 min total hop stand)
    • 1 oz. (28 g) Citra 11.9% a.a., first dry hop 5 days
    • 1 oz. (28 g) Mosaic 13.3% a.a., first dry hop, 5 days
    • 1 oz. (28 g) Azacca 12.1% a.a., first dry hop, 5 days
    • 1 oz. (28 g) Citra 11.9% a.a. second dry hop, 5 days
    • 1 oz. (28 g) Mosaic 13.3% a.a., second dry hop, 5 days
    • 1 oz. (28 g) Azacca 12.1% a.a., second dry hop, 5 days
    • YEAST
    • Wyeast 1318 English Ale III (1.5 L starter)
    • WATER
    • Cl 150 ppm, SO4 75 ppm, Ca 125 ppm
    • ADDITIONAL ITEMS
    • Wyeast yeast nutrient @ 10 minutes

    Specifications

    • Original Gravity: 1.065 (16° P)
    • Final Gravity: 1.014 (3.5° P))
    • ABV: 6.7%
    • IBU: 58
    • SRM: 4

    Directions

    Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss. At flameout, wait until wort cools to 180° F (82° C) to avoid volatizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate. Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation. On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition. (Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.) Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost!

    Extract Version

    Steep specialty grains for 30 minutes at 155° F (68° C) and substitute 6 lb. (2.72 kg) extra light dried malt extract for the pale malt. Then proceed as above.