This detailed guide offers a comprehensive blueprint for crafting a stable and deliciously hazy India Pale Ale. It distills the wisdom of leading brewers, providing a step-by-step methodology to achieve a beer that boasts both a vibrant, enduring cloudiness and a rich, juicy flavor profile. From the careful selection of grains to precise hop additions and controlled fermentation, every element of the brewing process is meticulously outlined to ensure successful replication of this sought-after style. Brewers are equipped with the knowledge to manage crucial variables like water chemistry and dry hopping techniques, ensuring their final product embodies the distinct characteristics of a top-tier hazy IPA.

To embark on this brewing endeavor, gather the following ingredients and adhere to the specified parameters. The recipe targets a 5-gallon batch with a brewhouse efficiency of 72%. Your initial gravity should aim for 1.063, finishing around 1.014, resulting in an estimated 33 IBUs and an alcohol by volume of 6.5%. The malt bill is crucial for achieving the desired body and haze, consisting of 8 pounds of two-row malt, 2.4 pounds of wheat malt, and 1.4 pounds of malted oats. These ingredients form the foundation for a soft mouthfeel and contribute to the beer's cloudy appearance.

The hop schedule is designed to deliver a complex aroma and flavor without excessive bitterness. Begin by adding 0.5 ounces of Citra at the first wort, contributing 21 IBUs. A yeast nutrient, including zinc, should be introduced 15 minutes into the boil. During the whirlpool stage, after cooling the wort to approximately 180°F (82°C), incorporate 0.6 ounces each of Citra, Galaxy, and Nelson Sauvin hops, adding another 12 IBUs. For the dry hop, a generous 2.7 ounces each of Citra and Galaxy, along with 1 ounce of Nelson Sauvin, will enhance the aromatic intensity. For fermentation, White Labs WLP066 London Fog yeast or a comparable strain is recommended to achieve the characteristic hazy profile.

The brewing process begins with milling the grains and mashing at 153°F (67°C) for 60 minutes, or until starch conversion is complete. Recirculate the wort until clear, then transfer to the kettle with the first-wort hops. Sparge as necessary to collect around 7 gallons of wort, adjusting for your specific evaporation rate. Boil for 60 minutes, adding yeast nutrient as scheduled. After the boil, perform a whirlpool step by stirring or recirculating the wort, cooling it to 180°F (82°C), then adding the whirlpool hops. Continue spinning for 10 minutes, followed by a 10-minute settling period. Cool the wort to 66°F (19°C), oxygenate to 15–16 ppm, and pitch a healthy yeast starter. Ferment at 68°F (20°C) until the gravity reaches 1.016–1.018, then raise the temperature to 74°F (23°C) until fermentation concludes. Chill to 52°F (11°C), remove yeast and trub, then add dry hops for 3 days, rousing daily with CO2 to prevent oxygen exposure. Finally, package and carbonate to your preference.

Advanced considerations for brewers include meticulous water treatment, favoring a chloride-to-sulfate ratio of 2:1 or 3:1 to accentuate the hazy IPA's characteristics. Aim for a mash pH of 5.3 and a final wort pH between 5.0 and 5.1, adjusting with acid if needed. For the dry hop, consider substituting Cryo versions of the hops at half the amounts for a more concentrated lupulin effect. Additionally, to counteract potential diacetyl from hop creep, integrating an ALDC enzyme before dry hopping is a valuable optional step. These refinements contribute significantly to both the stability of the haze and the overall quality of the final brew.

This detailed guide offers a robust framework for successfully brewing a hazy IPA that stands out for its enduring cloudiness and vibrant flavor. By meticulously following the outlined steps, from ingredient selection to precise fermentation and innovative hop application, brewers can consistently achieve a product that embodies the essence of this popular beer style. The emphasis on advanced techniques, such as water chemistry and diacetyl prevention, further refines the process, empowering brewers to craft a truly exceptional hazy IPA.