Today, we’re diving into the world of craft brewing with a delectable Coopers Hazy IPA Recipe. This hazy IPA is known for its aromatic hop profile, juicy fruitiness, and a smooth, creamy mouthfeel. Whether you’re a seasoned brewer or just starting your at-home brewing adventures, this detailed guide will help you create a hazy IPA that will tantalize your taste buds and impress your beer-loving friends. So, grab a pint and let’s brew some hazy magic!
Ingredients
Malt Extract
- Light Liquid Malt Extract: 5.5 lb
- Pale Liquid Malt Extract: 2.5 lb
- Crystal Malt Extract: 1.0 lb (60L)
Hops
- Galaxy (Aroma): 1.0 oz (20 minutes)
- Nelson Sauvin (Aroma): 1.0 oz (10 minutes)
- Citra (Aroma): 1.0 oz (5 minutes)
- Mosaic (Dry Hop): 2.0 oz (7 days)
- El Dorado (Dry Hop): 2.0 oz (7 days)
Other
- Yeast: US-05
- Priming Sugar: 5.0 oz
- Water: 5.0 gallons
Preparation
Equipment
- Homebrew kettle
- Fermenter
- Airlock
- Hydrometer
- Thermometer
- Siphon
- Bottles or a keg
Time Required
- Brewing Day: 2-3 hours
- Fermentation: 10-14 days
- Dry Hopping: 7 days
- Conditioning: 2-4 weeks
Instructions
Steeping the Grains
- Bring 2.0 gallons of water to a boil in the homebrew kettle.
- Remove from heat and stir in the Crystal Malt Extract.
- Steep for 30 minutes, stirring occasionally.
- Remove the steeped grains and discard.
Boiling the Wort
- Transfer the steeped liquid into your homebrew kettle.
- Add the Light Liquid Malt Extract and the Pale Liquid Malt Extract.
- Fill the kettle to the 5.0-gallon mark with water.
- Bring to a rolling boil.
- Add the Galaxy hops and boil for 20 minutes.
- Add the Nelson Sauvin hops and boil for 10 minutes.
- Add the Citra hops and boil for 5 minutes.
- Turn off the heat.
Cooling and Fermenting
- Use an immersion chiller or a wort cooler to cool the wort to 70°F (21°C) as quickly as possible.
- Transfer the cooled wort into a sanitized fermenter.
- Add the US-05 yeast and follow the manufacturer’s instructions for rehydration.
- Fit the fermenter with an airlock and store it in a temperature-controlled environment (68-72°F).
Dry Hopping
- After 7 days of fermentation, add the Mosaic hops and the El Dorado hops to the fermenter.
- Allow the beer to continue fermenting for an additional 7 days.
- Remove the hops from the fermenter.
Bottling or Kegging
- Siphon the beer into sanitized bottles or a keg.
- Add the priming sugar to each bottle or keg and cap or seal.
- Condition the beer for 2-4 weeks at room temperature.
Serving
Chill the beer to 50-55°F (10-13°C) before serving. Enjoy the hazy, fruity, and delightfully hoppy flavor of your homemade Coopers Hazy IPA!
FAQ about Coopers Hazy IPA Recipe
Q1: What ingredients do I need?
- Coopers Australian Pale Ale Tin
- Coopers Dry Ale Yeast
- 1kg of Hazy Malt Extract
- 500g of Wheat Malt Extract
- 28g of Cascade hops (bittering)
- 28g of Ella hops (aroma)
- 28g of Galaxy hops (aroma)
- 5g of Irish moss
- 20L of water
Q2: What equipment do I need?
- Fermenter
- Airlock
- Hydrometer
- Thermometer
- Siphon
- Bottles or kegs
Q3: What is the brewing process?
- Sanitize your equipment.
- Steep the Hazy Malt Extract in 4L of hot water (75-80°C) for 30 minutes.
- Add the Wheat Malt Extract and the remaining water to the fermenter.
- Bring the wort to a boil.
- Add the Cascade hops and boil for 60 minutes.
- Add the Ella and Galaxy hops and boil for 15 minutes.
- Cool the wort to 20°C.
- Add the yeast to the wort.
- Ferment for 7-10 days at 18-22°C.
- Bottle or keg the beer.
- Carbonate the beer for 2-3 weeks at 18-22°C.
Q4: How long does it take to brew?
It takes about 3 weeks to brew a Coopers Hazy IPA.
Q5: What is the alcohol content?
The alcohol content is 5.8% ABV.
