Star Gazer Hazy Double IPA
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.012
IBU = 35 SRM = 4 ABV = 7%
This hazy double IPA was formulated to showcase the minty and green apple aroma notes from German Polaris hops and the tropical and juicy aromas from BSG Hops’ Zamba™ blend. The grist bill is typical for the style with a little boost from sucrose to increase wort gravity without adding non-fermentables or additional malt flavor. The hopping schedule and yeast strain are intended to set the stage for aroma retention and biotransformation while keeping hop bitterness in check.
Ingredients
6.5 lbs. (2.95 kg) Rahr North Star Pils Malt or other North American 2-row Pilsner malt
3.25 lbs. (1.47 kg) red wheat malt
1.5 lbs. (680 g) flaked oats
6 oz. (170 g) acidulated malt
1 lb. (454 g) sucrose (add with first wort hops)
8 AAU Polaris hops (first wort hop) (0.4 oz./11.5 g at 20% alpha acids)
2 AAU Polaris hops (60 min.) (0.1 oz./2.8 g at 20% alpha acids)
5 AAU Zamba™ hops (60 min.) (0.5 oz./14 g at 10% alpha acids)
20 AAU Polaris hops (hop stand) (1 oz./28 g at 20% alpha acids)
10 AAU Zamba™ hops (hop stand) (1 oz./28 g at 10% alpha acids)
1.5 oz. (42 g) Polaris hops (dry hop at day 2)
1.5 oz. (42 g) Zamba™ hops (dry hop at day 2)
1.5 oz. (42 g) Polaris hops (dry hop at day 4)
1.5 oz. (42 g) Zamba™ hops (dry hop at day 4)
SafAle K-97 (German Ale), Omega OYL-044 (Kolsch II), or LalBrew Köln yeast
1 cup corn sugar (if priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, 1⁄2 tsp. calcium sulfate (gypsum), and 1⁄4 tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4.
Mash the malts at 154 °F (68 °C) for 60 minutes. Start recirculating wort. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Add first wort hops and sugar while sparging the mash.
Heat to boiling, and boil the wort for 70 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required.
Chill the wort to 158 °F (70 °C), add the hop stand additions and give the wort a long stir to create a whirlpool, then let steep for 10 minutes. Continue cooling wort to ~68 °F (20 °C). Pitch yeast, and ferment between 60–68 °F (15.5–20 °C) until complete.
Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7; if not, rack into secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21.
Prime and bottle condition, or serve from keg if naturally conditioned during aging.
Partial Mash Recipe
(5 gallons/19 L, partial mash)
OG = 1.064 FG = 1.012
IBU = 35 SRM = 4 ABV = 7%
Ingredients
3.5 lbs. (1.6 kg) Pilsen dried malt extract
1 lb. (454 g) wheat dried malt extract
1.5 lbs. (680 g) red wheat malt
1.5 lbs. (680 g) flaked oats
2 tsp. 88% lactic acid (add with first wort hops)
1 lb. (454 g) sucrose (add with first wort hops)
8 AAU Polaris hops (first wort hop) (0.4 oz./11.5 g at 20% alpha acids)
2 AAU Polaris hops (60 min.) (0.1 oz./2.8 g at 20% alpha acids)
5 AAU Zamba™ hops (60 min.) (0.5 oz./14 g at 10% alpha acids)
20 AAU Polaris hops (hop stand) (1 oz./28 g at 20% alpha acids)
10 AAU Zamba™ hops (hop stand) (1 oz./28 g at 10% alpha acids)
1.5 oz. (42 g) Polaris hops (dry hop at day 2)
1.5 oz. (42 g) Zamba™ hops (dry hop at day 2)
1.5 oz. (42 g) Polaris hops (dry hop at day 4)
1.5 oz. (42 g) Zamba™ hops (dry hop at day 4)
SafAle K-97 (German Ale), Omega OYL-044 (Kolsch II), or LalBrew Köln yeast
1 cup corn sugar (if priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Add the crushed wheat malt and flaked oats to a muslin bag and mash in 1 gallon (3.8 L) of water at 154 °F (68 °C) for 60 minutes. Remove the grains and rinse with 1 gallon (3.8 L) of hot water. Bring total volume up to 6.5 gallons (24.6 L) and stir in the malt extracts. Once fully dissolved, add the first wort hops, sucrose, and lactic acid.
Heat to boiling, and boil the wort for 60 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required.
Chill the wort to 158 °F (70 °C), add the hop stand additions and give the wort a long stir to create a whirlpool, then let steep for 10 minutes. Continue cooling wort to ~68 °F (20 °C). Pitch yeast, and ferment between 60–68 °F (15.5–20 °C) until complete.
Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7, if not, rack into secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21.
Prime and bottle condition, or serve from keg if naturally conditioned during aging.
