if you love IPAs and are looking for a hazy and fruity session ale
then look no further today i'm going to show you how to make this easy juicy session IPA
it has a tropical flavor with notes of guava, pineapple, and mango i'm Trent Musho and you're
watching the Bru Sho, keep watching so you can learn how to make this at home
i love IPAs and sometimes i crave something extra bitter
but other times it's nice to have an easy sippin session IPA. it's lower in alcohol
which makes it highly drinkable but that doesn't mean we have to compromise on flavor
through late hop additions and dry hopping we will preserve and accentuate those hop aromas that are
famous in hazy IPAs and with ingredients and mash temperatures we will ensure this low ABV drink
still packs a full body and mouth feel. before we get started please take a second to subscribe if
you haven't already so you can learn more about how to brew your own beer at home
now let's brew for this recipe. we're making a five and a half gallon batch using the brew in
a bag method (BIAB) start by heating up 7.2 gallons of water to 159 degrees Fahrenheit.
i'm adding some water adjustments to improve the flavor of the beer but to also help highlight the
hop flavors if you're interested in learning more about water chemistry let me know in the comments
it's a deep subject but if you want i can break it down for you. once we have reached the mastering
temperature i add the grain bag and then add the grains for this i'm using 79% maris otter one of
my favorite pale malts i love it because it adds a nice malty toastiness to the beer then i'm adding
9% flaked oats the oats will help contribute to the mouth feel and the haze of the beer since the
flake oats are high in proteins and beta-glucans which increase the wort viscosity then we add 8%
carafoam for increased head retention i plan to mash or soak the grains at 152 for 45 minutes.
after the 45 minutes i toss the grains and bring the wort to a boil for 30 minutes
since i'm trying to focus on hop aromas i don't need to extract too much bitterness
out of the hops so for that i'll be adding one ounce of magnum at the start of the
30 minute boil for a clean bitterness at the 15 minute mark i add the wort chiller
once the boil is ended i turn off the flame and i add our flame out hops:
one ounce el dorado which will add tropical citrus and stone fruit notes and one ounce mosaic
which adds more hints of mango and tropical fruit by adding the hops at flame out we're extracting
more of the aromas and flavors out of the hops and not as much bitterness i'm really hoping to
highlight more of these tropical fruity notes that are common with hazy ipas after the hops have been
added i turn on the wort chiller you could also do a hop stand with these late hop additions which
is where the hops are added at temperatures below boiling for anywhere from 10 to 90 minutes that's
the fun part about home brewing you can experiment with different variables and see what you prefer
once the wort has chilled down to about 70 degrees i transfer it into a fermenter
then using a hydrometer i get my original gravity of 1.050 this number along with our final gravity
which we'll get at the end of fermentation will help us calculate our alcohol percentage
now add the yeast i'm using SafAle S-04 english ale yeast. this yeast is a powerhouse and i use
it all the time and it can be known to create more esters which are the flavor compounds that
give more fruity aromas just another way to add to the overall fruity juicy flavor i set the beer in
a cool dark place for about one week after about a week once the airlock bubbling had slowed down i
take a final gravity reading 1.013 meaning this beer has 4.9% ABV and we officially have beer!
since we mashed on the higher temperature range it made our wort less fermentable meaning we ended
up with a higher final gravity leading to a lower alcohol percentage but also a sweeter fuller beer
before kegging this beer up i decided to add dry hops into the keg dry hopping is the process of
adding hops after fermentation has begun you can add them in the fermenter or in the keg i chose to
add them to the keg because i wanted to preserve the hop aromas that are given by the dry hops
and make the hop flavors taste as fresh as possible straight off the keg so for the hops
i chose to use the same ones from the flame out one ounce el dorado and one ounce mosaic
additionally i had some lemon drop hops so i added a half ounce of that as well
these lemon drop hops are left over from my hibiscus saison brew if you haven't seen that
video check it out if you're planning a bottle you can just dry hop into your fermenter and let them
sit there for about three days or so and then use your priming calculator and bottle your beer up
for kegging after putting the dry hops in i add co2 into the keg
to protect the hops and beer from oxidizing and then i transfer the beer right on top i'll leave
the dry hops in the keg until the keg is kicked after one week in the keg it was ready to drink
immediately on the nose i'm hit with tropical notes of pineapple
guava and mango there's also a hint of floral and citrus coming through from those dry hops
and the taste is bursting with similar flavors i get strong passion fruit and pineapple flavor
and the mouth feels creamy and goes down easily the bitterness is very muted but it's just enough
and you don't get that chalky feeling that you can get from some other hazy IPAs.
speaking of haze it was definitely strongest in the first week or so
but it started to settle out with time i think if you wanted more haze you could play with the yeast
and find a good strain that doesn't flocculate as much as S-04 but experiment and let me know what
you think would work well in the end this was an easy sipper and this keg did not last long
at all i will definitely be brewing this one again soon and maybe trying some new hops. if
you like this video give it a thumbs up and while you're here check out some of my other videos!