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RECIPE INCLUDES:

  • 2 American Ale HMEs (Yeast under lids. You won’t be using these.)
  • 1 Brewmax LME – Golden
  • 4 oz Vienna
  • 4 oz Flaked Oats
  • 4 oz 2-row
  • 1 Packet Simcoe Hops (1/2 oz)
  • 1 Packet Mosaic Hops (1/2 oz)
  • 2 Packet Ekuanot Hops (1/2 oz)
  • 4 Muslin Hop Sacks
  • 1 Imperial Barbarian Yeast
  • 1 Packet No-Rinse Cleanser

OG: 1.082 (approx.) -- FG: 1.020 (approx.)

Suggested conditioning time is no more than 2 weeks.

Flavor: Hoppy

ABV (alc/vol): 8%

SRM (Color): 6

IBU (Bitterness): 30

BJCP Style: 21. IPA – 21B. Specialty IPA


STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.


  1. Using a measuring cup, pour 4-8 cups of water into your clean 3-quart or larger pot (Use enough water to cover the grains).
  2. Mix all the grains well, and add them to a Muslin Hop Sack, and bring your water up to 165 degrees F.
  3. Add the grain sack to the hot water and steep for 45 minutes between 155-165 degrees.
  4. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain bag.
  5. Remove the yeast packet from under the lid of the Brewing Extract (you won’t be using this), then place the unopened can in hot tap water.
  6. Bring the grain water to a boil and remove from heat.
  7. Open the can of Brewing Extract and the LME Softpack, pour the contents into the hot grain water. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
  8. Fill keg with cold tap water to the #1 mark on the back.
  9. Pour the wort, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. Stir vigorously with the spoon or whisk.
  10. Pour the Imperial Barbarian yeast into the keg, and screw on the lid. Do not stir. 
  11. Put your keg in a location with a consistent temperature between 65° and 76° F (20°-25° C) and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. 
  12. On day 3 of the fermentation, add the package of Simcoe hops to a hop sack, tie, and trim excess material, then add to your keg (do not leave the lid off for too long).
  13. On day 8 of the fermentation, add the package of Mosaic hops to a hop sack, tie, and trim excess material, then add to your keg.
  14. On day 13 of the fermentation, add the 2 packets of Ekuanot hops to a hop sack, tie, and trim excess material, then add to your keg.
  15. You’ll ferment for 21 days total. Complete fermentation will take approximately 2 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.

STEP 3: BOTTLING AND CARBONATING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)