How to Brew an AMAZING Hazy IPA RECIPE From TREE HOUSE BREWING COMPANY

Not long ago,@treehousebrewco published a video showing how to brew IPA like they do, at homebrew scale. So I brewed that recipe as soon as I could. Spoiler alert - its amazing, and I learned a ton, but is it the recipe to one of their flagships? Plus - everything I thought I knew about brewing Hazy IPA may be challenged in this video.

The recipe videos from Tree House:
   • Tree House-style Hazy IPA Home Brew R...  
Short:    • A great homebrew IPA recipe from Tree...  
Brewing it::    • Home Brew Day at Tree House!  
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Recipe on Brewfather: https://share.brewfather.app/c43SO4OE...

Recipe for 5 gallons (19L) , your efficiency may vary:

"Beach House IPA"

7.1% ABV 45 IBU

12 lb Mecca Grade Lamonta Pale Malt (85%)
1.5 lb Flaked Oats (10%)
0.75 lb Weyermann Carafoam (5%)

Mash:
Single Infusion mash at 152 F (65 C) for 60 min

Water (ppm): Ca: 128, Mg 9, Na 39, Cl 219, SO4 130, HCO3 0
Add to 8 gal (30 L) spring water: 5g Gypsum, 3g Epsom, 3g NaCl, 10g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min - Add 0.55 oz (16g) Magnum (13% AA)
20 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)
0 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)

Dry Hop with 1.75 oz (49g) each of Cryo Citra, Cryo Simcoe, and Cryo Amarillo (or 3.5 oz (98g) of each non-cryo hop) from days 7-12 at 60 F.

OG: 1.072

Yeast: Wyeast 1318 London Ale III

Ferment at 68 F (20 C) with no added pressure for the first 7 days or whenever primary fermentation is done, soft crash to 60 F (15 C), dump yeast after 24 hours, and add dry hops, allowing 5 days of contact time while spunding to 10-15 PSI (.67-1 bar). Cold crash to drop hop debris and package with closed pressure transfer.

FG: 1.018
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0:00 Intro and welcome
1:31 Recipe
6:48 Brew day
9:41 Fermentation plan
17:24 Fermentation follow-up
18:14 Pour and tasting notes
25:32 Potential improvements
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