Hidden Temple Hazy IPA recipe provided by Robbie Denaway, head brewer at Falling Knife Brewing Company in Minneapolis, MN. Robbie and Falling Knife’s Chief Brewing Officer Tom Berg joined the Chip to taste the pro version of this beer and discuss the many technical ins and outs of making an excellent Hazy IPA in this episode of Chop & Brew. See video for tasting notes and brewing process advice.
Hidden Temple Hazy IPA | Homebrew Recipe
OG: 16.0 P (~1.064)
FG: 2.8 P (~1.011)
IBU: approx. 15
Malts
- 2-Row (69.7%)
- Malted White Wheat (15.9%)
- Flaked Oats (8.6%)
- Flaked Wheat (5.8%)
Water
- 2:1 chloride to sulfate
Hops
- Idaho 7 @ whirlpool for 15 IBU (add after flame-out)
- 5 oz Idaho 7, 5 oz El Dorado, and 2 oz Cryo Mosaic @ dry-hop
Yeast:
Method
Mash grains with water at a ratio of 1.1 qts/lb (nice and thick!) to achieve 155F mash temperature. Rest 60 minutes. Sparge to collect six gallons of wort.
Boil wort for 60 minutes, adding only a whirlpool addition of Idaho 7 hops after flame-out.
Do NOT use kettle finings and target 5.0 pH at knock-out. Acidify if needed to bring pH to this level.
Ferment at 68F.
Dry hop on the seventh day of fermentation with 5 oz Idaho 7, 5 oz El Dorado, and 2 oz Cryo Mosaic.
Cold crash after 3-4 days.
Carbonate to 2.6 volume and DRINK ASAP!
