In a modern Hazy IPA recipe, body is not just a nice-to-have – it’s the backbone that carries hop intensity and defines drinkability. Juicy aromatics and soft bitterness need a stable, rounded base, otherwise the beer can quickly feel thin, sharp, or disjointed. This is where dextrin malt becomes a precise tool.
At a usage rate of 5–10%, dextrin malt helps shift the balance between body and fermentability. It contributes largely unfermentable dextrins that remain in the finished beer, increasing final gravity, viscosity, and mouthfeel without significantly raising alcohol. The result is a beer that feels full, soft, and pillowy, yet still finishes clean enough to invite another sip.
Unlike crystal or caramel malts, dextrin malt is flavour-neutral. It won’t interfere with hop expression or add unwanted sweetness or colour. Instead, it works in the background, reinforcing:
- Mouthfeel and “juice-like” texture.
- Foam stability and head retention.
- Overall balance in hop-forward beers.
In a hazy IPA context, this means better integration of hops – less harshness, more softness, and a more cohesive drinking experience.
Hazy IPA recipe
A well-executed Hazy IPA should present a stable haze, vibrant hop aroma, and a soft, pillowy mouthfeel. This version focuses on building body through dextrin malt, supported by oats and wheat for enhanced texture and haze retention. The result is a beer with a rich, creamy structure and expressive hop character.
Grain bill
| Variety | Quantity | Quantity | Colour EBC | Colour ºL | Ratio |
|---|---|---|---|---|---|
| Swaen© Pilsner | 4.8 kg | 10.6 lb | 3–4.5 | 1.7–2.2 | 70% |
| Flaked Oat | 0.9 kg | 2 lb | 15% | ||
| Platinum Swaen© Dextrin | 0.5 kg | 1.1 kg | 3–6 | 1.7–2.8 | 8% |
| Swaen© Wheat Classic | 0.4 kg | 0.9 kg | 3–5 | 1.7–2.3 | 7% |
The base malt provides fermentable sugars, while oats and wheat contribute haze and a silky texture. Platinum Swaen© Dextrin is intentionally elevated to build a fuller body, improve head retention, and enhance the characteristic soft mouthfeel of the style. Mash at 67–68°C (152–154°F) for 60 minutes.
Hops
This “Classic Tropical Bomb” trio brings together ripe mango, passion fruit, and mixed berry notes without adding harsh bitterness. By keeping all hop additions late in the process, the focus stays on smooth bitterness and maximum juiciness.
It delivers an intense aroma of freshly peeled citrus and tropical fruit, while also encouraging biotransformation, helping transform hop oils into softer, more juice-like flavours that blend naturally into the beer.
Whirlpool (steep for 20 min at 80°C / 176°F).
| Variety | Quantity | Quantity | Duration |
|---|---|---|---|
| Citra | 25 g | 0.9 oz | 20 min. |
| Mosaic | 25 g | 0.9 oz | 20 min. |
| Galaxy | 25 g | 0.9 oz | 20 min. |
Dry Hop 1 (active fermentation – day 2 or 3).
| Variety | Quantity | Quantity |
|---|---|---|
| Citra | 30 g | 1.1 oz |
| Mosaic | 30 g | 1.1 oz |
Dry Hop 2 (post-fermentation – 2-3 days before packaging)
| Variety | Quantity | Quantity |
|---|---|---|
| Galaxy | 45 g | 1.6 oz |
| Citra | 25 g | 0.9 oz |
| Mosaic | 25 g | 0.9 oz |
Yeast
Use a medium-attenuating strain that produces fruity esters and supports haze formation. Ferment at 18–21°C (64–70°F). Recommended strains:
- Wyeast 1318 (London Ale III)
- White Labs WLP066 (London Fog)
- Lallemand LalBrew Verdant IPA
- Fermentis S-33
Water chemistry
Hazy IPAs thrive on a Chloride-to-Sulfate ratio of roughly 3:1 (Cl: 150-180 mg/l + SO4: 50–60 mg/l). This emphasizes the malt and the “soft” mouthfeel rather than a sharp hop bite.
Conditioning
Cold crash at 2–4°C (35–39°F) for 1-2 days if desired, though some haze should remain. Minimise oxygen exposure during packaging. Hazy IPAs are best consumed fresh to preserve hop aroma and flavour.
Results
| Batch size | 20 L / 5.3 gallon |
| Efficiency | 70% |
| Original gravity | 1065 |
| Final gravity | 1015–1016 |
| Colour EBC | 9.9 |
| Colour Lovibond | 4.3 |
| IBU | 35–40 |
| ABV % | 6.6–6.8 |
| Carbonation | 2.2–2.4 |
| pH | Adjust to 5.2 |
Appearance
This Hazy IPA recipe should result in a hazy, opaque golden-orange beer with a dense, persistent foam head. The elevated dextrin content supports excellent foam stability and visual opacity.
Taste profile
Pronounced tropical and citrus hop character layered over a soft, full-bodied, and pillowy mouthfeel. The dextrin-focused grain bill enhances body and smoothness without creating excessive sweetness.
Food pairing
Pairs well with spicy foods, grilled meats, burgers, and creamy cheeses, complementing the beer’s juicy and rounded profile.
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