Slurp Juice Hazy IPA Extract Beer Recipe Kit
Mouth Watering, Juicy & Slurp Sensational!
What does this beer taste like?
Our Slurp Juice Hazy IPA Extract Beer Recipe Kit has a juicy, fruity taste with a low to moderate bitterness and smooth mouthfeel. Extensive whirlpool and dry-hop additions contribute to a blend of citrus, tropical and stone fruit flavors. The malt profile is light, crisp with slight sweetness. It’s a well-balanced, refreshing beer perfect for those who enjoy hoppy beer with a fruit-forward flavor.
And now for the possibly funny, possibly serious, possibly irreverent flowery description....
So what do you get when you take such superstar hops like Amarillo, Azacca, Centennial, Citra, Galaxy, Lemondrop, Mandarina Bavaria and Mosaic (pause for breath) and add them in such ridiculous quantities between the whirlpool and two dry-hopping sessions that you freak out your yeast to induce such alchemy known as biotransformation which creates a hop-haze that impregnates your palate with fruit-bomb flavors like apricot, blueberry, mango, orange, peach, passion fruit, lemon, lime and tropical fruit that sends your mind spinning in a humulone-induced daze? You get Slurp Juice, of course, which is golden, soft and hazy, and it pours down your gullet with such eminent drinkability that you're certain you are imbibing in this morning's glass of juice. So take a greedy slurp of this fruit-juicy hop-bomb and get your juice on!
10 Tips for Home-Brewing Hazy IPA
- In your recipe, use un-malted high protein grains like flaked wheat or flaked oats to achieve the so-called turbid appearance and a smooth mouthfeel.
- Ferment with yeast strains known for elevated ester production, generating fruity and peachy scents and flavors. Varieties such as LalBrew® New England American East Coast Style Yeast, Cellar Science Hazy or Wyeast London Ale III, are good examples.
- Add most of your hops towards the end of boiling or during fermentation to decrease bitterness and boost hop fragrance and taste.
- Dry-hop in two-stages: first during active fermentation to leverage the yeast-hop biotransformation, and second after fermentation to elevate hop aroma.
- Use what probably seems like an outrageous quantity of hops, ranging from 8 ounces to a pound per 5-gallon batch, as common for this style. Opt for hops carrying citrusy, tropical, and fruity attributes—like Citra, Mosaic, El Dorado, Galaxy, etc. Hops are expensive, so this adds up.
- As an advanced tip, you may adjust your water's chemical composition to elevate the chloride-to-sulfate ratio, intensifying malt presence and beer texture. Strive for a minimum of 150 ppm chloride and under 100 ppm sulfate.
- If your brewing setup allows, take great effort to minimize exposure to oxygen during dry-hopping, all transfers, bottling and storage, as oxygen will degrade hop compounds and accelerate the development of undesirable flavors. Utilize a closed transfer system when feasible, purge bottles or kegs with CO2, and store the beer cold. Yes, this is asking a lot, so do the best of what you can and just understand that less-than-optimally-handled hazy IPAs will diminish in flavor faster. Thus, drink faster.
- Avoid filtering or clarifying the beer, as these actions can reduce haze and hop essence. On the other hand, consider cold crashing the beer to settle some yeast and sediment prior to bottling or kegging.
- Experiment with other ideas to uncover your preferred degree of haziness, juiciness, and mouthfeel. Some brewers incorporate lactose, fruit puree, flour, or other additives to amplify haze and sweetness in their beers.
- Drink young! Revel in your hazy IPA while it's fresh, as this style is optimal within a few weeks of packaging. The hop aroma and flavor will diminish over time, so avoid prolonged storage.
All About Hazy IPA
Hazy IPA, also known as New England IPA or Northeast IPA, is a style of India Pale Ale that is characterized by its hazy or cloudy appearance, juicy and tropical fruit flavors, and low bitterness.
The hazy appearance is a result of the beer being unfiltered, allowing for the presence of yeast and hop particulates in the beer. This results in a slightly thicker and creamier mouthfeel, and a characteristic opaque appearance that is often compared to orange juice.
Hazy IPAs are typically brewed with a combination of hop varieties that contribute to the beer's fruity and juicy flavor profile. These hops are added late in the brewing process, and sometimes even after fermentation, to maximize the flavor and aroma while minimizing bitterness. This results in a beer that is low in bitterness, with a strong emphasis on fruit-forward flavors such as citrus, mango, peach, and tropical fruits.
The malt profile of hazy IPAs is typically light and crisp, with a minimal amount of caramel malt used to provide a slight sweetness that balances the hop bitterness. The alcohol content is usually moderate, with ABV ranging from 6-8%.
Hazy IPAs have gained popularity in recent years, particularly in the United States, where they are one of the most popular styles of craft beer. They are often enjoyed fresh and are typically served in a tulip-shaped glass to enhance the aroma and flavor of the beer.
What is the difference between Hazy IPA and New England IPA?
Both "Hazy IPA" and "New England IPA" are commonly used terms to describe a style of IPA that is characterized by its hazy appearance, juicy and tropical fruit flavors, and low bitterness.
The term "New England IPA" is often used to refer to the origin of the style, as it was first popularized by breweries in the New England region of the United States, particularly in Vermont and Massachusetts. The term "Hazy IPA" is a more generic descriptor that is used to describe any IPA with a hazy appearance, regardless of where it was brewed.
While both terms are commonly used, "Hazy IPA" has become increasingly popular and is now the preferred term used by many beer enthusiasts and industry professionals. This is because it is a more inclusive term that recognizes the fact that the style has evolved beyond its New England origins and is now brewed by breweries across the country and around the world.