American Resolution Hazy IPA

Product: 90-15228-00

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PROFILE:

Inspired by the recent hazy IPA craze that began in the New England region of the United States, this beer is a great representation of the style. Unlike West Coast IPAs, these beers are less bitter with a much fruitier flavor, and a soft, “pillowy” mouthfeel that is contributed in part by the oats, and by the yeast. The Barbarian yeast included in this recipe will enhance the hop oils creating very tropical notes of mango, pineapple, passionfruit, and some stone fruit notes like peach and apricot. The lack of bitterness from the hops makes this beer very approachable by almost anyone that loves beer.

RECIPE INCLUDES:

  • 1 Northwest Pale Ale (Yeast under lid. You won’t be using this.)
  • 1 Brewmax LME – Golden
  • 4 oz Carapils
  • 4 oz Flaked Oats
  • 4 oz 2-row
  • 1 Packet El Dorado Hops (1/2 oz)
  • 2 Packets Mosaic Hops (1/2 oz)
  • 4 Muslin Hop Sacks
  • 1 Imperial Barbarian Yeast
  • 1 Packet No-Rinse Cleanser

Additional Information


  • OG: 1.074 (approx.) -- FG: 1.018 (approx.)
  • Suggested conditioning time is no more than 2 weeks.
  • Flavor: Hoppy
  • ABV (alc/vol): 7.1%
  • SRM (Color): 6
  • IBU (Bitterness): 37
  • BJCP Style: 21. IPA – 21B. Specialty IPA

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 2 Weeks = 2 Months

RECIPE INCLUDES:

  • 1 Northwest Pale Ale (Yeast under lid. You won’t be using this.)
  • 1 Brewmax LME – Golden
  • 4 oz Carapils
  • 4 oz Flaked Oats
  • 4 oz 2-row
  • 1 Packet El Dorado Hops (1/2 oz)
  • 2 Packets Mosaic Hops (1/2 oz)
  • 4 Muslin Hop Sacks
  • 1 Imperial Barbarian Yeast
  • 1 Packet No-Rinse Cleanser

Additional Information


  • OG: 1.074 (approx.) -- FG: 1.018 (approx.)
  • Suggested conditioning time is no more than 2 weeks.
  • Flavor: Hoppy
  • ABV (alc/vol): 7.1%
  • SRM (Color): 6
  • IBU (Bitterness): 37
  • BJCP Style: 21. IPA – 21B. Specialty IPA

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 2 Weeks = 2 Months

 

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 the grains well (carapils, oats, and 2-row) and add them to a Muslin Hop Sack, tying it off as high as possible, 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. Ferment for 21 days total.
    12. Approximately 24 hours after adding the yeast, 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.
    13. On day 3 of the fermentation, add 1 package of Mosaic hops to a hop sack, tie, and trim excess material, then add to your keg (do not leave the lid off for too long).
    14. On day 8 of the fermentation, add the 2nd package of Mosaic hops to a hop sack, tie, and trim excess material, then add to your keg.
    15. On day 13 of the fermentation, add the El Dorado hops to a hop sack, tie, and trim excess material, then add to your keg.
    16. Bottle on day 21.


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. 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.)

Flavor Profile

hoppy-recipesFlavor Profile
Alcohol by volume: 7.1%
SRM (color): 6
IBU (Bitterness): 37