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With summer in full swing, we wanted to brew up a light, easy-drinking, low ABV beer that’s drinkable on any hot summer day. That’s why we brewed up a Lazy Hazy Summer Session IPA, a perfect summertime beer. We used a pilsner base malt, a few adjuncts like flaked oats and wheat, and a bunch of tropical hops to make a hazy and tasty final product. Read on or watch the video to see how we brewed this beer using Clawhammer's 10.5 gallon Electric Brewing System.
Session IPA Style Guidelines
- Golden or copper color with a hazy look
- High hop aroma
- Low ABV - beers higher than 5% ABV are not considered Session beers
- IBUs - 40-55 with a medium to high perceived bitterness
- Original Gravity - 1.038-1.052
- Final Gravity - 1.008-1.014
Lazy Hazy Summer Beer Video
If reading isn’t your thing, we made a video of the beer from start to finish, which you can watch here. However, full recipe details are further down in the article.
The beginning water volume was 7.98 gallons (30.2 liters) with water chemistry adjusted to give our beer a hazy final look
- Pilsner (2 Row) Ger (2.0 SRM) - 6lbs (2.7kg)
- Flaked Oats (1.0 SRM) - 2lbs (907.2g)
- Flaked Barley (1.7 SRM) - 1lb (453.6g)
- Flaked Wheat (1.6 SRM) - 1lb (453.6g)
We finely crushed all of our pilsner malt in a mill before mashing - our flaked malts do not need to be crushed
We mashed at 160 degrees Fahrenheit (71.1C) for 60 minutes.
We've brewed this recipe before, using a lower mash temperature. We decided to bump the temperature up on this one in the hopes that the beer will turn out a bit sweeter and will also have more body.
Boil & Hops
At the beginning of our boil we added a 60 minute bittering addition using .25 oz (7.1g) of El Dorado hops.
Adding El Dorado hops at the beginning of the boil
This was the only addition to the actual boil. Once the boil was complete, we chilled the wort down to 180 degrees Fahrenheit (82.2C) and completed a hopstand using 2 ounces (56.7g) of Mosaic and 2 ounces (56.7g) of El Dorado hops.
Weighing out hopstand hops
Whirlpool additions add tons of juicy hop flavor without bitterness, which is what we're going for with this beer.
To ferment this beer we chilled the wort to 70 degrees Fahrenheit (21.1C) and added White Labs WLP013 London Ale Yeast.
We waited two days until we added some dry hops and used 2 ounces (56.7g) of El Dorado hops.
We added our dry hops to a mesh bag that goes inside our fermenter
This dry hop addition will help give our beer a nice fruity aroma that will compliment the flavor. We let these hops sit in the fermenter for three days before taking them out.
- Volume Into The Fermenter - 5.50 gallons (20.8 liters)
- Original Gravity - 1.047
- Final Gravity - 1.020
- ABV - 3.54%
Final gravity reading right at 1.020
Our Lazy Hazy Session IPA finished excellently. We threw out adjectives like pineapple, tropical, and fruity to describe its final flavor. It was definitely a sweeter beer overall due to our high mash temps and with its ABV of 3.5% you can enjoy a few on a hot summer day and not get wasted. This is definitely the beer to brew if you’re looking for something light and refreshing to enjoy.
Take this to your 4th of July party like Rachael did!