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July 23, 2018
Last updated

Lazy Hazy Summer Session IPA

Owner of Clawhammer Supply

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)

pilsner malt in hand

Pilsner malt

  • Flaked Oats (1.0 SRM) - 2lbs (907.2g)
  • Flaked Barley (1.7 SRM) - 1lb (453.6g)
  • Flaked Wheat (1.6 SRM) - 1lb (453.6g)

pouring pilsner malt into mill

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. 

mashing in

Mashing in

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

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

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.

Dry Hops

We waited two days until we added some dry hops and used 2 ounces (56.7g) of El Dorado hops.

adding dry hops to a mesh bag

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 at 1.020

Final gravity reading right at 1.020

Tasting Notes

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.

rachael holding beer

Take this to your 4th of July party like Rachael did!

Kyle Brown is the owner of Clawhammer Supply, a small scale distillation and brewing equipment company which he founded in 2009. His passion is teaching people about the many uses of distillation equipment as well as how to make beer at home. When he isn't brewing beer or writing about it, you can find him at his local gym or on the running trail.

  • Hello
    I have 1 question
    Should I carbonate with sugar in bottles?

    Posted by Patrik on February 08, 2021
  • Your measurements of the hops in grams are way out. 2 ounces of hops is about 60 grams, not 283.

    Posted by Gus on December 03, 2020
  • Just a comment to Joe ds:
    It’s us gallon, so Yes it is 20.8 liter.

    The rest of the measurements are wrong as you quoted.

    Posted by Christian on November 30, 2020
  • What would the corn sugar solution look like for this beer if looking to bottle condition? Cheers!

    Posted by NIck on December 02, 2020
  • oz to g conversion is way off
    2oz is closer to 57g not 283

    Posted by sigurdur on December 01, 2020
  • Great recipe – I’ve converted to a 12 litre batch in metric for anyone interested as the metric measurements quoted above are wrong – 5.5 gal is 25L not 20L and its def not 280g of dry hop!
    12L Lazy Hazy:
    Pilsner – 1300g
    flaked oats – 440G
    Flaked wheat – 220g
    Mosaic – 30g (total)
    El Dorado 60G (total)

    Will report back when it’s tasted :)

    Posted by Joe DS on July 20, 2020
  • Hello!

    Very new to home brewing love the look of this recipe!

    How can I increase abv of this recipe and will it greatly affect the flavour?

    Posted by MAja on June 03, 2020
  • would like to know the chemistry of water for this recipe. Thank you

    Posted by on May 11, 2020
  • I have a 7 gallon brew kettle, how would you alter the grain and hop bills to account for 1 gallon less water?

    Posted by Jason on May 04, 2020
  • Hi!
    I would like to brew this recipe but is it possible to know your water chemistry target?

    You guys rock!!!

    Cheers from Belgium

    Posted by JEan-François on April 09, 2020
  • Hi,
    Thanks for the recipe, I have a question:
    Should I carbonate with sugar in bottles?

    Posted by Marco Cozzi lepri on April 08, 2020
  • How would one calculate this for a 5gal recipe?

    Posted by Matt on February 19, 2020
  • Hi, this beer has a very good looking, so what it’s your water chemistry target, and what it’s make hazy

    Posted by LUis on January 06, 2020
  • I just brewed this and it came out amazing. Mashed at 157. Great recipe! This won’t last long in my keg.

    Posted by John on July 03, 2019
  • I brewed this with a slightly lower mash temp (156) and used half the whirlpool and dry hops, it came out as a beer that even bud light drinkers can enjoy. A++ would brew again.

    Posted by Bob on June 14, 2019
  • hello, I’m a huge fan of you I’m in Brazil brewing my beers, do you have any idea of ​​iBU?

    Posted by Rafael on May 22, 2019
  • Please elaborate on the water Chem. If I’m starting at 0 with ro water. What should I add?

    Posted by TRevor on May 22, 2019
  • Hello, what should the chemical composition of water be? There is a chemical addition in the video, but it is not possible to see the water values. Thanks

    Posted by Josh on March 01, 2019
  • You said dry hop after 2 days.
    2 days after fermentation starts?

    Posted by WSB on February 05, 2019
  • Hello, what should the chemical composition of water be? There is a chemical addition in the video, but it is not possible to see the water values.

    Posted by Pavel on January 22, 2019

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