Hazy Seagull DIPA

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This is a Community Recipe created by ash_whiting

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

Ingredients Included

Thomas Fawcett – Golden Promise Pale Ale Malt (2000 grams)
Flaked Oats Including Husk (600 grams)
Crisp CaraGold Malt (300 grams)
Crisp Pale Wheat Malt (1000 grams)
Galaxy™ Pellets (120 grams)
Mosaic Pellets (120 grams)
Citra Pellets (120 grams)
Brewing Sugar (Dextrose) 1kg (1 packs)
Imperial Yeast A38 Juice (1 packs)


Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 25
Original Gravity: 1.072
Final Gravity: 1.010
ABV %: 7-8
IBU: 55 (estimated)

Temperature °C: 67
Length (mins): 60
Out temp °C: 75
Out time (mins): 20

Boil time (mins): 60

Additions and timing:

Check the original gravity after boil and add up to 1kg dextrose as required to reach the original gravity of around 1.072 – depending on efficiency.

Whirlpool/hop stand for 30 mins on flame out

40g Galaxy
40g Mosaic
40g Citra

Secondary additions and timing:

Dry hop after fermentation completes for around 3 days

Cold crash after 3 days of dry hop for 24 hours at 3C

80g Galaxy
80g Mosaic
80g Citra

Yeast: Imperial Yeast A38 Juice
Fermentation temperature/steps: 19C then rise to 20.5 after 5 or so days


No bittering additions as this has quite a heavy dry hop.

You could split the dry hop and add a biotransformation step at high krausen if required.

Additional information

Weight 11.3 kg
Country of Origin GB
HS Code 2106909853


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