Super Slurper Hazy IPA

  • MaltyMalty
  • CitrusCitrus
  • FruityFruity
  • SweetSweet
Sale price$39.50
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You’ll definitely wanna get your lips around this mouth-watering IPA. In the glass, it’s pale gold and hazy with a thick white head. The super-chilled Cryo Pop Hops – cryogenically processed for maximum impact – and Nelson Sauvin hops from NZ, bring out the lip-smacking flavours of citrus, gooseberry, and tropical fruits, that follow aromas of citrus and stone fruit. Lap up the smooth mouthfeel before it all rounds out with a crisp bright finish.

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Recipe Contains

1 × Thomas Coopers Preacher's Hefe Wheat (1.7kg)
1 × Brew Enhancer 3 (1kg)
1 × Carbonation Drops (250g)

You'll Need

1 × 250g Golden Naked Oats
1 × 25g Cryo Pop Hops
1 × 25g Nelson Sauvin Hops
1 × 11g Lalbrew Verdant IPA Dry Yeast

Beer Style: Ale

Colour (EBC): 8
Volume: 20L
Difficulty: Advanced

ABV 4.7%

Alcohol by Volume

27 IBU

International Bitterness Units

EBC 8

Colour

This Recipe

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Ingredients

1 x 1.7kg Thomas Coopers Preachers Hefe Wheat Extract
1 x 1kg Coopers Brew Enhancer 3
1 x 250g Golden Naked Oats
1 x 25g Cryo Pop Hops
1 x 25g Nelson Sauvin Hops
1 x 11g Lalbrew Verdant IPA Dry Yeast
1 x 250g Coopers Carbonation Drops

Mix

Place the Golden Naked Oats in a plastic zip-lock sandwich bag and crack malt using a rolling pin.
In a good size pot (around 5 Litres) bring 2 litres of water to approximately 60-70°C, add the crushed
malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper) and let
steep for about 30 minutes.
Remove the malt by gathering up the corners of the mesh cloth and lift, allowing the liquid to drain
from the malt back into the pot.
Bring the liquid to the boil for 5 minutes.
Remove the pot from the heat and add 300ml of cool water from the tap to cool wort to approx. 85°C
Add the Cryo Pop Hops and steep for 20 minutes with the lid on the pot.
Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel
(FV).
Add the Thomas Coopers Preachers Hefe Wheat, and Brew Enhancer 3 to the FV, stir to dissolve then
top up with cool water to the 16 litre mark and stir thoroughly.
Check the brew temperature and top up to the 20 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 18C.
Sprinkle the Lalbrew Verdant IPA Dry Yeast then fit the lid.

Home Recipes SUPER SLURPER HAZY IPA

Super Slurper Hazy IPA

You’ll definitely wanna get your lips around this mouth-watering IPA. In the glass, it’s pale gold and hazy with a thick white head. The super-chilled Cryo Pop Hops – cryogenically processed for maximum impact – and Nelson Sauvin hops from NZ, bring out the lip-smacking flavours of citrus, gooseberry, and tropical fruits, that follow aromas of citrus and stone fruit. Lap up the smooth mouthfeel before it all rounds out with a crisp bright finish.

Super Slurper Hazy IPA
Beer Style Ale
Flavour Profile Malty, Citrus, Fruity, Sweet
Alcohol Content 4.7%
Colour (EBC) 8
Bitterness (IBU) 27
Volume 20L
Difficulty Advanced

Ingredients

1 x 1.7kg Thomas Coopers Preachers Hefe Wheat Extract
1 x 1kg Coopers Brew Enhancer 3
1 x 250g Golden Naked Oats
1 x 25g Cryo Pop Hops
1 x 25g Nelson Sauvin Hops
1 x 11g Lalbrew Verdant IPA Dry Yeast
1 x 250g Coopers Carbonation Drops

1. Mix

Place the Golden Naked Oats in a plastic zip-lock sandwich bag and crack malt using a rolling pin.
In a good size pot (around 5 Litres) bring 2 litres of water to approximately 60-70°C, add the crushed
malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper) and let
steep for about 30 minutes.
Remove the malt by gathering up the corners of the mesh cloth and lift, allowing the liquid to drain
from the malt back into the pot.
Bring the liquid to the boil for 5 minutes.
Remove the pot from the heat and add 300ml of cool water from the tap to cool wort to approx. 85°C
Add the Cryo Pop Hops and steep for 20 minutes with the lid on the pot.
Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel
(FV).
Add the Thomas Coopers Preachers Hefe Wheat, and Brew Enhancer 3 to the FV, stir to dissolve then
top up with cool water to the 16 litre mark and stir thoroughly.
Check the brew temperature and top up to the 20 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 18C.
Sprinkle the Lalbrew Verdant IPA Dry Yeast then fit the lid.

2. Brew

Ferment temperature should be as close to 18 - 23C if possible.
Once the foam has subsided around day 5, add the Nelson Sauvin Hops (we recommend wrapping
them in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1012 – 1017.

3. Bottle

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18°C

4. Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 4.7% ABV.

Common Questions

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