Cloud 7 Homebrew Recipe

A hazy IPA featuring Idaho 7© hops. This juice bomb has a bright gold color and dense haze. The aroma is citrus and pine upfront with soft tropical notes. Ruby red grapefruit and stone fruit dominant the flavor profile. This ale is full bodied, finishing with a slight residual sweetness. Please let us know how your batch turned out and hope to see you all soon

5 gallon batch all-grain

OG: 1.070

FG: 1.017

IBU = 60, ABV = 6.8%, SRM = 4



8.5 lbs. 2-row malt

1.5 lbs. flaked oats

1.5 lbs. flaked wheat

1 oz. Citra© hop pellets (15min)

3 oz. Idaho 7© hop pellets (whirlpool)

10 oz. Idaho 7© hop pellets (dry hop)

White Labs WLP007 Dry English Ale


Brew Process

Mash in all the grains at 152°F. Maintain temperature for 60 minutes. Recirculate wort for 10 minutes or until the grain bed is set. Fly sparge using 170°F water. Collect a total of 6.5 gallons of wort in the brew kettle. Boil for 45 minutes then add 1 oz. of Citra© hop pellets. Continue boiling for 15 minutes. Cool wort to 180°F. Whirlpool for 10 minutes and add 3 oz. of Idaho 7© pellets. Let stand for 10 minutes then chill to 64°F. Rack to fermenter and pitch yeast. During fermentation maintain a temperature range of 64°F-70°F. Divide the remaining Idaho 7© pellets into two equal portions. Dry hop with 4 oz. 3 days after fermentation begins, then dry hop with the last 4 oz. at final gravity. Allow for two days of contact then cold crash the fermenter. Rack to serving vessel and carbonate to 2.5 volumes. Cheers!