Jabba Juice Hazy IPA Recipe (All-Grain): 5 to 30 Gallons
An all-grain Jabba Juice Hazy IPA recipe you can brew at 5 to 30 gallons: 6.6% ABV and 29 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Jabba Juice Hazy IPA at a glance: 6.6% ABV, 29 IBU, OG 1.064. A juicy, soft hazy IPA from Lallemand for the AHA’s Big Brew 2024: Pilsner malt with flaked oats and oat malt, Comet and Citra in the kettle, and a big dry hop of Comet, Eclipse and Galaxy during fermentation.
Recipe credit: Jabba Juice Hazy IPA by Lallemand Brewing on the American Homebrewers Association (Big Brew 2024), one of the five most-viewed recipes on HomebrewersAssociation.org in 2024. We’ve put it in our recipe card, scaled to 5 gallons at 72% efficiency, and kept the brewer’s gravity and hop schedule. See the original for the brewer’s own notes and the discussion.
Bräu Supply recipe · All-grain
Jabba Juice Hazy IPA
Grain · for 5 gal into the fermenter
| 11.15 lb (5.06 kg) | Pilsner malt | 83% |
| 1.15 lb (0.52 kg) | Flaked oats | 9% |
| 1.15 lb (0.52 kg) | Oat malt | 9% |
Hops
| 0.5 oz (14 g) | Comet · 11% AA | 60 min |
| 1 oz (28 g) | Citra · 11% AA | 10 min |
| 1 oz (28 g) | Citra · 11% AA | At flameout |
| 1 oz (28 g) | Comet · 11% AA | Dry hop on day 3, about 5 days |
| 1 oz (28 g) | Eclipse · 16% AA | Dry hop on day 3, about 5 days |
| 2 oz (57 g) | Galaxy · 14% AA | Dry hop on day 3, about 5 days |
Yeast and water
| 1 pkg | LalBrew Verdant IPA | |
| Water | Chloride-forward water, about 2:1 chloride to sulfate. | |
Process
- Mash: 153°F (67°C) for 60 minutes, then mash out at 167°F (75°C) for 10 minutes
- Boil: 60 minutes
- Ferment: 68°F (20°C); add the dry hops on day 3 for about 5 days
- Condition: Package without letting air in once the gravity is stable
- Carbonate: 2.4 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
About this recipe
It was written for Big Brew, the AHA’s worldwide brew day, and became one of the most-viewed recipes on their site. The grain bill is simple: Pilsner malt with 17% oats for body and haze. Verdant IPA yeast adds soft apricot fruit, and the whole dry hop goes in on day 3 of fermentation, while the yeast is still active.
How to brew it
- Mash at 153°F (67°C) for 60 minutes, then mash out at 167°F (75°C) for 10 minutes.
- Boil 60 minutes with the Comet at 60 and Citra at 10, then add the last Citra at flameout.
- Chill to 64°F (18°C), oxygenate and pitch Verdant IPA. Ferment at 68°F (20°C).
- On day 3, add all the dry hops and leave them about 5 days.
- Check that the gravity is stable, then transfer into a CO₂-purged keg and carbonate to about 2.4 volumes.
Tips
- Dry hopping during active fermentation helps the yeast scrub out the oxygen the hops bring in.
- Drink it fresh, within 4 to 6 weeks. See what makes hazy IPA hazy.
Frequently asked questions
What is Eclipse?
An Australian hop with sweet mandarin, citrus and pine notes. If you can’t find it, use more Galaxy or Citra.
How does it compare with your hazy IPA?
Similar in strength, with a simpler grain bill and a single dry hop during fermentation. See our hazy IPA recipe.