This is from my Facebook blog
Brewing a hazy beer is easy.
Brewing one that's fantastic and stays hazy takes alittle work.
Some call it Artistry but the truth is there is some key factors that will help you master the art of the Hazy Ipa's. First thing is your water chemistry. A sulfate to chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance. I prefer the higher chloride to sulfate water profile when brewing Hazy Ipa's. It's not about the bitterness with this style. It's about keeping it fruity, juicy and tropical with low to moderate bitterness. Next is your grain bill the base for your beer. Pale Ale malt, Maris Otter, or Golden Promise and even Pilsner malt will create a a great base. Adjuncts like flake grains and unmalted grains are very popular because they add body, softness, and fullness in the mouthfeel and help creating the haze. I personally like using Unmalted Wheat Flaked Oats, or Golden Naked Oats around 10% to 20% of my grist. I don't necessary add these to create my haze although it does help, but more for mouth feel making it soft and silky. Now for the Hops, Some very popular varieties for this style are Galaxy, Mosaic, Citra, Vic Secret, Centennial, Cascade and many more. Just remember it's not about the bitterness with this style. You want multiple hop additions just not a huge bitter addition. Most of the time my first addition is either First wort or 15 minutes into my boil then a small 30 minute addition and multiple 15 minute additions multiple 10 minute additions multiple 0 minute additions and multiple whirlpool additions. Dry hoping is one of the most important additions for this style. Don't be afraid to add 4 to 8 oz of hops for a 5-gallon batch like Mosaic, Galaxy and Citra. Normaly, you would always wait for the primary fermentation to be close to finishing before adding your dry hops and there is still some debate of add them during fermentation.
When dry hopping during active fermentation you take advantage of a process called biotransformation. The yeast fermenting the beer transform compounds in hop into slightly different compounds creating more intense aroma's and flavors. Another advantage to adding hops during primary fermentation is some of the compounds help to create that long and lasting haziness. Start dryhopping 1 to 2 day into primary fermentation and multiple times after primary fermentation up to 7 to 10 days and one last addition a day before cold crashing.