Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Refreshingly luscious. This hazy style IPA offers notes of tangerine, lime and melon wrapped up in a bow of subtle apple blossom and grassy balanced bitterness.

Crush grains if using whole; heat 4.5 gallons (17 L) of strike water to 167°F (75°C) to target a mash temperature of 152°F (67°C).

Crush and Heat

Mix the Pale Ale, Pilsner, Oat, Wheat, and Carapils malts into the strike water, stirring thoroughly to eliminate clumps. Hold the mash at 152°F (67°C) for 60 minutes for full conversion and a soft, silky mouthfeel suitable for a hazy IPA.

After mash rests, perform a mashout by raising temperature to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity and improve runoff.

Sparge with enough water at ~170°F (77°C) to collect about 6.5–7 gallons (24.6–26.5 L) of wort in the kettle (adjust for system losses). Aim for a pre-boil gravity near 1.052–1.056 if making a 5 gallon batch.

Bring wort to a vigorous boil. Add 0.5 oz total of relatively neutral bittering hops (use 0.25 oz Mosaic + 0.25 oz Citra) at 60 minutes if you want a balanced bitterness; for subtler bitterness, omit bittering hops and rely on kettle hopping and whirlpool hops. Add 0.5 tsp Whirlfloc or Irish Moss with 15 minutes left if using. Do not add the specialty late hops (Mosaic/Citra/Nelson) during the boil; save them for whirlpool/late additions to preserve aroma and haze.

Boil and Hop Additions

If you chose to use lactose for extra lusciousness, add the 8 oz lactose with 10–15 minutes left in the boil so it fully dissolves (note lactose is non-fermentable and will increase body).

After the boil, shut off heat and cool briefly to ~180°F (82°C). Whirlpool or stir the wort to create a gentle vortex and add the late hop/stand additions: 1 oz Mosaic, 1 oz Citra, and 1 oz Nelson Sauvin. Note: split these hops into two equal additions if desired (half at 180°F for 20 minutes, half at 160°F for 20 minutes) to layer flavor. Add the fresh tangerine zest and lime zest in the whirlpool (zest sanitized by brief blanching or adding to hot wort) to extract bright citrus oils without harsh pith bitterness.

Let the hop stand for 20–30 minutes, then chill wort quickly to yeast-pitching temperature (around 66–68°F / 19–20°C). Rapid cooling helps lock in haze and aromatic oils.

Transfer chilled wort to a sanitized fermenter, leaving as much hop/trub behind as possible. Top up with water to reach 5 gallons if needed and check gravity; expected original gravity ~1.060 (adjust by system).

Aerate/oxygenate the wort thoroughly (inject oxygen or shake vigorously). Pitch the chosen Hazy IPA/English Ale yeast at a healthy pitching rate (follow yeast vendor's recommended cell counts for 1.060 OG).

Ferment at 66–70°F (19–21°C). Aim for a moderately warm primary (closer to 68–70°F) to encourage ester development that complements tangerine/lime notes while preserving haze. Primary fermentation should be vigorous for the first 48–72 hours then slow; typical primary takes 5–7 days.

At 48–72 hours active fermentation (when krausen has subsided somewhat), do a dry hop addition to capture fresh fruit character: add the remainder of late hops if you split them earlier (balance of Mosaic, Citra, Nelson). Dry hop for 3–5 days. If you used whirlpool zest earlier, you may add a small extra pinch of zest in dry hop for a pronounced fresh citrus note, but avoid too much to prevent pithy bitterness.

After dry hopping, allow fermentation to finish and check final gravity. If fermentable sugars are near expected FG (~1.012–1.014 if lactose used; ~1.010–1.012 if not), cold crash the fermenter to 34–40°F (1–4°C) for 24–48 hours to help drop heavier particulates while retaining haze from yeast/hop polyphenols.

If bottling, dissolve 4 oz corn sugar in 8 oz boiling water, cool, and add to bottling bucket; rack beer onto priming sugar and bottle. For kegging, carbonate to 2.3–2.7 volumes CO2. Let bottles condition at room temperature for 10–14 days, then chill and enjoy.

Serve slightly hazy at 45–50°F (7–10°C) in a tulip or IPA glass to concentrate aroma. Expect flavor profile: tangerine and lime top notes with melon and subtle apple blossom, balanced by soft grassy bitterness and a lush, pillowy mouthfeel.

Pale Ale Malt (2-row)

Pilsner Malt

Oat Malt (flaked oats or malted oats)

Wheat Malt

Carapils/Dextrine Malt

Mosaic (pellets)

Citra (pellets)

Nelson Sauvin (pellets) or Hallertau Blanc as alternative

Tangerine zest (fresh, finely grated)

Lime zest (fresh, finely grated)

Lactose (optional for extra lusciousness)

Hazy IPA or English Ale yeast (e.g., Wyeast 1318, London Ale III, or White Labs WLP066)

Water (brewing liquor)

Corn sugar (priming for bottling) or CO2 for kegging

Whirlfloc or Irish Moss (optional fining — small amount)

Gypsum (calcium sulfate)

Calcium chloride

Stellar Haze

Make Stellar Haze Recipe in just 24h . Refreshingly luscious. This hazy style IPA offers notes of tangerine, lime and melon wrapped up in a bow of subtle apple blossom and grassy balanced bitterness.

Stellar Haze

Descriptors

Tasting Notes

Food Pairings

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