HOPPY

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

Battle of the Brewers Hazy IPA. Pick your favorite.

Heat 18 liters of brewing water to 74°C (165°F) to account for mash thickness and losses. Target mash temperature is 66°C (151°F) with a typical mash ratio of about 2.5-3.0 L/kg.

Heat Strike Water

Combine crushed 2-row, wheat, oats, Carapils, and acidulated malt (if using) in the mash tun. Add strike water and stir to evenly wet the grist. Hold the mash at 66°C (151°F) for 60 minutes. Maintain gentle temperature; perform a 10-minute starch conversion test near the end if desired.

Mash In

Raise temperature to 76°C (169°F) for 10 minutes to stop enzymatic activity and improve wort flow, if your system allows.

Mash Out (optional)

Recirculate first runnings until clear, then collect wort. Sparge with ~12 liters of 75°C (167°F) water to collect total pre-boil volume of about 25-26 liters (accounting for evaporation and trub losses).

Lauter & Sparge

Bring wort to a vigorous boil. Total boil time: 60 minutes. Add kettle finings (Whirlfloc) with 15 minutes left if you choose to use them.

Boil Start

Add Amarillo 30 g and Citra 30 g at 60 minutes for a low, controlled bitter backbone (this recipe targets a restrained IBU typical of modern hazy IPAs — approx. 25-35 IBU total depending on alpha acids).

Bittering Hops

At flameout, turn off heat and rapidly cool the wort to ~85°C (185°F). Add the hop whirlpool blend (60 g; primarily Citra + Mosaic) and let steep for 20-30 minutes with the kettle covered to maximize oil extraction while minimizing astringency. If using, add kettle finings at 15 minutes left in the boil instead of flameout.

Late Boil & Whirlpool/Additions

Chill the wort to yeast pitching temperature: 18-20°C (64-68°F) for Vermont-style strains or 20-22°C (68-72°F) for English/Belgian style hazy yeasts. Transfer to a sanitized fermenter, leaving behind trub and hop debris.

Cool Wort

Aerate the chilled wort thoroughly (oxygenate to approx. 8-10 ppm O2 for ale-sized batches) and pitch the rehydrated or room-temperature yeast pack. Add yeast nutrient if using. Seal fermenter and attach an airlock or blow-off tube.

Pitch Yeast

Ferment at 18-20°C (64-68°F) for the first 48-72 hours to promote a clean, active fermentation and good ester profile for a juicy hazy character. After 48-72 hours, raise temperature by 2-3°C (to 20-22°C / 68-72°F) for 2-4 days if you want more ester and haze-enhancing biotransformation (optional). Primary fermentation should largely finish in 5-7 days; final gravity target around 1.010–1.014 depending on mash efficiency and attenuation.

Primary Fermentation

When active fermentation has subsided but still shows light krausen (typically around day 3-4), add the first round of dry hops: Citra 40 g and Mosaic 40 g. This timing allows biotransformation to enhance juicy flavors without creating excessive grassy character.

First Dry Hop Addition

After 48 hours from the first dry hop (around day 5-6), add Amarillo 30 g as a late dry hop for aroma brightness. Total dry hop contact ~3-5 days. Keep fermenter sealed and cold-crash after total dry hop time to help drop hop particulates.

Second Dry Hop Addition

After dry hopping (approximately day 8-10), lower temperature to 2-4°C (35-39°F) for 24-72 hours to help clarify and precipitate solids. Rack to a keg for force-carbonation or prepare for bottling.

Cold Crash & Conditioning

Transfer beer to a sanitized keg, leaving sediment behind. Force-carbonate to 2.4–2.7 vol CO2 at recommended pressure/temperature (approx. 12–14 psi at 3°C, adjust per your system).

Kegging (recommended)

If bottling, dissolve 110 g dextrose in 250 ml boiling water, cool and gently mix into the beer. Bottle into sanitized bottles and cap. Allow to condition at 20°C for 10-14 days, then cold condition for 24–48 hours before drinking.

Bottling (if chosen)

Serve chilled (8–10°C / 46–50°F) in a tulip or nonic glass to showcase haze and hop aroma. Expect a hazy, juicy, citrus-tropical aroma with moderate bitterness and soft mouthfeel.

Serving

Sanitize all equipment that will contact wort or beer using an approved no-rinse sanitizer (use ~200 ml of sanitizer mixed per manufacturer instructions for the batch size). Good sanitation is critical at transfer, dry hop additions, and packaging.

Adjust water profile if desired: raise chloride relative to sulfate (Cl:SO4 ratio ~2:1) to favor softness and mouthfeel typical of hazy IPAs. Consider a target chloride ~150-200 ppm and sulfate ~50-75 ppm depending on source water.

Expected original gravity (OG): ~1.062 (depends on efficiency). Expected final gravity (FG): ~1.010–1.014. ABV: ~6.5–6.8%.

2-row pale malt (crushed)

Wheat malt (flaked or malted)

Oats (rolled, flaked)

Carapils / dextrin malt

Acidulated malt (optional, for pH)

Water (brewing liquor, total estimate)

Amarillo hops (whole or pellet)

Citra hops (whole or pellet)

Mosaic hops (whole or pellet)

Simcoe hops (whole or pellet)

Hop whirlpool blend (Citra + Mosaic, late)

Dry hop - Citra

Dry hop - Mosaic

Dry hop - Amarillo

Whirlfloc or kettle finings (optional)

Hazy IPA / English ale yeast (e.g., London Ale III or Vermont Ale)

Yeast nutrient (optional)

Priming sugar (dextrose) for bottling (if bottling)

Sanitizer (Star San or similar)

Bitter Battle

BLUE EYES Liquid Lust PB Porter

Pinot Grigio

Sauvignon Blanc

Moscato

Cayuga White

Green Machine

Make Bitter Battle Recipe in just 16h . Battle of the Brewers Hazy IPA. Pick your favorite.

Bitter Battle Recipe

Descriptors

Tasting Notes

Food Pairings

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