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

Massively drinkable hazy IPA. Juicy notes of peach, pineapple, orange, and mango with a clean finish.

Heat strike water to achieve a mash temperature of 152°F (67°C). Dough in the crushed grains (Pilsner, flaked oats, wheat, crystal) and hold at 152°F (67°C) for 60 minutes. Gentle recirculation for the first 10–15 minutes helps conversion.

Heat water and mash in

Raise the mash to 168°F (76°C) for 10 minutes for mash out to stop enzymatic activity and improve runoff viscosity (especially helpful with oats).

Mash out

Sparge to collect approximately 6.5–7.0 gallons (24.6–26.5 L) of wort into the kettle to account for boil-off and trub loss aiming for 5.5 gallons finished batch (fermenter charge ~5.25 gallons).

Bring wort to a gentle vigorous boil. This recipe uses minimal bittering hops. Add 0.5 oz Mosaic at 60 minutes only if you want a touch of bitterness (optional). At 15 minutes left, add Irish moss/Whirlfloc and 0.5 oz of Citra (for body and slight late bitterness). No late bittering hops otherwise—keep the kettle additions light to favor juicy hop character.

Boil and hop schedule

Turn off heat at the end of boil. Allow wort to cool to 180–175°F (82–79°C) then add whirlpool/steep hops: 2.0 oz Cryo Citra and 1.0 oz Azacca (or the listed whirlpool addition). Whirlpool for 20–30 minutes, keeping at ~170–180°F. This extracts aroma and fruity esters without adding too much bitterness. Then chill wort quickly to yeast pitching temperature.

End of boil/whirlpool

Chill wort to 66–68°F (19–20°C) as quickly as possible to minimize DMS and oxidation. Transfer to a sanitized fermenter, leaving much of the trub behind.

Chill and transfer

Aerate or oxygenate wort adequately for an ale (roughly 8–10 ppm O2 if oxygenating). Pitch the yeast (rehydrated or a healthy starter recommended for this gravity) and aim for a fermentation temperature of 66–68°F (19–20°C) for the first 48 hours to encourage healthy attenuation and ester profile.

Oxygenate and pitch yeast

Allow active fermentation for 3–5 days until vigorous activity slows. After 48 hours, consider raising temp to 68–70°F (20–21°C) to push attenuation and promote juicy ester production. Total primary time: 5–7 days (hazy IPAs are often kept short to retain haze and hop character).

Primary fermentation

At day 3–5 (near end of active fermentation) add the first dry hop charge: 3.0 oz Mosaic and 2.0 oz Cryo Citra directly to the fermenter (or in a hop bag). Leave in contact for 48–72 hours. This timing (biotransformation) while yeast still active helps create juicy mouthfeel and tropical notes.

First dry hop

Two days after the first dry hop (or concurrently with the second dry hop), add fruit purees. Sanitize fruit if needed: thaw frozen puree, bring to ~165°F (74°C) for a few minutes then cool and add (or use campden tablet to sanitize, then wait 24 hours). Add 1.5 lbs peach puree, 1 lb mango puree, and 1 lb pineapple puree. Add orange zest (2 tbsp) directly to fermenter or in a sanitized bag. Keep fruit contact for 4–7 days total.

Fruit additions

After fruit contact for 48–72 hours, add a small finishing dry hop: 1.0 oz Azacca (or the 1 oz late-hop addition) to boost aroma. Leave 48 hours and then proceed to cold crash or packaging. Keep total dry hop contact 5–7 days maximum to avoid vegetal character.

Second dry hop (optional)

Cold crash to ~34–40°F (1–4°C) for 24–48 hours to drop trub and fruit solids if kegging. Hazy IPAs remain somewhat hazy; expect residual haze from oats and late hop/polyphenols.

Cold crash and clearing

If kegging: transfer gently to CO2 keg, carbonate to 2.4–2.7 volumes CO2 (typical for NEIPA). If bottling: dissolve 3.5 oz dextrose in 8 oz boiling water, cool, and gently mix with beer then bottle. Condition bottles at room temp for 10–14 days, then cold condition. Avoid extended warm storage to preserve hop aroma.

Packaging

Serve slightly chilled (45–50°F / 7–10°C) in a stemmed glass to concentrate aromas. Expect juicy peach, pineapple, orange, and mango notes with a soft, pillowy mouthfeel and a clean, slightly dry finish.

Serving

Water profile: target chloride:sulfate ratio of ~2:1 (e.g., 150 ppm Cl, 75 ppm SO4). Reduce sulfate to keep bitterness soft; higher chloride accentuates fullness and juiciness. Adjust with brewing salts as needed. Keep oxygen pickup minimal after fermentation and during transfers to preserve hop aroma.

Pilsner malt (base)

Flaked oats

Wheat malt

Light crystal malt (10L)

Dextrose (corn sugar) — priming (if bottling)

Citra hops (whole-leaf or pellets)

Mosaic hops

Azacca hops

Cryo Citra (or extra Citra) for whirlpool/dry hop

Cryo Mosaic (or extra Mosaic) for dry hop

Hop stand/late-hop addition (optional: Azacca)

Juicy / Hazy IPA yeast (e.g., Wyeast 1318 London Ale III or WY1318 clone or A04)

Yeast nutrient (optional)

Water profile: low to moderate sulfate, boosted chloride

Frozen peach puree (or fresh, sanitized)

Frozen pineapple chunks or puree

Orange zest (from 2 medium oranges)

Mango puree (frozen)

Irish moss or Whirlfloc (kettle fining)

Campden tablet (optional, for fruit sanitation)

Wachusett Brewing "Massive Haze IPA"

Make Wachusett Brewing "Massive Haze IPA" Recipe in just 168h . Massively drinkable hazy IPA. Juicy notes of peach, pineapple, orange, and mango with a clean finish.

Wachusett Brewing "Massive Haze IPA"

Descriptors

Tasting Notes

Food Pairings

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