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

Packed with mouthwatering notes of passion fruit, guava, pineapple, and citrus. Characterized by a very intentional haziness.

Heat 18 L of brewing water to about 74°C to achieve a target mash temperature of 67°C when adding the grain bill. Add gypsum and calcium chloride to the strike water, stirring to dissolve.

Heat Strike Water

Add the crushed Maris Otter, flaked oats, wheat malt, and CaraPils to the strike water. Mix thoroughly to avoid dough balls. Target mash temperature: 66.5–67°C. Hold for 60 minutes for good conversion and body; the flaked oats and wheat contribute to haze and mouthfeel.

Mash In

Raise temperature to 75–77°C for 10 minutes to stop enzymatic activity and improve lautering.

Mashout

Sparge with heated water (approximately 7 L at 75°C) to collect approximately 26–27 L of wort into the kettle (pre-boil volume accounting for boil-off).

Sparge

Bring wort to a vigorous boil. Total boil time: 60 minutes. Because this is an NEIPA-style hazy IPA, hop additions will be late and minimal for bitterness.

Boil

At 60 minutes: no bittering hops (or a very small 10–15 g of Citra at 60 for subtle backbone). At 10 minutes: add 30 g Citra and 20 g Mosaic to build aroma precursors. At 5 minutes: add 30 g Mosaic and 15 g Sabro. At flameout: whirlpool/hopstand (see next step) add 30 g Nelson Sauvin and 30 g Citra. Optional: add the 150 g dextrose in the last 10 minutes to help with attenuation if using a big grain bill (or add at cooling as priming sugar depending on batch size and desired FG).

60-30-10 Hop Schedule (Bittering minimized)

After flameout, cool wort to 80°C and whirlpool for 20–30 minutes with the flameout hop additions (Nelson Sauvin and Citra). Keep the wort between 78–82°C to extract volatiles for juicy fruit character without excessive bitterness. Then chill quickly to yeast pitching temperature.

Whirlpool / Hopstand

Cool wort to 18–20°C as quickly as possible to preserve hop aromatics and reduce DMS. Transfer to fermenter, top up to 23 L if needed, and aerate/oxygenate thoroughly (1–2 ppm O2 by pure oxygen or vigorous shaking).

Chill and Oxygenate

Pitch the NEIPA yeast at 18–20°C. Add yeast nutrient if using. Seal fermenter and place in temperature-controlled environment at 18–20°C for primary fermentation.

Pitch Yeast

Allow active fermentation for 48–72 hours; once vigorous fermentation begins (visible krausen), raise temperature to 20–22°C for 48 hours to help ester development that complements tropical hop character. Total primary fermentation: 5–6 days until activity subsides.

Fermentation Schedule

At high krausen or around day 2 of fermentation, add 50 g Cryo-Citra and 50 g Cryo-Mosaic (or equivalent pellet hops). This biotransformation addition will enhance tropical, passion fruit/ guava notes and increase juiciness. Leave in contact for ~48 hours while fermentation continues.

First Dry Hop (active fermentation / biotransformation)

After 48–72 hours from the first dry hop and when primary activity has slowed (around day 5), cold-side add 60 g Citra, 60 g Mosaic, 30 g Sabro, and 30 g Nelson Sauvin to the fermenter. Keep fermenter at 16–18°C for 48–72 hours to allow hop oils to saturate the beer while minimizing grassy polyphenol extraction.

Second Dry Hop (post-fermentation aroma)

After dry hopping (~day 8–9), cold crash to 2–4°C for 24–48 hours to help settle heavy trub while retaining intentional haze (do not clarify aggressively).

Cold Crash

If bottling: gently warm beer to ~20°C, dissolve priming sugar (around 110 g dextrose for 23 L) and add to bottling bucket, then transfer beer gently to avoid oxygen pickup and bottle. Condition for 10–14 days at 20°C. If kegging: transfer to sanitized keg, carbonate to 2.6–2.8 volumes CO2 (force carbonate at 10–12 psi at 3–4°C or naturally carbonate if preferred).

Priming and Bottling/Kegging

Allow beer to condition for 7–14 days after packaging to let hop character meld and haze stabilize. Serve cold (5–8°C) in a tulip or IPA glass to highlight aromatics.

Maturation

Maris Otter Pale Malt

Flaked Oats

Wheat Malt (for haze and mouthfeel)

CaraPils / Dextrine Malt

Water (brewing water)

Gypsum (calcium sulfate)

Calcium Chloride

Citra (whole or pellet)

Mosaic (whole or pellet)

Sabro (for tropical/creaminess)

Nelson Sauvin (for sauvignon/white grape notes)

Cryo-Citra (if available, part of dry hop)

Cryo-Mosaic

New England / Hazy IPA Ale Yeast (e.g., Wyeast 1318 London Ale III or Lallemand New England)

Yeast Nutrient (optional)

Dextrose (corn sugar) for slight attenuation

Lactic Acid (to adjust mash pH)

High-clarity IPA finings (optional, minimal)

Pectic Enzyme (do not use if you want haze from fruit; optional)

Space Goose IPA

Make Space Goose IPA Recipe in just 24h . Packed with mouthwatering notes of passion fruit, guava, pineapple, and citrus. Characterized by a very intentional haziness.

Space Goose IPA

Descriptors

Tasting Notes

Food Pairings

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