ABV 5.0% A classic Belgian lager, golden in color with a floral, hop aroma, well-balanced fruity malty sweetness, crisp hop bitterness and a soft dry finish.

Stella Artois

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

Hi-Wire Brewing, Asheville NC 5.5% abv | 16oz can Bright citrus hop punch, juicy, low bitterness, easy drinking

Heat approximately 5.5 - 6.0 gallons of brewing water to a strike temperature of 165°F (to target mash at 152°F). Adjust based on your system's mash thickness and heat loss.

Heat Strike Water

Add crushed Pale Ale malt, flaked oats, flaked wheat, Carapils and light crystal malt to the mash tun. If using, add rice hulls on top of flaked grains to improve lautering.

Mash at 152°F (67°C) for 60 minutes for a balance of body and moderate fermentability appropriate to a low bitterness, juicy hazy IPA.

Perform an iodine test after 60 minutes; if conversion is complete, raise temperature to 168°F (76°C) for a 10 minute mash-out.

Recirculate and vorlauf until wort runs clear enough, then vorlauf to your boil kettle. Sparge with enough water to collect ~6.5 gallons of wort pre-boil (volume depends on system losses).

Bring collected wort to a vigorous boil. Total boil time: 60 minutes.

At 60 minutes remaining (start of boil) add 1.0 oz Citra and 0.5 oz Amarillo. This small addition provides a gentle backbone without high bitterness.

Bittering (keep bitterness low)

At 15 minutes remaining add 1 tsp Irish moss or Whirlfloc (optional) to help kettle clarity.

At 5 minutes remaining add 1.0 oz Mosaic and 1.5 oz Nelson Sauvin. These late additions contribute juicy, tropical and bright citrus character while keeping bitterness low.

Late Hop Additions (flavor + aroma)

After flameout, cool the wort quickly to ~170°F (77°C), then add 1.0 oz Cryo Citra (or extra Citra) and an optional 0.5 oz of Mosaic or Nelson for hopstand. Let steep for 20–30 minutes to extract lots of aroma and juicy oils with minimal isomerization.

Hopstand / Whirlpool

Chill wort to yeast pitching temperature (65–68°F / 18–20°C) using a wort chiller. Transfer to sanitized fermenter, trying to minimize oxygen pickup; allow hop solids to settle or use a hop screen/strainer.

Oxygenate or aerate the cooled wort well (shake, pure O2, or aeration stone) then pitch the yeast (re-hydrate or make a starter for liquid yeast if desired). Ferment at 66°F (19°C).

Primary fermentation should be vigorous for 48–72 hours then slow down; maintain 64–68°F (18–20°C) until final gravity is approached (~5–7 days total primary, depending on yeast and temperature).

When fermentation has slowed (around day 3–4) add a first dry-hop charge: 0.75 oz Citra, 0.75 oz Mosaic, 0.75 oz Nelson Sauvin into the fermenter. Let sit 48 hours.

Dry Hop Schedule (to maximize juicy, low-bitterness character)

Optional: Cold crash to ~35–45°F (2–7°C) to help settle hop solids, then add a second short dry-hop of 0.5 oz Cryo Citra for 24–36 hours to boost aromatic punch before packaging. Avoid prolonged (>5 days) dry hopping at warm temps to limit grassy/powerful vegetal notes.

If using yeast nutrient, add at initial pitch or per packet directions to ensure healthy fermentation.

After fermentation is complete and the final gravity has been stable for 2–3 days, transfer beer off yeast and hop debris to a bottling bucket or keg. If bottling, mix priming sugar (4.5 oz dextrose) with a cup of boiling water, cool, then add to bottling bucket and gently rack beer onto it; bottle and cap.

Target carbonation: 2.5–2.8 volumes CO2 for a hazy, easy-drinking IPA. If kegging, force carbonate to those volumes or set keg at ~12–14 psi at cold temperature until achieved.

Condition bottles at room temperature for ~2 weeks, then chill and sample. Kegged beer can be force-carbonated and served cold after a few days once carbonated.

Serve cold (40–45°F / 4–7°C) in a 16 oz can-style or tulip glass to accentuate aroma and maintain easy drinking profile.

Expected original gravity: ~1.048–1.052, expected final gravity: ~1.010–1.012 depending on attenuation, estimated ABV: ~5.2–5.8% (target ~5.5%).

Estimated bitterness: 20–25 IBU (low bitterness to keep juicy, soft hop profile). Adjust hop quantities and additions based on alpha acids of hops and system utilization.

This recipe is designed for a ~5 gallon (19 L) batch yield. Adjust grain/hop quantities proportionally for different batch sizes.

Pale Ale malt (2-row)

Flaked oats

Flaked wheat

Carapils (dextrin malt)

Light crystal malt 10L

Rice hulls (if using high percentage of flaked grains)

Citra (whole-leaf or pellet)

Mosaic

Amarillo

Nelson Sauvin (or Sabro as alternative)

Cryo Citra (or additional Citra)

Neutral ale yeast (California ale yeast such as Wyeast 1056 / White Labs WLP001 / US-05)

Yeast nutrient (optional)

Brewing water (to yield 5.5 gallon batch pre-boil ~6.5 gal)

Gypsum (calcium sulfate)

Calcium chloride

Priming sugar (corn sugar / dextrose) for bottling

Irish moss or Whirlfloc (optional, late boil clarifier)

Lo Pitch Hazy IPA

Cage-free eggs* scrambled with local pork sausage, shiitake mushrooms, glazed sweet potatoes, chopped applewood-smoked bacon, and fresh green onion. No substitutions

Yam Scram ®* (GF)

King Daddy’s Chicken® breast, Belgian waffle, powdered sugar

Chicken and Waffles (GF)

King Daddy’s Chicken® breast, Belgian waffle, hot honey (local honey + habanero hot sauce), powdered sugar, pickles.

Hot Honey Chicken and Waffle (GF)

Fresh seasonal berries, chocolate chips, chocolate syrup, powdered sugar, whipped cream.

Berry Delight

King Daddy’s Chicken® breast, 2 pancakes, powdered sugar

Chicken and Pancake (GF)

Hickory-smoked pulled pork, pit-cooked at Brookwood Farms in Siler City, NC. Served over 2 pancakes with house-made BBQ sauce, ginger coleslaw, and fresh green onions.

Siler City BBQ and Waffle (GF)

Make Lo Pitch Hazy IPA Recipe in just 24h . Hi-Wire Brewing, Asheville NC 5.5% abv | 16oz can Bright citrus hop punch, juicy, low bitterness, easy drinking

Lo Pitch Hazy Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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