You Betcha!

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

In a large brew kettle, heat 5 gallons of filtered water to 165°F (74°C). Add 10 cups of pale malt, 1 cup of caramel malt, and 1 cup of flaked oats. Stir well and maintain a temperature of 152°F (67°C) for 60 minutes.

Mash the Grains

After mashing, sparge the grains with hot water and collect the wort. Bring the wort to a boil and add 2 oz of Citra hops and 2 oz of Mosaic hops. Boil for 60 minutes, adding 1 oz of Amarillo hops in the last 10 minutes.

Boil and Add Hops

After the boil, cool the wort quickly using an immersion chiller or an ice bath to 70°F (21°C). Transfer the cooled wort into a sanitized fermentation vessel.

Cool the Wort

Sprinkle 1 pkg of American Ale yeast on top of the cooled wort. Seal the fermentation vessel with an airlock and let it ferment at 68-72°F (20-22°C) for about 1-2 weeks.

Pitch the Yeast

After fermentation is complete, dissolve 3 oz of corn sugar in 2 cups of boiling water to create priming solution. Let it cool.

Prepare for Bottling

Transfer the beer into a bottling bucket, adding the cooled priming solution. Fill sanitized bottles, leaving 1 inch of space at the top. Cap the bottles.

Bottle the Beer

Store the bottles at room temperature for 1-2 weeks to allow carbonation. After carbonation, refrigerate the bottles before serving.

Carbonate the Beer

Pale Malt

Caramel Malt

Flaked Oats

Citra Hops

Mosaic Hops

Amarillo Hops

American Ale Yeast

Filtered Water

Corn Sugar

CLOUD BLAST HAZY IPA

RAFT COCKTAILS

RAFT SUN

Trailhead Spirits

Fireroot Spirits

Headframe Spirits

Bozeman Spirits

Make CLOUD BLAST HAZY IPA Recipe in just 3h 30m. Mighty Mo Brewing Co. 6.2% ABV / 44 IBU

Cloud Blast Hazy Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like