Lost Grove 'Robot Yeti' Hazy IPA

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

Heat 4.5–5.0 gallons of strike water to reach a mash temperature target of 152°F (67°C). Dough in the crushed grains (pale ale, pilsner, flaked oats, flaked wheat, and Victory) and stir to avoid dough balls. Hold mash at 152°F (67°C) for 60 minutes to achieve a medium body and some dextrins that contribute to haze and mouthfeel.

Mash In

Check mash pH if possible: target pH 5.2–5.4. Adjust with lactic acid or baking soda as needed.

Raise mash to 168°F (76°C) for a 10-minute mash out (optional) to stop enzymatic activity. Vorlauf and then sparge with 170°F (77°C) water to collect enough wort for a 5.5 gallon pre-boil volume (account for boil-off). Collect ~6.5–7.0 gallons total if you plan a 60-minute boil to end with ~5.5 gallons (adjust to your system losses).

Mash Out and Lauter

Bring wort to a vigorous boil. This recipe uses a low-bitterness approach; add hops primarily late and during whirlpool.

At 60 minutes remaining (start of boil) add 0.25–0.3 oz of a very low alpha hop or skip entirely. The listed main hops are reserved for late additions to keep bitterness low and aroma high. (If you added any bittering hops, calculate IBUs to target ~30 IBU pre-dry hop. For classic NEIPA, aim for 20–35 IBU.)

Bittering

With 10 minutes left in the boil add 1 tsp Irish moss or Whirlfloc to help a little cold break (optional). Turn off heat at end of boil and let wort sit for 10–20 minutes to cool slightly to 170–180°F (77–82°C). Add hop additions for whirlpool: add 2.0 oz Citra, 1.0 oz Mosaic, and 1.0 oz Galaxy (reserve remaining Mosaic and Galaxy for dry hop). Stir to create a whirlpool and let rest 20–30 minutes. This hop stand extracts aroma and flavor without excessive bitterness and helps the juicy, fruity character.

Kettle Whirl/Whirlpool Additions

Chill wort quickly to yeast-pitching temperature (68–72°F / 20–22°C) using an immersion chiller or other method. Transfer to a sanitized fermenter, leaving heavy trub behind.

Measure original gravity. It should be around 1.062–1.066 for 6.4% ABV (adjust batch size if necessary). Aerate or oxygenate the wort thoroughly and pitch the New England ale yeast at 68–70°F (20–21°C).

Pitch Yeast

Ferment at 68–70°F (20–21°C). Expect vigorous fermentation for the first 48–72 hours. For a hazy, soft mouthfeel, allow fermentation to proceed actively for 3–4 days.

Primary Fermentation

At ~48–72 hours after pitching (when yeast is still actively fermenting), add a first dry hop: 1.5 oz Galaxy and 1.0 oz Citra directly to the fermenter. This biotransformation step (hops added during active fermentation) increases juicy ester/hop integration. Leave hops in contact for 48–72 hours.

First Dry Hop (Biotransformation)

After the initial dry hop contact, drop temperature to ~55–60°F (13–15°C) or cold crash to ~40°F (4–6°C) over 24–48 hours to help drop out heavy particulates. At the start of cold-crash, add the remaining 1.5 oz hop blend (1.0 oz Mosaic + 0.5 oz Azacca or hop mix totaling 1.5 oz) or alternatively add 1.5–2.0 oz pellet blend (Citra/Mosaic/Galaxy) as a late dry hop for 3–5 days for bright aroma without over-extracting vegetal notes.

Cold Crash / Second Dry Hop

Total dry hop contact ideally 5–7 days (including the biotransformation portion). Avoid excessive hop contact (>10 days) which can extract grassy/off flavors.

After dry hopping and cold crash, rack beer off the hops and trub to a keg or bottling bucket. If bottling, add 4 oz priming sugar (dissolved in 2/3 cup boiled water and cooled) to the bottling bucket to carbonate to ~2.3–2.8 volumes CO2. If kegging, force carbonate to the same range.

Age for 1–2 weeks at cellar temperature for flavors to meld. NE-style IPAs are best consumed fresh — aim to package and consume within 4–8 weeks for peak hop aromatics.

Adjust carbonation to fairly low-moderate (2.3–2.8 volumes) to keep mouthfeel soft and to let hop aroma shine.

Pale Ale malt (2-row)

Pilsner malt

Flaked oats

Flaked wheat

Victory or Vienna (optional, for slight toasty note)

Dextrose (corn sugar) — for fermentation finish (optional)

Citra (whole or pellet)

Mosaic

Galaxy

Azacca (or El Dorado as alternative)

Hop pellets for dry hop (blend: Citra/Mosaic/Galaxy)

New England / English ale yeast (e.g., Wyeast 1318 London Ale III, White Labs WLP066, or SafAle US-05 for a dryer finish)

Yeast nutrient (optional)

Water (adjusted to a soft profile, moderate chloride: sulfate ratio ~3:1)

Irish moss or Whirlfloc (kettle clarifier, optional)

Priming sugar (if bottling)

Shark Eats Helicopter Hazy IPA

SHARK HELICOPTER

Aged rum, passion fruit, orange, falernum, topped with slightly sparkling red wine.

MARIPOSA SANGRIA

Tito's Vodka, Fresh Heirloom Tomato Juice, Dry Vermouth, Salt.

HEIRLOOM MARTINI

Blue House Organic Farm strawberry crumble with vanilla ice cream.

STRAWBERRY CRUMBLE

Fresh local cod, avocado, pickled red onion, fresh jalapeño, queso fresco, sour cream, and cilantro, with a tomatillo sauce. Substitute prawns +2.

FISH TACOS

Grilled pork chop with chimichurri, served with garlic mashed potatoes and seasonal vegetables.

Shark Eats Helicopter Hazy Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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