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

This Hazy IPA is double dry-hopped (a combination of Mosaic, Citra, Azacca, Amarillo and El Dorado hops) resulting in complex peach, stone fruit and tropical notes with a dry finish and balanced bitterness. It has a 6.4% ABV and is brewed by Bell's.

Heat 6.5 gallons of strike water to reach a mash temperature of 152°F (67°C) when added to grains.

Mash in: Add grains (pale malt, flaked oats, wheat malt, crystal) to the strike water. Hold the mash at 152°F (67°C) for 60 minutes for full conversion and a medium body that supports haze stability.

Perform a mash out by raising temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve runoff.

Sparge with 3 gallons of water at 168°F (76°C) until you collect approximately 6.5 - 6.75 gallons of wort in the kettle (target pre-boil volume).

Bring the kettle to a vigorous boil. Total boil time: 60 minutes.

At 60 minutes remaining (start of boil), add Amarillo 0.5 oz and El Dorado 1.5 oz. These early additions supply a clean, restrained bitter backbone. (If you want a slightly lower IBUs, reduce Amarillo by half.)

Bittering

At 15 minutes remaining, add Mosaic 1.0 oz and Citra 1.0 oz. Add Whirlfloc or Irish moss and yeast nutrient now if using.

Flavor

At flameout, turn off heat and allow the wort to cool for 10 minutes. Add a whirlpool charge of Azacca 1.0 oz and Amarillo 0.5 oz. Stir gently to create a mild whirlpool and let hops steep for 20–30 minutes with the wort temperature between 170–180°F (77–82°C) for maximum aroma extraction with minimal harshness.

Late Hop (whirlpool)

Chill the wort quickly to yeast-pitching temperature (68–72°F / 20–22°C) using a wort chiller. Transfer to a sanitized fermenter, leaving most of the hop and trub behind.

Aerate the cooled wort thoroughly (shake, splash, or use an aeration stone) and pitch the yeast (re-hydrated or a healthy starter). Target fermentation temperature: 68°F (20°C).

Allow primary fermentation to proceed for 5–7 days until active fermentation subsides (vigorous krausen in first 48–72 hours). Maintain stable temperature to preserve fruity ester profile.

After primary activity slows (about day 5–7), perform the first dry hop addition: place Mosaic 1.5 oz and Citra 1.5 oz in sanitized hop bags or add loose. Keep at fermentation temperature for 48–72 hours.

After 48–72 hours from the first dry hop, add the second dry hop addition: Azacca 1.0 oz, Amarillo 0.75 oz, and El Dorado 1.5 oz. Keep hops in contact for 3–4 days. Total dry-hop contact time should be about 5–7 days (split additions help preserve fresh hop aromatics and reduce vegetal character).

Optional: Cold crash to 34–40°F (1–4°C) for 24–48 hours after dry hopping to help drop out trub and clarify slightly while retaining haze.

Rack the beer to a bottling bucket (or keg) leaving sediment behind. If bottling, gently stir in 3 oz (by weight) of priming sugar dissolved in 8 oz of boiling water and cooled, then bottle. If kegging, carbonate to ~2.4–2.6 volumes CO2.

Allow bottles to carbonate at room temperature for 10–14 days. If kegging, allow beer to condition for 3–5 days at serving pressure/temperature.

Serve slightly cold (45–50°F / 7–10°C). Expect a hazy, soft mouthfeel, fruity-hop aroma (peach, stone fruit, tropical) and a dry finish. Estimated final ABV ~6.4% depending on efficiency.

Pale malt (2-row)

Flaked oats

Wheat malt

Light crystal (Crystal 10-20L)

Dextrose (corn sugar)

Mosaic (pellet)

Citra (pellet)

Amarillo (pellet)

Azacca (pellet)

El Dorado (pellet)

Mosaic (pellet) - dry hop

Citra (pellet) - dry hop

Azacca (pellet) - dry hop

Amarillo (pellet) - dry hop

El Dorado (pellet) - dry hop

Hazy / English Ale yeast (e.g., Wyeast 1318 London Ale III or a neutral English strain)

Yeast nutrient (optional)

Whirlfloc or Irish moss (kettle fining, optional)

Brew water (adjusted for chloride:sulfate ratio ~2:1, moderately soft)

Sparge water

Priming sugar (corn sugar)

Official

Make Official Recipe in just 24h . This Hazy IPA is double dry-hopped (a combination of Mosaic, Citra, Azacca, Amarillo and El Dorado hops) resulting in complex peach, stone fruit and tropical notes with a dry finish and balanced bitterness. It has a 6.4% ABV and is brewed by Bell's.

Official

Descriptors

Tasting Notes

Food Pairings

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