T.f. Hazy Pale Ale Recipe

1. Heat mash water

Heat approximately 17 L of your treated brew water to 74°C. This will allow you to dough in to a target mash temperature of 66°C when you mix in the grains (adjust water volume for your system losses to reach final pre-boil volume of ~25 L).

2. Mash in

Add the crushed Pale Ale Malt, flaked oats, wheat malt and light crystal to the strike water. Stir thoroughly to avoid clumps and ensure good hydration. Target mash temperature: 66°C. Hold mash for 60 minutes. Maintain +/- 1°C.

3. Mash out

Raise mash temperature to 75°C and hold for 10 minutes to stop enzymatic activity and improve wort mobility for lautering.

4. Drain wort from the mash tun to your boil kettle. Sparge with enough 75°C water to collect approximately 25 L of pre-boil wort (account for system losses). Typical total water used ~23–26 L depending on system. Collect until gravity of runoff is near 1.010 or you reach your target volume.

5. Begin boil

Bring pre-boil wort to a vigorous rolling boil. Total boil time: 60 minutes.

6. Bittering hops

At 60 minutes remaining, add Citra 20 g, Mosaic 20 g, and Amarillo 20 g. (This assumes these varieties have moderate AA; adjust if your hops are particularly high or low in alpha acids).

7. Clarifying addition

With 10 minutes left in the boil, add Irish Moss or Whirlfloc (1 tsp) and yeast nutrient (1 tsp).

8. End of boil / Whirlpool

At the end of the 60-minute boil, turn off heat and cool the wort to ~80°C (or 70–80°C depending on your technique). Add the late hops: Citra 30 g and Mosaic 30 g directly to the kettle and whirlpool/steep for 15–20 minutes to extract aroma and haze-stabilizing compounds without extracting harsh bitterness.

9. Cool wort

Cool the wort rapidly to yeast pitch temperature (18–20°C for US-05; 18–22°C for many ale yeasts) using an immersion or plate chiller. Aim to get to yeast pitching temp within 20–30 minutes if possible.

10. Transfer and oxygenate

Transfer cooled wort to a sanitized fermenter. Top up with sterile water if needed to reach 20 L final batch size. Aerate or oxygenate the wort well (shake, split-siphon or pure O2) to give yeast a good start.

11. Pitch yeast

Pitch one packet of US-05 (rehydrated if desired) and add yeast nutrient. Seal fermenter with an airlock and ferment at 18–20°C for primary fermentation.

12. Primary fermentation

Allow primary fermentation for 5–7 days. Gravity should drop noticeably; check with hydrometer. Target terminal gravity ~1.010–1.012 depending on attenuation and final ABV around 5%.

13. Dry hopping

At day 4–6 (or when vigorous fermentation is winding down), add dry hops: Citra 30 g, Mosaic 30 g, Amarillo 20 g. Leave dry hops in contact for 3–5 days at fermentation temperature. Avoid long contact (>7 days) to minimize vegetal grassy notes.

14. Cold crash (optional)

After dry hop contact, cold crash the beer to 2–4°C for 24–48 hours to help drop out trub and hop particulates and stabilize haze appearance if desired.

15. Prepare for packaging

Sanitize bottles/kegging equipment thoroughly. If bottling, dissolve 120 g corn sugar in 250 ml boiling water, cool and add to bottling bucket. Rack beer gently from fermenter to bottling bucket to avoid sucking up trub.

16. Bottle or keg

Fill and cap bottles or transfer to keg. If kegging, carbonate to ~2.4–2.6 vols CO2 (force-carbonate) or naturally carbonate in bottle over 10–14 days at 20°C. If bottled, condition at 20°C for 10–14 days, then cold store for 2–3 days before drinking.

17. Maturation

Allow beer to condition for another 1–2 weeks for flavors to settle. Pale ale with this profile drinks well fresh (hazy, juicy) but also benefits from short conditioning.