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 one was brewed with a mix of oats, wheat, and pale malt for a silky but full-bodied mouthfeel. A prodigious single dry hopping of Citra, Nelson, and Krush* hops offer lush aromas of mango and orange slices, with a delicate pop of bitterness on the finish. A beer-mosa worthy concoction if ever there was one...

Heat approximately 5.5 - 6.0 gallons of strike water to reach a mash temperature of 152°F (67°C) after adding grains (adjust volume for system losses). Add crushed and flaked grains to the mash tun and thoroughly mix to avoid dough balls.

Heat strike water and dough-in

Hold the mash at 152°F (67°C) for 60 minutes for a balanced fermentable profile that preserves body and haze. Stir gently at 20 and 40 minutes to ensure even temperature and conversion.

Saccharification rest

Raise the mash to 168°F (76°C) for 10 minutes (mash out) to improve lautering and stop enzymatic activity.

Mash out

Recirculate and vorlauf until wort runs clearish, then sparge with enough 168°F (76°C) water to collect approximately 6.5 - 7.0 gallons of pre-boil wort (adjust to your system) to account for boil-off and trub losses.

Sparge

Bring collected wort to a vigorous boil. At the start of the boil (60 minutes remaining), add 0.5 oz Magnum (or chosen bittering hop) to obtain a low, restrained bitterness that supports but doesn't dominate the juicy hop character.

Bring to a boil and add bittering hops

At 15 minutes remaining, add Irish moss or Whirlfloc (optional) and 1 tsp yeast nutrient. Do not add aroma hops during the boil; this beer relies on dry hopping for hop aroma.

Late additions

At the end of the 60-minute boil, chill wort rapidly to a yeast-pitching temperature of 68°F (20°C) using a wort chiller. Transfer chilled wort to the fermenter, leaving as much hot break/trub behind as practical to minimize vegetal or harsh bitterness.

Cool wort

Aerate or oxygenate the cooled wort thoroughly (aim for ~8-10 ppm dissolved oxygen if using pure O2, or vigorous shaking for smaller batches). Pitch the ale yeast package between 66-70°F (19-21°C).

Oxygenation and pitching

Ferment at 68°F (20°C) for 3-5 days or until vigorous activity subsides and krausen begins to fall. This strain will produce fruit-forward esters that complement hop character.

Primary fermentation

If you prefer slightly more attenuation, raise fermentation temperature to 70-72°F (21-22°C) on day 3–4 for 24–48 hours, then drop back to 68°F (20°C) to finish.

Temperature rise (optional)

At 48–72 hours after active fermentation has subsided (typically on day 4–6), add the combined dry hops directly to the fermenter: 2 oz Citra, 1.5 oz Nelson, 1.5 oz Krush. This single, generous dry-hop addition maximizes fresh, juicy aroma. If using whole-cone hops, place in a sanitized hop bag to ease removal (optional).

Single prodigious dry-hop charge

Allow hops to soak for 3–5 days at fermentation temperature (68–72°F / 20–22°C). Avoid extended dry-hop contact beyond 7 days to reduce risk of grassy or vegetal flavors and excessive polyphenol extraction that can affect haze stability.

Contact time

After dry hop contact, cold crash to 34–40°F (1–4°C) for 24–48 hours to help drop out heavy trub and hop particles while retaining suspended haze and mouthfeel. Transfer to a keg or bottling bucket while cold to minimize oxygen pickup.

Cold crash and clarification (optional)

If kegging, transfer beer to a sanitized keg and carbonate to 2.3–2.7 volumes CO2 (approx. 10–12 psi at 40°F) for a soft, pillowy carbonation characteristic of NEIPAs.

Kegging

If bottling, gently warm beer to ~68°F and add 4 oz priming sugar dissolved in 8 oz boiling water (cooled) to the bottling bucket. Fill and cap bottles, then condition at 68°F for 10–14 days until carbonated.

Bottling

Serve fresh and cold (40–45°F / 4–7°C) in a glass that shows off the haze. Best consumed within 4–8 weeks of packaging to enjoy the fresh hop aromatics; store cold to preserve aroma.

Serving

Pale Ale malt (2-row or Maris Otter)

Flaked oats

Wheat malt (or torrified wheat)

Carapils / dextrin malt

Corn sugar (dextrose) for bottle conditioning or to adjust FG (optional)

Bittering hop (Magnum or similar, 12-14% AA)

Citra (pellet)

Nelson Sauvin (pellet)

Krush (or experimental hop varietal similar to Citra)

Hazy IPA / English ale yeast (e.g., Wyeast 1318 London Ale III or WY1318, or a clean NEIPA strain like London III or Conan blend)

Yeast nutrient (optional)

Irish moss or Whirlfloc (optional at 15 min)

Brew water (treated to favor chloride over sulfate for silky mouthfeel; target chloride:sulfate ~2:1)

Priming sugar (if bottling)

Cosmic Krush Hazy IPA

Make Cosmic Krush Hazy IPA Recipe in just 6h . This hazy one was brewed with a mix of oats, wheat, and pale malt for a silky but full-bodied mouthfeel. A prodigious single dry hopping of Citra, Nelson, and Krush* hops offer lush aromas of mango and orange slices, with a delicate pop of bitterness on the finish. A beer-mosa worthy concoction if ever there was one...

Cosmic Krush Hazy IPA

Descriptors

Tasting Notes

Food Pairings

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