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

Juicy IPA | abv: 5.50% | 16oz. | North Carolina

Heat approximately 3.25 gallons of brewing water to about 168°F to achieve a target mash temperature of 152°F.

Heat Strike Water

Mash in the crushed grains (Pale Ale malt, flaked oats, wheat malt, Carapils) and stir thoroughly to avoid dough balls. Target mash temperature: 152°F.

Hold mash at 152°F for 60 minutes. Stir or recirculate (vorlauf) gently after 10–15 minutes and again midway to improve conversion and uniformity.

Perform an iodine test near the end of the mash. If starches are converted, begin vorlauf until runoff is reasonably clear, then transfer wort to the boil kettle. Aim to collect ~6.5 gallons pre-boil (accounting for losses).

Bring the wort to a vigorous boil. Once boiling, add 1 oz Citra pellets for a low bittering addition. Boil for 60 minutes total.

With 15 minutes remaining in the boil, add Irish moss or Whirlfloc (1 tsp) and optionally 1 tsp yeast nutrient.

At flameout, turn off heat and add 2 oz Mosaic and 2 oz El Dorado to the hot wort. Steep at 170–180°F (whirlpool) for 20–30 minutes to extract aroma and flavor without extracting excessive bitterness.

After whirlpool/hop stand, chill the wort quickly to yeast pitching temperature (66–68°F) using an immersion or plate chiller. Transfer to a sanitized fermenter while minimizing oxygen pickup.

Aerate the chilled wort thoroughly (shake or use an aeration stone) and pitch the yeast pack (US-05 or Vermont-style). Target fermentation temperature 66–68°F (slightly warmer for hazy, juicy character if using a New England yeast strain: 68–70°F).

Allow active fermentation to proceed for 3–5 days. After primary fermentation shows signs of slowing (gravity falling and krausen collapsed, typically day 3–5), add dry hops: 2 oz El Dorado + 1 oz Azacca directly to the fermenter.

Leave dry hops in contact for 3–4 days at fermentation temp. Avoid extended contact (beyond 7 days) to reduce grassy/herbal character. If using a yeast known for biotransformation, timing the dry hop addition when fermentation still has gentle activity (days 2–4) can increase thiol/fruit complexity.

After dry hopping and allowing any hop break material to settle (2–3 days), cold crash to near 35–40°F (optional) to help drop solids and improve clarity slightly while preserving haze. Rack to keg or prepare for bottling.

If kegging: transfer to a sanitized keg, pressurize, and carbonate to ~2.4–2.6 volumes CO2 (typical for hazy IPA). If bottling: dissolve 4 oz corn sugar in 8 oz boiled water, cool, and add to bottling bucket; gently transfer beer and bottle. Allow bottles to carbonate at room temperature 10–14 days.

Condition chilled beer for 24–48 hours after carbonation, then serve cold in a 16 oz glass. Expect ABV around 5.5%.

Pale Ale Malt (2-row)

Flaked Oats

Wheat Malt

Carapils (Dextrine Malt)

Citra (pellet) - bittering/late

Mosaic (pellet) - late/whirlpool

El Dorado (pellet) - whirlpool/dry hop

Azacca (pellet) - dry hop

SafAle US-05 or Vermont-style ale yeast

Yeast nutrient (optional)

Brewing water (adjusted for chloride-forward profile)

Irish moss or Whirlfloc (optional, late boil clarifier)

Corn sugar (for priming if bottling)

Hi-Wire - Lo-Pitch Hazy

Make Hi-Wire - Lo-Pitch Hazy Recipe in just 16h . Juicy IPA | abv: 5.50% | 16oz. | North Carolina

Hi-Wire - Lo-Pitch Hazy

Descriptors

Tasting Notes

Food Pairings

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