Name: Sporks FIRST UPP HAZY IPA Recipe
Cook time: 24 h
Total time: 24 h
Yield: 40 servings
Cuisine: Japanese
Ingredients: 5 kg Pilsner (2-row) malt; 0.5 kg Flaked oats; 0.5 kg Wheat malt (or wheat DME if needed); 0.3 kg Rice syrup solids (or light rice malt extract); 0.1 kg Carapils (dextrin) malt; 20 g Saaz hops (bittering); 40 g Mosaic hops (flavor/aroma); 40 g Citra hops (dry hop); 20 g Sorachi Ace hops (dry hop); 1 tsp Whirlfloc or Irish moss (clarifier, optional); 1 packet Clean, neutral ale yeast (e.g., Safale US-05 or Wyeast 1056); 22 l Water (brew liquor); 1 each Campden tablet (optional, to remove chlorine); 3 g Gypsum (calcium sulfate) for mash/water adjustment; 2 g Calcium chloride (optional, to round softness); 75 g Corn sugar (dextrose) for bottling

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 15 L of your brewing water to about 74°C to account for grain absorption and drop. Add Campden tablet if using and the water salts (gypsum and calcium chloride) dissolved in the strike water.

Heat water

Mash all fermentables (Pilsner malt, flaked oats, wheat malt, carapils, rice syrup solids) at 66°C for 60 minutes. Aim for a slightly protein-rich mash to help haze and mouthfeel. Stir thoroughly to avoid dough balls.

Mash in

Raise the mash temperature to 75°C (mash out) for 10 minutes to improve run-off and reduce viscosity from oats/wheat.

Mash out

Sparge with enough water to collect approximately 23–24 L of wort in the kettle (usually ~7 L at about 75°C). Collect to reach pre-boil volume accounting for evaporation.

Sparge

Bring the wort to a vigorous boil. Add Saaz hops at the start of the 60-minute boil (20 g) for a restrained bitterness reminiscent of a clean Japanese lager base. If using Whirlfloc/Irish moss, add 15 minutes before end of boil (1 tsp).

Boil and bittering additions

With 5 minutes remaining, add 20 g Mosaic hops to build modern fruity notes while retaining a clean base. Turn off heat after 60 minutes total and chill wort quickly.

Late hop addition

Once boil is off and wort has cooled to about 80–85°C, add remaining Mosaic hops (20 g) and steep for 15–20 minutes for flavor and aroma extraction without excessive bitterness. Then chill wort quickly to yeast pitching temperature (18–20°C) to encourage a clean fermentation and help cold break.

Hop stand / whirlpool

Transfer chilled wort to a sanitized fermenter, top up with water to reach 20 L if needed. Aerate/oxygenate wort well (shake or use oxygen) to support a healthy fermentation.

Transfer and oxygenate

Pitch the ale yeast (US-05 or equivalent) at 18–20°C. Ferment at 18–20°C for a clean profile; target active fermentation for 4–6 days until activity slows.

Pitch yeast

After primary fermentation subsides (about 4–6 days), raise temperature to 20–22°C for 24–48 hours to ensure diacetyl cleanup if needed. Then allow the beer to condition at 12–14°C for 3–5 days to clear slightly.

Diacetyl rest and conditioning

After active fermentation is mostly complete (about day 4–6), add dry hops: 40 g Citra + 20 g Sorachi Ace directly to the fermenter. Leave on for 3–4 days at fermentation temperature to extract bright citrus and slightly herbal/Sorachi character without grassy bitterness.

Dry hop

After dry hopping, cold crash to 2–4°C for 48 hours to encourage hop particle and protein precipitation, improving clarity while retaining haze mouthfeel.

Cold crash

Prepare priming sugar by dissolving 75 g dextrose in 200 ml boiling water, cool, and add to bottling bucket. Rack beer off trub into the bottling bucket, gently mix with priming solution, and bottle. Aim for moderate carbonation (2.4–2.6 volumes CO2) to reflect a lager-like crispness.

Priming and bottling

Cap and store bottles at 20–22°C for 10–14 days for carbonation, then condition cold (4–8°C) for several days before drinking to let flavors meld.

FIRST UPP HAZY IPA

Descriptors

Tasting Notes

Food Pairings

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