Hazy Pa Co Recipe

Mashing

In a large brew kettle, heat 5 gallons of water to about 165°F (74°C). Once the water reaches the desired temperature, add the Pale Malt, Flaked Wheat, and Carapils Malt into a grain bag. Submerge the grain bag into the hot water and steep for 60 minutes, maintaining a temperature of around 152°F (67°C).

Sparging

After mashing, remove the grain bag and allow it to drain into the kettle. Rinse the grains with an additional 170°F (77°C) water to collect more sugars, sparging with about 2 gallons.

Boil the Wort

Bring the collected wort to a boil. Once boiling, add 1 oz of Citra Hops and boil for 60 minutes. After 30 minutes, add 1 oz of Mosaic Hops. With 5 minutes remaining, add the final 1 oz of Amarillo Hops.

Cooling the Wort

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).

Fermentation

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the American Ale Yeast into the wort and seal the vessel with an airlock. Allow it to ferment at room temperature (around 68-72°F or 20-22°C) for about 1-2 weeks.

Adding Priming Sugar

Once fermentation is complete, dissolve 3 oz of priming sugar in 2 cups of boiling water. Let it cool and then add this solution to the bottling bucket.

Bottling the Beer

Siphon the beer from the fermentation vessel into the bottling bucket, mixing gently with the priming sugar solution. Fill sanitized bottles with the beer, leaving about an inch of headspace, and cap them securely.

Carbonating the Beer

Store the bottles at room temperature for about 1-2 weeks to allow carbonation to develop. After this period, chill the bottles in the fridge before serving.