Zombie Dust

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

An easy-drinking juicy tropical fruity and non-bitter Ale best describes a New England IPA. Aggressively hopped, full of flavors and aromas to enjoy with a smooth and delicious finish.

Heat approximately 10.5 liters (adjust for your system losses) of water to about 74°C (165°F) to reach a target mash temperature of 66°C (151°F). Add gypsum and calcium chloride to the strike water and stir to dissolve.

Heat strike water

Add crushed pale malt, flaked oats, wheat malt, and crystal malt to the strike water and thoroughly mix to avoid dough balls. Rest at 66°C (151°F) for 60 minutes. This profile yields a soft, slightly full mouthfeel desirable for a NEIPA.

Mash in

Raise the mash to 75°C (167°F) for 10 minutes to stop enzymatic activity (mash out).

Mash out

Sparge with enough water at 75°C (167°F) to collect approximately 6.5–7.0 gallons (24.6–26.5 L) of wort pre-boil (adjust volumes per system).

Sparge

Bring the collected wort to a gentle rolling boil. Monitor closely to avoid boil-overs due to proteins from oats and wheat.

Bring to boil

At 60 minutes remaining in the boil, add 1.5 oz Citra hops for a light bittering. This recipe targets a low bitterness typical for NEIPAs.

Bittering addition

Boil for 60 minutes total. With 15 minutes left, add Whirlfloc (or Irish moss) if using. At flameout, turn off heat and let the wort settle for 1–2 minutes, then add the whirlpool hop charge: 3.0 oz combined Citra + Mosaic + Galaxy (split roughly evenly). Stir to create a whirlpool and allow the wort to sit at 80–90°C (176–194°F) for 20–30 minutes to extract hop oils and aroma without pulling excessive bitterness.

Whirlpool/late hop additions

After the whirlpool/hop stand, quickly chill wort to about 20–22°C (68–72°F) using a wort chiller. Transfer to the fermenter, leaving most trub behind.

Chill wort

Oxygenate or aerate the chilled wort well (target 8–12 ppm dissolved O2 for ale yeast) and pitch the yeast (rehydrated or a healthy starter for liquid strains). Add yeast nutrient if desired. Seal and attach airlock.

Pitch yeast

Ferment at 18–20°C (64–68°F). Expect vigorous fermentation within 12–48 hours. After 48–72 hours from pitch (or when krausen is active but dropping), perform the first dry hop addition to protect volatile aromatics and emphasize juicy character.

Primary fermentation schedule

Day 2–4 (active fermentation): add 2.0 oz Mosaic and 1.5 oz Nelson Sauvin (or Motueka) directly to fermenter (first dry hop). After 3–4 more days (once fermentation activity has slowed but not fully finished, total dry hop contact ~5–7 days), add the second dry hop: 4.0 oz cryo/T90 hop lupulin blend (Citra/Mosaic/Galaxy) to maximize haze-stable, concentrated tropical aroma. Keep contact for 3–5 days.

Dry hop additions

Allow fermentation to finish to target final gravity (typical FG ~1.012–1.014 depending on mash and dextrose). Cold crash to near 2–4°C (35–39°F) for 24–48 hours if clarity is desired (note NEIPA is intended hazy, so limit crash).

Conditioning

Sanitize keg or bottling equipment. Rack beer off yeast/trub into a keg or bottling bucket. If kegging, carbonate to 2.4–2.6 volumes CO2. If bottling, add 3.5 oz (100 g) priming sugar (dissolved in 2/3 cup boiling water, cooled) to the bottling bucket and bottle. Allow to carbonate at 20°C (68°F) for about 10–14 days.

Transfer and carbonate

After carbonation, chill bottles/keg and condition for a few days for flavors to integrate. Serve cold (7–10°C / 45–50°F) in a tulip or IPA glass to capture the juicy tropical aromas. Expect a smooth, non-bitter finish, juicy tropical fruit character and a soft, pillowy mouthfeel.

Rest and serve

Water profile: target higher chloride to sulfate ratio (e.g., 2:1 chloride:sulfate) to emphasize malt creaminess and hop fruitiness rather than bitterness. Adjust gypsum and CaCl2 amounts to taste and based on starting water. Use fresh hops and consider a hop-back or very late additions for maximum aroma. Keep fermentation temps moderate to encourage fruity esters but avoid too high temps which can create unwanted phenolics. For a juicier profile, consider a small amount of dextrinous malt or using a high-protein adjunct like flaked oats and wheat as listed.

Pale malt (2-row or Maris Otter)

Flaked oats

Wheat malt (or malted wheat)

Light crystal/caramel malt (10L)

Dextrose (corn sugar) - optional for slight dry finish

Whirlfloc tablet (or Irish moss) - optional for slightly clearer beer

Citra (pellets)

Mosaic (pellets)

Galaxy (pellets)

Nelson Sauvin (or Motueka)

Cryo or T90 hop lupulin (blend of Citra/Mosaic/Galaxy) - for dry hop

Hops for late kettle whirlpool (Citra + Mosaic + Galaxy)

New England IPA / English Ale yeast (e.g., Wyeast 1318 London Ale III or White Labs WLP066)

Yeast nutrient (optional)

Brew water (total pre-boil volume depends on system; target 5.5 gal batch)

Gypsum (calcium sulfate) - to accentuate hop character

Calcium chloride - to round malt and mouthfeel

Priming sugar (dextrose) if bottling

CO2 for kegging

Opportunity Hunterdon Haze

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make Opportunity Hunterdon Haze Recipe in just 6h . An easy-drinking juicy tropical fruity and non-bitter Ale best describes a New England IPA. Aggressively hopped, full of flavors and aromas to enjoy with a smooth and delicious finish.

Opportunity Hunterdon Haze Recipe

Descriptors

Tasting Notes

Food Pairings

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