Felino

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

ABV 6.0% Hazy IPA that showcases an intense hop aroma of tropical fruit and citrus, but delivers a fuller-bodied pour than its predecessor, along with a smooth and creamy finish.

Crush grains to a medium-coarse crush. Heat 6.5 gallons (24.6 L) of mash water to approximately 168°F (76°C) to target a mash temperature of 152°F (67°C) after dough-in. Add the crushed pale malt, pilsner malt, wheat malt, flaked oats, and Carapils to the mash tun and stir thoroughly to eliminate dry pockets.

Grain crush & dough-in

Hold the mash at 152°F (67°C) for 60 minutes. This temperature favors some dextrins for body and fullness while still converting sufficiently to reach ~1.060 original gravity. Gentle recirculation for the first 10–15 minutes helps set a good grain bed for lautering.

Saccharification mash

Raise mash temperature to 168°F (76°C) for 10 minutes to mash out, then begin lautering.

Mash out

Adjust water to a soft, slightly chloride-forward profile to accentuate mouthfeel. Add calcium chloride (about 1 tsp) and a small gypsum addition (0.25 tsp) to the mash water before dough-in. Ensure total mash volume accounts for grain absorption; collect ~6.5–7.0 gallons pre-boil depending on your system losses.

Bring wort to a vigorous boil and add 0.25 oz Magnum (or other clean bittering hop) at 60 minutes remaining for a low but clean bitterness target (IBUs ~20–30). Boil for 60 minutes total. Add Irish moss (1 tsp) with 10 minutes left if you choose to use a kettle clarifier, but avoid over-clarifying; haze is desired.

Boil

With 5 minutes left in the boil, add 1.0 oz Citra and 0.5 oz Mosaic (or split similarly) to contribute late-boil aroma. After flameout, cool the wort to 170–175°F (77–80°C) then perform a 20–30 minute whirlpool/hop stand: add the hop whirlpool blend (3.5 oz total composed of Mosaic + Citra + El Dorado) and Nelson Sauvin (0.75 oz if using) to extract intense hop oils and aromas without adding excessive bitterness. Allow the wort to rest at 170–175°F for 20–30 minutes, then chill rapidly to yeast-pitching temperature.

Late additions and whirlpool

Cool wort to 66–70°F (19–21°C) for an English/esterous character or to the yeast supplier's recommended temperature for your chosen strain. Transfer to the sanitized fermenter, leaving most hop trub behind if possible but keep some for haze and mouthfeel. Top up with water to reach 5.25 gallons (19.9 L) finished batch volume if needed, taking into account fermentation and trub losses.

Aerate or oxygenate the wort adequately (e.g., shake, splashing, or pure oxygen to ~8–10 ppm O2) and pitch a healthy, properly prepared pack of yeast (London Ale III or chosen strain) or rehydrated dry yeast. Target fermentation temperature: 66–68°F (19–20°C) to allow moderate fruity ester development while maintaining attenuation for a fuller body.

Pitching yeast

Allow primary fermentation for 4–6 days until the most vigorous activity subsides. Monitor gravity; expect a final gravity around 1.012–1.014 to produce a fuller-bodied hazy IPA with ABV ~6.0%.

Primary fermentation

At near-end of primary fermentation (3–4 days in) when krausen is dropping, add the first dry-hop charge: 1.0 oz Mosaic, 1.0 oz Citra, and 0.75 oz El Dorado in a sanitized hop bag or free-floating. This timing helps capture hop aroma while limiting grassy notes.

First dry-hop addition

After 48–72 hours, add the second dry-hop boost: remaining 1.0 oz Mosaic, 1.0 oz Citra, 0.75 oz El Dorado and optional 0.5 oz Nelson Sauvin for a bright white-grape / tropical accent. Keep the second charge for 3–5 days. Avoid extended contact beyond 7 days to limit vegetal extraction.

Second dry-hop (conditioning)

After dry-hopping is complete, crash cool the fermenter to 34–40°F (1–4°C) for 24–48 hours to help drop out heavier particulates while still preserving haze. Transfer (rack) to a secondary or to the bottling/kegging vessel leaving heavy trub behind.

Cold crash and settle (optional)

If kegging, transfer beer to a sanitized keg, carbonate to ~2.5–2.7 volumes CO2 for a soft, creamy mouthfeel typical of hazy IPA. Serve cold (38–45°F / 3–7°C).

Kegging

If bottling, dissolve 3.5 oz (100 g) corn sugar in a small amount of boiling water, cool, and mix into the beer gently. Bottle and cap, then condition at ~68°F (20°C) for 10–14 days until carbonation completes.

Bottling (if chosen)

Pour gently into a tulip or IPA glass to showcase the hazy appearance and thick creamy head. Expect intense tropical and citrus aroma (mango, pineapple, passionfruit, bright citrus), a fuller-bodied midpalate from oats/wheat/dextrin malt and a smooth creamy finish with lingering hop fruitiness.

Pale malt (2-row)

Pilsner malt

Oats, flaked

Wheat malt

Carapils / dextrin malt

Brew water (treated to moderate chloride-to-sulfate ratio for softness and fullness)

Calcium chloride (if adjusting)

Gypsum (calcium sulfate) (optional, small addition)

Mosaic hops (whole-cone or pellet, high oil)

Citra hops (whole-cone or pellet)

El Dorado hops

Nelson Sauvin hops (optional accent)

Hop whirlpool blend (Mosaic + Citra + El Dorado)

Magnum or other clean bittering hop (high alpha)

British ale yeast or English-derived yeast with fruity esters (e.g., London Ale III) - liquid yeast pack or rehydrated slurry

Dry yeast option (American or English strain suited for hazy IPA; e.g., Conan) - if using dry

Wheat dextrin or simple sugar (optional for slight gravity boost)

Yeast nutrient (optional)

Irish moss or other kettle clarifier (do not over-clarify; optional)

Dry-hop addition: Mosaic

Dry-hop addition: Citra

Dry-hop addition: El Dorado

Dry-hop addition: Nelson Sauvin (optional small addition for white grape note)

Corn sugar (dextrose) for priming

AleSmith Hazy .394

On Saturday and Sunday we open our doors bright and early to bring you San Diego's Best Irish Breakfast.

San Diego's Best Irish Breakfast

Select Draft Beer

Draft Beer

Paddy's Irish Whiskey, Simple Syrup, Angostura Bitters, Guinness

Old Irish Fashioned

Titos, Tamarind Syrup, Pineapple Juice, Lime Juice

No Shade

High Noon Cans

Make AleSmith Hazy .394 Recipe in just 168h . ABV 6.0% Hazy IPA that showcases an intense hop aroma of tropical fruit and citrus, but delivers a fuller-bodied pour than its predecessor, along with a smooth and creamy finish.

Alesmith Hazy .394 Recipe

Descriptors

Tasting Notes

Food Pairings

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