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

Full-bodied, luscious, New England styled IPA is rich with juicy and citrusy, tropical notes obtained through a variety of proprietary hopping techniques.

Heat 4 gallons of strike water to about 167°F (to hit a target mash temp of 152°F with grain temperature around 70°F). Add the crushed pale malt, wheat malt, flaked oats, and Carapils to the mash tun while stirring to avoid clumps. Aim for a mash temperature of 150–152°F and hold for 60 minutes.

Heat strike water and dough-in

Hold mash at 150–152°F for 60 minutes to allow full starch conversion and maximum body. Perform an iodine test at 45–60 minutes to confirm conversion (no purple/black).

Mash rest and conversion

Raise mash to ~168°F for a 10-minute mash out to reduce viscosity. Vorlauf until clear runnings, then sparge with ~3 gallons of 170–175°F water until you collect enough wort for a pre-boil volume of ~6.5–7 gallons.

Mash out and sparge

Bring wort to a gentle boil. Add 0.25 oz total of hops at 60 minutes only if you want trace bitterness (optional, New England IPAs are low-bitterness). Add Irish moss or whirlfloc with 10 minutes left if you plan to cold crash later. Boil for 60 minutes total.

Boil and kettle additions (minimal bittering)

At flameout (0 minutes left) cool the wort to ~180°F quickly and add 1.5 oz of Citra + 1 oz Mosaic + 0.5 oz El Dorado into the whirlpool. Whirlpool gently or recirculate for 15–30 minutes to extract aromatic oils while minimizing bitterness. Optionally use a hop bag or hop-back for cleaner separation.

Late additions and whirlpool

After whirlpooling, chill wort to ~100–110°F and transfer to the fermenter, trying to leave most trub behind. Optionally perform a hop stand by holding around 100–120°F for 20–30 minutes with another small addition of hops (0.5 oz total split Citra/Mosaic) to enhance juiciness.

Hop stand / hop soak

Perform a multi-stage dry hop to maximize haze and aroma: (A) Day 2 of fermentation: add 1 oz Citra + 1 oz Mosaic (first dry hop) directly to fermenter. (B) At high krausen or ~48–72 hours later: add 1 oz Cryo Mosaic + 1 oz Citra (second dry hop). Keep hops in contact for 3–5 days total. (C) Optionally add 1 oz fresh hop tea or a light hop-back addition 24 hours before kegging for extra top-note bright aroma, then purge quickly to avoid grassy flavors.

Dry hopping schedule (proprietary style)

After dry hopping period ends (total ~5–7 days), cold crash to ~35–40°F for 24–48 hours to drop yeast and hop particulate. Rack to keg or package leaving behind sediment.

Cold crash and clarification

Aerate or oxygenate cooled wort to achieve ~8–10 ppm dissolved oxygen (or vigorously shake/splash if oxygen unavailable). Rehydrate or prepare yeast per manufacturer instructions and pitch at 65–68°F for a New England ale style. Add yeast nutrient at pitching.

Oxygenation and pitching

Ferment at 66–68°F for 5–7 days. Expect an active fermentation (high krausen) within 24–72 hours depending on yeast. Avoid high fermentation temperatures to prevent harsh esters; aim for a consistent mid-60s°F.

Primary fermentation

After primary activity subsides and dry hops are complete, allow beer to finish for another 2–3 days if needed. Cold crash as described in Hops section and then transfer to keg or prepare for bottling.

Conditioning and cold crash

If using lactose for extra sweetness/body, add lactose to the boil (dissolved into the last 5–10 minutes of boil) or add sanitized lactose post-fermentation to taste. Note lactose is non-fermentable and will increase final gravity and mouthfeel.

Optional lactose addition

If bottling, dissolve 4 oz corn sugar in 8 oz boiling water, cool and gently add to bottling bucket, then rack beer onto the priming solution. Bottle and cap; condition at room temperature for 10–14 days. If kegging, carbonate to ~2.5–2.7 volumes CO2 and serve cold.

Priming and packaging

Serve cold (42–48°F). Pour gently to preserve haze and present a full-bodied, juicy New England IPA with strong tropical and citrus hop aroma.

Serving

Pale malt (2-row)

Wheat malt

Oats (flaked)

Carapils / dextrin malt

Water (strike)

Water (additional for sparge/adjust)

Irish moss (or whirlfloc)

Citra hops (pellets)

Mosaic hops (pellets)

El Dorado hops (pellets)

Cryo Mosaic (or concentrated Mosaic lupulin)

Hop-back or dry hop tea (optional fresh hops)

New England / London Ale yeast (e.g., Wyeast 1318, Conan, or SafAle S-04 adapted)

Yeast nutrient

Lactose (optional for extra body)

Corn sugar (priming, if bottling)

Ska The Hazy IPA

Make Ska The Hazy IPA Recipe in just 16h . Full-bodied, luscious, New England styled IPA is rich with juicy and citrusy, tropical notes obtained through a variety of proprietary hopping techniques.

Ska The Hazy IPA

Descriptors

Tasting Notes

Food Pairings

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