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

A triple dry-hopped, citrus forward Hazy with an explosion of hops as the driving force in this beer.

Crush grains (if not pre-crushed). Heat 4.0 gallons (15 L) of strike water to about 168°F (76°C) to achieve a mash temperature of 152°F (67°C). Adjust water salts to create a chloride-forward profile (for softness and mouthfeel) — add calcium chloride as indicated.

Crush and Heat

Mix grains with strike water and hold at 152°F (67°C) for 60 minutes. Stir gently to ensure uniform temperature and conversion. Monitor with a refractometer or iodine test to confirm conversion.

Mash

Raise temperature to 168°F (76°C) for 10 minutes to mash out. Transfer the mash to the lauter tun or use a strainer; sparge with enough water (~3.5 gallons / 13 L at 170°F / 77°C) to collect ~6.5 gallons (24.6 L) of pre-boil wort.

Mash Out and Lauter

Bring the collected wort to a rolling boil. Total boil time: 60 minutes.

At 60 minutes remaining (start of boil) add: Citra 1.0 oz, Mosaic 0.5 oz, El Dorado 0.5 oz. Note: hops at the start are kept minimal to preserve hop-forward but not overly bitter character in a hazy style.

Bittering additions

With 15 minutes left in the boil add Irish moss or Whirlfloc and yeast nutrient if using. If using dextrose, add in the last 10 minutes to ensure full dissolution and sanitation.

Clarifying additions

At flameout, chill wort rapidly to about 170°F (77°C) for a 20–30 minute whirlpool rest to help hop utilization and trub separation. Optional: perform a 10–15 minute whirlpool gentle hop stand (no additional hops) to soften bitterness.

End of boil

Chill wort rapidly to 68°F (20°C) using an immersion or counterflow chiller. Transfer to a sanitized fermenter, leaving most trub behind.

Oxygenate or aerate wort to ~8–10 ppm dissolved oxygen. Rehydrate or prepare your yeast per manufacturer instructions and pitch at 65–68°F (18–20°C). Aim to hold fermentation at 66–70°F (19–21°C) for a clean, ester-light profile.

Pitch yeast

Allow primary fermentation for 4–5 days until vigorous fermentation slows (peak gravity drop). Do not dry hop during high krausen to avoid excessive vegetal character; allow yeast to settle slightly.

Primary fermentation

At ~day 4–6 (when fermentation activity has dropped but still slightly active), add first dry hop: Citra 2.0 oz, Mosaic 1.5 oz, El Dorado 1.0 oz. Add hops directly to the fermenter in sanitized hop bags or loose. Keep at fermentation temperature for 48–72 hours to capture biotransformation and juicy hop character.

First dry hop (active conditioning)

After 48–72 hours from first dry hop, cold crash to ~36–40°F (2–4°C) to drop yeast and trub. Remove first-hop material if desired. While cold or at cold crash, add second dry hop for bright citrus and aroma: Citra 2.0 oz, Mosaic 2.0 oz, and optional Azacca 1.0 oz. Condition cold for an additional 48–72 hours.

Cold crash and second dry hop

Use fresh, high-quality pellets or whole-cone hops. Minimize oxygen exposure during dry hop additions (purge headspace with CO2 if possible) to preserve hop aromatics and reduce oxidation.

Notes on hop handling

After cold conditioning and dry hopping, gently rack beer off sediment to a sanitized bottling bucket or keg. If kegging, force-carbonate to 2.4–2.6 volumes CO2. If bottling, prime for target 2.3–2.5 volumes and bottle in sanitized bottles.

Let conditioned beer carbonate for 7–14 days at room temperature if bottle conditioning, then cold condition for 24–48 hours before tasting. Kegged beer can be served after reaching target carbonation; allow 24–48 hours for flavors to settle after dry hop removal.

Serve cold (45–50°F / 7–10°C) in a tulip or nonic glass to appreciate the hazy appearance, luscious mouthfeel, and explosive citrus-hop aroma.

Pilsner malt

Flaked oats

Wheat malt

Light crystal (10L)

Dextrose (corn sugar) - optional for higher attenuation and dry finish

Citra (whole or pellet)

Mosaic

El Dorado

Citra - first dry hop

Mosaic - first dry hop

El Dorado - first dry hop

Citra - second dry hop (conditioning)

Mosaic - second dry hop (conditioning)

Azacca or Azacca-like (optional brightening burst)

Ale yeast, hazy / New England style (e.g., Wyeast 1318 London Ale III or London Fog or S-04 variant)

Irish moss or Whirlfloc (optional)

Yeast nutrient (optional)

Water (brewing) - target 5.25 gal batch

Salt - for water profile (calcium chloride)

Walter Station Hazing Arizona

Make Walter Station Hazing Arizona Recipe in just 168h . A triple dry-hopped, citrus forward Hazy with an explosion of hops as the driving force in this beer.

Walter Station Hazing Arizona

Descriptors

Tasting Notes

Food Pairings

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