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

IPA - New England, 6.8% ABV, 20 IBU from Goose Island Beer Co., Chicago, IL

In a large brew kettle, heat 5 gallons of filtered water to approximately 165°F (74°C).

Heat Water

Once the water reaches the desired temperature, add 8 cups of pale malt, 1 cup of flaked oats, and 0.5 cup of caramel/crystal malt into the kettle.

Add Grains

Stir the mixture well, then maintain the mash temperature at around 152°F (67°C) for 60 minutes.

Mash

After 60 minutes, sparge the grains with hot water to collect around 6 gallons of wort.

Sparge

Boil Wort

Once boiling, add 1 oz of Citra hops, 1 oz of Mosaic hops, and 1 oz of Simcoe hops. Boil for 60 minutes.

Add Hops

In the last 5 minutes of the boil, add 0.5 oz of Amarillo hops.

Add Last Hops

After boiling, cool the wort down to around 70°F (21°C) using a wort chiller.

Cool Wort

Transfer the cooled wort into a sanitized fermentation vessel.

Transfer to Fermenter

Add the packet of American Ale yeast to the fermentation vessel and seal with an airlock.

Pitch Yeast

Allow the beer to ferment at around 68-72°F (20-22°C) for about 2 weeks.

Ferment

Prepare Bottles

After fermentation is complete, transfer the beer to a bottling bucket, adding priming sugar if desired, and fill the bottles.

Bottle Beer

Cap the bottles and let them condition at room temperature for another 1-2 weeks.

Cap Bottles

Pale Malt

Flaked Oats

Caramel/Crystal Malt

Citra Hops

Mosaic Hops

Simcoe Hops

Amarillo Hops

American Ale Yeast

Filtered Water

Hazy Beer Hug

Paper Mo

Chicken Caesar salad with romaine lettuce, croutons, and Caesar dressing.

Chx Caesar

Pretz

Guinness

Pasta Primavera

Grilled Chicken

Make Hazy Beer Hug Recipe in just 3h 30m. IPA - New England, 6.8% ABV, 20 IBU from Goose Island Beer Co., Chicago, IL

Hazy Beer Hug Recipe

Descriptors

Tasting Notes

Food Pairings

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