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

Unfiltered & medium bodied with intense hoppiness & aromas of tropical fruit & citrus

Heat 5.5 gallons (rough) of brewing water to achieve a mash temperature of 153°F (67°C). Mash in all crushed grains (Pale, Vienna, Wheat, Flaked Oats, Carapils). Hold at 152–154°F (67–68°C) for 60 minutes to produce a medium body with some dextrins to support haze and mouthfeel.

Strike and Mash

Raise mash temperature to 168°F (76°C) for 10 minutes (mash out) to make lautering easier. Vorlauf until clear runnings, then sparge with water at 168°F to collect around 6.5–6.75 gallons of wort into the kettle (target pre-boil volume ~6.5 gal). If using BIAB, lift bag and squeeze to collect similar volume.

Mash Out & Lauter

Bring wort to a vigorous boil. This recipe uses minimal early bitterness to keep the hop character bright and juicy. Add 1.0 oz Citra at 60 minutes? No — instead, for Hazy style, make a small bittering add: add 0.5 oz Simcoe at 60 minutes for about 20–25 IBUs. At 15 minutes before flameout add 1.0 oz Mosaic and 0.5 oz Citra. At 5 minutes add Irish Moss or Whirlfloc if you choose to use finings (optional). At flameout (0 minutes) add 0.5 oz Citra and 0.5 oz Nelson Sauvin (optional) into the wort and cover to whirlpool/steep for 20–30 minutes to extract volatiles without adding harsh bitterness. Cool quickly to yeast pitch temperature.

Boil and Hop Additions

Total boil time: 60 minutes. Target pre-fermentation original gravity ~1.065–1.070 (16–17°P) depending on system efficiency.

Boil Note

Use an immersion chiller, counterflow, or plate chiller to cool wort to 66–68°F (19–20°C). Transfer to a sanitized fermenter, try to avoid excessive oxygen pickup while hot. Top up with water if necessary to reach 5.25 gallons (final batch size).

Cool and Transfer

Aerate the wort well (oxygenate to ~8–10 ppm if possible) and pitch a healthy pack/starter of the chosen hazy/English style ale yeast. Target fermentation temperature 66–70°F (19–21°C). The slightly warmer end of the range helps hop biotransformation and fruity esters.

Pitch Yeast

Allow active fermentation for 4–6 days; gravity should drop rapidly. After main fermentation slows (typically day 3–5), perform first dry hop addition to capture biotransformation character (see Dry Hop schedule).

Primary Fermentation

At ~day 3–5 when fermentation activity is still visible but slowing, add first dry hop: 0.75 oz Citra, 0.75 oz Mosaic, 0.5 oz Simcoe. Leave in contact for 48–72 hours to encourage biotransformation and bright tropical/citrus aromas.

First Dry Hop (During Active Fermentation)

After 48–72 hours post first dry hop, cold crash the fermenter to ~40–45°F (4–7°C) for 24 hours. Rack or gently transfer beer off the yeast cake to a secondary/keg if desired, then add second dry hop additions (rest of dry hops): 0.75 oz Citra, 0.75 oz Mosaic, 0.5 oz Simcoe. Leave these hops in contact for 3–4 days at cold or cellar temps to preserve delicate aromas.

Cold Crash & Second Dry Hop

Hazy IPAs are intentionally unfiltered. Avoid using finings like gelatin or isinglass if you want to keep haze. Irish Moss was optional in the boil; using it may slightly reduce haze but can help with chill haze stability if desired.

Optional Clarification Note

For bottling: gently warm beer to ~65°F, dissolve 3.5 oz corn sugar in 12 oz boiled water, cool, and add to bottling bucket, then fill bottles. Condition at room temperature for 10–14 days for natural carbonation. For kegging: force carbonate to 2.5–2.7 volumes CO2 and serve cold.

Stabilize and Carbonate

Serve cold (40–45°F / 4–7°C) in a tulip or shaker pint. Expect slightly hazy appearance, medium body, intense tropical fruit and citrus hop aroma with a soft, smooth mouthfeel from oats and wheat.

Serving

Pale Malt (2-row)

Vienna Malt

Flaked Oats

Wheat Malt

Carapils / Dextrine Malt

Light Dry Malt Extract (optional, for higher efficiency or BIAB)

Citra (pellet)

Mosaic (pellet)

Simcoe (pellet)

Nelson Sauvin (pellet) — for aroma/backing (optional)

Dry Hop: Citra

Dry Hop: Mosaic

Dry Hop: Simcoe

Ale yeast - East Coast / American Hazy strain (e.g., Wyeast 1318 London Ale III or White Labs WLP066)

Yeast nutrient (optional)

Irish Moss or Whirlfloc (optional - note: classic Hazy style avoids finings)

Brewing water

Calcium chloride (for chloride boost)

Gypsum (optional, small amount)

Corn sugar (for bottling)

Sierra Nevada 'Hazy Little Thing' IPA

Make Sierra Nevada 'Hazy Little Thing' IPA Recipe in just 168h . Unfiltered & medium bodied with intense hoppiness & aromas of tropical fruit & citrus

Sierra Nevada 'Hazy Little Thing' IPA

Descriptors

Tasting Notes

Food Pairings

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