BLUEBERRY PIÑA COLADA

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

Hazy IPA brewed with barley and oats for soft pillow-y mouthfeel. Citra, Simcoe, Sabro and El Dorado hops bring notes of peach, pineapple, coconut and passion fruit.

Heat 4.5 gallons (17 L) of strike water to 168°F (76°C). Dough in grains (pale malt, flaked oats, wheat, Carapils, acidulated if using) to reach a mash temperature of 152°F (67°C). Stir thoroughly to avoid dough balls. Hold at 152°F (67°C) for 60 minutes to produce a soft, slightly dextrinous body that contributes to the hazy mouthfeel.

Mash

After 60 minutes, raise mash to 168°F (76°C) for 10 minutes (mash out). Vorlauf until runoff is clear-ish, then sparge with 170°F (77°C) water to collect approximately 6.5 - 7 gallons (24.6 - 26.5 L) of wort in the kettle (target pre-boil volume to account for boil-off and trub loss).

Mash Out and Lauter

Bring the wort to a vigorous boil. Add Citra (1 oz) and Simcoe (1 oz) at 60 minutes remaining if you want mild bitterness (this recipe is low bitterness; adjust if you prefer higher IBU). Boil for 60 minutes total. Do not add early high-alpha hops if you want a very soft bitterness — the amounts above are low for a Hazy IPA style.

Boil Hops (bittering)

With 10 minutes left in the boil, add Sabro (0.5 oz) and El Dorado (1 oz). Add Irish Moss or Whirlfloc at 10 minutes if using. These late additions contribute some aroma without extracting harsh bitterness.

Late-Boil Additions

At flameout, cool the wort to about 180°F (82°C) within 10 minutes (use a wort chiller or let sit), then add the whirlpool hop charges: Citra 1 oz, Simcoe 1 oz, Sabro 0.5 oz, El Dorado 1 oz. Allow to steep for 20-30 minutes while maintaining the temperature between 170-180°F (77-82°C) to extract volatile aromatic oils but avoid excessive vegetal compounds. Whirlpool hop contact time can be tuned: longer for more extraction, shorter for fresher aroma.

Whirlpool Additions (flavor & aroma)

Chill wort quickly to yeast-pitching temperature: 66-68°F (19-20°C) for most ale yeasts or 68-72°F (20-22°C) for more ester production with Vermont/Conan strains. Rack or siphon the wort into a sanitized fermenter, leaving trub behind. Top up with water to reach 5.25 gallons (19.9 L) if needed to hit target batch size (~5 gallons). Aerate or oxygenate the wort thoroughly (2-3 minutes with pure O2 or vigorous shaking) to support a healthy fermentation.

Cool & Transfer to Fermenter

Pitch the yeast (rehydrated dry yeast or a healthy starter for liquid strains). Add yeast nutrient if desired. Seal fermenter and attach an airlock or gas out. Ferment at a controlled 66-68°F (19-20°C) for clean esters, or up to 70-72°F (21-22°C) for fruitier ester profile if using a Vermont-style yeast. Primary fermentation typically completes in 5-7 days, but allow 7-10 days for a fuller attenuation with haze-positive yeast strains.

Pitch Yeast

Once primary fermentation has slowed (usually day 3-5 or at around 1/3 attenuation), add the first dry hop charge: Citra 2 oz, Simcoe 2 oz, Sabro 1 oz, El Dorado 2 oz. Leave on for 48-72 hours to capture bright hop aroma. For extra juicy intensity, you may add a second short dry hop (half of the first charge) for another 48 hours cold (50-60°F / 10-15°C). Avoid extended prolonged contact (>7 days) at warm temps to limit vegetal character.

Dry Hop Schedule

After dry hopping, cold crash the fermenter to around 34-40°F (1-4°C) for 24-72 hours to help drop out heavy trub and hop particulate while retaining a soft haze. Rack to keg or prepare for bottling while minimizing oxygen pickup.

Cold Crash & Clarify

If kegging: transfer to a keg and carbonate to ~2.3-2.7 volumes CO2 (typical for Hazy IPA) and serve. If bottling: dissolve priming sugar (3.5 oz) in 2 cups boiling water, cool, gently mix with beer, bottle, and condition at 68°F (20°C) for 10-14 days to carbonate. Chill before serving.

Packaging

Target a moderately sulfate-low, chloride-forward water profile to emphasize soft mouthfeel and juicy hop character. Add gypsum sparingly (about 1 tsp) to adjust sulfate, and use baking soda or lactic acid in very small amounts to nudge mash pH if needed. If your source has chloramine, treat water with a Campden tablet per 5 gallons prior to brewing. Aim for mash pH ~5.2-5.4. Adjustments should be made based on a water report and measured pH rather than by eye.

Pale Ale Malt (2-row)

Flaked Oats

Wheat Malt

Carapils / Dextrine Malt

Acidulated Malt (optional, for pH adjustment)

Citra (pellets)

Simcoe (pellets)

Sabro (pellets)

El Dorado (pellets)

Citra - whirlpool

Simcoe - whirlpool

Sabro - whirlpool

El Dorado - whirlpool

Citra - dry hop

Simcoe - dry hop

Sabro - dry hop

El Dorado - dry hop

Dry Yeast (IPA / American Ale yeast) or Liquid strain (e.g., Conan or Vermont Ale)

Yeast Nutrient (optional)

Irish Moss or Whirlfloc (optional clarity aid)

Water

Priming Sugar (for bottling) or fermenter CO2 for kegging

Campden tablet (optional, for chlorine/chloramine removal)

Gypsum (Calcium sulfate) - for water profile

Baking soda or lactic acid (to adjust mash pH)

Hazy IPA

ALASKA LINGS

HAND – MADE MEDITERRANEAN

Draff SABOR

Working The Mexico

REGIO

Including burgers, brats, potato salad, and more.

Above Ground Pool Party

Make Hazy IPA Recipe in just 6h . Hazy IPA brewed with barley and oats for soft pillow-y mouthfeel. Citra, Simcoe, Sabro and El Dorado hops bring notes of peach, pineapple, coconut and passion fruit.

Hazy Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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