IPA - New England / Hazy - Albuquerque, NM - 6.8% ABV - 0.0 IBU

Mystic Mesa

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 2-row Brewer's Malt and Flaked Oats for clean and pillowy malt base. Hopped in the kettle with Strata hops before fermenting with our house Hazy IPA yeast.

Heat 4 gallons (mash water) to approximately 165°F. Target mash temperature after dough-in is 152°F.

Heat strike water

Add crushed 2-row, flaked oats, and Carapils to the mash tun and dough in with the 4 gallons of strike water. Stir thoroughly to avoid dough balls and achieve an even mash. Hold at 152°F for 60 minutes for a balanced body with dextrin retention.

Mash-in

After 60 minutes, raise mash temperature to 168°F (mash out) for 10 minutes to stop enzymatic activity and improve lautering.

Mash out

Sparge with 3 gallons of water heated to 170°F, collecting enough wort to end up with roughly 6.5–6.75 gallons in the kettle (accounting for boil-off) for a 5 gallon finished batch.

Sparge

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

Bring to boil

At 15 minutes remaining in the boil, add 0.5 oz Strata hops. Also add Irish Moss or Whirlfloc now if using.

15-minute addition

At flameout, turn off heat and add 2 oz Strata directly to the hot wort. Stir to create a whirlpool and let steep at 175–185°F for 20–30 minutes to extract big fruity and resinous aromatics while minimizing harsh bitterness.

Flameout / Whirlpool

Chill the wort rapidly to yeast pitching temperature (65–70°F) using an immersion or counterflow chiller. Transfer the whirlpooled wort to the fermenter, avoiding as much cold break as possible but keeping hop particulates for hazy character.

Cool wort

Aerate oxygenate the cooled wort vigorously (e.g., shake, splashing, or pure O2) to reach ~8–10 ppm dissolved oxygen for a healthy haze-focused fermentation.

Oxygenation

Pitch one packet of the house Hazy IPA yeast (or an equivalent high-ester hazy strain) at 65–70°F. Add yeast nutrient if desired.

Pitch yeast

Ferment at 66–70°F. This strain will produce fruity esters and low attenuation typical of hazy IPAs. Fermentation should be active within 12–36 hours and continue for ~4 days until vigorous activity subsides.

Primary fermentation

At 48–72 hours after pitch, when fermentation is still active (for biotransformation), add 2 oz Strata directly to the fermenter for 3 days. This encourages enhanced hop flavor/aroma via yeast-hop interaction.

Active fermentation dry hop (optional biotransformation)

After active fermentation has slowed (around day 5–6), add remaining 2 oz Strata and rest for 3–4 days at fermentation temperature to capture bright tropical, citrus, and dank aromatics.

Post-fermentation dry hop

If desired, cold crash to ~35–40°F for 24–48 hours to drop heavier particulates while retaining haze and aroma. Note: minimal cold conditioning preserves hazy mouthfeel.

Cold crash (optional)

Boil 3.5 oz dextrose in 1 pint of water for 5 minutes, cool, and add to bottling bucket. Transfer beer to the bottling bucket, gently mix with priming solution to avoid oxidation.

Prepare priming sugar

Bottle and cap (aim for ~2.4 volumes CO2) or transfer to a keg and carbonate to 2.4 volumes. Condition bottles at room temperature for 10–14 days, then chill and enjoy.

Bottle or Keg

2-Row Brewer's Malt (base)

Flaked Oats

Carapils / Dextrine Malt (for head retention)

Water (mash)

Water (sparge / top up)

Strata (kettle - 15 min)

Strata (kettle - whirlpool / flameout)

Strata (dry hop - active fermentation / post)

House Hazy IPA yeast (or equivalent high-ester hazy strain)

Yeast nutrient (optional)

Irish Moss or Whirlfloc (optional clarity aid)

Priming sugar (dextrose)

Nameless Mist

ALASKA LINGS

HAND – MADE MEDITERRANEAN

Draff SABOR

Working The Mexico

REGIO

Including burgers, brats, potato salad, and more.

Above Ground Pool Party

Make Nameless Mist Recipe in just 168h . Hazy IPA brewed with 2-row Brewer's Malt and Flaked Oats for clean and pillowy malt base. Hopped in the kettle with Strata hops before fermenting with our house Hazy IPA yeast.

Nameless Mist Recipe

Descriptors

Tasting Notes

Food Pairings

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