The Golden Orbit Hazy IPA delivers a vibrant, hazy experience that pushes the boundaries of the style. It retains the soft, luscious mouthfeel and minimal residual bitterness expected of a New England IPA, but bursts with a unique tropical fruit profile driven by the celebrated New Zealand hop, Nectaron.

This recipe showcases a massive whirlpool addition of Citra, Mosaic, Amarillo, and the star of the show, Nectaron, contributing intense notes of passion fruit, peach, and citrus. With a beautiful golden haze and an estimated ABV of 5.64%, this is a juicy, yet surprisingly crisp, beer that you'll be eager to share.

Brewing Instructions

Water: 

• Add 7.3 gallons of water to the brewing kettle if brewing with the 120v system
• Add 7.90 gallons of water to the brewing kettle if brewing with the 240v system.
• Add 1/2 Campden Tablet to your brewing water to neutralize chlorine/chloramine that are present in city water.

Mash:

• Mash grains at 149°F for 60 minutes. This temperature promotes a highly fermentable wort, leading to a drier finish and lighter body.

Boil:

• Bring your wort to a boil and boil for a total of 60 minutes.
• With 10 minutes remaining in the boil add 1 oz of Nectaron hops the Whirlfoc Tablet.

Whirlpool / Hop Stand:

At the end of the 60-minute boil, turn off the heat and cool the wort to 170°F.

• Once at temperature, add the full whirlpool hop charge: 3 oz Citra, 2 oz Nectaron, 1 oz Amarillo, and 1 oz Mosaic. If you don't have a whirlpool arm and counter flow chiller use a large hop bag or multiple hop baskets.
• Stir to create a gentle whirlpool and let the hops steep for 20 minutes.
• After the hop stand is complete, chill the wort to your yeast pitching temperature.

Fermentation:

• Pitch one package of Lallemand Voss Kveik yeast.
• Ferment for 3-7 days or until final gravity (1.011) is reached.
  • Yeast Note: Voss Kveik yeast performs reliably across a remarkably wide temperature range, from 77°F to 104°F. Producing a clean beer with signature subtle orange/citrus esters, even at the highest temperatures.

Carbonation:

• Once fermentation is complete, package the beer in either kegs or bottles.
• Carbonate to approximately 2.4 volumes of CO2.
• Allow the beer to condition before enjoying.

🌾 Ingredients

Fermentables (Grains):

• 7.0 lbs Chesapeake Pilsner (Riverbend Malt House)
• 2.0 lbs White Wheat Malt (Briess)
• 1.5 lbs Flaked Oats (Briess)
• 0.5 lbs Carapils Malt (Bindewald)

Hops:

The hop schedule is designed to maximize the aromatic oils from the hops using a late boil and large whirlpool addition.

• 1 oz Nectaron pellets (12.0% AA) - Add with 10 minutes left in the boil.
• 1 tablet Whirfloc - Add with 10 minutes left in the boil.
• 3 oz Citra pellets (12.7% AA) - Add for a 20-minute whirlpool at 170°F.
• 2 oz Nectaron pellets (12.0% AA) - Add for a 20-minute whirlpool at 170°F.
• 1 oz Amarillo pellets (8.8% AA) - Add for a 20-minute whirlpool at 170°F.
• 1 oz Mosaic pellets (14.6% AA) - Add for a 20-minute whirlpool at 170°F.

Yeast:

• 1 Package Lallemand Voss Kveik Dry Ale Yeast

🍺 Beer Stats

• Recipe Name: Golden Orbit Hazy (IPA)
• Original Gravity (OG): 1.054 SG
• Final Gravity (FG): 1.011 SG
• Alcohol By Volume (ABV): 5.64 %
• International Bitterness Units (IBU): 45.8
• Standard Reference Method (SRM): 3.9
• Batch Size: 5 Gallons Into Kegs or Bottles
• Brewhouse Efficiency: 70%