This Midwest Hazy IPA strikes the perfect balance between the soft, juicy profile of a New England IPA and the satisfying bite of a classic West Coast style. It pours a beautiful hazy gold, bursting with tropical and citrus aromas from a massive whirlpool addition of Citra, Mosaic, Amarillo, and the exciting new Krush hop variety. While it delivers the haze and lush mouthfeel you expect, a firm bitterness provides a crisp, clean finish that will have you coming back for more.

Beer Stats

• Original Gravity (OG): 1.054
• Final Gravity (FG): 1.011
• Alcohol By Volume (ABV): 5.64%
• International Bitterness Units (IBU): 48.9
• Standard Reference Method (SRM): 3.9

Ingredients

Fermentables (Grains):

• 7 lbs Riverbend Chesapeake Pilsner Malt
• 2 lbs White Wheat Malt
• 1.5 lbs Flaked Oats
• 8 oz (0.5 lbs) Riverbend Great Chit malt.

Hops:

• 1 oz Krush pellets (13.6% AA) - Add with 10 minutes left in the boil.
• 3 oz Citra pellets (12.7% AA) - Add for a 20-minute whirlpool at 170°F (76.7°C).
• 2 oz Krush pellets (13.6% AA) - Add for a 20-minute whirlpool at 170°F (76.7°C).
• 1 oz Amarillo pellets (8.8% AA) - Add for a 20-minute whirlpool at 170°F (76.7°C).
• 1 oz Mosaic pellets (14.6% AA) - Add for a 20-minute whirlpool at 170°F (76.7°C).

Yeast:

• 1 Package Lallemand Voss Kveik Dry Ale Yeast

Brewing Instructions

Mash:

• Mash grains at 149°F (65°C) for 60 minutes.

Boil:

• Bring your wort to a boil and boil for a total of 60 minutes.
• With 10 minutes remaining in the boil, add the 1 oz charge of Krush hops.

Whirlpool / Hop Stand:

• At the end of the 60-minute boil, turn off the heat and cool the wort to 170°F (76.7°C).
• Once at temperature, add the whirlpool hop charge: 3 oz Citra, 2 oz Krush, 1 oz Amarillo, and 1 oz Mosaic.
• 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 at room temperature for 5-14 days or until final gravity is reached.
• Brewer's Note: While this recipe specifies a room temperature fermentation, Voss Kveik is known for its high-temperature tolerance, performing well between 77°F-104°F. Fermenting warmer will produce more pronounced citrus and stone fruit esters.

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. Cheers!

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