Midwest Hazy IPA Recipe Kit

This Midwest Hazy IPA recipe strikes the perfect balance between the soft, juicy profile of a New England IPA and the crisp bite of a classic West Coast IPA. It pours a hazy golden color and is loaded with tropical fruit and citrus aroma from a huge hop stand addition of Citra, Mosaic, Amarillo, and Idaho 7 hops.

This hazy IPA recipe delivers the smooth mouthfeel and juicy hop flavor people love from New England IPAs, while still finishing clean and refreshing like a West Coast IPA. The result is a highly drinkable craft beer packed with citrus, peach, pineapple, and tropical fruit flavor without overwhelming bitterness.

The grain bill uses pilsner malt, wheat malt, flaked oats, and chit malt to create the soft mouthfeel and stable haze that make hazy IPAs so popular.

Brewing on an All-in-One Brewing System

For this brew day, we used an all-in-one brewing system designed to make homebrewing simple and beginner friendly. Instead of using multiple kettles, burners, pumps, and hoses, everything happens in one compact vessel. The system heats the water, mashes the grain, boils the wort, recirculates liquid, and pumps the beer into the bucket fermenter.

One of the biggest advantages of all-in-one brewing systems is simplicity. They take up less space, cost less than large modular brewing setups, and still make excellent homebrew beer. To make the brew day even easier, we used our Midwest Hazy Idaho 7 recipe kit, which comes with all of the ingredients needed to brew this beer at home. Before brewing, everything was cleaned with PBW and sanitized with Star San to help prevent contamination and off flavors.

Midwest Hazy IPA Recipe

Fermentables

Total Grain: 11 lb

• 7 lb Chesapeake Pilsner Malt

• 2 lb Wheat White Malt

• 1 lb 8 oz Flaked Oats

• 8 oz Great Chit Malt

Hops

• 1 oz Idaho 7 at 10 minutes

Hop Stand at 170°F for 20 Minutes

• 3 oz Citra

• 2 oz Idaho 7

• 1 oz Amarillo

• 1 oz Mosaic

Yeast

• 1 pack Lallemand Voss Kveik

Mash Schedule for This Hazy IPA

This hazy IPA beer recipe used a high fermentability mash profile at 149°F for 60 minutes. Lower mash temperatures help create a lighter, drier finish that keeps the beer crisp and easy to drink.

During the mash, the all-in-one brewing system continuously recirculated wort through the grain bed to help keep temperatures even throughout the entire brewing process.

Mash Steps

• Start with 7.85 gallons of water

• Mash in at 149°F

• Hold for 60 minutes

Mashing the Grain

Once the brewing water reached mash temperature, the crushed grain was slowly added into the grain basket while stirring to prevent dough balls. Dough balls are dry clumps of grain that can stop starches from fully converting into fermentable sugar.

After all the grain was added, the recirculation arm and pump were turned on to keep wort flowing evenly through the mash.

When the mash finished, the grain basket was lifted and allowed to drain before the boil started.

Boil and Hop Additions

Once the wort reached a boil, the immersion chiller and hop basket were placed into the kettle to sanitize in the boiling wort.

With 10 minutes left in the boil, the first hop addition of Idaho 7 hops was added to build bitterness and hop flavor.

Hop Stand and Whirlpool Hops

After the boil, the wort was cooled down to 170°F for a 20-minute hop stand. This is one of the most important parts of brewing a modern hazy IPA because it helps create huge hop aroma and juicy hop flavor.

At 170°F, the rest of the hops were added:

• Citra

• Idaho 7

• Amarillo

• Mosaic

Adding hops at lower temperatures helps preserve fruity hop oils while reducing harsh bitterness. This technique gives hazy IPAs their signature juicy aroma and smooth hop character.

Fermentation

This homebrew IPA recipe uses Voss Kveik yeast, which is popular with homebrewers because it ferments quickly and performs very well at warmer temperatures.

Once the wort cooled to around 95°F, it was pumped into the bucket fermenter and the yeast was pitched.

Fermentation Schedule

• Ferment at 70 or so degrees Fahrenheit (room temp)

• Primary fermentation for 14 days

Voss Kveik yeast can ferment hot and finish fermentation in just a few days while still producing clean beer with subtle citrus flavors that work perfectly in a hazy IPA.