A juicy, hazy IPA that perfectly blends the soft mouthfeel of a New England style with the crisp bitterness of a West Coast classic. Brew your own hazy beer packed with tropical, citrusy hop character from Citra, Mosaic, Amarillo, and Krush hops.

What's Included?

• Milled All-Grain Malt Mix (7 lbs Riverbend Chesapeake Pilsner, 2 lbs White Wheat, 1.5 lbs Flaked Oats, 0.5 lbs Riverbend Great Chit malt.)
• Sealed Hop Pellets (3 oz Krush, 3 oz Citra, 1 oz Amarillo, 1 oz Mosaic)
• One Packet of Dry Ale Yeast (Lallemand Voss Kveik)
  

Description

This is the IPA for those who can't decide between East Coast and West Coast. The Midwestern Hazy IPA offers the best of both worlds. The grain bill, featuring Pilsner malt, a healthy dose of wheat, and flaked oats, creates the signature soft body and stable haze you love in a NEIPA. The magic happens in the whirlpool, where a huge addition of Citra, Mosaic, Amarillo, and Krush hops unleashes a wave of tropical fruit, citrus, and stone fruit aroma and flavor without adding excessive bitterness. A clean fermentation profile from Voss Kveik yeast lets the hops shine, and a balanced bitterness provides a crisp, refreshing finish that sets it apart from its sweeter East Coast cousins.

Specs

• Brew Style: Hazy IPA
• Batch Size: 5 Gallons (19 L)
• Original Gravity: 1.054
• Final Gravity: 1.011
• ABV: 5.64%
• IBU: 49
• SRM: 4
• Boil Time: 60 Minutes

Brewing Instructions

1. Mash: Heat your strike water and mash the grains for 60 minutes at 149F 
2. Boil: Bring the wort to a boil for 60 minutes. With 10 minutes left in the boil, add the 1 oz charge of Krush hops.
3. Whirlpool: At the end of the boil, cool the wort to 170F. Add the remaining hop charge (Citra, Krush, Amarillo, Mosaic) and let them steep for 20 minutes.
4. Ferment: Chill the wort to pitching temperature, transfer to your fermenter, and pitch the included packet of Voss Kveik yeast. Ferment for approximately 5-10 days at room temperature. 
5. Carbonate: Package your beer in bottles or a keg and carbonate.