The Midwestern Hazy IPA is a juicy, hop-forward beer that blends the soft mouthfeel of a hazy IPA with the crisp finish of a classic West Coast IPA. Built around a heavy dose of Idaho 7 hops, this beer bursts with bright tropical fruit, citrus, piney, and stone fruit flavor, backed up by Citra, Amarillo, and Mosaic. A simple grain bill of pilsner malt, wheat, oats, and chit malt creates a smooth body and stable haze, while Voss Kveik yeast keeps fermentation fast and clean.

What's Included?

• Milled All-Grain Malt Mix
  (7 lb Chesapeake Pilsner, 2 lb White Wheat Malt, 1.5 lb Flaked Oats, 8 oz Great Chit Malt)
• Sealed Hop Pellets
  (3 oz Citra, 3 oz Idaho 7, 1 oz Amarillo, 1 oz Mosaic)
• One Packet of Dry Yeast
  (Lallemand Voss Kveik)

Specs

• Brew Style: Hazy IPA
• Batch Size: 5 Gallons
• Original Gravity: 1.054
• Final Gravity: 1.011
• ABV: 5.6%
• IBU: 47
• SRM: 4
• Boil Time: 60 Minutes

Brewing Instructions

Mash

Mash grains at 149°F for 60 minutes.

Boil

Boil for 60 minutes. Add 1 oz Idaho 7 hops with 10 minutes left in the boil.

Hop Stand

After the boil, cool the wort to 170°F. Add the remaining Citra, Idaho 7, Amarillo, and Mosaic hops and let steep for 20 minutes.

Ferment

Cool wort to pitching temperature and transfer to a fermenter. Pitch the included packet of Voss Kveik yeast and ferment around room temperature for approximately 7–14 days.

Carbonate

Bottle or keg the beer and carbonate to your preferred level.