Hazy Pale Ale

Orange Rush Haze – Hazy Pale Ale Recipe

A hoppy and hazy Pale Ale loaded with citrus character from the Citra and Cascade hops paired with the orange flavors from the Voss yeast. The Voss Kveik yeast makes this one easy to brew without dedicated fermentation temperature control. The quick turn around of Voss makes this a great beer to brew for that upcoming party, even if you are in a bit of a rush.

Recipe

5 Gallon Recipe5 Gallon as Metric2.5 Gallon Recipe2.5 Gallon as Metric

Recipe Details

  • Style: American Pale Ale
  • Batch Size: 5.5 gal
  • Type: All Grain
  • IBU: 32.4 IBUs
  • SRM: 4.8
  • Est. OG: 1.048
  • Est. FG: 1.009
  • ABV: 5.1 %
  • Efficiency: 73%
  • Boil Time: 30 min

Fermentables

  • 8 lbs (80%) Pale Malt (2-Row)
  • 1 lbs (10%) Oats, Flaked
  • 1 lbs (10%) Munich Malt - 15L

Hops

  • 0.4 oz - Columbus (Tomahawk) (14.8%) - Boil 30 min
  • 0.5 oz - Cascade (5.1%) - Boil 5 min
  • 0.5 oz - Citra (12.8%) - Boil 5 min
  • 0.5 oz - Citra (12.8%) - Whirlpool/Steep 20 min
  • 0.5 oz - Cascade (5.1%) - Whirlpool/Steep 20 min
  • 1 oz - Citra (12.8%) - Dry Hop 3 days
  • 1 oz - Cascade (5.1%) - Dry Hop 3 days

Miscs

  • 0.50 Items - Campden Tablets - Water Agent - Mash 60 min
  • 3.00 g - Gypsum (Calcium Sulfate) - Water Agent - Mash 60 min
  • 25.30 ml - Phosphoric Acid 10% - Water Agent - Mash 60 min
  • 3.00 g - Calcium Chloride - Water Agent - Mash 60 min
  • 1.00 Items - Whirlfloc Tablet - Fining - Boil 10 min
  • 2.20 g - Yeast Nutrient - Other - Boil 10 min

Yeast

  • Voss Kveik (OYL-062), Omega

Mash

  • Target pH: 5.4
  • Conversion Step - 152°F - 60 min - 7.19 gal @ 157.5 F

Fermentation

  • Stage #1 - 4 days - 85°F
  • Stage #2 - 2 days - 60°F
  • Stage #3 - 2 days - 32°F

Notes

Water Profile: Ca: 86, Mg: 7, Na: 25, SO4: 92, Cl: 93

Recipe Details

  • Style: American Pale Ale
  • Batch Size: 20.8 L
  • Type: All Grain
  • IBU: 32.4 IBUs
  • SRM: 4.8
  • Est. OG: 1.048
  • Est. FG: 1.009
  • ABV: 5.1 %
  • Efficiency: 73%
  • Boil Time: 30 min

Fermentables

  • 3.6 kg (80%) Pale Malt (2-Row)
  • 454 g (10%) Oats, Flaked
  • 454 g (10%) Munich Malt - 15L

Hops

  • 11 g - Columbus (Tomahawk) (14.8%) - Boil 30 min
  • 14 g - Cascade (5.1%) - Boil 5 min
  • 14 g - Citra (12.8%) - Boil 5 min
  • 14 g - Citra (12.8%) - Whirlpool/Steep 20 min
  • 14 g - Cascade (5.1%) - Whirlpool/Steep 20 min
  • 28 g - Citra (12.8%) - Dry Hop 3 days
  • 28 g - Cascade (5.1%) - Dry Hop 3 days

Miscs

  • 0.50 Items - Campden Tablets - Water Agent - Mash 60 min
  • 3.00 g - Gypsum (Calcium Sulfate) - Water Agent - Mash 60 min
  • 25.30 ml - Phosphoric Acid 10% - Water Agent - Mash 60 min
  • 3.00 g - Calcium Chloride - Water Agent - Mash 60 min
  • 1.00 Items - Whirlfloc Tablet - Fining - Boil 10 min
  • 2.20 g - Yeast Nutrient - Other - Boil 10 min

Yeast

  • Voss Kveik (OYL-062), Omega

Mash

  • Target pH: 5.4
  • Conversion Step - 66.7°C - 60 min - 27.2 L @ 69.7 C

Fermentation

  • Stage #1 - 4 days - 29.4°C
  • Stage #2 - 2 days - 15.6°C
  • Stage #3 - 2 days - 0°C

Notes

Water Profile: Ca: 86, Mg: 7, Na: 25, SO4: 92, Cl: 93

Recipe Details

  • Style: American Pale Ale
  • Batch Size: 2.6 gal
  • Type: All Grain
  • IBU: 32.8 IBUs
  • SRM: 5
  • Est. OG: 1.049
  • Est. FG: 1.010
  • ABV: 5.2 %
  • Efficiency: 70%
  • Boil Time: 30 min

Fermentables

  • 4 lbs (80%) Pale Malt (2-Row)
  • 8 oz (10%) Oats, Flaked
  • 8 oz (10%) Munich Malt - 15L

Hops

  • 0.18 oz - Columbus (Tomahawk) (14.8%) - Boil 30 min
  • 0.25 oz - Cascade (5.1%) - Boil 5 min
  • 0.25 oz - Citra (12.8%) - Boil 5 min
  • 0.25 oz - Citra (12.8%) - Whirlpool/Steep 20 min
  • 0.25 oz - Cascade (5.1%) - Whirlpool/Steep 20 min
  • 0.5 oz - Citra (12.8%) - Dry Hop 3 days
  • 0.5 oz - Cascade (5.1%) - Dry Hop 3 days

Miscs

  • 0.25 Items - Campden Tablets - Water Agent - Mash 60 min
  • 1.50 g - Gypsum (Calcium Sulfate) - Water Agent - Mash 60 min
  • 12.60 ml - Phosphoric Acid 10% - Water Agent - Mash 60 min
  • 1.50 g - Calcium Chloride - Water Agent - Mash 60 min
  • 0.50 Items - Whirlfloc Tablet - Fining - Boil 10 min
  • 1.10 g - Yeast Nutrient - Other - Boil 10 min

Yeast

  • Voss Kveik (OYL-062), Omega

Mash

  • Target pH: 5.4
  • Conversion Step - 152°F - 60 min - 3.53 gal @ 157.6 F

Fermentation

  • Stage #1 - 4 days - 85°F
  • Stage #2 - 2 days - 60°F
  • Stage #3 - 2 days - 32°F

Recipe Details

  • Style: American Pale Ale
  • Batch Size: 9.8 L
  • Type: All Grain
  • IBU: 32.8 IBUs
  • SRM: 5
  • Est. OG: 1.049
  • Est. FG: 1.010
  • ABV: 5.2 %
  • Efficiency: 70%
  • Boil Time: 30 min

Fermentables

  • 1.8 kg (80%) Pale Malt (2-Row)
  • 227 g (10%) Oats, Flaked
  • 227 g (10%) Munich Malt - 15L

Hops

  • 5 g - Columbus (Tomahawk) (14.8%) - Boil 30 min
  • 7 g - Cascade (5.1%) - Boil 5 min
  • 7 g - Citra (12.8%) - Boil 5 min
  • 7 g - Citra (12.8%) - Whirlpool/Steep 20 min
  • 7 g - Cascade (5.1%) - Whirlpool/Steep 20 min
  • 14 g - Citra (12.8%) - Dry Hop 3 days
  • 14 g - Cascade (5.1%) - Dry Hop 3 days

Miscs

  • 0.25 Items - Campden Tablets - Water Agent - Mash 60 min
  • 1.50 g - Gypsum (Calcium Sulfate) - Water Agent - Mash 60 min
  • 12.60 ml - Phosphoric Acid 10% - Water Agent - Mash 60 min
  • 1.50 g - Calcium Chloride - Water Agent - Mash 60 min
  • 0.50 Items - Whirlfloc Tablet - Fining - Boil 10 min
  • 1.10 g - Yeast Nutrient - Other - Boil 10 min

Yeast

  • Voss Kveik (OYL-062), Omega

Mash

  • Target pH: 5.4
  • Conversion Step - 66.7°C - 60 min - 13.4 L @ 69.8 C

Fermentation

  • Stage #1 - 4 days - 29.4°C
  • Stage #2 - 2 days - 15.6°C
  • Stage #3 - 2 days - 0°C

Recipe Motivation and Options

Feel free to brew the recipe exactly as written, but I suggest you interpret the above recipe as more of a template than a detailed blueprint. Adjust the recipe and steps for your brewing equipment and process; adjust the ingredients based on availability and your personal experiences. This section describes my motivations and ideas to tweak the recipe for fit your goals.

Grain Bill

In my book, the grain bill for this one is pretty solid. A quality 2-Row/Pale malt provides a neutral backbone. Oats add just a touch of a nutty flavor along with body, texture, and contribution to the haze. I am a big fan of darker Munich malt for some malt complexity and a dash of color.

Options
  • Base Malt: Pilsner can be a great option for a clean base malt, so feel free to use your favorite Pilsner in place of the 2-Row. English Pale Ale malts, like the various Maris Otter and Golden Promise malts, are popular. My personal preference is that the biscuit flavors and extra colors of these malts don’t work great in Hazies, but don’t let me stop you.
  • Crystal Malt: Crystal Malt is an option. The first iteration of this recipe had Crystal 40 in place of the Munich 15. It came across a bit too sweet for my preferences.
  • Wheat: The combo of Oats and Wheat is very common for NEIPA recipes. If you wanted to push this one closer to a true “Hazie Boy”, then swapping out some of the base malt for Wheat might do that. I would shoot for 15% to 20% of the total grist as Oats and Wheat. I tend to use Malted Wheat and Flaked Oats, but mostly because that is what I keep on hand.
  • Golden Naked Oats: Golden Naked Oats are an awesome concept! At least in my mind, they combine the creamy texture and subtle bready flavors of oats with a touch of sweetness and color of a light Crystal malt. I just have not used them enough to have a solid opinion. I could see swapping out all the Oats with GNO, or going for a 50/50 blend.

Hops

The Citra and Cascade hops combine well with the orange characters of Voss to really push the citrus flavors.

Options
  • Amarillo: Amarillo hops might be a nice option, in place of either the Citra or Cascade or in addition to those hops. I used to love Amarillo, but my last few bags have been more citrus pith than the sweet orange that I recall.
  • Juicy Hops: I am positive that any of the popular NEIPA hops would go great in this recipe. Feel free to try out options like Galaxy, Mosiac, El Dorado, Azacca, BRU-1, etc.

Yeast

The recipe is designed around the contributions from Voss and I have brewed it with both Omega Voss and Lallemand Voss. When fermented warm, I can a pleasing bright orange character from Voss. I have also found that Voss leaves more body and mouthfeel that I get from a typical American Ale/Chico strain.

Options
  • Hornindal: If you wanted to stick with the Kveik family of yeasts, I have read great things about Hornindal, but have not tried it. It is said to push more tropical fruit character vs the orange character of Voss.
  • NEIPA/English Strains: Any of the yeasts that are popular for brewing Hazies/NEIPAs should work well in this recipe. London Ale III and Verdant (the related dry form) are the ones I have used the most, with excellent results.
  • American Ale: You could brew this with one of the American Ale/Chico strains (WLP001, Wy1056, US-05, etc.). It would be quite a different beer, but probably a nice spin on an American Pale Ale, especially with some Crystal 40 in the grain bill.

Water Profile

I tweaked the water profile in the recipe since I last brewed this. I initially started with my standard American Pale Ale profile that ramped up the Sulfate levels. I feel like this beer will be even better with the more balanced Sulfate:Chloride ratio included in the recipe.

Options
  • No Adjustments: If you are not into adjusting water profiles, you probably should, but keep doing what makes you good beers.
  • RO/Distilled: If you are starting with RO/Distilled, focus on getting the Sulfate and Chloride values up toward 100 ppm each, and pulling the Calcium up above 50 ppm. Adjust pH as need to target the 5.3 to 5.4 range.

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