Hazy Pale Ale has taken the craft beer world by storm with its juicy flavors and smooth, cloudy appearance. Unlike traditional pale ales, this style boasts a soft mouthfeel and vibrant hop character without the bitterness. It’s the perfect brew for those who love a refreshing beer that’s bursting with tropical fruit notes.
We’re excited to share a straightforward Hazy Pale Ale recipe that’s perfect for homebrewers looking to capture that juicy haze at home. With the right balance of hops and malt, this recipe delivers a flavorful and aromatic beer that’s easy to enjoy. Whether you’re new to brewing or a seasoned pro, this recipe will help you craft a crowd-pleasing hazy ale that stands out.
Ingredients
To craft an exceptional Hazy Pale Ale, we carefully select ingredients that enhance its characteristic juiciness, haze, and smooth mouthfeel. Below are the core components needed for our recipe.
Malt and Grains
The malt bill provides the foundation for haze, sweetness, and body. We prioritize soft, lightly kilned malts to complement juicy hop flavors.
- Pilsner Malt – 6 lbs (provides a clean, light base)
- Flaked Oats – 1 lb (adds body and contributes to haze)
- Flaked Wheat – 1 lb (increases haze and improves head retention)
- CaraPils/Dextrine Malt – 0.5 lb (enhances foam stability)
- Wheat Malt – 0.5 lb (boosts haze and mouthfeel)
| Malt Type | Weight (lbs) | Purpose |
|---|---|---|
| Pilsner Malt | 6 | Clean base malt |
| Flaked Oats | 1 | Body and haze |
| Flaked Wheat | 1 | Haze and head retention |
| CaraPils/Dextrine | 0.5 | Foam stability |
| Wheat Malt | 0.5 | Haze and mouthfeel |
Hops
Hops deliver the signature juicy, floral, and tropical fruit notes of our Hazy Pale Ale. We choose late addition and dry hop varieties to maximize aroma without harsh bitterness.
- Citra – 1 oz (60-minute addition for balanced bitterness)
- Mosaic – 2 oz (10-minute addition for flavor)
- Azacca – 2 oz (0-minute addition for aroma)
- Galaxy – 3 oz (dry hop after fermentation for intense aroma)
| Hop Variety | Amount (oz) | Timing | Characteristic |
|---|---|---|---|
| Citra | 1 | 60 minutes boil | Balanced bitterness |
| Mosaic | 2 | 10 minutes boil | Juicy tropical flavor |
| Azacca | 2 | Flameout (0 min) | Bright citrus aroma |
| Galaxy | 3 | Dry hop | Intense tropical aroma |
Yeast
The yeast strain is essential for the soft mouthfeel and restrained ester profile that define a true Hazy Pale Ale.
- Wyeast 1318 London Ale III or White Labs WLP007 Dry English Ale
These yeast strains produce subtle fruity esters and contribute to haze without overwhelming bitterness.
Additional Flavorings and Additives
To enhance haze and mouthfeel, we incorporate specific adjuncts and clarifiers:
- Lactic Acid – To adjust mash pH around 5.2 for optimal enzyme activity and malt utilization.
- Whirlfloc or Irish Moss – Added last 15 minutes of boil to improve protein coagulation.
- Tapioca or Corn Sugar – Optional 0.25 lb to increase fermentability and dry finish without sacrificing body.
By carefully balancing these ingredients, we ensure our Hazy Pale Ale achieves the juicy aroma, soft mouthfeel, and signature haze that craft beer lovers crave.
Equipment Needed
To brew our Hazy Pale Ale with precision and efficiency, we need the right equipment. Using proper tools ensures proper fermentation, optimal haze retention, and excellent flavor development. Let’s break down the essential items for brewing this style successfully:
Brewing Vessel
- Brew Kettle (at least 5 gallons capacity): We use this for boiling the wort. A larger kettle reduces boil-overs and allows for better hop utilization.
- Fermentation Bucket or Carboy: A food-grade vessel with an airtight seal for fermenting. Glass or plastic versions work well; glass is easier to sanitize and monitor.
- Fermentation Lock (Airlock): This allows CO₂ to escape while preventing contaminants from entering during fermentation.
Measurement and Monitoring Tools
- Hydrometer or Refractometer: We measure specific gravity at various brew stages to track fermentation progress and calculate alcohol content.
- Thermometer: Accurate temperature control is crucial for yeast activity and malt enzyme performance.
- pH Meter (optional): Monitoring mash pH ensures optimal enzymatic activity and flavor development.
Transfer and Bottling Equipment
- Siphon or Auto-Siphon: To transfer beer from the fermenter to the bottling bucket or keg with minimal oxygen exposure.
- Sanitizer: Star San or an equivalent no-rinse sanitizer is essential for all equipment to prevent contamination.
- Bottles and Caps or Cornelius Kegs: We use these for packaging our final Hazy Pale Ale.
- Bottle Capper: A handheld capper to seal bottles tightly.
- Bottling Bucket: Equipped with a spigot for easy bottling.
Additional Equipment
- Grain Mill (if using whole grains): Freshly milled grains improve efficiency and flavor.
- Mash Tun (if performing all-grain brewing): A vessel that allows controlled mash temperature for optimal starch conversion.
- Hop Bags or Mesh Filters: Prevent hop particles from clogging valves and improve clarity while maintaining haze.
- Stirring Spoon or Paddle: Food-grade stainless steel or plastic for mashing and mixing.
Quick Equipment Overview Table
| Equipment | Purpose | Notes |
|---|---|---|
| Brew Kettle | Boiling wort | Minimum 5 gallons |
| Fermentation Bucket/Carboy | Primary fermentation | Glass or sanitized plastic |
| Fermentation Lock | Airlock to release CO₂ | Prevents contamination |
| Hydrometer/Refractometer | Gravity measurement | Track fermentation progress |
| Thermometer | Temperature control | Critical for yeast health |
| Siphon | Transferring beer | Minimizes oxygen exposure |
| Sanitizer | Equipment sanitation | Use no-rinse for convenience |
| Bottles and Caps/Kegs | Packaging | Choose based on preference |
| Bottle Capper | Sealing bottles | Handheld manual device |
| Grain Mill | Milling grains (if all-grain) | Freshness improves results |
| Mash Tun | Controlled mashing (if all-grain) | Insulated for temp consistency |
| Hop Bags/Mesh Filters | Contain hops during boil/fermentation | Prevent clogging |
| Stirring Spoon/Paddle | Mixing mash and wort | Food-grade material |
We recommend gathering all this equipment before starting our Hazy Pale Ale brew day to maintain a smooth and efficient process from malt to glass. Proper gear sets the foundation for capturing the vibrant flavors and signature haze this style demands.
Prep Work
Proper prep work sets the stage for brewing an outstanding Hazy Pale Ale. Let’s focus on key steps for sanitizing our gear and preparing ingredients carefully to ensure clean flavors and vibrant haze.
Sanitizing Equipment
Sanitation is non-negotiable for brewing success. We must sanitize all equipment that contacts the wort or beer after the boil to avoid contamination.
- Use a no-rinse sanitizer such as Star San or iodophor for ease and effectiveness.
- Sanitize fermenters, airlocks, siphons, bottles, lids, and measuring tools thoroughly.
- Follow manufacturer instructions for contact time to ensure full sanitation power.
- Avoid rinsing sanitized gear with tap water to prevent contamination.
- Perform a visual and smell check to make sure nothing smells off before using equipment.
Preparing Ingredients
Accurate preparation of ingredients ensures full flavor and proper haze development in our Hazy Pale Ale.
| Ingredient | Preparation Details |
|---|---|
| Pilsner malt | Crush grains uniformly using a grain mill |
| Flaked oats & wheat | Measure precise weights to maintain mouthfeel |
| Hops (Citra, Mosaic, etc.) | Weigh and portion hops for specific additions |
| Yeast strain | Rehydrate or make a starter as per package instructions |
| Water | Adjust pH to 5.2-5.6 for optimal mash and hop extraction |
| Adjuncts (if used) | Measure properly and prepare for addition timing |
- We mill grains just before the brew day to preserve freshness.
- Double-check hop quantities aligned with our recipe’s schedule to create balanced juicy hop character.
- When using yeast, ensure it is active and healthy to promote clean fermentation with a soft mouthfeel.
- Prepare water adjustments ahead to avoid pH swings impacting haze and flavor.
By prioritizing sanitation and precise ingredient prep, we lay the foundation to brew a smooth, aromatic Hazy Pale Ale packed with juicy tropical notes and signature haze.
Brewing Instructions
Brewing a Hazy Pale Ale requires attention to detail and precise execution. We will guide you through each step to ensure our brew develops the juicy flavors and signature haze we desire.
Mashing Process
The mash is where starches convert into fermentable sugars creating our beer’s body and haze. Follow these steps closely:
- Heat 10.5 gallons of water to 165°F (74°C) for mashing.
- Add the crushed grains: Pilsner malt, Flaked Oats, and Flaked Wheat into the mash tun.
- Stir to ensure grains are fully saturated.
- Maintain the mash temperature at 152°F (67°C) for 60 minutes to optimize enzyme activity that enhances haze and mouthfeel.
- Perform a mash-out by raising temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity.
- Drain the wort and sparge with 3 gallons of water at 170°F (77°C) to rinse sugars.
| Step | Temperature | Duration | Purpose |
|---|---|---|---|
| Mash In | 152°F (67°C) | 60 minutes | Convert starches to sugars |
| Mash Out | 168°F (76°C) | 10 minutes | Stop enzymatic activity |
| Sparge Water | 170°F (77°C) | N/A | Rinse remaining sugars from grains |
Boiling and Hop Additions
The boil sterilizes the wort and extracts hop flavors. For this Hazy Pale Ale, hop timing is crucial for aroma without excessive bitterness.
- Boil the wort for 60 minutes.
- Add hops according to the schedule optimized for juicy hop character and haze:
| Time (minutes) | Hops Added | Amount | Purpose |
|---|---|---|---|
| 60 | Citra | 0.5 oz | Base bitterness (low, to keep smoothness) |
| 15 | Mosaic | 1 oz | Flavor |
| 5 | Azacca | 1 oz | Aroma and juicy notes |
| 0 (flameout) | Galaxy | 2 oz | Intense aroma and tropical character |
- After adding flameout hops, whirlpool the wort gently for 20 minutes at around 170°F (77°C) to extract volatile hop oils enhancing aroma and haze.
Cooling the Wort
Rapid cooling preserves hop aroma and prevents contamination:
- Use a sanitized wort chiller to cool the wort from boil temperature to 68°F (20°C) within 20 minutes.
- Transfer cooled wort immediately to a sanitized fermentation vessel.
- Aerate the wort vigorously to promote healthy yeast fermentation.
- Pitch the selected yeast strain suited for soft mouthfeel and subtle esters.
By following these detailed steps in our Brewing Instructions, we set the foundation for crafting a vibrant Hazy Pale Ale with balanced tropical flavors and that signature cloudy appearance.
Fermentation Process
The Fermentation Process is where our Hazy Pale Ale develops its distinctive juicy flavors and soft mouthfeel. Precise control during fermentation ensures the perfect balance between vibrant hop character and smooth haze.
Pitching Yeast
To start, we carefully pitch the yeast into the cooled wort at an ideal temperature range of 65–70°F (18–21°C). This temperature encourages healthy yeast activity while preserving the delicate hop aromas typical of our Hazy Pale Ale. We use a yeast strain that produces low ester profiles and enhances mouthfeel.
Before pitching:
- Aerate the wort thoroughly to boost yeast health and fermentation vigor.
- Rehydrate dry yeast or prepare a yeast starter for liquid yeast to ensure strong fermentation.
Reminder: Pitching the right amount of yeast is crucial. Under-pitching can cause off-flavors while over-pitching may reduce haze and character.
| Step | Temperature (°F) | Notes |
|---|---|---|
| Wort cooling | 65-70 | Ideal for soft ester production |
| Yeast pitching | 65-70 | Pitch immediately after cooling |
Primary Fermentation
During Primary Fermentation, the yeast converts sugars into alcohol and carbon dioxide over 5 to 7 days. We maintain a steady temperature to preserve the hazy ale’s juicy ester profile without creating unwanted harshness.
We monitor variables such as:
- Fermentation temperature stability
- Specific gravity to track attenuation
- Airlock activity as a fermentation indicator
Gently swirl or stir the fermenter once or twice daily to keep yeast in suspension without introducing oxygen after the initial aeration phase. This technique sustains a creamy body and supports haze stability.
Dry Hopping
Dry hopping is vital for creating the intense hop aroma synonymous with Hazy Pale Ale. We add large quantities of hops during or immediately after primary fermentation, typically around day 4 or once vigorous fermentation slows.
Best practices include:
- Using a mix of juicy hop varieties from our malt bill such as Citra, Mosaic, and Galaxy.
- Adding hops directly to the fermenter or via a hop bag to manage particulate matter.
- Dry hopping for 3 to 5 days at 65 to 70°F to maximize aroma extraction without bitterness.
“Dry hopping after primary fermentation unlocks the tropical fruit and floral notes that make our Hazy Pale Ale shine.”
| Dry Hopping Details | Duration (days) | Temperature (°F) | Notes |
|---|---|---|---|
| Timing | 3-5 | 65-70 | Hop aroma peak without bitterness |
| Hop Varieties | N/A | N/A | Citra, Mosaic, Azacca, Galaxy |
By closely managing each phase of the Fermentation Process, we craft a Hazy Pale Ale with vibrant aromas, smooth body, and that signature luscious haze.
Packaging
Proper Packaging is essential to preserve the vibrant aroma, signature haze, and juicy flavors of our Hazy Pale Ale. Whether we choose to bottle or keg, attention to sanitation and carbonation ensures the beer reaches its full potential.
Bottling or Kegging
For bottling, we recommend using clean, sanitized 12 oz or 22 oz bottles with new, non-corroded caps to maintain freshness. Fill each bottle leaving about 1 inch of headspace to allow for carbonation expansion. Use an auto-siphon or bottling wand for gentle transfer to minimize oxygen exposure and prevent foam overflow.
Alternatively, kegging offers faster packaging and consistent carbonation control. Use a sanitized Cornelius keg or equivalent with proper seals. Purge the keg with CO2 before filling to reduce oxygen pickup. Once filled, seal the keg and prepare for carbonation with your CO2 system.
| Packaging Method | Advantages | Considerations |
|---|---|---|
| Bottling | Portable, traditional presentation | Longer prep and bottle cleaning |
| Kegging | Faster, precise carbonation | Requires CO2 system and tap setup |
Carbonation
Achieving the ideal carbonation level is critical to enhance our Hazy Pale Ale’s smooth mouthfeel and juicy profile without overwhelming carbonation. Aim for moderate carbonation around 2.3 to 2.7 volumes of CO2.
For bottle conditioning:
- Add priming sugar precisely calibrated to your batch size and desired carbonation level.
- Use 3/4 cup corn sugar for 5 gallons to target this range.
- Gently mix priming sugar with the beer before bottling to distribute evenly.
For forced carbonation in a keg:
- Set CO2 pressure between 12-14 PSI at 40°F.
- Allow 5-7 days for the beer to reach full carbonation.
- Gently agitate the keg if carbonation uptake is slow.
| Carbonation Details | Amount/Range |
|---|---|
| Volume of CO2 | 2.3 – 2.7 volumes |
| Priming Sugar (bottles) | 3/4 cup corn sugar per 5 gallons |
| Forced Carbonation PSI | 12 – 14 PSI at 40°F |
Serving Suggestions
Enjoying our Hazy Pale Ale at its best means pairing it with the right glassware and complementary foods that enhance its juicy flavors and smooth mouthfeel.
Ideal Glassware
Selecting the proper glassware elevates the drinking experience by concentrating the aroma and showcasing the vibrant haze. We recommend:
- Pint Glass (American Shaker): Versatile with a wide opening for easy sipping.
- Tulip Glass: Curved lip traps hop aromas and directs the flavor to the front of the palate.
- Snifter Glass: Ideal for savoring the complex tropical hop character and creamy texture.
| Glass Type | Benefits | Why It Works for Hazy Pale Ale |
|---|---|---|
| Pint Glass | Wide mouth, easy to clean | Enhances accessibility, keeps haze visible |
| Tulip Glass | Narrow top traps aromas | Amplifies juicy hop aromas and balances mouthfeel |
| Snifter Glass | Rounded bowl for swirling | Focuses aroma while highlighting smooth texture |
Food Pairings
The juicy and soft qualities of our Hazy Pale Ale pair beautifully with a variety of dishes that bring out its tropical notes and creamy finish. Consider these pairings:
- Spicy Foods: Spicy Thai or Mexican dishes balance with the beer’s smooth hop bitterness.
- Grilled Chicken or Fish: Amplifies the citrus and tropical fruit flavors.
- Soft Cheeses: Brie or Camembert complements the creamy mouthfeel.
- Fresh Salads with Citrus Vinaigrette: Matches the refreshing acidity and enhances juiciness.
| Food Type | Flavor Pairing Notes |
|---|---|
| Spicy Thai or Mexican | Offsets heat, complements hop juiciness |
| Grilled Chicken/Fish | Enhances citrus and tropical fruit profile |
| Soft Cheeses | Mirrors creamy mouthfeel, balances subtle sweetness |
| Fresh Citrus Salad | Harmonizes acidity, refreshing contrast |
As we savor our Hazy Pale Ale, these serving suggestions help to unlock the full spectrum of its vibrant flavors and lure us into a truly refreshing craft beer experience.
Tips for Brewing the Perfect Hazy Pale Ale
Brewing a perfect Hazy Pale Ale calls for careful attention to detail and a few specialized techniques. Here are our top tips to help you craft a beer with that signature juicy flavor, soft mouthfeel, and vibrant haze.
1. Prioritize Fresh, Quality Ingredients
Start with fresh hops and malt. Freshness impacts aroma and flavor intensity dramatically. Use hop varieties like Citra, Mosaic, and Galaxy for their tropical, citrus-forward profiles. Flaked oats and wheat enhance haze and body contributing to that creamy feel.
2. Maintain Proper Mash Temperature for Mouthfeel
Target a mash temperature around 152°F (67°C). This temperature balances fermentable and dextrin sugars, producing a medium-bodied beer with smooth mouthfeel. Avoid mashing too hot (>156°F) which can thin the body or too low (<148°F) which may cause unwanted sweetness.
3. Use a Yeast Strain that Enhances Softness and Aroma
Choose a yeast strain with a soft ester profile and good attenuation like London Ale III or Wyeast 1318. These strains complement hop aroma without adding unwanted phenolics. Pitch yeast at 65–70°F (18–21°C) to maintain consistent fermentation and preserve hop character.
4. Dry Hop Strategically for Aroma Without Excess Bitterness
Add hops during late fermentation or after primary fermentation completes to extract aroma oils without bitterness. Maintain hop contact for 3–5 days for maximum tropical and citrus notes. Use a combination of hops for complexity.
5. Keep Water Chemistry Balanced to Enhance Haze and Flavor
Adjust your brewing water to a slightly higher chloride-to-sulfate ratio to enhance malt sweetness and mouthfeel. A common target ratio is:
| Mineral | Range (ppm) |
|---|---|
| Chloride (Cl⁻) | 100-150 |
| Sulfate (SO₄²⁻) | 50-100 |
This balance accentuates the creamy texture and juicy hop flavors.
6. Beware of Over-Filtration or Excessive Fining
To preserve the characteristic haze, avoid aggressive filtration or fining agents that clarify too much. If haze retention is a priority, use minimal processing and rely on the grain bill and yeast strain to maintain turbidity naturally.
7. Sanitation Is Non-Negotiable
Always sanitize every piece of equipment that contacts wort or beer with a no-rinse sanitizer. Contamination ruins hop aroma and flavor and leads to off-flavors—this step cannot be skipped.
8. Cool Wort Rapidly to Protect Hop Aromas
After boiling, cool wort to 65–70°F (18–21°C) as quickly as possible using an immersion chiller or plate chiller. Rapid cooling locks in hop aroma and reduces risks of bacterial contamination.
Summary Table: Key Brewing Parameters for Hazy Pale Ale
| Step | Target Parameters |
|---|---|
| Mash Temperature | 150–154°F (65–68°C) |
| Fermentation Temp | 65–70°F (18–21°C) |
| Dry Hop Duration | 3–5 Days |
| Carbonation Level | 2.3–2.7 volumes CO₂ |
| Chloride to Sulfate | 100-150 ppm chloride / 50-100 ppm sulfate |
Conclusion
Brewing a Hazy Pale Ale is a rewarding journey that combines creativity with precision. By focusing on quality ingredients, careful preparation, and attention to detail throughout the brewing and fermentation process, we can craft a beer that’s bursting with juicy flavors and a smooth, inviting haze.
With the right equipment and techniques, anyone can bring this vibrant style to life at home. The balance of hop character, soft mouthfeel, and refreshing aroma makes Hazy Pale Ale a standout choice for craft beer lovers and homebrewers alike.
Let’s raise a glass to experimenting, refining, and enjoying every sip of this delicious, hazy brew we’ve created together.
Frequently Asked Questions
What makes Hazy Pale Ale different from traditional pale ales?
Hazy Pale Ale is known for its cloudy appearance, juicy flavors, and soft mouthfeel. Unlike traditional pale ales, it has a vibrant hop character without intense bitterness, creating a smoother and more aromatic drinking experience.
Which ingredients are essential for brewing Hazy Pale Ale?
Key ingredients include Pilsner malt, flaked oats, flaked wheat for haze and body, and hops like Citra, Mosaic, Azacca, and Galaxy for fruity, tropical notes. Yeast strains that support a soft mouthfeel and controlled ester profile are also important.
What equipment is needed to brew Hazy Pale Ale at home?
Essential equipment includes a brew kettle, fermentation bucket or carboy, fermentation lock, hydrometer, thermometer, sanitizers, bottling tools, and optionally a grain mill and mash tun for all-grain brewing.
How important is sanitation during brewing?
Sanitation is critical to prevent contamination and off-flavors. Use no-rinse sanitizers and thoroughly clean all equipment contacting the wort or beer to ensure a clean, successful fermentation.
What is the recommended fermentation temperature for Hazy Pale Ale?
Pitch yeast at 65–70°F (18–21°C) to encourage healthy yeast activity while preserving hop aroma and developing the beer’s juicy, smooth character.
How do you achieve the signature haze in Hazy Pale Ale?
Haze comes from using specific malts like flaked oats and wheat, balanced water chemistry, avoiding over-filtration, and careful yeast and hop management, especially with dry hopping techniques.
When should dry hopping be performed?
Dry hopping is best done during or after primary fermentation to enhance aroma without adding bitterness, helping to preserve the juicy, tropical hop flavors.
What are the best packaging options for Hazy Pale Ale?
You can choose bottling with sanitized bottles and caps or kegging for faster packaging and control. Proper sanitation and carbonation control are key to preserving flavor and aroma.
How much carbonation is ideal for Hazy Pale Ale?
A moderate carbonation level of 2.3 to 2.7 volumes of CO2 is recommended to complement the beer’s smooth mouthfeel and juicy profile.
What glassware works best for serving Hazy Pale Ale?
Pint, tulip, or snifter glasses are ideal, as they concentrate aromas and showcase the beer’s vibrant haze and luscious body.
What foods pair well with Hazy Pale Ale?
Spicy dishes, grilled chicken or fish, soft cheeses, and fresh salads with citrus vinaigrette complement the beer’s juicy flavors and creamy mouthfeel beautifully.
Any tips for brewing the perfect Hazy Pale Ale?
Use fresh, quality ingredients, maintain proper mash temperatures, choose yeast promoting softness and aroma, manage water chemistry, dry hop strategically, and prioritize sanitation throughout brewing.