Skip to main content

Recipe: Digital Haze IPA 2021 Kit from Brewer's Best and Yakima Chief Hops

This was a limited edition kit announced during the Soluble Hop Compounds Tech Talk from Yakima Chief and Brewers Best at HomeBrewCon 2021.  Since you might not have a chance to pick up the kit, or you might at least be wondering what's in it, I'm reproducing the recipe below for reference.  I just received my kit today (and haven't brewed it yet, more on that later).

The kit came with a bottle opener, some literature from Yakima Chief and Brewer's Best, a set of adhesive labels for the bottles, bottle caps, and priming sugar for bottling.  Unfortunately, mine seemed to be missing the 8 ounces of Carapils.


4 pounds Pilsen DME
1 pound Corn Sugar
8 ounces Wheat (malted wheat, not flaked)
8 ounces Carapils
8 ounces Flaked Oats
3 one-ounce packages of Cryo Pop(tm) Hops
1 package of Lallemand Voss Kveik Yeast

Beer characteristics from the sheet:

  • IBUs:  16-19
  • ABV:  4.8% to 5.4%
  • OG: 1.046 - 1.049 SG
  • FG:  1.008-1.011 SG
  • Color: Hazy Pale Straw
  • Batch Size: 5 gallons
  • Difficulty:  Advanced
Instructions (paraphrased from the actual sheet):
  • Read everything once before you begin brewing
  • Sanitize everything that will come in contact with the beer
  • Steep the grains in 2.5 gallons of water at 150-165F for 20 minutes, then remove the grains from the water and discard.  If you have space in your brew kettle, add water to the 5 gallon mark
  • Bring the wort to a boil, then add 3 pounds of the Pilsen DME (you'll have 1 pound left for later)
  • Start a 60 minute countdown timer
  • With 10 minutes left in the boil, add the last pound of Pilsen DME and the pound of corn sugar
  • When the boil is over (i.e., the timer hits zero), chill the wort down to 180F.
  • Add one pack of Cryo Pop hops.
  • Steep for 20 minutes at 180F, gently stirring occasionally
  • Chill the wort down to 85F.  If you didn't boil the full 5-gallon amount, add cold water to get your volume back up to 5 gallons now.
  • Transfer the chilled wort to a clean and sanitized fermenter.
  • Pitch the yeast when the wort is at a safe temperature for the yeast, then seal the fermenter and attach your airlock of blow-off tube.
  • The wort will begin fermenting within 24-48 hours.  Once fermentation is underway, open the fermenter, add the two remaining packets of Cryo Pop hops and re-seal the fermenter.
  • Leave the beer to ferment 4-6 days more until fermentation is finished.  You'll know fermentation is finished if three days' worth of gravity readings are the same.
  • Bottle and/or keg the beer using your normal procedure.

If you can get the kit from your local homebrew shop or online retailer, I recommend getting it that way, but if it's sold out, you should be able to reproduce it using the above information.  The Cryo Pop hops are sold at Label Peelers and other fine retailers.


Popular posts from this blog

Yellow Label Angel Yeast vs. Typical Brewing Yeast

I currently have my second batch of rice wine fermenting with the "magical" yellow-label Angel Yeast from China, and wanted to share some of the more unusual aspects of using it.  If you've never seen or used this yeast, I suspect you're not alone.  It ships in a 500 gram package that looks like this: What makes it "yellow label" is that yellow box you see in the upper left corner of the package.  This implies that it's yeast for distilling (though you do not need to have a still or distill the output to use it).  As I understand it, inside the package is a mix of yeast and other materials which will convert starch into sugar and directly ferment it, without the need for a traditional mash step.  This can radically shorten your brewing time.  For my most-recent batch of rice wine, I heated 3 gallons of water to 155F, poured it over 13+ pounds of uncooked rice straight out of the bag, let that soak for an hour, rehydrated some of this yeast in warm water,

2021 Batch 1 - Rice Wine made with Yellow Label Angel Yeast

I've become a big fan of the Still It channel on YouTube.  About a month ago, Jesse posted a video about how he made rice wine using nothing more than water, rice, and a purported "magic" yeast from China called Yellow Label Angel Yeast. Perhaps even more amazing was the fact that he was able to make the rice wine without gelatinizing or mashing the rice.  He shows three batches in the video.  One was made by cooking the rice before adding the yeast mixture. Another was made by adding uncooked rice to boiling water.  The last was made by adding uncooked rice to room temperature water.  All three fermented out to roughly the same amount of alcohol in about two weeks. He was amazed by this, as was I. I resolved to buy some of this magical yeast from and try it out. In the Still It video, the rice is ground up in the grain mill into smaller chunks to make it easier for the enzymes in the yellow label yeast to convert and ferment.  I'm changing this up s

Making Alton Brown's Immersion Cooker Fennel Cardamon Cordial

Alton Brown's "Good Eats" series is my favorite cooking show.  I love the way he explains the "why" and "how" of a recipe in detail, which helps you understand (if things don't go right) where you may have gone wrong.  In his episode on immersion cooking (also known as sous vide), he shows you how to make a cordial in an hour using an immersion cooker. It took me a while to locate all the ingredients here in Columbus.  I ended up getting the fennel and vodka at Giant Eagle. The cardamom seeds, pods, and anise stars came from Amazon.  The Fennel fronds and bulb came from Trader Joe's at Easton. Ingredients 32 ounces of 80-proof vodka 2 cups of fennel fronds 10 green cardamom pods 3 ounces granulated sugar 1 tablespoon fennel seeds 1 teaspoon black cardamom seeds 1 whole star anise Begin by loading your sous vide vessel with hot water and set your immersion cooker to 140F. While the cooker is getting up to that temperature, meas