Nathan’s Hazy Pale Ale – All Grain Recipe
Brew up a juicy Hazy Pale Ale that brings together vibrant hop character, soft haze, and easy drinking balance in every glass. With bright citrus aroma, a smooth creamy body, and the flavour intensity hazy beer lovers chase, this recipe is designed to create a sessionable ale that feels full of character without being too heavy. Whether you are brewing your first all-grain hazy beer or adding a reliable favourite to your lineup, this is a rewarding recipe that delivers plenty of freshness, aroma, and drinkability.
Ingredients
Fermentables
Pale Malt x 3.1kg
Rolled Oats x 1kg
Rolled Wheat x 300g
Biscuit Malt x 200g
Yeast
CellarScience Hazy x 1 Packet
Hops
Amarillo x 85g (Boil, Whirlpool & Dry)
Motueka (Whirlpool & Dry)
Purchase Recipe Kit
Type:
All-grain
Style:
Hazy Pale Ale
Flavour Profile:
Citrus
Alcohol Range:
4 - 5%
Colour:
11 EBC
Bitterness:
15
Volume:
23L
Or Add Ingredients Individually
Preperation
- Clean and sanitise all brewing equipment, including your fermenter, spoon, thermometer, airlock, hydrometer, bottles or keg gear.
- Check that your ingredients are ready: Including Malt, Hops, Yeast and anything else provided with the kit
- Mill the grain if it is not already milled. (Note: Rolled Adjuncts DO NOT need Milling)
- Fill mash vessel and heat strike water to the temperature listed on the recipe sheet.
- If Sparging prep sparge water.
- Add water treatment – All water treatment on our recipes is based on RO so adjust accordingly
Brew
- Once at temp stir in the Malts and Adjuncts unless otherwise noted
- Hold the mash until conversion is complete.
- Recirculate if required by your setup, then sparge and collect your wort.
- Bring the wort to a rolling boil.
- Add hops according to your hop schedule
- Complete the boil, then turn off the heat.
- Add any late hop or whirlpool additions IF required by your recipe sheet to help preserve aroma and flavour.
- Chill the wort as quickly as possible to yeast-pitching temperature.
Ferment
- Transfer the cooled wort to a clean, sanitised fermenter.
- Aerate well before pitching yeast.
- Take and record your original gravity if desired.
- Pitch the yeast once the wort is at a suitable fermentation temperature.
- Place the fermenter somewhere with stable temperature control.
- Ferment in the recommended range for the yeast provided with the recipe
- Allow primary fermentation to get underway and monitor activity over the first few days.
- IF dry hopping add at the stage recommended by your recipe sheet.
- Leave the beer to finish fermenting fully before packaging.
Bottle or Keg
-
- Confirm fermentation is complete by checking that gravity is stable across two readings on separate days before packaging.
- *Optional* Cold Crash to improve clarity – dependent on style
- Once fermentation is complete, package the beer carefully to avoid introducing oxygen.
Bottling:
- transfer the beer gently into sanitised bottles, leaving sediment behind.
- Add priming sugar or carbonation drops at the correct rate for your bottle size.
- Seal bottles immediately with sanitised caps.
Kegging:
- Transfer the beer gently into a sanitised keg with minimal splashing.
- Purge the keg with CO₂ if possible to help protect hop character and freshness.
- Once filled chill and carbonate keg to desired level.
Kegging Gear for a Better Pour
Build or upgrade your kegging setup with kegs, fittings, and parts that make serving your homebrew easier, cleaner, and more consistent.
Bottling Gear for Brew Day
Bottles, caps, cappers, and bottling essentials to help you package your beer properly.
