Juicy Haze Bomb Recipe By @Thebeergame

Posted on 4 May 2025, by Juls

Categories:

Brewing recipes

Juicy Haze Bomb Recipe by @Thebeergame :

Color: Pale and hazy
Alcohol: 6.3%
Quantity: 20L
Bitterness: Low
Brewing time: 5h
Difficulty: High

Buy Brewing Kit

Ingredients :

Yeast & Water

2 packets of WHC Saturated
Total water volume: 35L (Preferably Chloride > Sulfate: 2:1)
Ideal mash pH: 5.4

recette de juicy haze bomb — Thomas Vigouroux AKA Thebeergame

Brew the Juicy Haze Bomb recipe step by step :

Step 1 :

Pour 20.5 liters of water into your brewing vessel and set the heating to 72°C.

Add the grains and stir well to prevent clumps.

The temperature should drop to 67°C. Maintain it for 1 hour.

Meanwhile, heat 14.5 liters of water to 76°C.

Once the saccharification hour is over, raise the temperature to 75°C for a Mash-Out.

Step 2 :

Once the Mash-Out is complete, proceed with filtration and add the 10g of Simcoe from the first hop addition.

This technique, called “First Wort,” allows for a smoother, better-integrated bitterness in the beer. It is also believed to preserve certain hop aromas.

Once filtration is finished, move on to rinsing.

Step 3 :

Heat your brewing vessel to begin a 60-minute boil.

If you are cooling with an immersion coil, submerge it in the wort 15 minutes before the timer ends. This will sterilize it.

Step 4 :

Once the boil is complete, cool the wort to 75°C. 1 to 2 minutes of cold water through the immersion coil should be enough.

Add 25g of Mosaic Cryo, 25g of Talus Cryo, and 10g of Simcoe hops, then let them infuse for 20 minutes.

Hopping the wort at this temperature will enhance the aromas without extracting too much bitterness, which is essential for a NEIPA.

Step 5 :

Cool the wort completely once the 20 minutes have passed.

Measure the gravity, which should be around 1.066, and transfer it to the fermenter.

Add the yeast and set the temperature to 19-20°C.

Thomas AKA Thebeergame brewed this beer entirely under atmospheric conditions. For those equipped, using a pressurizable fermenter is absolutely possible.

If you’re in the ISO team, install a blow-off on the CO2 outlet. It’s important not to apply pressure right from the start, as this will allow biotransformation to occur properly.

Step 6 :

2 to 3 days after pitching, add the first Dry Hop (50g of Cryo Mosaic, 50g of Cryo Talus, and 20g of Simcoe hops).

For the ATMO team, this hop addition will remain throughout fermentation (the risk of hop burn is mainly avoided thanks to Cryo hops, and oxidation must be avoided at all costs).

For the ISO team, you can do the same. The most tech-savvy and well-equipped among you can transfer the beer under pressure into a second fermenter after 4 days of infusion.

Step 7 :

After one week of fermentation (or when the final gravity is reached, around 1.018), add the second Dry Hop (25g of Cryo Mosaic, 25g of Cryo Talus, and 10g of Simcoe hops).

To avoid oxidation risks, try to be as quick and efficient as possible to minimize contact with oxygen.

The ISO team will have an advantage here, as you’ll simply need to purge your hops in a hop bong before adding them.

Step 8 :

After 2 to 3 days of Dry Hop, perform a cold crash for at least 48 hours at 2-4°C. This will allow the hop particles to settle properly at the bottom of the fermenter.

Step 9 :

It’s time to bottle! Gently transfer the beer into a priming bucket and add 6g/L of sugar (previously boiled with a little water). Let the bottles sit for 2 weeks at 20°C before storing them in a cool place.

The ISO team has an advantage here too! After the Cold Crash, you can transfer the beer into a keg or Oxebar and carbonate it to 2.2 volumes of CO2. You can either bottle it using counter pressure or serve it directly on tap.

Tutti Frutti, oh Rudy !

Because that’s Thomas’ vision behind this fantastic NEIPA.

But first, a little context…

Thomas Vigouroux, AKA Thebeergame, has nearly 90K followers on Instagram and over 66K on TikTok. If some of you have made it this far and haven’t subscribed to his accounts yet, a 10% penalty will be applied to the purchase of the brewing kit.

Whiskies, wines, spirits, beers… These are Thomas’ favorite topics. His goal is to decode and make accessible everything hidden behind our favorite drinks. But that’s not all—Thomas is also a passionate experimenter. As an experienced homebrewer and a fan of hoppy juice, we came up with the idea of a small collaboration.

Thomas crafted the recipe, and we provided the ingredients. It was also the perfect opportunity to test the famous cryo hops in a homebrewing format. These hops, primarily composed of essential oils and stripped of most of the vegetal matter, help avoid many of the issues associated with standard T90 pellets—especially when heavy hopping is planned. These little aromatic bombs help minimize oxidation risks, hop burn, and beer loss due to absorption.

Thomas’ words about his recipe :

The goal is to create a “fruit salad” beer for summer. Essentially, it’s a very smooth and juicy NEIPA, thanks to a generous dose of oats and Yakima cryo hops.

It has an intense aroma of peach and apricot. The bitterness is just right (the way I like it), and the flavor is an explosion of mango and passion fruit.

We got a sneak peek at the video, and it looks incredibly tempting. Summer is coming—time to start brewing !

Buy the brewing kit