Roku Minori Gin, tonic, dehydrated grapefruit, basil

GINTONICA No.

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 4.5 gallons (17 L) of brew water to about 165°F (74°C). Mash in the crushed pale malt, crystal malt, and wheat malt to reach a stable mash temperature of 152°F (67°C). Hold (convert) for 60 minutes, stirring gently to ensure even temperature. Perform an iodine test if desired to confirm conversion.

Mash

Raise mash temperature to 168°F (76°C) for a 10 minute mash out. Vorlauf until the wort runs clear, then sparge with enough 170°F (77°C) water to collect roughly 6.5 gallons (24.6 L) of pre-boil wort in your kettle.

Mash Out & Sparge

Bring the pre-boil wort to a vigorous boil and start a 60-minute timer. At 60 minutes remaining (start of boil) add the bittering hops (Magnum) to the kettle. Continue boiling.

Boil Schedule

With 15 minutes remaining in the boil, add the flavor hops (Citra) and the Irish moss or Whirlfloc to help clarify the beer. With 5 minutes remaining, add the aroma hops (Mosaic).

Mid/Flavor Additions

At flameout, turn off heat and allow the wort to settle for 5 minutes. Add the late-addition/whirlpool hops (Galaxy). Stir gently to create a whirlpool and let the wort sit at 170–180°F (77–82°C) for 20–30 minutes to extract bright hop flavor and aroma without excessive bitterness. After the hopstand, chill the wort as quickly as possible.

Whirlpool / Hopstand

After primary fermentation has slowed (typically 3–4 days after pitching, when active krausen has subsided), transfer beer to a secondary or keep in primary and add the dry hop blend (Citra + Mosaic + Galaxy) in two equal additions: half on day 3–4 and the remainder on day 7. Leave total dry hop contact 4–7 days. Cold crash for 24–48 hours before bottling or kegging to help drop hop debris.

Dry Hopping

Cool the hopped wort rapidly to 66–68°F (19–20°C) using an immersion chiller or equivalent. While cooling or immediately after, aerate/oxygenate the wort thoroughly (raise dissolved oxygen) by shaking, splashing, or using an aeration stone until properly oxygenated for the yeast strain.

Cooling & Oxygenation

If using a liquid yeast, pitch a properly sized starter once wort temperature is stable at 66–68°F (19–20°C). If using dry yeast, rehydrate per manufacturer instructions in ~0.5 cup of sterile water at recommended temperature, then pitch. Seal fermenter and attach airlock.

Pitching Yeast

Ferment at 66–68°F (19–20°C) for 5–7 days until vigorous fermentation subsides. After primary fermentation, allow the beer to condition at the same temperature for another 3–5 days before beginning dry hopping schedule described above. After dry hop contact, allow an additional 2–3 days for settling.

Fermentation Schedule

If you used Irish moss or Whirlfloc, it will have helped during the boil. After fermentation and dry hopping, cold crash to encourage yeast and hop particles to settle. Rack or transfer clear beer off the trub into a bottling bucket or keg.

Clarification

If bottling, dissolve 3 oz (85 g) corn sugar in 1 cup boiled water, cool, and add to sanitized bottling bucket. Rack beer gently onto the priming solution to mix. Bottle and cap. Condition bottles at 68–72°F (20–22°C) for 10–14 days to carbonate.

Priming & Bottling (if bottling)

If kegging, transfer beer to a sanitized keg and carbonate to ~2.4–2.7 volumes CO2 by force-carbonation at cold temperature, or naturally carbonate with priming sugar if preferred.

Kegging

Cold crash and serve the HopBurst Variety IPA at 45–50°F (7–10°C) in a tulip or IPA glass to concentrate hop aromas. Expect a bright, hop-forward aroma and moderate bitterness with a clean finish.

Hopburst Variety Recipe

Descriptors

Tasting Notes

Food Pairings

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