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

A careful selection of Northwest hops, premium barley, and a unique yeast give this ale a rich and complex malty middle with a snappy hop finish. Crisp, clean and smooth with hints of citrus and fruit.

Heat 4.5 gallons of brewing water to 165°F (74°C) to account for grain bed temperature drop.

Heat strike water

Add crushed pale malt, caramel 20L, Carapils and light Munich to a insulated mash tun. Pour the strike water in, stirring to fully hydrate the grain. Target mash temperature: 152°F (67°C). Adjust with hot or cold water as needed.

Mash in

Hold the mash at 152°F (67°C) for 60 minutes to achieve a medium body with good fermentability and a malty middle.

Mash rest

Raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve wort runoff.

Mash out

Sparge grains with enough 170°F (77°C) water to collect approximately 6.5 gallons of wort in the boil kettle (about 3.5–4 gallons post-boil expected). Maintain gentle flow to avoid extracting harsh tannins.

Sparge

Bring wort to a vigorous boil. At start of 60-minute boil, add 1 oz Centennial (60 min) for bittering.

Boil and bittering hops

With 15 minutes left in the boil, add 1 tsp Irish moss (or Whirlfloc) and 1 tsp yeast nutrient. Also add 1 oz Cascade (15 min) to contribute balanced citrus aroma and flavor.

Mid-boil additions

With 5 minutes left in the boil, add 1 oz Citra (5 min) and 0.5 oz Mosaic (5 min) to build bright citrus and fruit-forward aromatics while preserving volatile hop oils.

Late hop & aroma

After 60 minutes total, turn off heat and chill wort quickly to yeast-pitching temperature (65–68°F / 18–20°C).

End of boil

Transfer chilled wort to a sanitized fermenter, leaving trub behind. Top up with pre-boil water if needed to reach 5 gallons. Oxygenate wort by shaking, splashing, or pure O2 to achieve ~8–10 ppm dissolved oxygen.

Transfer and oxygenate

Rehydrate or directly pitch the American ale yeast per manufacturer instructions. Maintain fermentation temperature at 66°F (19°C) for a clean profile with moderate esters.

Pitch yeast

Ferment for 5–7 days at 66°F (19°C) or until vigorous activity slows and gravity has dropped noticeably (about halfway to terminal).

Primary fermentation

After primary slows (about day 5–7), transfer to a secondary fermenter or leave in primary and add the dry hop blend of 2 oz Cascade+Citra. Dry hop for 3–5 days at 65–68°F (18–20°C) to capture bright hop aromatics (do not exceed 7 days to avoid grassy notes).

Secondary/conditioning & dry hop

After dry hopping, cold crash to 35–40°F (2–4°C) for 24–48 hours to help settle yeast and hop particles and promote clarity.

Cold crash and clarify

Dissolve 3.5 oz priming sugar in 1 cup boiling water, cool, and add to sanitized bottling bucket.

Prepare priming sugar

Rack beer gently onto priming solution and fill sanitized bottles, leaving appropriate headspace, or transfer to a keg and carbonate to ~2.3 volumes CO2. If bottling, cap bottles and condition at 68°F (20°C) for 10–14 days.

Bottle or keg

After carbonation, chill bottles and allow beer to mature for an additional 1–2 weeks for flavor integration. Best drinking after 3 weeks total but enjoyable sooner.

Maturation

This recipe yields a crisp, clean pale ale with a malty mid-palate and snappy Northwest hop finish. Serve chilled in a pint glass at 45–50°F (7–10°C). Adjust hop amounts or timing to emphasize bitterness (more early hops) or aroma (more late/dry hops). Water adjustments listed are optional to accentuate hop brightness and malt backbone.

Pale malt (2-row)

Caramel/Crystal malt 20L

Carapils/Dextrine malt

Light Munich malt

Centennial (pellets)

Cascade (pellets)

Citra (pellets)

Mosaic (pellets)

Dry hop blend: Cascade+Citra

American ale yeast (clean, moderately attenuating)

Yeast nutrient

Irish moss or Whirlfloc (clarifier)

Water (brewing)

Priming sugar (for bottling)

Calcium chloride (CaCl2) - adjust

Gypsum (calcium sulfate) - adjust

Manny’s Pale Ale

Make Manny’s Pale Ale Recipe in just 168h . A careful selection of Northwest hops, premium barley, and a unique yeast give this ale a rich and complex malty middle with a snappy hop finish. Crisp, clean and smooth with hints of citrus and fruit.

Manny’s Pale Ale

Descriptors

Tasting Notes

Food Pairings

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