Gin, Fine Tonic, Lemon, Lime, Grapefruit, Juniper

Summer Towpath Gin American & Tonic

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

Made with American Pale malt cooked in the great flavor of the Chinook hop. This malt forward flavor takes away the bitterness of the hops.

Mill the crushed malts (if not pre-crushed). Heat strike water to 166°F (74°C). Use approximately 1.25 qt of strike water per pound of grain (about 3.5 gallons for this grain bill).

Mill and Heat Strike Water

Add the crushed grains to the mash tun and pour the strike water in while stirring to eliminate dry pockets. Target mash temperature: 152°F (67°C). Hold this temperature for 60 minutes for a moderately fermentable, malt-forward profile.

Mash In

After 60 minutes, raise mash temperature to 168°F (76°C) by adding 1.0–1.5 qt of near-boiling water or applying direct heat. Hold 10 minutes to improve wort runoff.

Mashout

Recirculate/run off wort until clear, then sparge with ~3.5 gallons of water at 168°F (76°C) to collect a total pre-boil volume of about 6.5–6.75 gallons.

Sparge

Bring the full kettle to a vigorous boil. At the start of the 60-minute boil, add 1.0 oz Chinook hops (bittering). Boil for 60 minutes total.

Bring to Boil and Bittering Addition

With 20 minutes left in the boil, add 1.0 oz Chinook hops. Also add Irish moss or Whirlfloc (1 tsp or as recommended) with 15 minutes left to improve clarity.

Mid/Flavor Addition

At flameout (end of the 60-minute boil), add 0.5 oz of Chinook hops directly to the kettle and steep for 10–15 minutes while cooling begins.

Late Aroma Addition

After primary fermentation is mostly complete (typically day 4–6), add the remaining 1.0 oz Chinook hops (whole or in a sanitized hop bag) to the fermenter for 3–5 days to build Chinook aroma without increasing bitterness. If you prefer more intense aroma, extend to 7 days.

Dry Hop

Cool the wort quickly to 66–68°F (19–20°C) using an immersion chiller, counterflow chiller, or ice bath. Transfer the cooled wort to a sanitized fermenter, leaving trub behind.

Cool and Transfer

Aerate/oxygenate the wort (shake, stir vigorously, or use oxygen) and pitch one package of American ale yeast (or appropriate starter for liquid yeast). Target fermentation temperature: 66–68°F (19–20°C).

Pitch Yeast

Allow fermentation at 66–68°F for 5–7 days or until vigorous activity subsides and specific gravity has dropped steadily. Expect original gravity around 1.050 and final gravity near 1.011–1.013 (depending on mash efficiency).

Primary Fermentation

If desired, rack to a secondary fermenter after 4–7 days for clarification and perform the dry hop addition there. Otherwise, add dry hops directly to primary on day 4–6.

Secondary / Optional

After dry hopping for 3–7 days and fermentation complete (stable gravity), cold crash to near 35–40°F (2–4°C) for 24–48 hours to drop yeast and hop debris.

Cold Crash and Condition

If bottling: dissolve 3.5 oz corn sugar in 1 cup boiling water, cool, add to bottling bucket, transfer beer gently to bottling bucket, and bottle. Prime to ~2.4 volumes CO2 (typical for APA). Condition bottles at 68–72°F for 10–14 days, then cold condition and serve. If kegging: transfer to keg, force-carbonate to ~2.4 volumes CO2 at recommended temps, or natural carbonate as desired.

Carbonation and Package

American Pale Ale (2-row) malt, crushed

Caramel/Crystal malt 20L, crushed

Carapils/Dextrine malt, crushed

Chinook hops (bittering, pellet or whole)

Chinook hops (flavor/aroma)

Chinook hops (late/aroma dry-hop)

American ale yeast (e.g., Wyeast 1056 / Safale US-05)

Irish moss or Whirlfloc (optional, clarity)

Corn sugar (priming for bottling) or kegging CO2

Brew water (adjusted to moderate carbonate, target 150–175 ppm Ca)

Water for mash (strike water)

Sparge water (hot)

Campden tablet (optional, to dechlorinate)

American Pale Ale

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Green Machine

Make American Pale Ale Recipe in just 16h . Made with American Pale malt cooked in the great flavor of the Chinook hop. This malt forward flavor takes away the bitterness of the hops.

American Pale Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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