2023 Mosse | Loire

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

light bodied ale, fermented cold and hopped with Cryo Hops. This beer marries a refreshing malt profile with a bright citrus and tropical hop profile.

Heat approximately 4.5 gallons of brewing water to 165°F (74°C) to account for grain absorption and heat loss. If using water salts, dissolve gypsum into strike water.

Heat Strike Water

Add crushed grains (Pale Malt, Pilsner Malt, Flaked Wheat, Light Crystal) to the mash tun and dough in with strike water to reach a mash temperature of 150°F (65.5°C). Stir to eliminate dry pockets.

Maintain mash at 150°F (65.5°C) for 60 minutes to achieve a light-bodied, fermentable wort profile. Perform a 10-minute mashout at 168°F (76°C) if you have the ability to raise temperature.

Vorlauf until the runoff is clear, then transfer wort to the kettle. Sparge with enough 170°F (77°C) water to collect about 6.5–7.0 gallons of wort pre-boil (adjust based on system losses).

Bring the kettle to a vigorous boil and boil for 60 minutes total.

Add 0.25–0.5 tsp Irish Moss (or Whirlfloc) with 15 minutes left in the boil to aid clarity.

Late-Boil Additions

This recipe relies on Cryo hops for flavor and aroma rather than heavy bittering. Add a small bittering charge if desired (not included above). Otherwise skip bittering additions to keep the beer light and bright.

Hop Additions - Bittering

At flameout, cool the wort to about 175°F (79°C). Add 0.75 oz Cryo Hops and steep in a whirlpool for 20–30 minutes with gentle circulation. This extracts bright citrus and tropical oils while limiting harsh bitterness.

Whirlpool (Kettle Hop)

Rapidly chill the wort to 50–55°F (10–13°C) if you intend to ferment 'cold' (Cryoscape is fermented cold to accentuate crispness). If you cannot get that cold, pitch around 56–60°F (13–15°C) and plan a diacetyl rest later.

Aerate or oxygenate the chilled wort thoroughly (roughly 8–10 ppm O2 if using pure O2, or vigorous shaking for smaller batches). Rehydrate or directly pitch the dry ale yeast (11.5 g) into the wort. Add yeast nutrient at this stage.

Oxygenation & Pitch

Ferment at 50–55°F (10–13°C) until primary activity slows (about 7–10 days depending on yeast and temp). Aim for a clean fermentation to highlight hop character.

If fermenting nearer 50°F and doughy diacetyl appears, raise temperature to 64–68°F (18–20°C) for 24–48 hours at the end of primary to allow yeast to clean up any buttery off-flavors.

Diacetyl Rest

After primary fermentation has slowed and either completed or after diacetyl rest, lower beer temperature to 36–40°F (2–4°C) for 48 hours to cold-stabilize and clarify (optional but recommended).

Transfer beer to a secondary or leave in primary and add 2.0 oz Cryo Hops as a dry hop at 45–55°F (7–13°C) for 48–72 hours. For a colder-fermented profile, consider dry hopping at the colder end (45°F) for a slightly more restrained aroma, or at 55°F for maximum brightness. Avoid long contact (>5 days) to limit grassy notes.

Dry Hop

After dry hopping, allow hops to settle (cold crash at 36–40°F / 2–4°C for 24–72 hours) to help drop particulate and improve clarity.

Prepare priming sugar by dissolving 3.5 oz (approximate for 5 gal) of dextrose in 1 cup boiling water; cool and add to bottling bucket.

Rack beer gently onto the priming solution to minimize oxygen pickup. Bottle and cap, or keg and carbonate to 2.3–2.6 volumes CO2 (light, crisp carbonation).

If kegging and force-carbonating, chill to serving temperature (38–45°F / 3–7°C) and carbonate to desired volumes; allow flavors to marry for 3–7 days before serving for peak brightness.

Serve chilled in a clean ale glass. Expect a light body, pale straw color, crisp finish, and bright citrus/tropical hop notes from Cryo hops. Store bottles upright in a cool dark place; consume fresh (best within 2–3 months) to preserve hop aroma.

Pale Malt (2-row)

Pilsner Malt

Flaked Wheat

Light Crystal (10L)

Dry Malt Extract (optional to boost gravity)

Cryo Hops (Citra Cryo or Citra Cryo blend)

Cryo Hops - Whirlpool (separate portion)

Cryo Hops - Dry Hop

Ale yeast (cold-tolerant strain: SafAle US-05 or Chico-like)

Yeast Nutrient

Water (brewing liquor)

Gypsum (calcium sulfate) - optional

Irish Moss (or Whirlfloc) - optional

Priming sugar (corn sugar/dextrose)

CRYOSCAPE

NEW AMERICAN IN

Handcrafted Rum

BOURBON

AGAVE SPIRIT

Handcrafted Vodka

Make CRYOSCAPE Recipe in just 12h . light bodied ale, fermented cold and hopped with Cryo Hops. This beer marries a refreshing malt profile with a bright citrus and tropical hop profile.

Cryoscape Recipe

Descriptors

Tasting Notes

Food Pairings

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