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

The Lord demands the attention of your senses! Admire as your nostrils freely bend the knee and encourage the consumption of this sumptuous beverage. Reflect on the exquisite expression of the freshest hops in the land with melon and citrus forward notes. (7.5 ABV)

Heat 4.5 gallons of brew water to ~166°F (to hit a 152°F mash with grain temperature about 68°F). Add gypsum and calcium chloride if using, dissolved into strike water.

Heat strike water

Add the crushed Pilsner malt, wheat malt, flaked oats, and Carapils to the mash tun and gently stir while pouring in strike water to avoid clumping.

Mix grains

Hold mash at 152°F for 60 minutes. Stir or recirculate gently halfway through to ensure even conversion. Perform an iodine test near the end (should not turn dark) to confirm conversion.

Mash rest

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

Mash out

Sparge with enough water at 168°F to collect approximately 6.5–7 gallons of wort in the kettle (target pre-boil volume ~6.5–7 gal). Aim for a total water-to-grist ratio that yields roughly 5.25 gal finished beer after losses.

Sparge

Bring wort to a vigorous boil. Total boil time: 60 minutes.

Bring to boil

Add 0.5 oz Citra at 60 minutes only if you want a touch of bitterness (optional). Add Irish moss or Whirlfloc at 15 minutes left in boil. Add 1.5 oz Galaxy and 1 oz Mosaic at 10 minutes left for late-aroma if you want more complexity (these additions are optional because the beer is hop-forward via whirlpool/dry hop).

Hop additions during boil

At flameout, chill wort quickly to 170°F and perform a whirlpool/hop stand with hop charges: add 2 oz Citra, 2 oz Galaxy, and 1 oz Mosaic into the whirlpool and hold at 170–180°F for 20–30 minutes to extract volatile hop oils (this contributes the melon and citrus character). Then chill wort to yeast pitching temperature (around 66–68°F).

Cool wort

Transfer cooled wort to a sanitized fermenter, leaving most trub behind. Aerate vigorously (oxygenate) to ~8–10 ppm dissolved oxygen for healthy fermentation. Rehydrate or pitch packet of Fermentis S-04 or a clean, high-attenuation American ale yeast.

Transfer and pitch

Ferment at 66–68°F for 5–7 days until vigorous fermentation subsides (visible krausen drop). S-04 typically finishes faster and can produce clean ester profile at these temps. Aim for final gravity consistent with ~7.5% ABV.

Primary fermentation

If fermentation is complete and temperature was on the lower end, raise temperature to 68–70°F for 24–48 hours to ensure full attenuation and allow yeast to clean up any diacetyl.

Secondary / Diacetyl rest

After primary fermentation has slowed (around day 3–4) add half of the dry hop schedule: 2 oz Citra, 2 oz Galaxy, and 2 oz Mosaic (total combined = 6 oz). Add hops in sanitized hop bags or loose if you intend to cold crash later. Leave hops in contact for 3–4 days while fermentation finishes. This timing helps biotransformation for juicy, fruity hop expression (melon, citrus).

First dry hop addition (active fermentation + 48 hours)

After fermentation is complete (specific gravity stable 2–3 days), crash to ~36–40°F over 24–48 hours. Add the remaining dry hop additions (if you split earlier — if not split, total dry hop is 6 oz as above). Let sit cold for 48–72 hours to extract aroma while limiting grassy character.

Cold crash and second dry hop

Allow beer to settle and clarify for 24–48 hours after dry hopping before packaging.

Final settle

If bottling: gently warm beer to room temperature, dissolve 3.5 oz corn sugar in 1 cup (240 ml) boiling water, cool and add evenly to bottling bucket, rack beer onto priming solution and bottle. If kegging: purge keg with CO2 and transfer beer under CO2 pressure to avoid oxygen pickup. Force carbonate to 2.5–2.8 volumes CO2 for a slightly fuller mouthfeel that suits NEIPA/juicy styles.

Bottling (priming) or kegging

If bottled: condition at 68°F for 10–14 days then cold condition a few days before serving. If kegged and force carbonated: carbonate for 24–72 hours at recommended pressure and cold condition for 2–3 days for flavors to meld.

Conditioning

Serve cold (45–50°F) in a tulip or shaker glass. Expect bright melon and citrus hop aroma with soft mouthfeel and hazy appearance. ABV ~7.5%.

Serve

Pilsner malt

Wheat malt

Flaked oats

Carapils (dextrine malt)

Citra hops (pellets)

Galaxy hops (pellets)

Mosaic hops (pellets)

Citra hops (dry hop)

Galaxy hops (dry hop)

Mosaic hops (dry hop)

Fermentis S-04 (or American ale yeast)

Corn sugar (for priming)

Brew water (adjusted to neutral/soft profile)

Gypsum (calcium sulfate) - optional, to accentuate hop bitterness and dryness

Water salts - calcium chloride - optional, to round malt

Irish moss (or Whirlfloc) - last 15 min of boil

Cold crash ice or gel packs

Juice Lord- Magnanimous Brewing Co, Tampa, FL

Make Juice Lord- Magnanimous Brewing Co, Tampa, FL Recipe in just 168h . The Lord demands the attention of your senses! Admire as your nostrils freely bend the knee and encourage the consumption of this sumptuous beverage. Reflect on the exquisite expression of the freshest hops in the land with melon and citrus forward notes. (7.5 ABV)

Juice Lord- Magnanimous Brewing Co, Tampa, FL

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Tasting Notes

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