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 hoppy wheat ale w/earthy undertones & citrusy hops. Creamy & slightly bitter
(ABV 7.5%)

Heat 3.5 gallons (13.2 L) of your brewing water to about 167°F (75°C) to achieve a mash temperature of 152°F (67°C). If using gypsum, add it to the strike water and stir to dissolve.

Heat strike water

Add crushed pale malt, white wheat malt, and light Munich to the mash tun and pour in the strike water. Stir to fully hydrate the grains and ensure no dough balls. Target mash temperature: 152°F (67°C). Hold for 60 minutes for full conversion and a slightly malty body that complements the wheat.

Mash in

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

Mash out

Sparge with enough 168°F (76°C) water to collect approximately 6.5 gallons (24.6 L) of wort in the kettle. Aim for a pre-boil gravity around 1.055–1.060 (to target finished ABV ~7.5% after fermentation and attenuation).

Bring the wort to a vigorous boil for 60 minutes total.

Bring to a boil

At 60 minutes remaining (at the start of the boil), add 0.75 oz Centennial hops.

Bittering addition

With 15 minutes remaining in the boil, add 1 tsp Irish moss (or Whirlfloc) and 0.75 oz Amarillo hops. With 5 minutes remaining add 1.25 oz Citra hops. If using lactose for added creaminess, add it in the last 10 minutes so it dissolves fully (4 oz).

Kettle late hops & clarifier

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

End of boil

Rack or transfer the chilled wort to a sanitized fermenter, leaving trub behind. Top up with water if necessary to reach 5.25 gallons (target post-boil volume). Measure specific gravity — target original gravity (OG) approximately 1.072 (to achieve ~7.5% ABV with expected attenuation).

Aerate the wort thoroughly by shaking, splashing, or using an aeration stone. Pitch the California ale yeast (one pack; rehydrate or make a starter if using dry yeast for best fermentation vigor).

Ferment at 66–68°F (19–20°C) for primary fermentation for 7–10 days, or until active fermentation subsides. This yeast profile yields a clean, slightly fruity character that allows hop citrus and earthy notes to come through.

After primary fermentation slows (day 5–7), add dry hop charges directly to the fermenter: 1.5 oz Simcoe and 1.5 oz Citra. Allow dry hops to remain for 4–6 days to impart bright citrus and resinous hop aroma without excessive grassy character.

If you used lactose, it will remain in suspension during fermentation and contribute to perceived creaminess and mouthfeel. No additional action needed.

After dry hopping, cold crash the fermenter to near 34–40°F (1–4°C) for 24–48 hours to help clear the beer, then transfer to a bottling bucket or keg. If bottling, dissolve 3.25 oz (92 g) dextrose in 16 oz (475 ml) boiling water, cool, and mix gently into the beer for priming. Bottle and cap.

Condition bottled beer at 65–70°F (18–21°C) for 10–14 days, then cold condition in refrigerator for a few days before drinking. Kegged beer can be force-carbonated to 2.3–2.6 volumes CO2 and matured for 5–7 days.

Expect a creamy, slightly bitter wheat ale with earthy undertones from Simcoe/Amarillo and bright citrus from Citra and Centennial. Final ABV should be around 7.5% assuming OG ~1.072 and FG ~1.014. Adjust hop amounts to taste for more or less bitterness/aroma.

Pale malt (2-row)

White wheat malt

Light Munich malt

Dextrose (corn sugar) - priming

Centennial hops (10% AA) - bittering

Citra hops - flavor/late kettle

Amarillo hops - late kettle

Simcoe hops - dry hop

Citra hops - dry hop

Irish moss (or Whirlfloc) - kettle clarifier

California ale yeast (clean, expressive - e.g., Wyeast 1056 or Safale US-05)

Water (brewing/distilled supplemented to moderate hardness)

Gypsum (Calcium sulfate) - optional water adjustment

Lactose (optional for creaminess)

Little Sumpin' Sumpin' Ale - Lagunitas Brewing Co., California

Make Little Sumpin' Sumpin' Ale - Lagunitas Brewing Co., California Recipe in just 2h . A hoppy wheat ale w/earthy undertones & citrusy hops. Creamy & slightly bitter
(ABV 7.5%)

Little Sumpin' Sumpin' Ale - Lagunitas Brewing Co., California

Descriptors

Tasting Notes

Food Pairings

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