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

Clean, crisp, and built to crush. A modern dry-hopped lager handcrafted with Pilsen malt keeps it light and snappy while Citra & Motueka drop waves of light lime, mango, and bright citrus aroma. The only rule: SIP, then DESTROY another. (5.2 ABV)

Heat approximately 4.5 gallons (17 L) of brew water to about 165°F (74°C) to achieve a mash temperature of 150°F (65.5°C) when grains are added. Adjust for system losses.

Heat strike water

Add the crushed Pilsner malts, flaked rice and Carapils to the mash tun and pour in the strike water. Stir thoroughly to eliminate dry spots and maintain an even mash temperature of 150°F (65.5°C).

Mash-in

Hold the mash at 150°F (65.5°C) for 60 minutes. This lower-mid saccharification temperature yields a fermentable, crisp body appropriate for a modern dry lager.

Saccharification

Raise the mash to 168°F (76°C) over 10 minutes for mash-out to stop enzymatic activity and aid lautering.

Mash out

Sparge with additional water at 170°F (77°C) to collect roughly 6.5–7.0 gallons of pre-boil wort (adjust according to your system to yield ~5.25 gallons into the fermenter).

Sparge

Bring the wort to a rolling boil and begin a 60-minute timer.

Boil

At 60 minutes remaining (start of boil) add Magnum 0.5 oz for bittering. If using Irish moss/Whirlfloc add according to package directions with 10–15 minutes left.

60-minute addition

At 10 minutes remaining add 0.5 oz Motueka and 0.5 oz Citra for late-boil flavor and aroma.

10-minute additions

At flameout, cool the wort down to ~170°F (77°C) as quickly as possible, then add the whirlpool hops: 0.75 oz Motueka and 0.75 oz Citra. Stir or recirculate to create a gentle whirlpool and steep for 20 minutes to extract bright, delicate citrus and lime aromatics without harsh bitterness.

Whirlpool hop addition

Cool the whirlpooled wort quickly to around 50°F (10°C) for lager pitching. If using a clean ale-style cold-ferment hybrid you can pitch at 55–58°F (13–14°C) depending on yeast and fermentation schedule. Transfer to the sanitized fermenter, leaving behind hop trub where possible.

Chill and transfer

Aerate or oxygenate the wort well (oxygen tablet or pure O2) and pitch the lager yeast (one hydrated vial/pack or a properly built starter). Target initial fermentation temperature: 48–52°F (9–11°C) depending on strain. If using a clean ale yeast for faster production, pitch at 55–58°F (13–14°C).

Pitch yeast

Ferment primary for 7–12 days until vigorous fermentation subsides and gravity is near terminal. Expect attenuation appropriate to the yeast (target final gravity ≈ 1.010–1.012 for ~5.2% ABV).

Primary fermentation

Raise temperature slowly to 60–62°F (15–17°C) for 48 hours to allow yeast to clean up diacetyl and other off-flavors.

Diacetyl rest

After diacetyl rest, slowly crash the fermentation temperature down to ~35–38°F (2–3°C) over 2–3 days and lager (cold condition) for 2–4 weeks for improved clarity, crispness, and a smooth finish. If you used a cold-ferment ale strain, cold condition for 1–2 weeks at near-freezing temps if possible to clean up and brighten the beer.

Lagering (if doing traditional lager)

For the brightest citrus hop character, add dry hops after primary fermentation has mostly finished and after the diacetyl rest — either during the early lagering phase or when fermenter temp is around 50–55°F (10–13°C) for active hop biotransformation. This timing preserves aroma while minimizing grassy character.

When to dry hop

Add 1.5 oz Motueka and 1.5 oz Citra directly to the fermenter (use sanitized hop bags if desired). Leave the dry hops in contact for 3–5 days for maximum fresh-citrus aroma, then remove or rack off to avoid extraction of vegetal character.

Dry hop additions

Confirm final gravity matches expected FG (~1.010–1.012). If clear and stable, proceed to packaging.

Final gravity & clarity

If kegging: transfer beer to a sanitized keg minimizing oxygen pickup. Force carbonate to ~2.5–2.8 volumes CO2 for a crisp lager mouthfeel (adjust to taste). Chill and serve bright and cold.

Kegging

If bottling: dissolve 3.3 oz (approx. 95 g) of priming sugar in 8 fl oz boiling water, cool, add to bottling bucket, gently rack beer on top to mix and avoid oxygen. Bottle and cap. Condition at room temperature for 10–14 days, then cold crash and store refrigerated. Target carbonation ~2.5 volumes CO2.

Bottling

Serve cold (38–45°F / 3–7°C) in a pilsner or tulip glass. Expect a clean, light, snappy body with bright Motueka lime and Citra mango/citrus aroma and a crisp dry finish. SIP, then destroy another.

Serving

Pilsner malt (2-row pale Pilsner)

German pilsner malt (or additional light base)

Flaked rice (for light body and crispness)

Carapils (dextrin malt, small addition for body/foam)

Magnum (60 min bittering)

Motueka (flavor/late boil)

Citra (flavor/late boil)

Motueka (whirlpool / 20 min at 170°F)

Citra (whirlpool / 20 min at 170°F)

Motueka (dry hop)

Citra (dry hop)

Wyeast 2007 Pilsen Lager or White Labs WLP830 German Lager yeast (or clean lager strain)

Yeast nutrient (optional)

Irish moss or Whirlfloc (optional, for clarity)

Brew water (treated to soft, low carbonate; target chloride-to-sulfate ratio ≈ 0.6)

Priming sugar (for bottling) or CO2 for kegging

Campden tablet (optional, for chlorine removal)

Sip N' Destroy- Ink Factory Brewing, Jacksonville Fl

Make Sip N' Destroy- Ink Factory Brewing, Jacksonville Fl Recipe in just 24h . Clean, crisp, and built to crush. A modern dry-hopped lager handcrafted with Pilsen malt keeps it light and snappy while Citra & Motueka drop waves of light lime, mango, and bright citrus aroma. The only rule: SIP, then DESTROY another. (5.2 ABV)

Sip N' Destroy- Ink Factory Brewing, Jacksonville Fl

Descriptors

Tasting Notes

Food Pairings

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