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

Crush the grains to a coarse consistency. Heat approx. 20 L of strike water to 74°C to target a mash temperature of 66°C considering grain absorption and equipment heat loss.

Mill and Heat

Combine crushed grains and flaked oats with the strike water in the mash tun. Stir thoroughly to eliminate clumps and ensure even temperature. Rest at 66°C for 60 minutes for full conversion (protein rest already covered by specialty malts and oats).

Perform an iodine test 45–55 minutes into the mash to confirm starch conversion. If positive, continue until negative. Raise mash temperature to 75°C for 10 minutes (mash-out) to stop enzymatic activity and improve lautering.

Recirculate first runnings until clear, then vorlauf into the kettle. Lauter and sparge with the ~15 L of sparge water at 75°C until you collect a pre-boil volume of about 25–27 L in the kettle (target boil-off to reach ~20 L post-boil).

Add gypsum and any other water salts to the kettle before or during the boil (dissolved in a small amount of water) to help accentuate hop bitterness and dry the finish. Add Whirlfloc or Irish moss with 15 minutes left in the boil.

Bring wort to a vigorous boil and when you reach a full boil, add Centennial 25 g (60-minute addition). Start a 60-minute timer for the boil.

Bittering Addition (60 min)

With 20 minutes remaining, add Simcoe 30 g and Citra 30 g. This contributes flavor and some aroma without too much harshness.

Flavor Additions (20–15 min)

At flameout, shut off the heat and let the wort sit for 5 minutes, then add Amarillo 40 g and Mosaic 40 g. If whirlpooling, create a gentle whirlpool and rest 15–30 minutes at 75–85°C (lower temperature preserves delicate oils) before chilling.

Late Boil / Whirlpool Additions (0–5 min)

Chill the wort quickly to about 18–20°C using an immersion chiller or plate chiller. Transfer the chilled wort to a sanitized fermentation vessel, leaving trub behind. Top up with water if necessary to reach a total volume of 20 L.

Aerate the wort vigorously by shaking, splashing, or using sterile air/oxygen until dissolved oxygen is ~8–10 ppm (or aerate for 60–90 seconds with pure O2 at low flow). Pitch the yeast (rehydrated or direct-pitch per manufacturer instructions).

Ferment at 18–19°C for primary fermentation. Expect active fermentation for 3–5 days with vigorous krausen, then allow to continue 7–10 days total or until gravity is stable for 2 consecutive days.

When primary fermentation is mostly complete (around day 4–6, when krausen has fallen), add dry hops: Citra 35 g, Mosaic 35 g, Simcoe 25 g directly to the fermenter. Leave on hops for 3–5 days at fermentation temperature, then optionally drop temperature to 12–14°C for 36–48 hours to help clear.

After dry hop contact, cold crash to 1–4°C for 24–72 hours to assist settling of hop particles and yeast.

Rack or siphon beer off trub into a sanitized bottling bucket or keg. If bottling, dissolve 120 g corn sugar in 250 ml boiling water, cool, then add to bottling bucket and gently mix with beer. Bottle and cap immediately. If kegging, carbonate to approx. 2.4–2.6 volumes CO2.

Condition bottles at 20°C for 10–14 days, then cold condition for a few days before tasting. Kegged beer can be force-carbonated at serving pressure or left to carbonate naturally if primed.

Pale Ale Malt (2-row)

Munich Malt

Caramel / Crystal 40L

Carapils / Dextrine Malt

Flaked Oats

Strike Water (approx.)

Sparge Water (approx.)

Gypsum (Calcium Sulfate)

Brewer's Salts (optional - adjust to water)

Whirlfloc or Irish Moss (boil)

Centennial (10% AA) - bittering

Simcoe (13% AA) - flavor

Citra (12% AA) - flavor

Amarillo (8.5% AA) - late/whirlpool

Mosaic (12% AA) - late/whirlpool

Citra - dry hop

Mosaic - dry hop

Simcoe - dry hop

Ale Yeast (US-05 or Wyeast 1056 / Safale S-04)

Corn Sugar (for bottling) - if bottling

Future Living IPA

Make Future Living IPA Recipe in just 24h . 7.1 % Alcohol by Volume59 IBUs

Future Living IPA

Descriptors

Tasting Notes

Food Pairings

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