Argiano Non Confunditur

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

In a large mash tun, combine the Pale Malt, Crystal Malt, and Carapils Malt with 3 gallons of filtered water at 165°F. Stir to ensure all grains are submerged.

Prepare Mash

Let the mash rest at 152°F for 60 minutes. Stir occasionally and check the temperature to maintain consistent heat.

Mash Rest

After the mash rest, drain the liquid (wort) into a boil kettle and sparge the grains with an additional 3 gallons of water at 170°F.

Lauter

Bring the wort to a rolling boil and add the Warrior Hops. Boil for 60 minutes.

Boil Wort

With 15 minutes left in the boil, add the Cascade Hops and Citra Hops.

Add Flavor Hops

At the end of the boil, add the Amarillo Hops for aroma.

Add Aroma Hops

After the boil, cool the wort quickly using a wort chiller until it reaches 70°F.

Cool Wort

Transfer the cooled wort to a sanitized fermenter and pitch the American Ale Yeast.

Transfer to Fermenter

Seal the fermenter and let it ferment at 68-72°F for 1-2 weeks, or until fermentation is complete.

Fermentation

Once fermentation is complete, sanitize bottles and caps.

Prepare for Bottling

Transfer the beer to a bottling bucket, adding priming sugar if desired for carbonation, and bottle the beer.

Bottle the Beer

Cap the bottles and store them at room temperature for 1-2 weeks to carbonate.

Cap and Store

Pale Malt

Crystal Malt (40L)

Carapils Malt

Warrior Hops

Cascade Hops

Citra Hops

Amarillo Hops

American Ale Yeast

Filtered Water

Stone Ruination

RISE A.P.A.

ELDS BURGER

Victory Sour Monkey

Pivo Pils

Clam Chowder

Make Stone Ruination Recipe in just 3h . IPA Imperial 8.5% ABV 100 IBU

Stone Ruination Recipe

Descriptors

Tasting Notes

Food Pairings

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