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

Named in honor of Shaun Hill's great-aunt Susan, this celebrated Vermont IPA is brewed with hops from Washington's Yakima Valley and New Zealand's prized Riwaka.

Heat 4.25 gallons (16 L) of brewing water to about 167°F (75°C). This allows for a target mash temperature around 152°F (67°C) when grains are added.

Heat strike water

Add the crushed pale malt, Vienna malt, Carapils, and wheat malt to the mash tun. Slowly pour in the strike water while stirring to avoid dough balls. Target mash temperature: 151–153°F (66–67°C). Hold for 60 minutes.

Mash in

Raise the mash temperature to 168°F (76°C) by adding 1.0 quart (0.25 gallon) of 175–180°F (79–82°C) water or direct heat. Hold for 10 minutes to stop enzymatic activity and improve lautering.

Mash out

Recirculate (vorlauf) until wort runs clear. Sparge with enough 170°F (77°C) water to collect approximately 6.5–7 gallons (24–26 L) of pre-boil wort in the kettle. Target pre-boil gravity ~1.052–1.056.

Bring wort to a vigorous boil and start a 60-minute timer.

Boil

With 60 minutes remaining in the boil, add 1 oz Yakima Valley hop (bittering). This provides a moderate clean bitterness; adjust slightly based on target IBU (~45–55).

Bittering addition (60 min)

Turn off heat at the end of the 60-minute boil. Add 2 oz Cascade or Citra (whirlpool/flavor) and 4 oz Riwaka (split: add half immediately and half after 10 minutes of whirlpool) directly to the kettle. Stir vigorously to create a whirlpool and let the wort sit at 180–185°F (82–85°C) for 20–30 minutes to extract intense hop aroma without excessive bitterness.

Whirlpool / late additions (end of boil)

At 15 minutes before the end of the boil add Irish moss or Whirlfloc (1 tsp). If using a 60-minute boil, add this with ~15 minutes remaining.

Clarify

Cool the hopped wort quickly to 68–70°F (20–21°C) using an immersion chiller or counterflow chiller. Transfer the cooled wort to a sanitized fermenter, leaving behind hop and trub solids. Top up with cool water to reach 5 gallons (19 L) if needed and check original gravity — target OG ~1.062–1.066.

Aerate the wort thoroughly by shaking, splashing, or using sterile oxygen to approx. 8–10 ppm O2. Pitch the yeast (one hydrated dry packet or a properly prepared liquid yeast starter). Ferment at 68–70°F (20–21°C) for 4–7 days until vigorous fermentation slows; target FG ~1.010–1.014.

When primary fermentation activity has slowed (around day 3–4), add 3 oz Riwaka and 2 oz Citra as a first dry hop. Leave contact for 3–4 days while keeping the fermenter at 68–70°F (20–21°C). This timing (a wet hop /biotransformation window) can enhance tropical, juicy hop character.

First dry hop (active fermentation tail)

After 3–4 days, cold crash the fermenter to 36–40°F (2–4°C) for 24–48 hours and, if desired, add an optional small burst (0.5–1 oz total) of Riwaka for a final aroma boost. Cold-crashing helps drop yeast and particulates and preserves hop aroma.

Second dry hop (cold rest)

Rack the beer to a bottling bucket or keg, avoiding excess trub transfer. If bottling, dissolve 3.5 oz (100 g) priming sugar in 1 cup boiling water, cool and add to bottling bucket, then gently mix with beer. Bottle and cap. Condition at 68°F (20°C) for 10–14 days, then cold condition for a few days before chilling and serving. If kegging, carbonate to 2.3–2.6 volumes CO2 and serve cold.

Serve cold (45–50°F /7–10°C) in a tulip or IPA glass. Expect a bright, juicy, tropical and citrus hop profile dominated by NZ Riwaka and US Citra, moderate bitterness, and a soft mouthfeel from the dextrin and wheat malts.

Pale malt (2-row)

Vienna malt

Carapils / dextrin malt

Wheat malt

Yakima Valley (Citra or similar) - bittering

Riwaka (New Zealand) - flavor/aroma

Cascade or Citra - late whirlpool / hop stand

Riwaka - dry hop

Citra - dry hop

Dry ale yeast (American IPA / Vermont ale strain) or liquid yeast (American ale)

Irish moss or Whirlfloc

Yeast nutrient (optional)

Brew water

Priming sugar (for bottle conditioning)

Hill Farmstead Susan

Make Hill Farmstead Susan Recipe in just 168h . Named in honor of Shaun Hill's great-aunt Susan, this celebrated Vermont IPA is brewed with hops from Washington's Yakima Valley and New Zealand's prized Riwaka.

Hill Farmstead Susan

Descriptors

Tasting Notes

Food Pairings

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