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

Volume 5 features experimental hop HBC 692. Expect aromas of melon, grapefruit, and fresh roses.

Heat 6.5 gallons of brew water to approximately 165°F (74°C) to achieve a mash temperature of 152°F (67°C) with the grain bill.

Heat Strike Water

Mash in grains (Pale 2-Row, Vienna, Wheat, Honey/10L, Flaked Oats) into the strike water and hold at 152°F (67°C) for 60 minutes for a balanced body with moderate dextrins to support hop flavor and mouthfeel.

Stir and mash rests: at 15 minutes, check temperature and stir gently to ensure even extraction. At 45 minutes, perform iodine test to confirm conversion; if residual starch remains, hold another 10–15 minutes.

Vorlaut and recirculate (optional) until wort runs clear-ish, then collect into the kettle.

Treat mash water before dough-in: add gypsum and calcium chloride to strike water as listed to target a chloride-to-sulfate ratio near 2:1 to emphasize malt fullness and hop fruitiness. Mix thoroughly.

After mash-out (170°F / 77°C for 10 minutes) begin sparge with 3.5 gallons of 170°F (77°C) water to collect roughly 6.5–7.0 gallons of pre-boil wort depending on system losses.

Bring wort to a vigorous boil. Add 0.5 oz Amarillo (or Citra substitute) at 60 minutes remaining as a light bittering addition—this beer is hop-forward aromatically so bittering is restrained.

With 5 minutes left in the boil, add 4 oz of light honey and the 1 tsp yeast nutrient (if using). Add the 0.5 lb equivalent specialty notes are already in the grain bill; boil out the honey flavor but preserve fermentables. Continue to boil remaining 5 minutes.

At flameout, cool the wort a few degrees (to ~180°F / 82°C) and add 1.0 oz HBC 692 into the whirlpool (steep) for 15–20 minutes with the kettle covered to capture volatile aromatics (melon, grapefruit, floral/rose).

After whirlpool/steep, chill wort to ~68°F (20°C) as quickly as your system allows to lock in hop aroma.

Primary hop additions are designed to showcase HBC 692: the 2.5 oz addition is split between a large dry-hop and a late whirlpool/whirlpool-dry bulk addition. Reserve 1.5 oz for dry hopping and add 1.0 oz at flameout into the whirlpool (as above).

After primary fermentation slows (3–4 days, see yeast directions), perform the first dry hop: add 1.5 oz of HBC 692 directly to the fermenter and allow contact for 3–4 days. Cold crash to 40–45°F (4–7°C) and add remaining 1.0 oz HBC 692 plus 0.5 oz lightly toasted rose petals in a sanitized mesh hop bag for an additional 48–72 hours to capture delicate rose and fresh melon top notes without vegetal grassy character.

Aerate the chilled wort vigorously and pitch the ale yeast (rehydrate or make a starter if using dry yeast and SG >1.050). Target fermentation temperature 66–68°F (19–20°C) for a clean, expressive fermentation that preserves hop aroma.

Allow active fermentation for ~4–6 days until airlock activity slows and gravity has dropped substantially. After 3–4 days perform the first dry hop (1.5 oz HBC 692). Maintain temperature in the target range to avoid ester production that could obscure hop character.

After dry hop contact period, optionally cold crash to help settle trub and hop material before final dry hop and packaging.

Add the 0.5 oz toasted rose petals during the final dry-hop contact (with the last 1.0 oz HBC 692) in a sanitized bag to impart subtle fresh-rose perfume. Do not overuse; 0.5 oz is enough for a delicate floral hint.

If you added honey in the boil, the fermentable sugars will attenuate producing dryness while the honey contributes a subtle rounded mouthfeel and accentuates honey/melon notes.

After fermentation and dry hop contact are complete and beer has cleared to your preference, prepare priming sugar by dissolving 4 oz corn sugar in about 8 oz (240 ml) boiling water; cool slightly and add to bottling bucket.

Rack beer gently on top of priming solution to avoid aeration. Bottle into sanitized bottles leaving appropriate headspace or keg and force carbonate to ~2.4–2.6 volumes CO2 if kegging.

Condition bottles at room temperature for 10–14 days, then chill and sample. Expect pronounced melon, grapefruit, and a fresh rose perfume from HBC 692 after conditioning.

Pale 2-Row Malt

Vienna Malt

Wheat Malt

Honey Malt (or crystal 10L)

Flaked Oats

Brew Water (treated for chloride:sulfate ~2:1)

Sparge Water

Gypsum (CaSO4)

Calcium Chloride (CaCl2)

HBC 692 - experimental (first dry hop / whirlpool)

HBC 692 - late whirlpool / finishing

Amarillo (or Citra substitute) - bittering

Ale yeast (clean, expressive strain: Wyeast 1056/US-05/White Labs WLP001)

Yeast Nutrient (optional)

Honey (light, added to boil last 5 min to enhance mouthfeel and melon note)

Rose petals (food grade, gently toasted optional)

Priming sugar (corn sugar/dextrose)

INSANE WANDERER VOL 5

Make INSANE WANDERER VOL 5 Recipe in just 12h . Volume 5 features experimental hop HBC 692. Expect aromas of melon, grapefruit, and fresh roses.

INSANE WANDERER VOL 5

Descriptors

Tasting Notes

Food Pairings

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