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

Bursting with tropical aromas and juicy fruit flavors from Mosaic and Amarillo hops, this golden IPA is perfectly bitter with a refreshing, sublime finish.

Heat approximately 4.0 gallons of mash water to 167°F (so that when grains are added the mash rests at about 152°F). If using water salts (gypsum/calcium chloride), add them to the strike water and stir to dissolve.

Heat Strike Water

Add the crushed Pale 2-Row, Pilsner, Golden Naked Oats, Carapils and Crystal malt to the mash tun. Slowly pour in the strike water while stirring to avoid clumps. Target mash temperature: 152°F. Hold for 60 minutes.

Mash In

After 60 minutes, raise mash temperature to 168°F (mash out) or perform a short decoction/sparge schedule to stop enzymatic activity and improve lautering. Hold 10 minutes, then begin lautering.

Mash Out

Sparge with ~3.5 gallons of water at 170°F, collecting enough wort to end up with ~6.5–7.0 gallons in the kettle (pre-boil volume).

Sparge

Bring the collected wort to a vigorous rolling boil. Watch carefully to avoid boilovers.

Bring to Boil

At the start of the 60-minute boil, add 0.75 oz Centennial hops for bitterness. Continue boiling for 60 minutes.

Bittering Addition

At 10 minutes left in the boil, add 0.5 oz Mosaic and 0.5 oz Amarillo hops plus Whirlfloc or Irish Moss if using to aid clarity.

Late Boil/Whirlpool Additions

When the boil ends, turn off heat and let wort cool for 5 minutes, then add 1.5 oz Mosaic and 1.25 oz Amarillo directly to the kettle. Stir gently to create a whirlpool; let sit for 20–30 minutes to extract hop oils and aroma while minimizing harsh bittering compounds.

End of Boil Whirlpool (Aroma/Juicy Character)

Chill the wort quickly to ~68°F using an immersion or plate chiller. Transfer wort to a sanitized fermenter, leaving trub behind. Top up with pre-boiled/cooled water if necessary to reach 5.25 gallons.

Cool Wort and Transfer

Option A (single dry-hop): After primary fermentation slows (~3–4 days at 66–68°F), add 1.5 oz Mosaic and 1.25 oz Amarillo directly to the fermenter. Leave for 3–5 days before cold crashing. Option B (two-stage): Add half of the dry-hop charge (0.75 oz Mosaic + 0.625 oz Amarillo) at 48–72 hours into fermentation for biotransformation, then add the remaining half after fermentation finishes for 3–4 days to maximize aroma. Keep fermentation temperature stable at 66–68°F.

Dry Hop (Primary + Secondary option)

Aerate the cooled wort well (oxygenate by shaking, splashing, or using pure O2) and pitch the US-05 yeast (rehydrate if desired). Ferment at 66–68°F until primary fermentation is mostly complete (about 5–7 days).

Pitch Yeast

After dry hopping and fermentation completion, cold crash the fermenter to ~36–40°F for 24–48 hours to help settle hops and trub.

Cold Crash & Clarify

If bottling, dissolve 3.75 oz priming sugar in 12 oz boiling water, cool and add to sanitized bottling bucket. Rack beer onto priming solution, gently mix, and bottle. If kegging, carbonate to 2.3–2.6 volumes CO2 (force carbonate) and serve chilled.

Prime and Bottle / Keg

Allow bottles to condition at 68°F for 10–14 days for carbonation and hop integration. If kegging, wait 3–7 days after force-carbonation for hop character to settle.

Conditioning Time

Serve cold (45–50°F) in a tulip or pint glass to showcase aroma. Expect a golden color, medium body, bright tropical Mosaic/Amarillo hop aroma, firm but pleasant bitterness, and a clean finish.

Serve

Pale 2-Row Malt

Pilsner Malt

Golden Naked Oats

Carapils (Dextrine)

Light Crystal Malt (10–20L)

Mosaic Hops (pellets)

Amarillo Hops (pellets)

Centennial Hops (pellets) - bittering

Whirlfloc or Irish Moss (optional)

Priming Sugar (corn sugar/dextrose)

US-05 or other clean American ale yeast

Water (brewing water)

Gypsum (CaSO4) - optional for hop accentuation

Calcium Chloride (CaCl2) - optional to balance

NEW BELGIUM VOODOO RANGER IPA

Make NEW BELGIUM VOODOO RANGER IPA Recipe in just 24h . Bursting with tropical aromas and juicy fruit flavors from Mosaic and Amarillo hops, this golden IPA is perfectly bitter with a refreshing, sublime finish.

NEW BELGIUM VOODOO RANGER IPA

Descriptors

Tasting Notes

Food Pairings

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