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

IPA 6.2% Minneapolis, MN. An amber – colored ale with citrusy hoppy aromas and flavors, balanced out by a chewy caramel malt backbone (sweetness), with a refreshing bitter finish.

Heat 4.5 - 5 gallons of brewing water to approximately 168°F (76°C) to reach a mash temperature of 152°F (67°C) when grains are added.

Heat strike water

Add the crushed Maris Otter, Munich, Caramel 60L, Carapils, and Victory to the mash tun. Stir thoroughly to avoid dough balls and hold at 152°F (67°C) for 60 minutes for a balanced fermentable profile with chewiness from crystal malt.

Mash in

Raise the mash to 168°F (76°C) for 10 minutes to stop enzymatic activity and make lautering easier.

Mash out

Sparge with enough water at 168°F (76°C) to collect ~6.5 - 7 gallons of wort in the boil kettle (target pre-boil volume accounting for evaporation).

Sparge

Bring the wort to a vigorous rolling boil and begin a 60-minute timed boil.

Bring to a boil

Add 1.0 oz Centennial at flameout - actually at 60 minutes remaining add the bittering hops (Centennial 1.0 oz and Simcoe 0.5 oz) to achieve a firm bitter backbone. (This is a traditional bittering addition at the start of the boil.)

60-minute addition

With 15 minutes left in the boil, add Irish moss (1 tsp) to help clarify the beer. Add 0.5 oz Citra if you want a mid-boil flavor boost (optional).

15-minute addition

With 5 minutes left, add 1.0 oz Citra and 0.5 oz Cascade for bright citrus and hop flavor/aroma.

5-minute addition

At flameout, cool the wort slightly (to ~180°F / 82°C) and add 1.5 oz Citra and 1.0 oz Mosaic directly to the whirlpool/trub hop for 15-30 minutes to extract volatile aromatics without adding excessive bitterness.

Flameout / Whirlpool

Chill the wort quickly to yeast-pitching temperature (65°F / 18°C) using an immersion chiller, counterflow, or equivalent. Aim to transfer to the fermenter within 20-30 minutes of whirlpool rest.

Cool wort

Transfer cooled wort to a sanitized fermenter. Top up with pre-boiled and cooled water if needed to reach 5 gallons.

Transfer and top up

Aerate the wort well (shake, oxygenate, or use an aeration system) and pitch the American ale yeast (one package or appropriate starter). Ferment at 66°F (19°C) for primary fermentation.

Pitch yeast

Allow primary fermentation for 5-7 days at 66°F (19°C), then allow the temperature to rise slightly to 68-70°F (20-21°C) for 2-3 days to finish fermentation and help diacetyl rest if needed. Target final gravity ~1.012 - 1.014.

Primary fermentation

When primary fermentation is mostly complete (3-5 days in), add 2.0 oz Mosaic (whole or pellet) directly to the fermenter or a secondary for 3-5 days at fermentation temperature for bright, citrusy, fruity hop aromatics. Optionally add another 0.5 oz Cascade for extra brightness.

Dry hop

After dry hopping, cold crash to 34-40°F (1-4°C) for 24-48 hours to drop yeast and trub for a clearer beer before packaging.

Cold crash and clarification

If bottling, dissolve 3 oz corn sugar in a small amount of boiling water, cool, then add to the bottling bucket. Rack beer gently on top of priming solution, bottle, cap, and condition at 68°F (20°C) for 10-14 days.

Bottling

If kegging, transfer beer to a cleaned keg, carbonate to ~2.4 volumes CO2, and serve chilled.

Kegging

Serve at 45-50°F (7-10°C) in a tulip or pint glass. Expect an amber color, chewy caramel malt sweetness balanced by assertive citrus and resinous hop bitterness and aroma, finishing dry and refreshing.

Serving

Maris Otter Pale Malt (2-row equivalent)

Caramel / Crystal Malt 60L

Munich Malt (10L)

Carapils / Dextrine Malt

Victory or Biscuit Malt (optional, adds toast)

Corn sugar (priming, if bottling)

Centennial (bittering)

Simcoe (bittering/aroma)

Citra (flavor/aroma / late)

Mosaic (late/aroma / dry hop)

Cascade (optional bright citrus topnote)

American Ale yeast (e.g., Wyeast 1056 / Safale US-05)

Irish moss (or Whirlfloc)

Water (brewing liquor)

Brew salts (adjust to taste: CaCl2 and gypsum)

SURLY FURIOUS

Make SURLY FURIOUS Recipe in just 12h . IPA 6.2% Minneapolis, MN. An amber – colored ale with citrusy hoppy aromas and flavors, balanced out by a chewy caramel malt backbone (sweetness), with a refreshing bitter finish.

SURLY FURIOUS

Descriptors

Tasting Notes

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