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

American Pale Ale 6.8% Decorah, IA. Ferocious aromas of grapefruit, citrus, mango and evergreen.

Heat ~4.25 gallons of brewing water to 166°F (to target a mash temperature of 152°F when grains are added, accounting for grain temperature).

Heat strike water

Stir in the crushed Pale 2-row, Caramel 40L, wheat malt, and flaked oats to reach and stabilize at 152°F. Hold at 152°F for 60 minutes for optimal conversion and a balanced body with good drinkability.

Mash-in

Raise mash to 168°F for 10 minutes to improve wort flow and stop enzymatic activity.

Mash out

Sparge with enough water at ~170°F to collect approximately 6.5–6.75 gallons of wort in the kettle (target pre-boil volume to yield about 5.25 gallons post-boil, accounting for losses).

Sparge

Bring the collected wort to a vigorous boil. Total boil time: 60 minutes.

Bring to a rolling boil

Add 0.5 oz Centennial at the start of the 60-minute boil for a moderate bittering base. This keeps the bitterness restrained so hop flavor and aroma shine.

Bittering addition (60 min)

At 10 minutes remaining, add 1.0 oz Simcoe and 1 tsp Irish moss or 1/2 Whirlfloc tablet if using. At flameout (end of boil), add 2.0 oz Citra, 2.0 oz Mosaic and 0.5 oz Cascade. Allow the wort to steep with the flameout hops for 15 minutes before chilling.

Late hop additions (10 min and flameout)

Chill the hopped wort quickly to 66–68°F using an immersion or plate chiller. Aim to get to yeast pitching temperature within 20–30 minutes to reduce risk of infection and DMS.

Cool the wort

Transfer the cooled wort to a sanitized fermenter. Top up with water if necessary to reach ~5.25 gallons. Aerate vigorously by shaking, splashing, or using pure oxygen to provide oxygen for healthy yeast growth. Add yeast nutrient now if using.

Transfer & oxygenate

Pitch the American ale yeast at 66–68°F. Maintain fermentation temperature around 66–68°F for a clean, slightly fruity ester profile. Fermentation should begin within 12–48 hours.

Pitch yeast

Allow primary fermentation to proceed until activity slows (about 5–7 days), then leave fermenting for a full 7–10 days total or until final gravity is near target (~1.012–1.014 depending on mash efficiency).

Primary fermentation

At day 4–6 (once vigorous fermentation has slowed but while some CO2 is still being produced), add 2.0 oz Citra and 2.0 oz Mosaic directly to the fermenter for dry hopping. If possible, place hops in a sanitized hop bag or use a hop torpedo. Leave on for 3–4 days.

First dry hop

After 3–4 days of dry hop contact, cold crash the fermenter to ~35–40°F for 24–48 hours to drop solids and clarify the beer. This will also help settle hop particulates.

Cold crash and clear

Rack to keg or prepare for bottling. If bottling, dissolve priming sugar (4 oz) in 8 oz boiling water, cool, and add to bottling bucket, then gently transfer beer to bottling bucket and bottle. Target carbonation for an APA: ~2.3–2.5 volumes CO2 (adjust keg PSI or priming accordingly).

Keg or bottle

Allow bottles to condition at room temperature for 10–14 days or carbonate keg for 3–5 days then lager cold for a few days to settle. Best flavor develops after 2–3 weeks from brew day.

Conditioning

Serve at 44–50°F in a tulip or pint glass to showcase hop aroma. Look for pronounced grapefruit/citrus/mango notes with a clean, slightly resinous evergreen finish reminiscent of Toppling Goliath Pseudo Sue.

Serve

Pale 2-row malt

Caramel/Crystal 40L

Wheat malt (small addition for head retention)

Flaked oats (for mouthfeel)

Centennial (bittering)

Simcoe (flavor/late)

Citra (late/aroma)

Mosaic (late/aroma)

Cascade (optional bright citrus/aroma)

Citra (dry hop)

Mosaic (dry hop)

American ale yeast (clean, slightly fruity)

Yeast nutrient (optional)

Irish moss or Whirlfloc (optional clarity)

Brewing water (adjusted for moderate sulfate/chloride balance)

Priming sugar (for bottling) or carbonation plan for kegging

TOPPLING GOLIATH PSEUDO SUE

Make TOPPLING GOLIATH PSEUDO SUE Recipe in just 20h . American Pale Ale 6.8% Decorah, IA. Ferocious aromas of grapefruit, citrus, mango and evergreen.

TOPPLING GOLIATH PSEUDO SUE

Descriptors

Tasting Notes

Food Pairings

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