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

UPPER CASE has a delicate, dry pilsner malt character with a smooth, soft, doughy mouthfeel from the raw wheat, oily hop resin which all serves as a canvas for this twice dry hopped 9% double IPA.

Heat 4.5 gallons of water to approximately 164°F (to account for grain temperature) and dough in grains to reach a mash temperature of 152°F. Stir thoroughly to eliminate dough pockets so the raw wheat hydrates evenly. Aim for 60 minutes mash.

Mash-in

Because of a high percentage of raw wheat, perform a single infusion mash at 152°F for 60 minutes. This temperature gives a balance of body from wheat and good fermentability for a dry finish. If using unmalted raw wheat, consider a brief protein rest at 122–130°F for 15–20 minutes before raising to 152°F, but this is optional depending on your wheat type.

Protein rest / mash schedule

Raise mash to 168°F for 10 minutes (mash-out) to stop enzymatic activity and raise fluidity for lautering.

Mash out

Sparge with enough water at 168°F to collect approximately 6.5–7.0 gallons of wort in the kettle (target pre-boil volume accounting for hops and boil-off). Vorlauf until wort runs clear and then proceed to boil.

Sparge / Lauter

Bring the collected wort to a vigorous boil and boil for 60 minutes. Add hops and other boil additions as follows: - 60 min: Add 0.5 oz Citra + 0.5 oz Mosaic as a small bittering addition (keeps bitterness moderate and lets malt character show). - 15 min: Add 0.5 oz Citra + 0.5 oz Mosaic and 1 tsp Whirlfloc (optional). - 5 min: Add 0.5 oz Motueka to provide light citrus brightening. Also add yeast nutrient with 10–15 minutes left.

Boil

At flameout, cool the wort to 180°F (or 170–175°F for more hop aroma retention) and add the whirlpool/steep hops: 2 oz total Cryo/T90 hop blend (1 oz Citra cryo + 1 oz Mosaic cryo) and the remaining 1.0 oz Motueka (if you kept any aside) — whirlpool for 15–25 minutes with gentle agitation to extract oils but limit tannin extraction. Then chill the wort quickly to yeast pitching temperature (around 66–68°F for clean ale yeast).

End-of-boil and whirlpool

Oxygenate or aerate the chilled wort well (for a high-gravity 9% beer, aim for 8–10 ppm dissolved oxygen) and pitch a healthy yeast starter or two packs of dry yeast. Add yeast nutrient at pitching as noted. Target fermentation temperature 66–68°F.

Pitching

Allow fermentation to proceed for 4–7 days until vigorous activity slows. Because this is a high-gravity IPA, fermentation may go longer; keep temperature in the 66–68°F range to keep ester profile clean. Use a blow-off tube if needed.

Primary fermentation

Perform two dry hop additions to emulate the described beer: - First dry hop (day 3–4 after initial fermentation begins, when Krausen has mostly fallen): Add 2 oz total (1 oz Citra cryo + 1 oz Mosaic cryo) directly to the fermenter for 3–4 days. - Second dry hop (after primary fermentation has mostly finished, ~day 7–10): Rack or leave on trub and add remaining late-hop charge — 2 oz total (1 oz Citra cryo + 1 oz Mosaic cryo). Let sit 3–5 days cold or at fermentation temp for maximum aroma extraction and minimal vegetal character. Cold crash after final dry hop if possible.

Dry hopping schedule (twice dry hopped)

After the final dry hop contact, cold crash to 34–40°F for 24–48 hours to help drop hop matter and yeast. Transfer to keg or prepare for bottling. If kegging, fine and carbonate to 2.4–2.6 volumes CO2. If bottling, gently prime and bottle then condition at room temperature until carbonated (approx. 2 weeks).

Conditioning

If kegging, transfer to a sanitized keg leaving most trub behind, seal and carbonate to desired carbonation (2.4–2.6 volumes). If bottling, dissolve priming sugar in 2/3 cup boiling water, cool, add to bottling bucket, rack beer onto priming solution, bottle and cap. Age bottles at room temperature for ~2 weeks then chill and serve.

Serve cold in a tulip or IPA glass to concentrate hop aroma. Expect a dry, pillowy pilsner/wheat softness with bright, oily hop resin character and intense late-hop aroma from the double dry hop. Estimated final ABV ~9% depending on efficiency; adjust malt or dextrine additions as desired.

Pilsner malt

Floor-malted pilsner or extra pilsner (for delicate pilsner character)

Wheat (raw, unmalted or malted wheat to provide soft doughy mouthfeel)

Light Munich or Vienna (small touch for body and rounded malt backbone)

Dextrose (corn sugar) for attenuating to reach 9% ABV

Citra (pellet)

Mosaic (pellet)

Motueka (or similar limey/high-terpene hop) (pellet)

Cryo or T90 Citra (for late additions / whirlpool / dry hop)

Cryo or T90 Mosaic (for late additions / whirlpool / dry hop)

Whirlfloc / Irish Moss (optional clarifier for boil)

High-attenuating American ale yeast (e.g., Wyeast 1056 / US-05) or clean IPA strain

Yeast nutrient

Brewing water (adjusted to moderately soft with chloride to sulfate ratio favoring chloride for mouthfeel but keeping sulfate for hop lift)

Gypsum (calcium sulfate) — for hop definition

Calcium chloride — to round malt and add softness

Priming sugar (corn sugar) for bottling

Trillium Upper Case

Make Trillium Upper Case Recipe in just 24h . UPPER CASE has a delicate, dry pilsner malt character with a smooth, soft, doughy mouthfeel from the raw wheat, oily hop resin which all serves as a canvas for this twice dry hopped 9% double IPA.

Trillium Upper Case

Descriptors

Tasting Notes

Food Pairings

You might also like