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

Sublime, earthy noble hops are backed up by fresh, clean German malts, ending with a surprising burst of lemony refreshment from fistfuls of American whole flower.

Crush all grains to a typical homebrew crush (not pulverized). Heat 5.5 gallons of mash water to 165°F (74°C) to target a mash-in temperature of 152°F (67°C). Add crushed grains to the water and stir to eliminate dough balls. Hold the mash at 152°F (67°C) for 60 minutes for a balanced fermentable profile that preserves malt character and body.

Crush and Mash

Perform a mash-out by raising temperature to 168°F (76°C) and hold for 10 minutes to ease lautering. Recirculate the first runnings until clear.

Mash Rest and Mash-Out

Sparge with 3.5 gallons of water at 170°F (77°C) until you collect approx. 6.5–6.75 gallons of wort in the kettle (account for boil-off to yield ~5.25 gallons into the fermenter). If using water salts, dissolve the tsp of mash salt into mash water before dough-in to achieve a balanced sulfate/chloride ratio resembling a clean, slightly sulfate-forward profile.

Bring wort to a vigorous boil. At 60 minutes remaining in boil add 0.75 oz Hallertau/Tettnang for bittering. At 15 minutes remaining add 0.5 oz Hallertau/Tettnang and the Irish moss/Whirlfloc. Boil the total for 60 minutes.

Boil and Hop Additions

After flameout, cool wort to about 170–180°F (77–82°C) then add 3.5 oz of American whole flower hops directly to the kettle for a 20–30 minute whirlpool/hop-stand to extract bright lemony, floral top notes without harsh bitterness. Maintain the hop-stand temperature in that range for 20–30 minutes, then chill.

Whirlpool / Hop Stand

After primary fermentation has slowed (typically 3–4 days after high krausen or when specific gravity has dropped significantly), add 3.0 oz American whole flower hops to a sanitized hop bag or free in fermenter and allow to sit 3–5 days for aromatic burst. Cold crash after dry hop contact to help drop hop matter.

Dry Hop

Cool wort to 64–68°F (18–20°C) and aerate thoroughly (inject O2 or shake/splash). Rehydrate or make a starter of the German ale yeast as appropriate and pitch. Target an initial fermentation temperature of 64–68°F (18–20°C) to preserve clean German malt character and allow yeast to accentuate noble hop qualities.

Pitching

Ferment for 7–10 days or until activity slows and FG is near expected. If using a Kölsch strain, you may raise temperature 2–3°F toward the end to help finish cleanly.

Primary Fermentation

After dry hop period, cold crash to near 34–40°F (1–4°C) for 48 hours to clarify. Rack to keg or prepare for bottling. If bottling, add 4 oz corn sugar (dissolved and boiled in 1 cup water and cooled) for priming prior to bottling.

Conditioning

During the 15-minute hop addition add the clarifier (Irish moss or Whirlfloc) to assist kettle clearing. After boiling and whirlpool hop stand, chill quickly (immersion chiller, counterflow, or plate chiller) to pitching temperature to minimize hop oxidation and preserve bright lemon character. Sanitize any equipment used after the boil before transferring to the fermenter.

Pilsner malt (floor-malted or base pale)

German Vienna malt

German Munich malt (light)

Wheat malt (optional for head retention)

Carapils / Dextrine malt

Brew water (adjusted to moderate softness; calcium 50–100 ppm)

Water for sparge

Mash salt (calcium sulfate or chloride to balance, optional)

Hallertau or Tettnang (noble German hop) - bittering

Hallertau or Tettnang - flavor

American whole flower hops (Citra / Cascade / Centennial or blend) - whirlpool

American whole flower hops (same variety) - dry hop

Clean German ale yeast (e.g., Wyeast 1007/Kölsch or White Labs WLP029 German Ale)

Yeast nutrient (optional)

Irish moss or Whirlfloc tablet (for clarity)

Corn sugar / priming sugar (if bottling)

VICTORY SUMMER LOVE

Make VICTORY SUMMER LOVE Recipe in just 20h . Sublime, earthy noble hops are backed up by fresh, clean German malts, ending with a surprising burst of lemony refreshment from fistfuls of American whole flower.

VICTORY SUMMER LOVE

Descriptors

Tasting Notes

Food Pairings

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