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

Heat 4.5 gallons of brewing water to 165°F (74°C). Mash in crushed pale malt, Munich, crystal 40L, Special B, and flaked corn to reach and stabilize at 152°F (67°C). Hold the mash at 152°F for 60 minutes, stirring occasionally to ensure even temperature.

Mash

Raise temperature to 168°F (76°C) for a 10-minute mash out. Sparge with enough hot water (170°F/77°C) to collect approximately 6.5–7.0 gallons of wort in the boil kettle.

Mash Out & Sparge

Bring the wort to a vigorous boil and begin a 60-minute timed boil. At the start of the boil (60 minutes remaining) add Magnum hops (0.5 oz) for bittering. With 15 minutes left in the boil add Cascade hops (0.5 oz) and the whirlfloc tablet if using. At 5 minutes left add the remaining Cascade (0.25 oz) and Willamette/East Kent Golding (0.5 oz) for flavor and aroma. Maintain a rolling boil and watch for boilovers.

Boil & Hop Additions

After the boil, chill the wort quickly to 65–68°F (18–20°C) using a wort chiller or ice bath. Transfer (rack) the chilled wort to a sanitized fermenter, leaving behind heavy trub. Top up with water to bring volume to 5.25 gallons if necessary.

Cool & Transfer

Aerate the wort by shaking, splashing, or using pure oxygen to achieve adequate dissolved oxygen. Sprinkle or pitch one packet of American ale yeast (US-05 or equivalent) into the cooled wort. Add yeast nutrient per package instructions or use 1/2 tsp if desired.

Pitch Yeast

Ferment at 65–68°F (18–20°C) for about 7–10 days, or until vigorous activity subsides. If using a liquid yeast, allow an extra 1–2 days for yeast to settle.

Primary Fermentation

Optionally transfer to a secondary fermenter after 7–10 days for clearer beer and condition for another 7–10 days at 60–65°F (15–18°C). This step can improve clarity and mellow hop character but is not required.

Secondary/Conditioning (optional)

If your source water contains chloramine, dissolve one Campden tablet in a small amount of water and add to the strike/sparge water prior to mashing. Sanitize all equipment that contacts cooled wort with a no-rinse sanitizer according to the product instructions.

Stabilize & Sanitize

When fermentation is complete and final gravity is stable for 2–3 days, prepare priming sugar (4 oz corn sugar) by dissolving in 1 cup boiling water, cool to room temperature, and add to a sanitized bottling bucket. Rack beer gently onto the priming solution and bottle in sanitized bottles, capping securely. Alternatively carbonate in a keg to 2.2–2.5 volumes CO2.

Packaging

Allow bottles to carbonate at 68–72°F (20–22°C) for 10–14 days, then condition at cooler temperatures (55–60°F / 13–16°C) for another 1–2 weeks for improved flavor. Chill and serve.

Carbonation & Conditioning

Pale Malt (2-row)

Light Munich Malt

Crystal/Caramel Malt 40L

Special B or Dark Crystal

Flaked Corn (adjunct for light body and local character)

Magnum (bittering, pellets)

Cascade (flavor/aroma, pellets)

Willamette or East Kent Golding (finishing / aroma)

American ale yeast (e.g., Safale US-05 or Wyeast 1056)

Whirlfloc tablet (optional, for clarity)

Yeast nutrient (optional)

Priming sugar (corn sugar) for bottling

Brewing water (adjusted for moderate sulfate/chloride balance)

Campden tablet (optional, for chloramine removal)

Sanitizer (no-rinse)

Southern Tail Shipping Container Amber Ale

Make Southern Tail Shipping Container Amber Ale Recipe in just 24h . *local* 5.4% ABV

Southern Tail Shipping Container Amber Ale

Descriptors

Tasting Notes

Food Pairings

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