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

A hop forward American IPA with mellow bitterness. Well balanced, citrusy and dank.

Heat 4.5 - 5.0 gallons of brewing water to 165°F (to reach a mash temp of 152°F given grain temp). Add measured gypsum and calcium chloride to the strike water and stir to dissolve.

Heat Strike Water

Stir in crushed grains (Pale 2-Row, Pilsner, Carapils) to reach and hold 152°F mash temperature. Mix thoroughly to avoid dough balls. Hold mash for 60 minutes, gently stirring or recirculating (vorlauf) after 10-15 minutes to clarify wort.

Mash In

Raise mash to 168°F for 10 minutes to stop enzymatic conversion, then vorlauf until runnings are clear.

Mash Out

Sparge with 170°F water to collect approximately 6.5-7.0 gallons of pre-boil wort (target pre-boil gravity around 1.050-1.055).

Sparge

Bring collected wort to a vigorous rolling boil. Watch for boilovers when wort first reaches a boil.

Bring to Boil

At start of 60-minute boil, add 0.75 oz Columbus (CTZ) bittering hops. Start the 60-minute timer.

Bittering Addition (60 min)

With 15 minutes remaining in the boil, add 1 tsp Irish Moss or Whirlfloc and 0.5 oz Citra and 0.5 oz Centennial. Also add the 0.5 lb dextrose now to assist drying the body.

Late Flavour Additions (15 min)

End the boil at 60 minutes. Turn off heat and allow the wort to settle briefly, then add 1.5 oz Citra, 1 oz Mosaic, and 1 oz Simcoe directly to the kettle. Stir to create a whirlpool and let the wort sit at 170-180°F for 15-20 minutes to extract flavor and aroma without adding excessive bitterness.

Whirlpool / Hop Stand (0 min boil, 10-20 min rest)

Chill the wort quickly to 66-68°F using an immersion/plate chiller. While chilling, transfer wort to a sanitized fermenter and leave behind as much trub as possible.

Chill Wort

Aerate or oxygenate the cooled wort (shake for 2-3 minutes or use oxygen kit to target ~8-10 ppm dissolved O2). Rehydrate or prepare yeast as per manufacturer instructions and pitch into the wort. Target fermentation temperature 66°F (19°C).

Oxygenation & Pitch Yeast

Ferment at 66°F for 5-7 days until vigorous activity slows and gravity approaches within 1.010-1.012 (or 60-70% of expected attenuation).

Primary Fermentation

On day 4-5 (active fermentation tail or early plateau), add dry hops: 1 oz Mosaic and 1 oz Citra (split if desired: half on day 4, half on day 7). If using Simcoe, add its 1 oz now for additional dankness. Leave dry hops in contact for 3-5 days.

Dry Hop

After dry hop contact time, cold crash to near 35-40°F for 24-48 hours to flocculate yeast and drop hop particulates. Rack to secondary or directly prepare for packaging, leaving sediment behind.

Cold Crash & Clarify

If bottling, dissolve 3.5 oz priming sugar in 8 oz boiling water, cool and mix into bottling bucket, then siphon beer onto priming solution and bottle. If kegging, transfer beer to sanitized keg and carbonate to 2.4-2.6 volumes CO2 (force carbonate or condition for natural carbonation).

Prime & Bottle or Keg

Condition bottles at 68°F for 10-14 days, then chill and serve. For kegging, allow 24-48 hours for CO2 absorption if force carbonating, or 7-10 days if naturally carbonating.

Conditioning

Serve cold in a tulip or IPA glass at 45-50°F (7-10°C). Expect final gravity ~1.010-1.012, ABV ~6.2-6.8% depending on efficiency. Flavor profile: hop-forward citrus, dank resinous notes, moderate bitterness and medium body.

Serve

Pale 2-Row Malt

German Pilsner Malt

Carapils/Dextrine

Corn Sugar (Dextrose) - late boil

Columbus (CTZ) - bittering

Citra - flavor/aroma

Centennial - flavor

Mosaic - late aroma/dry hop

Simcoe - late aroma/dry hop

American Ale yeast (Wyeast 1056 / White Labs WLP001 or Safale US-05)

Water - brewing profile: moderately hard, chloride:sulfate ~1:2

Water adjustments - gypsum (calcium sulfate)

Water adjustments - calcium chloride

Irish Moss or Whirlfloc (optional, 15 min)

Priming sugar (if bottling)

Fiddlehead Brewing "IPA"

Make Fiddlehead Brewing "IPA" Recipe in just 168h . A hop forward American IPA with mellow bitterness. Well balanced, citrusy and dank.

Fiddlehead Brewing "IPA"

Descriptors

Tasting Notes

Food Pairings

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