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

Friartown is an old school West Coast IPA. Classic citrus, piney, herbal character. Crisp clean and dry.

Heat 3.5 gallons (13.25 L) of strike water to ~167°F (75°C). Add grains to the mash tun and slowly pour the strike water to achieve a mash temperature of 152°F (67°C). Stir to fully wet the grain bed and eliminate dry pockets.

Mash In

Hold the mash at 152°F (67°C) for 60 minutes. Perform gentle stir or mash recirculation (vorlauf) once at 15–20 minutes to settle grain bed and improve efficiency.

At the end of the mash, raise temperature to 168–170°F (76–77°C) for a 10-minute mashout to aid lautering (optional).

Recirculate (vorlauf) until the runnings are clear, then begin lautering. Sparge with water heated to 170–175°F (77–79°C) until you collect approximately 6.5–7 gallons (24.6–26.5 L) of wort in the kettle (pre-boil volume accounting for hop additions and boiloff).

Bring wort to a vigorous boil and start a 60-minute timer. Add hops as follows: at 60 minutes remaining add 1.0 oz Centennial + 0.5 oz Columbus (for bittering). At 15 minutes remaining add 1.0 tsp Irish Moss or 1/2 Whirlfloc tablet. At 10 minutes remaining add 1.0 oz Cascade (flavor). At 5 minutes remaining add 1.0 oz Simcoe and 1.0 oz Amarillo (aroma). Optionally, add a small whirlpool addition of 0.5 oz Centennial after flameout and let steep for 10–20 minutes before chilling to capture bright citrus topnotes.

Boil Schedule (60 minutes)

Cool the wort quickly to yeast-pitching temperature (65–68°F / 18–20°C) using an immersion chiller, counterflow chiller, or ice bath. Transfer to a sanitized fermenter while minimizing oxygen pick-up.

Aerate or oxygenate the cooled wort thoroughly (2–4 minutes with pure O2 or vigorous shaking) and pitch the yeast (rehydrated or starter if using liquid yeast).

Ferment at 66–68°F (19–20°C) for primary fermentation. Active fermentation should begin within 12–48 hours. Allow primary to run for 5–7 days until vigorous activity subsides.

After primary, raise temperature by 4–6°F (2–3°C) for a 2–3 day diacetyl rest to ensure clean finish, then allow to finish out for an additional 2–3 days. Target final gravity around 1.010–1.012 (adjust mash/efficiency if needed).

At 3–5 days after active fermentation has slowed (typically day 5–7), add dry hops: 1.0 oz Cascade + 1.0 oz Simcoe directly to fermenter. Leave on for 3–5 days for bright, citrusy, piney hop aroma. Avoid extended dry hopping longer than 7–10 days to reduce grassy or vegetal notes.

After dry hopping, cold crash the fermenter to ~35–40°F (2–4°C) for 24–48 hours to help clear the beer and drop trub/hop matter.

Sanitize bottling or kegging equipment thoroughly. If bottling, dissolve 3.5 oz (100 g) of corn sugar in 12 oz (350 ml) boiling water, cool, and add to the bottling bucket. Rack beer gently onto priming solution and bottle. Cap and condition at ~68°F (20°C) for 10–14 days, then cold condition for 24–48 hours before drinking.

If kegging, transfer to a sanitized keg, carbonate to 2.4–2.6 volumes CO2 (force carbonate at 10–12 psi at 38–40°F / 3–4°C or carbonate naturally using measured priming sugar), then serve chilled.

Serve chilled in a pint glass at 45–50°F (7–10°C). Expect a crisp, dry mouthfeel with pronounced citrus, pine, and herbal hop character typical of an old-school West Coast IPA.

Pale 2-Row Malt

Maris Otter Malt

Vienna Malt

Carapils / Dextrine Malt

Corn Sugar (Dextrose) - priming

Centennial (pellets, 10% AA)

Columbus / CTZ (pellets, 14% AA)

Cascade (pellets, 6.5% AA)

Simcoe (pellets, 12% AA)

Amarillo (pellets, 9% AA)

Cascade - Dry hop (pellets)

Simcoe - Dry hop (pellets)

American Ale yeast (e.g., Wyeast 1056 / White Labs WLP001 / Safale US-05)

Water - brewing (adjusted to moderate hardness, chloride:sulfate ~ 1:2)

Gypsum (calcium sulfate) - optional for hop accent

Chalk / calcium carbonate - optional to raise alkalinity slightly

Irish Moss or Whirlfloc (kettle fining)

Sanitizer (star san or similar)

Friartown "Old School IPA"

Make Friartown "Old School IPA" Recipe in just 24h . Friartown is an old school West Coast IPA. Classic citrus, piney, herbal character. Crisp clean and dry.

Friartown "Old School IPA"

Descriptors

Tasting Notes

Food Pairings

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