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

aggressively hopped, strong aroma and flavor of tropical and stone fruits.

Heat 4.5 gallons of strike water to about 166°F (73°C). Dough in the crushed grains to target mash temperature 152°F (67°C). Stir to eliminate dough balls and ensure even temperature.

Heat strike water and mash in

Hold the mash at 152°F (67°C) for 60 minutes to achieve a balance of fermentable and dextrins that supports a strong but not cloying body. Mash gently, stirring occasionally and checking temperature periodically.

Mash

Raise mash temperature to 168°F (76°C) for 10 minutes by adding near-boiling water or increasing heat to stop enzymatic activity and improve wort run-off.

Mash out

Sparge with enough water to collect about 6.5–7 gallons of wort in the kettle (target pre-boil volume ~6.5 gal). Aim for roughly 75–80% brewhouse efficiency; adjust volumes to your system.

Bring wort to a vigorous boil and start a 60-minute timer. Add 1 oz Centennial at 60 minutes remaining for bittering. Add 1 tsp Irish moss (or Whirlfloc tablet) with 15 minutes remaining along with 1 tsp yeast nutrient. Add 1 oz Simcoe at 10 minutes remaining to begin building hop flavor without excessive harshness.

60 minute boil

When the boil completes, turn off heat and cool the wort to about 180°F (82°C). Add 3 oz Citra, 3 oz Mosaic, and 2 oz Galaxy directly to the whirlpool/turning wort and allow to steep for 20–30 minutes (perform a gentle whirlpool to help hot-side hop extraction). This gives strong tropical and stone-fruit aroma and flavor without excessive bitterness.

Whirlpool / Late hop additions

Chill wort quickly to 66–68°F (19–20°C) using an immersion or plate chiller. Transfer to a sanitized fermenter, leave behind as much trub/hop debris as possible. Top up with water if needed to reach 5.25 gallons (target batch size).

Aerate or oxygenate the wort well (e.g., 60–90 seconds with pure oxygen and a sterile diffuser or vigorous shaking for 60–120 seconds). Pitch the yeast (2 packs or appropriate slurry) and maintain fermentation temperature at 66–68°F (19–20°C).

At 48–72 hours after pitch, when primary fermentation activity is beginning but still active (helps biotransformation), add 2 oz of the dry hop blend (Citra + Mosaic + Galaxy) in a sanitized hop bag or loose. Leave for 3–4 days.

Primary dry hop (peak fermentation)

After 3–4 days from the first dry hop, add the remaining 2 oz dry hop blend and leave for another 3–4 days at slightly cooler temperature (64–66°F / 18–19°C) to maximize aroma and minimize grassy character. Total dry-hop contact ~7 days.

Secondary dry hop (post-attenuation)

After dry hopping is complete and fermentation is near finished (final gravity reached or stable for 48 hours), cold crash to ~34–38°F (1–3°C) for 24–48 hours to settle yeast and hop particles. This improves clarity while preserving hop aroma.

Rack to bottling bucket and gently stir in 4 oz priming sugar (dissolved in 8 oz boiling water and cooled) for natural carbonation. Bottle or keg as desired. Condition at room temperature for 10–14 days for bottles (or carbonate/force-carb keg to ~2.3–2.6 volumes CO2).

If kegging, transfer to sanitized keg and carbonate to ~2.4 volumes CO2. If desired, dry-hop again in keg for 2–3 days for extra aroma (optional).

Serve slightly chilled (45–50°F / 7–10°C) in a tulip or IPA glass to concentrate hop aromatics. Expect an aggressively hopped profile with strong tropical (mango, pineapple, citrus) and stone-fruit (peach, apricot) aromas from Citra, Mosaic and Galaxy, balanced by a firm but not excessive bitterness from Centennial and Simcoe.

Pale 2-row malt

Light crystal malt (40L)

Vienna malt

Dextrose (corn sugar) — for higher ABV and dryness

Centennial (pellets)

Simcoe (pellets)

Citra (pellets)

Mosaic (pellets)

Galaxy (pellets)

Dry hop blend (Citra + Mosaic + Galaxy)

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

Yeast nutrient

Irish moss (or Whirlfloc) — fining for clarity

Brew water (adjusted for chloride:sulfate ~1:3 to emphasize hop bitterness and dryness)

Priming sugar (for bottling)

Grey Sail "Captains Daughter"

Make Grey Sail "Captains Daughter" Recipe in just 24h . aggressively hopped, strong aroma and flavor of tropical and stone fruits.

Grey Sail "Captains Daughter"

Descriptors

Tasting Notes

Food Pairings

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