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

8.5% DOUBLE IPA IT IS AGGRESSIVELY HOPPED WITH MOSAICS OUT OF THE PACIFIC NORTHWEST, GIVING THE CAPTAIN'S DAUGHTER A STRONG AROMA AND FLAVOR OF TROPICAL AND STONE FRUITS.

Heat 3.5 gallons of brewing water to 165°F (74°C). Dough in the crushed grains (Pale 2-Row, Pilsner, Wheat, Honey, CaraMunich) into the mash tun aiming for a mash temperature of 153°F (67°C). Hold the mash at 153°F for 60 minutes, stirring gently and checking temperature every 15 minutes. This temperature balances fermentability and body for a juicy double IPA.

Heat and Mash

After 60 minutes, perform an iodine test to confirm conversion. If conversion is incomplete, rest additional 10–15 minutes and recheck.

Raise mash to 168°F (76°C) for 10 minutes by adding 1.0–1.5 quarts of 200°F (93°C) water or direct heating (if your system allows) to improve lautering.

Mash Out (optional)

Recirculate wort until clear runnings. Vorlauf until the wort is clear, then begin collecting into the boil kettle. Sparge with ~4.0 gallons of water at 168°F (76°C) until you collect about 6.5–7.0 gallons pre-boil volume in the kettle (account for boil-off to reach ~5.5 gallons post-boil). Aim for a pre-boil gravity that will produce ~8.5% ABV (target original gravity ~1.084–1.088).

Bring collected wort to a vigorous boil. Once boiling, add 1.0 oz Mosaic hops for bittering and start a 60 minute timer.

Bring to a Rolling Boil

With 15 minutes remaining in the boil, add 1 tsp Irish Moss or Whirlfloc and 1 tsp yeast nutrient. (This is optional but helps clarity and yeast health.) Continue boiling for 15 minutes.

Late Boil Additions / Whirlfloc

At flameout (0 minutes remaining), chill the wort to 180°F (82°C), and perform a 20–30 minute whirlpool/hop-stand with 5.0 oz Mosaic hops. Maintain the hop-stand between 170–190°F to extract aroma and flavor while minimizing harsh bitterness. After the hop stand, chill quickly to fermentation temperature (66–68°F / 19–20°C).

End of Boil — Whirlpool / Hop Stand

Use an immersion wort chiller or counterflow to chill the wort from whirlpool temperature down to 66–68°F (19–20°C) as quickly as possible to minimize DMS and oxidation. Transfer chilled wort to a sanitized fermenter, leaving hop trub behind as desired. Aerate or oxygenate the wort to ~8–10 ppm O2 (or vigorous shaking for homebrewers).

Pitch the prepared ale yeast (make a starter if using a liquid yeast for best results) and ferment at 66–68°F (19–20°C). Fermentation should begin within 12–48 hours. Allow active fermentation for 4–7 days or until airlock activity slows significantly. Maintain temperature to avoid off-flavors.

Check gravity after active fermentation (around day 5–7). Expected final gravity should be in the ~1.012–1.016 range (depending on attenuation), yielding about 8–8.8% ABV.

When primary fermentation has slowed and krausen has largely fallen (typically day 4–7), add the first dry hop: 4.0 oz Mosaic directly to the fermenter. Keep the beer at fermentation temperature (66–68°F) for 3–4 days to maximize hop biotransformation and bright tropical/stone fruit character.

First Dry Hop

Rack beer off most yeast/trub to a secondary fermenter (optional) or leave in primary; add the second dry hop addition of 4.0 oz Mosaic and rest for an additional 4–5 days at 60–65°F (15–18°C) to preserve volatile aromatics. This two-step dry hop strategy increases aroma intensity without excessive grassy or vegetal notes.

Second Dry Hop (Secondary)

After dry hopping, cold crash the beer to 36–40°F (2–4°C) for 48–72 hours to drop out hop particles and improve clarity. Sanitize bottling/kegging gear while cold crashing.

Transfer beer to a sanitized keg, avoiding excess oxygen pickup. Force carbonate to 12–14 psi at serving temperature (38–40°F) to achieve ~2.4–2.6 vols CO2 typical for an IPA.

Kegging

If bottling, dissolve 3.5 oz (100 g) dextrose in 8 oz boiling water, cool, and gently mix into the beer. Bottle and cap. Condition at ~68°F for 10–14 days to carbonate, then cold condition for a few days and refrigerate before serving.

Bottling (if chosen)

Serve at 45–50°F (7–10°C) in a tulip or IPA glass. Expect a strong Mosaic-forward aroma of tropical fruit (mango, pineapple), stone fruit (peach, apricot), with a balanced malt backbone and assertive but clean bitterness. Enjoy responsibly.

Pale 2-Row Malt

Pilsner Malt

Wheat Malt

Honey Malt (light)

CaraMunich / Crystal 40L

Dextrose (corn sugar) — for priming if bottling

Pacific Northwest Mosaic (pellets) — bittering

Mosaic (pellets) — late / whirlpool

Mosaic (pellets) — dry hop addition 1

Mosaic (pellets) — dry hop addition 2 (secondary)

High-attenuation ale yeast (English/US IPA strain, e.g., Wyeast 1056 / White Labs WLP001 / SafAle US-05)

Yeast nutrient

Irish Moss or Whirlfloc (clarifier) — optional

Brewing water (adjusted to moderate sulfate/chloride balance; target ~150 ppm sulfate, 75 ppm chloride)

Water for mash (separate)

Sparge water

Campden tablet (optional, for chlorine removal)

GREY SAIL CAPTAINS DAUGTHER

Make GREY SAIL CAPTAINS DAUGTHER Recipe in just 24h . 8.5% DOUBLE IPA IT IS AGGRESSIVELY HOPPED WITH MOSAICS OUT OF THE PACIFIC NORTHWEST, GIVING THE CAPTAIN'S DAUGHTER A STRONG AROMA AND FLAVOR OF TROPICAL AND STONE FRUITS.

GREY SAIL CAPTAINS DAUGTHER

Descriptors

Tasting Notes

Food Pairings

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