Recipes Ernie's Midtown Pub Insane Wanderer Vol 5

Insane Wanderer Vol 5 Recipe

inspired by

@erniesmidtownpub

Nov 16 2025

•

3h

•

Serves 48

Jump to recipe ↓

Recipe information

Make Insane Wanderer Vol 5 in just 3h . Volume 5 features experimental hop HBC 692. Expect aromas of melon, grapefruit, and fresh roses.

Mashing

1. Prepare Mashing Equipment

Clean and sanitize all mashing equipment including the mash tun and stirring tools.

2. Heat Water

Heat 6 gallons of water to 165°F (74°C).

3. Mash Grains

Add the crushed Pale Malt, Caramel Malt, Crystal Malt, Flaked Corn, and Munich Malt to the hot water, stirring gently to avoid clumps.

4. Steep

Maintain the mash temperature at 152°F (67°C) for 60 minutes, stirring occasionally.

5. Sparge

After 60 minutes, sparge the grains with hot water to collect about 6 gallons of wort.

Boiling

6. Boil the Wort

Bring the collected wort to a vigorous boil.

7. Add Hops

Add 1 oz of HBC 692 hops to the boil and continue boiling for 60 minutes.

8. Add Additional Hops

During the last 15 minutes of the boil, add 0.5 oz of Cascade hops and 0.5 oz of Citra hops.

Cooling & Fermentation

9. Cool the Wort

Cool the boiled wort quickly using a wort chiller until it reaches about 70°F (21°C).

10. Transfer to Fermenter

Transfer the cooled wort to a sanitized fermenter.

11. Pitch Yeast

Sprinkle the American Ale yeast over the surface of the wort and seal the fermenter with an airlock.

12. Ferment

Let it ferment at a consistent temperature of 68-72°F (20-22°C) for 2 weeks.

Bottling

13. Prepare Bottling Equipment

Clean and sanitize all bottling equipment including bottles, caps, and siphon.

14. Prepare Priming Sugar

Dissolve the priming sugar in 2 cups of boiling water and cool it down.

15. Bottle the Beer

Add the cooled priming sugar solution to the fermenter, mix gently, and siphon the beer into bottles.

16. Cap the Bottles

Cap each bottle securely and store them in a dark, cool place for carbonation for 1-2 weeks.