Cazcabel blanco tequila, lemon, cranberry, apple, cinnamon and proseco served over ice.

Honey Crisp Spritz

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

From San Diego to the Crescent City, whatever we have was made in California. ABV varies.

Heat 4.5 gallons (17 L) of brewing water to about 166°F (74°C). Mash in the crushed grains (2-row, crystal, wheat, Munich) to reach a stable mash temperature of 152°F (67°C). Hold this temperature for 60 minutes, stirring occasionally to ensure even conversion. Perform a mash-out by raising temperature to 168°F (76°C) for 10 minutes, then vorlauf until runoff is clear.

Mash

Sparge with enough 170°F (77°C) water to collect approximately 6.5 gallons (24.6 L) of pre-boil wort. Aim for roughly 5–6 gallons (19–23 L) in the kettle before boil losses. Bring wort to a vigorous boil.

Sparge and Collect Wort

Boil for 60 minutes. At 60 minutes remaining (start of boil) add bittering hops (1 oz Columbus or Magnum). With 15 minutes left in the boil add Irish Moss or Whirlfloc (1 tsp) and half of the flavor hops (1.5 oz). At 5 minutes remaining add the remaining flavor hops (1.5 oz). Turn off heat at the end of the 60-minute boil and prepare for whirlpool.

Boil and Hop Additions

Create a whirlpool and let the wort settle for 10 minutes. Add the aroma/whirlpool hops (3 oz total of chosen hops) to the hot wort, letting them steep at 170–180°F (77–82°C) for 15–30 minutes to extract aroma without excessive harsh bitterness. Chill wort quickly after whirlpool to ~68°F (20°C) using an immersion chiller, counterflow, or plate chiller.

Whirlpool/Aroma

Transfer chilled wort to a sanitized fermenter, leaving behind as much hop debris and trub as possible. Top up with water if needed to reach 5.25 gallons (20 L) total. Oxygenate or aerate wort well (2–3 minutes of pure O2 or vigorous shaking for 2–3 minutes). Rehydrate or prepare yeast per manufacturer instructions and pitch one packet of ale yeast at ~65–68°F (18–20°C).

Transfer and Pitch

Ferment at 66–68°F (19–20°C) for 5–7 days or until vigorous fermentation subsides. Allow temperature to rise to 68–70°F (20–21°C) for a couple of days toward the end to help clean up fermentation byproducts (diacetyl rest).

Primary Fermentation

After primary fermentation has slowed (typically day 4–7), add dry hops (4 oz total) directly to the fermenter. If you’re rotating hops on tap, you can split dry hop additions to highlight single varieties (e.g., 2 oz Citra for one keg, next rotation 2 oz Mosaic, etc.). Leave dry hops in contact for 3–7 days, ideally 3–5 days to preserve fresh hop aromatics.

Dry Hopping

After dry hopping, cold crash the beer to 34–40°F (1–4°C) for 24–48 hours to drop particulates and hop matter. If bottling, add priming sugar (4 oz) to the bottling bucket per standard priming instructions; if kegging, transfer to a sanitized keg leaving behind trub and hop sediment.

Cold Crash and Clarify

Keg: Force carbonate to 2.4–2.6 volumes CO2 at recommended pressure/temperature (or carbonate gradually). Bottle: Condition at room temperature until carbonated (~1–2 weeks). Serve cold on draft at ~38°F (3°C). ABV will vary depending on actual gravity — expected OG ~1.060, FG ~1.012, estimated ABV ~6.0% but will vary with recipe and hop selection.

Carbonation and Serving

Sanitize all equipment that contacts cooled wort or beer using an acid-based no-rinse sanitizer (e.g., Star San) at recommended concentration. Ensure kegs, lines, and taps are thoroughly cleaned and sanitized between rotations to preserve hop character and prevent contamination.

Sanitation Notes

2-Row Pale Malt (base)

Caramel/Crystal Malt (40L)

Wheat Malt

Light Munich Malt

Corn Sugar (for priming if bottling) or additional fermentables

Calcium Chloride (CaCl2)

Gypsum (Calcium Sulfate)

Bittering Hops (e.g., Columbus or Magnum, pellet)

Flavor Hops (e.g., Citra, Centennial, Mosaic — split additions)

Aroma/Whirlpool Hops (Citra/Mosaic/Simcoe)

Dry Hops (blend of Citra, Mosaic, Simcoe or rotating single hop)

London Ale Yeast (e.g., Wyeast 1056/White Labs WLP001 or US-05)

Water

Irish Moss or Whirlfloc (clarifier, optional)

Sanitizer (Star San or equivalent)

Priming sugar (if bottling)

ROTATING IPA TAP

Oven – roasted filet, seasonal vegetables, mashed potato

Miso – Infused Black Cod

Spaghetti with creamy egg yolk, parmesan, creme fraiche, pancetta

Carbonara

Pappardelle pasta, red sauce stewed with beef and pork, parmesan

Seven – Hour Bolognese

Grilled shrimp skewers, chimichurri, herb butter

Shrimp Crostini

Smoked salmon, cream cheese & dill, prosciutto & brie

Chef's Canapes

Miso Infused Black Salmon

Make ROTATING IPA TAP Recipe in just 12h . From San Diego to the Crescent City, whatever we have was made in California. ABV varies.

Rotating Ipa Tap Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like