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

This is a dry hopped IPA from North Peak Brewing Company in Michigan. It comes in at 6.6% ABV and has a slight taste of pine.

Heat ~4.0 gal of brewing water to reach a strike temperature that will yield a mash temp of 152°F (67°C). Include the measured gypsum and calcium chloride in the strike water to get the desired mineral profile.

Heat Strike Water

Add crushed grains (Pale Two-Row, Pilsner, Carapils, Crystal 10L) to the strike water and stir to eliminate dry pockets. Target mash temperature 152°F (67°C). Hold for 60 minutes for good conversion and balanced body for a dry IPA.

Mash In

Raise mash to 168°F (76°C) for 10 minutes to stop conversion and improve lautering (optional).

Mash Out

Recirculate/run off wort and sparge with enough water to collect approximately 6.0-6.5 gallons of pre-boil wort (accounting for boil-off to yield ~5.0 gallons into the fermenter). Aim for pre-boil gravity of ~1.048–1.052.

Sparge

Bring collected wort to a vigorous boil and start a 60-minute timed boil.

Bring to a Rolling Boil

At flame-up / 60 minutes remaining, add 0.5 oz Magnum. This provides clean bitterness to reach an approximate IBU target appropriate for a 6.6% ABV IPA (aim total ~55–65 IBU when combined with later additions and whirlpool/dry hop contributions).

60 min — Bittering Hop

With 15 minutes left in the boil, add 0.5 oz Columbus and 1 tsp Irish Moss (or Whirlfloc if using).

15 min — Flavor Hop + Irish Moss

With 5 minutes left, add 1 oz Simcoe and 1 oz Citra to the kettle to build hop flavor and volatile aroma precursors.

5 min — Late Aroma Hops

At flameout, optionally add 0.5 oz Cascade directly to the hot wort and whirlpool (off heat) for 10–20 minutes to extract bright piney/earthy aroma without excessive bitterness. Chill wort promptly after whirlpool rest.

0 min — Whirlpool / Flameout

Chill the wort quickly to ~68°F (20°C) using an immersion chiller, counterflow, or plate chiller. Rapid cooling helps retain hop character and reduces risk of DMS.

Cool Wort

Transfer chilled wort to a sanitized fermenter, top up to 5.0 gallons if necessary. Aerate thoroughly (oxygenate to ~8–10 ppm or shake vigorously). Pitch the yeast (one hydrated/rehydrated or a properly prepared starter for liquid yeast).

Aerate and Pitch Yeast

Ferment at 66–68°F (19–20°C) for 5–7 days until vigorous activity slows. Target final gravity around 1.014–1.016 for ~6.6% ABV.

Primary Fermentation

After the primary fermentation has slowed (usually day 4–6), add the first dry hop charge of 1.5 oz Simcoe and 1.5 oz Citra directly to the fermenter (use sanitized hop bags or free-floating hops). Maintain fermentation temperature at ~66–68°F. Leave hops in contact for 3–4 days.

First Dry Hop Addition

Add the second late dry hop of 1 oz Simcoe for additional pine/resin character and freshness 24–48 hours before cold-crashing or bottling/kegging. Leave for 24–48 hours only to avoid grassy vegetal character.

Second / Late Dry Hop Addition

After dry hopping contact is complete, cold crash to ~35–40°F (2–4°C) for 24–48 hours to drop out hop particles and yeast.

Cold Crash and Clarify

If bottling: dissolve 3.5 oz corn sugar in 8 oz boiling water, cool, and gently mix into the bottling bucket. Rack beer onto priming solution and bottle. If kegging: transfer to a keg and force carbonate to ~2.4–2.6 volumes CO2 (typical for an IPA). Allow beers to condition for 1–2 weeks at cellar temp (bottles) or chill and serve from keg after carbonation stabilizes.

Carbonation and Bottling/Kegging

Serve cold (45–50°F / 7–10°C). Expect a dry, hop-forward IPA with piney/resinous notes from Simcoe and a bright citrus/passionfruit lift from Citra, approximating the Diabolical profile at ~6.6% ABV.

Serving

Pale Two-Row Malt

German Pilsner Malt

Carapils (Dextrin Malt)

Light Crystal Malt (10L)

Corn Sugar (Dextrose) — priming

Magnum (60 min) — bittering

Columbus (15 min) — flavor

Simcoe (5 min) — flavor/aroma

Citra (5 min) — flavor/aroma

Simcoe — dry hop (first addition)

Citra — dry hop (first addition)

Simcoe — dry hop (second/late)

Cascade (optional finishing whirlpool) — for pine/brightness

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

Water (adjusted for moderately hard, slightly alkaline profile with chloride:sulfate ~0.5)

Gypsum (calcium sulfate) — water adjustment

Calcium Chloride — water adjustment

Irish Moss or Whirlfloc (optional, 15 min)

Diabolical

Make Diabolical Recipe in just 14m. This is a dry hopped IPA from North Peak Brewing Company in Michigan. It comes in at 6.6% ABV and has a slight taste of pine.

Diabolical

Descriptors

Tasting Notes

Food Pairings

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