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

Escape IPA is from Epic Brewing and is an American Imperial IPA. Slightly fruity, slightly hoppy. 6.2% ABV and bold.

Heat approximately 4.0 gallons of brewing water to about 165°F (74°C) to account for mash cooling. Add gypsum and calcium chloride to the strike water and stir to dissolve.

Heat strike water

If doing an all-grain mash: Dough in the crushed grains into the strike water aiming for a mash temperature of 152°F (67°C). Hold at 152°F for 60 minutes for a balanced fermentable profile that will yield moderate body and a dry finish suitable for an IPA.

Mash in

After 60 minutes, raise the mash temperature to 168°F (76°C) for 10 minutes to mash out, then begin lautering/rinsing.

Mash out

If using partial mash or extract: steep Munich and Crystal in 150–160°F (65–71°C) water for 30 minutes, remove grains, then bring to a boil and add extract (if using) to reach target wort volume.

Steep/extract alternative

Bring wort to a rolling boil. Total boil time: 60 minutes.

At 60 minutes remaining (start of boil): Add Warrior or Magnum hops (1.25 oz) and Cascade 1.0 oz for balanced bittering. Add Irish Moss or Whirlfloc with 15 minutes left in the boil.

At 15 minutes remaining: Add Citra 0.5 oz and Mosaic 0.5 oz (flavor/aroma contributions). Also add yeast nutrient now if using.

At flameout (end of boil): Turn off heat and add remaining Citra (1.0 oz) and Mosaic (1.0 oz) and Cascade (0.0 oz if already used) — whirlpool/hop-stand for 15–30 minutes at 170–180°F for enhanced hop aroma without excessive bitterness.

Cool the wort rapidly to yeast pitching temperature (65–68°F / 18–20°C for clean American ale yeast).

Transfer cooled wort to a sanitized fermenter, top up with pre-boiled and cooled water to reach 5.25 gallons final volume (adjust to system losses). Aerate well by shaking, stirring, or oxygenating to ensure vigorous fermentation.

Pitch yeast: Rehydrate or make a starter for liquid yeast if desired, then pitch the yeast when wort is 65–68°F (18–20°C).

Primary fermentation: Maintain temperature at 66–68°F (19–20°C) for about 5–7 days until vigorous activity slows. This helps preserve hop aromatics and produces a clean profile.

Secondary / Diacetyl rest: After primary slows, raise temperature to 68–70°F (20–21°C) for 2–3 days to finish fermentation and clean up any off-flavors. Then cold-crash to near 35–40°F (2–4°C) if possible to clarify before dry hopping.

Add dry hops: Transfer beer (or add directly in fermenter) and add Amarillo (2.0 oz) and Cascade (2.0 oz) for dry hopping. Contact time: 3–5 days at 60–68°F (15–20°C). Avoid extended dry hop contact beyond 7 days to minimize grassy or vegetal notes.

After dry hop period, optionally cold crash 48 hours to help drop hop particulates and clarify beer.

Secondary aging: If desired, transfer to a secondary fermenter for 3–7 days to condition. Otherwise proceed to packaging.

If bottling: Dissolve priming sugar (4 oz corn sugar) in 8 oz of boiling water, cool, then gently mix into the bottling bucket with the beer. Bottle and cap. Condition at room temperature for 10–14 days until carbonated.

If kegging: Force carbonate to 2.4–2.6 volumes CO2 and store cold. Let condition for 1–3 days before serving.

Age: This Imperial/American IPA is best enjoyed fresh to showcase hop aroma — drink within 4–8 weeks for peak hop character. It will keep longer but hop intensity will fade.

Pale Ale Malt (2-row)

Munich Malt

Caramel/Crystal 40L

Light Dried Malt Extract (optional for partial mash or to boost OG)

Warrior or Magnum (bittering, 14-16% AA)

Cascade (bittering/aroma, ~5-7% AA)

Citra (late bitter/aroma/whirlpool)

Mosaic (late bitter/aroma/whirlpool)

Amarillo (dry hop / aroma)

Cascade (dry hop / aroma)

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

Irish Moss or Whirlfloc (clarifier)

Yeast Nutrient (optional)

Priming Sugar (corn sugar) for bottling

Brewing Water (chlorine-free)

Gypsum (calcium sulfate) - for hop forward profile

Calcium Chloride (optional, small for balance)

Escape IPA

Make Escape IPA Recipe in just 168h . Escape IPA is from Epic Brewing and is an American Imperial IPA. Slightly fruity, slightly hoppy. 6.2% ABV and bold.

Escape IPA

Descriptors

Tasting Notes

Food Pairings

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