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

Hoptronix is a 9.0% ABV Double IPA from New Holland Brewing Company. Hoppy and bitter but finishes crisp.

Heat 6.5 gallons of brew water to approximately 166°F (to allow a mash temperature of 152°F after dough‑in, accounting for grain temperature). Add gypsum and calcium chloride to the strike water and stir to dissolve.

Heat mash water

Dough in the crushed grains to reach a mash temperature of 152°F. Hold the mash at 152°F for 60 minutes for good conversion and a slightly dextrinous backbone to support body at high gravity.

Dough in and mash

Raise mash temperature to 168°F for 10 minutes to stop enzymatic activity and improve lautering.

Mash out

Sparge with enough 170°F water to collect about 6.5–7.0 gallons of wort into the kettle (target pre-boil volume considering hops and trub losses).

Sparge

Bring wort to a rolling boil. At 60 minutes remaining, add Warrior (or Magnum) bittering hops. Add Irish moss or Whirlfloc with 15 minutes left in the boil.

Bring to boil and bittering addition

With 10 minutes left in the boil, add Simcoe (2 oz) and Citra (2 oz). Boil the remaining time, then turn off heat at the end of the 60 minute boil.

Late kettle additions

After flameout, chill the wort to ~180°F, then add Mosaic (3 oz) and Citra (2 oz) to the whirlpool or hop stand. Let the hops steep for 20–30 minutes, keeping the wort between 170–180°F to extract oils and aroma while minimizing harsh bitterness. Then chill wort to yeast pitching temperature.

Hop stand / Whirlpool

Chill the wort quickly to 66–68°F and transfer to a sanitized fermenter, leaving behind as much hop/trub material as possible.

Cool and transfer

Aerate or oxygenate the wort (sufficient oxygen for a high gravity beer). Pitch two packs (or a properly prepared starter) of a clean, high‑attenuating ale yeast. Add yeast nutrient if desired.

Pitch yeast

Ferment at 66–68°F. Expect vigorous fermentation for 3–5 days. After vigorous activity subsides, allow fermentation to continue until final gravity is reached (target OG ~1.090, FG ~1.010–1.016 depending on attenuation). This typically takes 10–14 days total.

Primary fermentation

When primary fermentation slows (around day 4–6), add the first dry hop charge: Simcoe (2 oz) and Citra (2 oz) directly to the fermenter. Let sit for 3–4 days.

First dry hop charge

Add the second dry hop charge: Mosaic (2 oz) and Citra (2 oz) and let sit another 3–4 days at 60–65°F for maximal aroma retention. Avoid extended contact more than 7 days to prevent grassy character.

Second dry hop charge

After dry hopping, cold crash the fermenter to near 34–40°F for 24–48 hours to help settle hop particles and yeast, improving clarity and crispness.

Cold crash and clarification

Rack or bottle the beer using standard bottling or kegging procedures. If bottling, dissolve 4 oz (by weight) priming sugar in a small amount of water, boil, cool and mix into the beer before bottling to achieve moderate carbonation.

Measure and prime

Condition at 65–70°F for 1–2 weeks for carbonation, then lager or cold condition for an additional 1–2 weeks at 40–50°F to help crisp the finish. If kegging, carbonate to 2.4–2.6 volumes CO2 and cold condition for 1–2 weeks.

Carbonation and conditioning

Serve cold (45–50°F) in a tulip or IPA glass to showcase hop aroma. Expect a hoppy, bitter profile with a crisp, relatively dry finish and an ABV around 9%.

Serve

Pale malt (2-row)

Munich malt

Carapils / Dextrin malt

Light crystal malt (10L)

Torrified wheat

Brew water (adjusted to moderate carbonate, chloride:sulfate ~1:1)

Gypsum (calcium sulfate)

Calcium chloride

Warrior (or Magnum) - bittering

Simcoe - late kettle

Citra - late kettle

Mosaic - whirlpool / hop stand

Citra - whirlpool / hop stand

Simcoe - dry hop (First charge)

Citra - dry hop (First charge)

Mosaic - dry hop (Second charge)

Citra - dry hop (Second charge)

High‑attenuating ale yeast (e.g., Wyeast 1318 / White Labs WLP001 / US-05)

Dry yeast nutrient

Priming sugar (corn sugar)

Irish moss (or Whirlfloc) - optional

Whirlfloc or kettle finings

Hoptronix

Make Hoptronix Recipe in just 24h . Hoptronix is a 9.0% ABV Double IPA from New Holland Brewing Company. Hoppy and bitter but finishes crisp.

Hoptronix

Descriptors

Tasting Notes

Food Pairings

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