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

Huma Lupa Licious is a beer from Short's Brewing Company. It has an ABV of 7.7%. This is a hoppy IPA with notes of pine and citrus.

Heat 3.5 gallons of water to approximately 165°F (74°C). This will yield a mash temperature around 152°F (67°C) when you dough in the crushed grains.

Heat strike water

Add the crushed pale malt, Munich, Crystal 20L, and Carapils to the mash tun. Stir thoroughly to eliminate dry pockets and ensure even wetting. Target mash temperature: 152°F (67°C).

Mash in

Hold the mash at 152°F (67°C) for 60 minutes. Perform gentle stir/recirculation (vorlauf) a few times during the rest to clarify the wort.

Mash rest

Raise the mash temperature to 168°F (76°C) and hold 10 minutes to improve wort flow for lautering.

Mash out

Run the mash into your kettle and sparge the grains with ~3.5 gallons of water at 168°F (76°C) until you collect approximately 6.5–7.0 gallons of wort in the kettle (accounting for boil-off).

Sparge

Bring the wort to a vigorous boil. Once boiling, start a 60-minute timer and add hops according to the schedule below.

Bring to boil

Add Magnum hops (0.75 oz) at the start of the 60-minute boil for bittering.

60-minute addition

Add Mosaic hops (0.5 oz) with 30 minutes left in the boil.

30-minute addition

Add Centennial hops (0.5 oz) with 15 minutes left in the boil.

15-minute addition

Add Simcoe hops (0.5 oz) with 10 minutes left in the boil. Also add Irish moss (1 tsp) at 10 minutes if using for clearer beer.

10-minute addition

At the end of the 60-minute boil, turn off the heat and add flameout hops: Citra (1.5 oz) and Mosaic (1.0 oz). Stir to create a gentle whirlpool and allow hops to steep for 15–30 minutes at around 170–180°F for maximum aroma extraction without harsh bitterness.

Flameout/whirlpool

Chill the wort quickly to 66°F (19°C) using an immersion or plate chiller. Transfer chilled wort to a sanitized fermenter, leaving behind trub and hop debris.

Cool wort

Top up with additional sanitized water if necessary to reach 5.5 gallons. Aerate vigorously (shake, splash, or use oxygen) to ensure sufficient dissolved oxygen for the yeast.

Top up & aerate

Pitch the liquid yeast (or rehydrated dry yeast) into the 66°F (19°C) wort. Seal fermenter and attach airlock. Ferment at 66°F (19°C) for primary fermentation.

Pitch yeast

Allow primary fermentation to proceed for 5–7 days or until the vigorous activity subsides and gravity has dropped significantly (expect active fermentation first 48–72 hrs).

Primary fermentation

At 3–5 days after fermentation onset (when activity has slowed but not fully finished), add dry hops directly to the fermenter: Citra 1.5 oz, Mosaic 1.0 oz, Simcoe 0.5 oz. Leave dry hops in contact for 3–5 days to maximize aroma without vegetal character.

Dry hop

After dry hopping and when final gravity is reached or stable for 2 days, cold crash to near 35–45°F (2–7°C) for 24–48 hours to clarify beer and help settle hop particles.

Secondary/finish

Boil 4 oz (by weight) of corn sugar in 1–1.5 cups of water for 5 minutes, cool, and add to a sanitized bottling bucket.

Prepare priming sugar

Rack the conditioned beer from the fermenter into the bottling bucket on top of the priming solution, gently mix to evenly distribute priming sugar, then fill and cap bottles.

Transfer & bottle

Allow bottles to condition at room temperature (68–72°F / 20–22°C) for 10–14 days for carbonation. Age an additional 1–2 weeks for flavor integration if desired.

Carbonation & conditioning

Chill, pour carefully into a glass to leave sediment in the bottle, and serve at 45–50°F (7–10°C). Expect an IPA with bright citrus and pine aroma, and an ABV around 7.5–8%.

Serve

Pale malt (2-row)

Munich malt

Caramel/Crystal 20L

Carapils/Dextrin

Water (mash)

Sparge water (approximately)

Water for top-up/fermentation loss

Magnum (60 min bittering)

Mosaic (30 min)

Centennial (15 min)

Simcoe (10 min)

Citra (flameout/whirlpool)

Mosaic (flameout/whirlpool)

Dry hop — Citra

Dry hop — Mosaic

Dry hop — Simcoe

Liquid American ale yeast (e.g., Wyeast 1056 / Safale US-05)

Irish moss (optional, 10 min)

Corn sugar (priming for bottling)

Huma Lupa Licious

Make Huma Lupa Licious Recipe in just 24h . Huma Lupa Licious is a beer from Short's Brewing Company. It has an ABV of 7.7%. This is a hoppy IPA with notes of pine and citrus.

Huma Lupa Licious

Descriptors

Tasting Notes

Food Pairings

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