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 light IPA from Bells Brewery. This has a 3.7% ABV and has a taste of pine and citrus.

Heat approximately 3.0 gallons of brewing water to 165°F (to expect a mash temperature ~152°F).

Heat strike water

Add crushed grains to a mash tun and pour the strike water to reach a mash temperature of 150–152°F. Stir to remove clumps and ensure even temperature.

Mash in

Hold the mash at 150–152°F for 60 minutes. Perform gentle stir or recirculation (vorlauf) a few times during the rest to improve conversion.

Mash rest

Raise temperature to 168–170°F for 10 minutes to stop enzymatic activity, either by adding hot water or applying direct heat if your system allows.

Mash out

Recirculate wort until clear then vorlauf into the kettle. Sparge with enough water to collect ~6.5 gallons of pre-boil wort (for a 5 gallon batch after losses).

Sparge

Bring the collected wort to a vigorous boil.

Bring to a boil

With 60 minutes remaining in the boil, add 0.5 oz Chinook hops and the corn sugar. Boil for the remaining time.

Bittering hop addition (60 min)

With 15 minutes left in the boil, add 1 tsp Irish moss to help with clearing the beer.

Irish moss (optional, 15 min)

With 10 minutes left, add 0.5 oz Cascade hops to contribute citrus/pine flavor and some hop oils.

Flavor hop addition (10 min)

At flameout, add 0.25 oz Cascade and 0.5 oz Simcoe. Stir or whirlpool and let steep for 15–20 minutes at ~170°F to extract aroma without excessive bitterness.

Aroma/finish hop addition (0 min - flameout)

Cool the wort quickly to 66–68°F using an immersion chiller, plate chiller, or ice bath to minimize infection risk and hop polymer haze.

Cool wort

Transfer cooled wort to a sanitized fermenter. Top up with water to reach 5.0 gallons if necessary. Aerate vigorously by shaking, splashing, or pure O2 to reach adequate dissolved oxygen for yeast health.

Transfer and aerate

Pitch the yeast (one package or rehydrated/propagated yeast) into the wort at 66–68°F. Seal fermenter with an airlock.

Pitch yeast

Ferment at 66–68°F for 5–7 days until active fermentation slows (visible krausen collapse). This recipe targets a relatively low ABV, so fermentation will finish earlier than a higher gravity beer.

Primary fermentation

On day 4–6 (after most vigorous fermentation has finished), add 0.75 oz Citra hops directly to the fermenter (or in a sanitized hop bag). Let dry hop for 3–4 days to impart bright citrus/aroma without grassy character.

Dry hop

After dry hopping, allow one additional 24–48 hours for settling, then cold crash to ~35–40°F for 24–48 hours to help clarify the beer before packaging.

Secondary rest / cold crash

Dissolve 3.5 oz (approx. 100 g) priming sugar in 1 cup boiling water, cool, and add to a sanitized bottling bucket.

Prepare priming sugar

Rack beer gently from fermenter to the bottling bucket onto the priming solution to evenly carbonate. Avoid splashing to reduce oxidation.

Transfer to bottling bucket

Fill and cap sanitized bottles or transfer to a keg. For bottles, condition at room temperature (65–72°F) for 10–14 days, then chill before drinking. For kegging, carbonate to ~2.4 vols CO2.

Bottle or keg

Pale malt (2-row)

Pilsner malt

Light crystal/caramel malt (10L)

Wheat malt

Corn sugar (dextrose) - for boil

Chinook (bittering)

Cascade (flavor/aroma)

Simcoe (aroma/finish)

Citra (dry hop)

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

Irish moss (optional, for clarity)

Water (brewing / treatment as needed)

Priming sugar (for bottling)

Target mash pH

Calcium (as CaCO3/CaCl2 adjustment)

Light Hearted Ale

Make Light Hearted Ale Recipe in just 16h . This is a light IPA from Bells Brewery. This has a 3.7% ABV and has a taste of pine and citrus.

Light Hearted Ale

Descriptors

Tasting Notes

Food Pairings

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