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

An American style IPA with hints of pine and grapefruit. Brewed by Bell's Brewery in Michigan with an ABV of 7%.

Heat 4.5 gallons of water to about 165°F (71°C). Dough in the crushed grains to reach a stable mash temperature of 152°F (67°C). Stir to eliminate dough pockets and ensure full hydration of the grain. Target mash thickness around 1.25–1.5 qt/lb.

Mash In

Hold the mash at 152°F (67°C) for 60 minutes. Perform gentle stirring or mash recirculation (if using a HERMS/ICB) every 15 minutes to maintain even temperature and conversion.

Optional: Conduct an iodine test after 60 minutes to confirm conversion. If starches remain, rest another 10–15 minutes.

After conversion, raise mash to 168°F (76°C) for a 10-minute mashout (optional) to lower viscosity and stop enzymatic activity.

Recirculate/run off the wort into the kettle until you collect approximately 6.5–7 gallons of pre-boil wort. Sparge with 170°F (77°C) water to rinse the grains until you reach your target pre-boil volume (about 6.5–7 gallons depending on system losses).

Sparge

Bring the wort to a vigorous boil. At the start of the 60-minute boil, add 1 oz Centennial (bittering). Begin countdown for a 60-minute total boil.

Boil Start - Bittering Addition

With 15 minutes left in the boil, add 2 tsp Irish Moss or one Whirlfloc tablet to help clarify the beer. At 10 minutes left add 2 oz Cascade (flavor/aroma) and 0.5 lb corn sugar if you prefer a drier finish (optional addition at 5–10 minutes).

Mid-Boil Additions

At flameout (end of 60-minute boil), add 2 oz Simcoe and 1 oz Mosaic directly to the hot wort for aroma. Also add the remaining 1 oz Cascade at flameout if you want an extra grapefruit note. Let the wort sit for 10–20 minutes (whirlpool/hop stand) to extract volatile hop oils without adding excessive bitterness.

End of Boil - Late Hop Additions

Cool the wort quickly to yeast pitching temperature (around 68°F / 20°C) using an immersion chiller, counterflow chiller, or plate chiller. Target as rapid a cooldown as practical to reduce DMS and oxidation risk.

Transfer the cooled wort to a sanitized fermenter. Top up with pre-boiled and cooled water if needed to reach 5 gallons. Aerate the wort well (shaking, splashing, or oxygenation to ~8–10 ppm O2). Pitch the yeast (rehydrated or directly pitched per manufacturer instructions) at ~65–68°F (18–20°C).

Transfer & Pitch

Ferment at 66–68°F (19–20°C) for primary fermentation. Expect vigorous activity within 12–48 hours. Allow primary for about 7–10 days or until activity slows and gravity drops continuously.

After primary fermentation is mostly complete and gravity has stabilized, raise the temperature by 3–5°F (1–3°C) for 24–48 hours (diacetyl rest) to help clean up any off flavors.

When primary fermentation has slowed and gravity is near final (typically 5–7 days in), add dry hops: 2 oz Simcoe and 1 oz Centennial (or split additions: half at day 5, half at day 10). Keep fermenter temperature in the mid-60s°F (18–20°C). Let hops sit on the beer for 3–5 days for maximum aroma extraction without vegetal character.

Dry Hop

Cold crash to near 35–40°F (2–4°C) for 24–48 hours to help settle hop particles and trub, then rack to bottling bucket or keg.

If bottling, add 0.5 lb priming sugar (corn sugar) boiled in 2 cups water, cool and mix gently with beer. Bottle and cap. If kegging, carbonate to 2.3–2.6 volumes CO2.

Store bottles at 68–72°F (20–22°C) for 10–14 days to carbonate, then condition at cooler temperatures for another week if desired. Kegged beer can be force-carbonated and then allowed to rest 3–7 days for hop character to integrate.

Allow beer to mature for at least 2–3 weeks from brew day for hop flavors to fully develop. Serve chilled, pour carefully to retain head and aroma. Expected final ABV ~6.5–7% depending on efficiency and fermentation.

Pale 2-Row Malt

Munich Malt

Caramel/Crystal 40L

Corn Sugar (Dextrose) - for priming (or optional late-boil)

Centennial (pellets)

Cascade (pellets)

Mosaic (pellets) — aroma/late addition

Simcoe (pellets) — late / dry hop (to emulate piney character)

Centennial (pellets) — late/dry hop

American Ale yeast (e.g., Wyeast 1056 or Safale US-05)

Water (adjusted for moderately hard profile: some sulfate for hop expression)

Gypsum (calcium sulfate) - water adjustment

Epsom salt (magnesium sulfate) - optional

Irish Moss or Whirlfloc (clarifier)

Campden tablet (optional, for chlorine removal)

Two Hearted

Make Two Hearted Recipe in just 336h . An American style IPA with hints of pine and grapefruit. Brewed by Bell's Brewery in Michigan with an ABV of 7%.

Two Hearted

Descriptors

Tasting Notes

Food Pairings

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