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 beer from New Belgium Brewing is at 7.0% ABV. It is a fruity and aromatic IPA with tropical flavors and brewed with both Mosaic and Amarillo hops.

Heat 5.25 gallons of brewing water to a strike temperature appropriate for a target mash temperature of 152°F (about 162–166°F strike, depending on equipment heat loss). Add gypsum and calcium chloride to the strike water and stir to dissolve.

Heat Strike Water

Add crushed Pale 2-Row, Munich, Carapils, and Light Crystal to the mash tun. Mix thoroughly so there are no dry pockets. Dough in with the strike water and stabilize so that the mash rests at 152°F. Stir and ensure even temperature throughout.

Mash In

Hold the mash at 152°F for 60 minutes. Perform an iodine test near the end of the rest to confirm conversion. If conversion is incomplete, hold and recheck.

Saccharification Rest

Raise mash to 168°F (mash-out) for 10 minutes if desired, then begin lautering and sparging. Collect wort until you have approximately 6.5–7 gallons of pre-boil wort in the kettle (accounting for boil-off to finish around 5.25 gallons).

Mash-Out and Lauter

Bring the collected wort to a vigorous boil (watch for boilovers). Once boiling, start a 60-minute timer for a full 60-minute boil.

Bring to a Rolling Boil

At 60 minutes remaining (start of boil) add Columbus/CTZ bittering hops (0.75 oz).

Bittering Hop Addition

With 10 minutes left in the boil add Amarillo 1.25 oz and Mosaic 1.25 oz. If using Irish Moss/Whirlfloc, add it with 10–15 minutes remaining per product directions.

Late Hop Additions

At flameout (0 minutes remaining) shut off heat and proceed to whirlpool hop additions.

End of Boil

After flameout, allow the wort to settle for 1–2 minutes to reduce trub suspension, then add whirlpool hops: Amarillo 1.5 oz and Mosaic 1.5 oz directly into the wort. Stir gently to create a mild whirlpool and help hop extraction.

Whirlpool Additions

Let the wort sit at 170–185°F (ideally 170–175°F for more aroma and less vegetal compounds) for 20–30 minutes. Maintain gentle circulation or occasional stirring. This extracts aroma and juicy/tropical hop oils.

Hop Stand

Cool wort quickly to yeast-pitching temperature (65–68°F for clean American ale yeast) using an immersion or plate chiller. Transfer wort to the sanitized fermenter while trub is left behind when possible.

Chill Wort

Aerate or oxygenate the cooled wort to appropriate dissolved oxygen levels for an ale (e.g., shake, split between two sanitized buckets, or use pure O2). Pitch the yeast pack or rehydrated yeast and add yeast nutrient if using.

Oxygenate / Pitch Yeast

Ferment at 66–68°F for the first 72 hours to promote a clean, slightly fruity ester profile. After active fermentation begins and the krausen forms, you may allow temperature to rise to 68–70°F for the remainder of fermentation. Primary should be largely complete in 5–7 days (depending on yeast and pitch rate).

Primary Fermentation

At 48–72 hours into fermentation (during active fermentation or just after high krausen), add dry hop charges of Mosaic 2.0 oz and Amarillo 2.0 oz in a sanitized hop bag or directly into the fermenter using a sanitized method. This timing encourages biotransformation for enhanced tropical/juicy character.

Dry Hop - First Addition

Allow the dry hops to remain in contact for 3–4 days (no longer than 5–7 days to avoid grassy/vegetal notes). Monitor fermentation activity and gravity to ensure fermentation is complete.

Conditioning and Dry Hop Rest

After dry hopping and fermentation are complete and final gravity is reached, cold crash the fermenter to near 35–40°F for 24–48 hours if possible to help settle hop particles and yeast.

Cold Crash and Transfer

For bottling: prepare and dissolve priming sugar (corn sugar/dextrose 3.5 oz) in 2/3 cup boiling water, cool and add to bottling bucket, rack beer on top to mix gently, then bottle. Aim for 2.4–2.6 volumes CO2 for a lively IPA carbonation. For kegging: force carbonate to 2.4–2.6 volumes CO2 or prime if desired.

Bottle or Keg

Allow bottles to condition at room temperature for 10–14 days, then chill and sample. Kegged beer can typically be sampled after 3–7 days of carbonation/conditioning but benefits from an additional week for hop integration.

Conditioning Time

Target original gravity around 1.064 (adjust as needed), finishing gravity near 1.012–1.014 for approximately 7.0% ABV. Expect a golden to deep-gold color, medium body with soft malt backbone, and pronounced tropical, stone-fruit and citrus hop aromas from Mosaic and Amarillo. Moderate bitterness (IBU ~55–65) should balance the malt and support hop-forward flavor.

Expected Characteristics

Pale 2-Row Malt

Munich Malt

Carapils / Dextrin Malt

Light Crystal Malt (10L)

Corn Sugar (priming) or Dextrose

Columbus / CTZ (bittering)

Amarillo (flavor/late boil)

Mosaic (flavor/late boil)

Amarillo (whirlpool / hop stand)

Mosaic (whirlpool / hop stand)

Amarillo (dry hop)

Mosaic (dry hop)

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

Yeast Nutrient (optional)

Irish Moss or Whirlfloc (optional, clarity)

Brewing Water (to 5.25 gallons pre-boil)

Gypsum (calcium sulfate)

Calcium Chloride

Voodoo Ranger IPA

Make Voodoo Ranger IPA Recipe in just 168h . This beer from New Belgium Brewing is at 7.0% ABV. It is a fruity and aromatic IPA with tropical flavors and brewed with both Mosaic and Amarillo hops.

Voodoo Ranger IPA

Descriptors

Tasting Notes

Food Pairings

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