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

Heat 12 L of mash water to about 74 °C to target a mash temperature of 66 °C when grains are mixed.

Heat strike water

Add the crushed pale malt, crystal malt and wheat malt into the mash tun. Stir thoroughly to avoid dough balls and ensure even temperature.

Hold mash at 66 °C for 60 minutes. Aim for conversion to fermentable sugars while preserving some body for a session mouthfeel.

Perform an iodine test at minute 55 to confirm conversion. If not converted, rest another 10 minutes.

Mash out: raise temperature to 76 °C for 10 minutes to stop enzyme activity (optional).

Sparge with additional 6 L of water at 76 °C to collect approximately 18 L of wort in the kettle (pre-boil volume; adjust for equipment losses).

Boil down to account for kettle/trub losses and reach post-boil volume of about 19 L (for ~20 L batch depending on losses).

Bring wort to a vigorous boil and start 60-minute timer.

At 60 minutes: add 25 g Citra and 25 g Mosaic as a bittering addition (these are relatively late bittering amounts to keep bitterness moderate; adjust if you want cleaner bitterness).

At 15 minutes remaining: add 15 g Galaxy (for flavor) and 1 tsp Irish moss or Whirlfloc (optional) and yeast nutrient if using.

Boil complete at 60 minutes (or adjust to 45–60 min depending on system). Turn off heat and prepare for whirlpool/hop stand.

Whirlpool and let wort cool to ~80 °C (or 75–80 °C depending on desired hop compound extraction).

Add 40 g Citra and 30 g Mosaic to the whirlpool. Stir gently to create a mild vortex and keep hops suspended for 20–30 minutes to extract aroma without excessive bitterness.

After hop stand, chill wort quickly to yeast pitching temperature (18–20 °C). Use a plate chiller, immersion chiller or other method. Transfer to your sanitized fermenter, leaving most trub behind.

Aerate the wort thoroughly (oxygenation or vigorous shaking) to provide oxygen for yeast. Aim for ~8–10 ppm dissolved oxygen if possible for clean fermentation.

Pitch yeast (rehydrate dry yeast per manufacturer or pitch smack pack/propagate liquid yeast). Target fermentation temperature 18–19 °C for a clean, fruity profile.

Primary fermentation: allow to ferment 5–7 days or until vigorous activity subsides and specific gravity drops close to terminal value (target final gravity ~1.010 to achieve ~4.5% ABV).

Optional: after active fermentation (2–4 days), add first dry hop charge (40 g Citra, 30 g Mosaic, 20 g Galaxy) in a hop bag or directly to fermenter for 3–4 days to maximize aroma while minimizing vegetative/oily notes. Keep temperature steady.

Cold crash to near 2–4 °C for 24–48 hours after dry hopping to help clear particulates, then rack to keg or prepare for bottling.

If kegging: transfer beer to a sanitized keg, carbonate to ~2.4–2.6 volumes of CO2. Age cold for a few days to let hop character settle.

If bottling: dissolve 120 g priming sugar in 200 mL boiling water, cool, then gently mix with beer and bottle. Condition at room temperature for 10–14 days, then chill before drinking.

Pour gently into a chilled glass to leave yeast/trub behind. Expect a pale golden, slightly hazy appearance with intense citrus, tropical and stone-fruit hop aromas (Citra/Mosaic/Galaxy), a soft biscuity malt backbone, moderate bitterness and a crisp, dry finish appropriate for a 4.5% session IPA.

Serve at 6–8 °C. Adjust future iterations by slightly increasing whirlpool/dry hop amounts for more aroma or reducing late kettle additions for smoother bitterness.

Pale malt (2-row)

Light crystal/caramel malt (10L)

Wheat malt

Dextrose (corn sugar) — optional for dryness

Citra (pellet)

Mosaic (pellet)

Galaxy (pellet) or local Canadian equivalent

Citra - whirlpool/aroma

Mosaic - whirlpool/aroma

Dry hop Citra

Dry hop Mosaic

Dry hop Galaxy

American/Session IPA yeast (Safale US-05 or Wyeast 1056/White Labs WLP001)

Yeast nutrient (optional)

Irish moss or Whirlfloc (optional, kettle fining)

Water (brewhouse/pre-boil)

Priming sugar (if bottling)

Calcium (Ca) target

Sulfate to Chloride ratio (S04/Cl) target

HIGH PARK ‘LIGHTWAVE’ IPA

Make HIGH PARK ‘LIGHTWAVE’ IPA Recipe in just 12h . session ipa 4.5%, toronto, ontario

HIGH PARK ‘LIGHTWAVE’ IPA

Descriptors

Tasting Notes

Food Pairings

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