Athletic Upside Dawn N/a Recipe

Crush and Heat

Crush grains to a coarse consistency (not flour). Heat 4.5 liters of water to 165°F (74°C) to allow for mash temperature drop when grains are added.

Mash In

Add crushed grains to the heated water to target a mash temperature of 152°F (67°C). Stir thoroughly to avoid dough balls. Hold this temperature for 60 minutes to convert starches to fermentable sugars.

Mash Out

After 60 minutes, raise mash temperature to 168°F (76°C) by adding 0.5 liter of near-boiling water or by direct heating and hold for 10 minutes to stop enzymatic activity and improve lautering.

Sparge with an additional 1.5 liters of water heated to 170°F (77°C) to rinse remaining sugars from the grain bed. Collect enough wort to yield about 5.5 liters pre-boil (adjust for your system losses).

Bring to Boil

Bring the collected wort to a rolling boil. Once boiling, start a 60-minute timer for the standard boil length.

Hop Additions

At 60 minutes remaining (start of boil): add 0.75 oz Hallertau (bittering). At 15 minutes remaining: add 0.5 oz Hallertau (flavor) and 1 tsp Irish moss (or Whirlfloc if using). At flameout (end of 60-minute boil): add 0.5 oz Hallertau for whirlpool aroma and steep for 10 minutes while cooling begins.

Cool the wort quickly to yeast-pitching temperature (between 65–68°F / 18–20°C). Use an immersion chiller, counterflow chiller, or an ice bath. Once cooled, transfer the wort to a sanitized fermenter, leaving most trub behind.

Sanitize and Pitch

Sanitize all fermentation equipment using the no-rinse sanitizer. Rehydrate or prepare yeast as manufacturer directs if using a liquid yeast; pitch yeast into the cooled wort when temperature is in the recommended range (65–68°F / 18–20°C). Leave an airlock in place.

Primary Fermentation

Allow fermentation at 66°F (19°C) for 5–7 days or until vigorous fermentation subsides. Gravity should drop steadily. Maintain stable temperature for a clean fermentation profile.

Secondary / Diacetyl Rest

After primary activity slows (~3–5 days), raise temperature to 68–70°F (20–21°C) for 48 hours to allow the yeast to clean up any diacetyl. Optional: transfer to a secondary fermenter for clearing, or leave in primary for bulk conditioning for another 3–7 days.

Prepare priming sugar by dissolving 3 oz (about 85 g) of priming sugar in 0.5 cup (120 ml) boiling water; cool. Sanitize bottles and caps (or kegging equipment). Siphon beer into bottling bucket, gently mixing in priming solution to evenly carbonate.

Bottle and cap or transfer to a keg and force-carbonate to 2.3–2.6 volumes CO2. If bottling, condition at room temperature (68–72°F / 20–22°C) for 10–14 days, then chill and test carbonation.

Cold-crash (optional) for 24–48 hours at near-freezing temperatures to improve clarity before packaging. Serve chilled in a clean glass. Expect a clean, crisp, lightly malty beer with noble hop character. Store bottles in a cool, dark place; peak flavor typically within 2–6 weeks but will remain good longer.

Use the no-rinse sanitizer at all points of transfer and packaging. Follow manufacturer dilution instructions for effective sanitization. Keep sanitized surfaces covered to prevent recontamination.