Vixen

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 4.5 gallons (about 17 L) of brewing water to approximately 165°F (74°C).

Prepare and Heat

Add the crushed Maris Otter, Crystal 40L, Munich, and Carared to a mash tun. Pour the heated water over the grain to achieve a mash temperature of 152°F (67°C). Stir thoroughly to eliminate dry pockets.

Hold the mash at 152°F (67°C) for 60 minutes. Check starch conversion with an iodine test if desired (should show no color change).

After the mash rests, raise temperature to 168°F (76°C) for a 10-minute mash-out to help lautering (optional).

Sparge the grains with enough 170°F (77°C) water to collect approximately 6.5 gallons (24.6 L) of wort in your boil kettle (typical losses expected).

Bring wort to a rolling boil. Once boiling starts, begin the 60-minute boil and add hops according to the schedule below.

At 60 minutes remaining (start of boil): add 0.75 oz East Kent Goldings (bittering). At 15 minutes remaining: add 0.5 tsp Irish Moss (optional). At 10 minutes remaining: add 0.5 oz Willamette (flavor). At flameout (end of boil): add 0.5 oz Cascade (aroma) and optionally whirlpool for 10–15 minutes to extract aroma without excessive bitterness.

Hop Additions

Total boil time: 60 minutes. After flameout and whirlpool, chill the wort quickly to yeast pitching temperature (66–70°F / 19–21°C) using an immersion or plate chiller.

Transfer chilled wort to a sanitized fermenter, leaving heavy trub behind. Top up with water if necessary to reach 5.25 gallons (19.9 L) total volume.

Aerate the wort well (shake or use an oxygenation source). Pitch the yeast (one hydrated or properly propagated package of American Ale yeast) at 66–70°F (19–21°C).

Ferment at 66–68°F (19–20°C) for 5–7 days until vigorous fermentation slows, then allow an additional 5–7 days at the same temperature for diacetyl rest and conditioning. Target final gravity around 1.012–1.014 for ~5.0–5.4% ABV.

Cold crash the beer to 35–40°F (2–4°C) for 24–48 hours to help clarify (optional if kegging).

If bottling: dissolve 4 oz (by weight) of priming sugar in 12 oz of boiling water, cool, and gently mix into the bottling bucket with the beer. Bottle and cap. Condition at room temperature for 10–14 days, then chill and serve.

If kegging: transfer beer to a sanitized keg, purge with CO2, and carbonate to 2.2–2.5 volumes of CO2 (around 10–12 psi at 38°F or force carbonate to desired level).

Serve chilled on draft. Expect an amber color, malty backbone, light caramel notes, and a gentle English/American hop character consistent with an amber ale at about 5.2% ABV.

Maris Otter Pale Malt (crushed)

Crystal/Caramel 40L malt

Munich malt (light)

Carared or Crystal 20L

East Kent Goldings (EKG) - bittering

Willamette - flavor/aroma

Cascade - late aroma/flavor

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

Irish Moss (optional, kettle fining)

Priming sugar (for bottling) or CO2 for kegging

Water (brewing)

Red Truck ‘Round Trip’

SYC ‘Pineapple F.O.M.O’

Smirnoff vodka, Clamato, signature spices and a hand-made pickle

LPE Caesar

Vanilla ice cream, blueberry compote, warm maple syrup

Crème Brûlée French Toast

Crispy corn croquette, mashed potato, grilled asparagus, citrus butter sauce

Grilled Salmon

Korean BBQ-style pork, ginger & scallion sauce, cucumber kimchi, butter lettuce

BBQ Pork Lettuce Wraps

Warm sushi rice, sesame & panko crunch, crisp nori for wrapping

Spicy Tuna Handroll Plate

Make Red Truck ‘Round Trip’ Recipe in just 168h . 5.2% • Amber Ale

Red Truck ‘round Trip’ Recipe

Descriptors

Tasting Notes

Food Pairings

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