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

Dry hopped and naturally carbonated, this American style pale ale has a deep golden color with medium bitterness and is clean and crisp with a smooth malt finish. 5.4% ABV

Heat 4.0 gallons (about 15 L) of your brewing water to approximately 165°F (74°C) to achieve a mash temperature of 152°F (67°C). If using water adjustments, dissolve gypsum into the strike water.

Heat strike water

Add crushed Pale Ale malt, Vienna malt, and Crystal 20L to your mash tun and pour in the strike water. Stir thoroughly to eliminate dough balls and achieve an even mash. Target mash temperature 152°F (67°C). Hold for 60 minutes.

Mash in

After 60 minutes, raise mash temperature to 168°F (76°C) (mash out) by adding hot water or applying direct heat. Hold for 10 minutes to stop enzymatic activity.

Mash out

Sparge the grains with enough 170°F (77°C) water to collect approximately 6.5 gallons (24.6 L) of wort in the kettle (allowing for boil-off to reach ~5 gallons post-boil). Drain until runoff is clear.

Sparge

Bring collected wort to a vigorous boil. Total boil time: 60 minutes.

Bring to a boil

At the start of the boil (60 minutes remaining), add 0.75 oz Centennial hops. This addition provides the beer's base bitterness (target ~30-35 IBU depending on system). If using whirlfloc or Irish moss, add at 15 minutes remaining.

60-minute addition (bittering)

At 15 minutes remaining, add 0.75 oz Cascade hops and 1 whirlfloc tablet or Irish moss (if using).

15-minute addition (flavor)

When the 60-minute boil completes, turn off heat and perform a quick whirlpool. Add 0.75 oz Cascade (if you want stronger late hop flavor — note Cascade already at 0.75 oz earlier; this recipe uses one late 0.75 oz Cascade total) or alternatively add additional late hops here for aroma. Let the wort rest at 170°F (77°C) for 15-20 minutes to extract aroma without excessive bitterness, then chill.

End of boil (whirlpool/hopstand)

Cool the wort rapidly to yeast pitching temperature (65–68°F / 18–20°C) using an immersion chiller or equivalent. Transfer to a sanitized fermenter, leaving behind as much trub as possible.

Cool and transfer

Aerate the wort thoroughly (shake, stir, or oxygenate to ~8-10 ppm O2). Rehydrate or prepare your American ale yeast as recommended, then pitch into the wort at 65–68°F (18–20°C).

Pitch yeast

Ferment at 66–68°F (19–20°C) for about 6–7 days or until vigorous fermentation subsides and gravity drops substantially (expected final gravity around 1.012–1.014 for ~5.4% ABV).

Primary fermentation

After primary fermentation slows (around day 5–7), add dry hops: 1 oz Citra + 1 oz Cascade directly to the fermenter. Maintain temperature at 65–68°F (18–20°C) and leave hops in contact for 3–5 days to develop aroma. Avoid extended contact beyond 7 days to reduce grassy notes.

Dry hopping

After dry hop contact, cold crash the fermenter to near 35–40°F (2–4°C) for 24–48 hours to help drop out hop particles and yeast, clarifying the beer.

Cold crash

Boil 3.5 oz (100 g) corn sugar in 12 oz (350 ml) water for 5 minutes, cool to room temperature, and sanitize. This amount targets natural carbonation of about 2.2–2.4 volumes of CO2 for a 5 gallon batch.

Prepare priming sugar

Rack beer off cold trub into a sanitized bottling bucket or keg. If bottling, gently stir in cooled priming solution to evenly distribute. Fill bottles and cap. If kegging, force-carbonate to 2.2–2.4 volumes CO2 or add priming solution to keg and allow conditioning.

Bottle or keg

Store bottles at 65–70°F (18–21°C) for 10–14 days to naturally carbonate. If kegging with force CO2, allow 24–48 hours for equilibrium and additional 1–3 days for optimal flavor development. After carbonation, chill and serve.

Conditioning

Sanitize all equipment that contacts boiled or fermented wort (fermenter, siphons, bottles, caps, keg). Use a no-rinse sanitizer according to manufacturer directions. Clean grain and hop debris and properly dispose of or compost spent grains.

Pale Ale malt (2-row)

Caramel / Crystal malt 20L

Vienna malt

Corn sugar (dextrose) for priming

Centennial (bittering)

Cascade (flavor/aroma)

Citra (dry hop)

Cascade (dry hop)

American ale yeast (e.g., Wyeast 1056 / US-05)

Water (brewing / treated)

Gypsum (calcium sulfate) - optional (to adjust water profile)

Campden tablet (optional, for well water)

Whirlfloc tablet or Irish moss (kettle finings, optional)

Sanitizer (no-rinse)

TUCKERMAN PALE ALE

Make TUCKERMAN PALE ALE Recipe in just 12h . Dry hopped and naturally carbonated, this American style pale ale has a deep golden color with medium bitterness and is clean and crisp with a smooth malt finish. 5.4% ABV

TUCKERMAN PALE ALE

Descriptors

Tasting Notes

Food Pairings

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