Cimarron Blanco, St. George Valley Gin, Lime & Jicama Juices, Salted Cucumber, Cilantro Liqueur

SO FRESH AND SO CLEAN

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

Bright and floral with a balanced bitterness.

In a large mash tun, heat 5 gallons of water to approximately 165°F (74°C). Add the Pale Malt, Crystal Malt, and Carapils Malt. Stir well and maintain the temperature at 152°F (67°C) for 60 minutes.

Mash the Grains

After mashing, sparge the grains with water heated to 170°F (77°C) to collect about 6 gallons of wort.

Sparging

Bring the wort to a boil. Once boiling, add 1 oz of Cascade hops and boil for 60 minutes.

Boil the Wort

With 15 minutes remaining in the boil, add 0.5 oz of Centennial hops and 0.5 oz of Amarillo hops.

Add Flavor Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the American Ale yeast. Seal the fermenter with an airlock.

Pitch the Yeast

After fermentation is complete (about 1-2 weeks), dissolve the priming sugar in a cup of boiling water and add it to the bottling bucket.

Prepare for Bottling

Transfer the beer to the bottling bucket, mix gently to avoid oxidation, and bottle the beer. Cap the bottles and store them at room temperature for carbonation.

Bottle the Beer

Pale Malt

Crystal Malt (40L)

Carapils Malt

Cascade Hops

Centennial Hops

Amarillo Hops

American Ale Yeast

Water

Priming Sugar

HOPPY PALE ALE

GoPro YETI

FORTY BREWING CO

ARK. ROCK

Laguu Lager

Ong SEO

Parmesan-Herb Waffle Fry Pint

Make HOPPY PALE ALE Recipe in just 3h . Bright and floral with a balanced bitterness.

Hoppy Pale Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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