scotch, rye, Cocchi sweet vermouth, pear syrup, lemon juice

Whisky e Pera

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

Lots of haze from heavy hopping and a fruity and hazy yeast. Rich and full bodied. Big tropical fruit and stone fruit flavors.

In a large brew kettle, heat 4 gallons of filtered water to 165°F (74°C). Add the Pale Malt, Caramel Malt, and Oats, stirring well. Maintain the temperature at around 150°F (65°C) for 60 minutes.

Mashing

After mashing, sparge the grains with an additional gallon of hot water to extract remaining sugars. Collect the wort in the brew kettle.

Sparging

Bring the wort to a boil and add Citra Hops and Mosaic Hops. Boil for 60 minutes, adding Amarillo Hops in the last 15 minutes of the boil.

Boil the Wort

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

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Hazy IPA Yeast and seal the vessel with an airlock. Allow the beer to ferment for 1-2 weeks at around 68°F (20°C).

Fermentation

Dissolve the Corn Sugar in 2 cups of boiling water and add to the fermentation vessel. Gently mix to avoid oxidation. Bottle the beer into sanitized bottles and cap them.

Priming and Bottling

Let the bottles sit at room temperature for about 1-2 weeks for carbonation to develop. After that, refrigerate and enjoy!

Carbonation

Pale Malt

Caramel Malt

Oats

Citra Hops

Mosaic Hops

Amarillo Hops

Hazy IPA Yeast

Filtered Water

Corn Sugar

Trash Panda IPA

GoPro YETI

FORTY BREWING CO

ARK. ROCK

Laguu Lager

Ong SEO

Parmesan-Herb Waffle Fry Pint

Make Trash Panda IPA Recipe in just 3h . Lots of haze from heavy hopping and a fruity and hazy yeast. Rich and full bodied. Big tropical fruit and stone fruit flavors.

Trash Panda Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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