Matcha frappe with whipped cream, chocolate sauce and chocolate crunch

Matcha Chocolate Crunch Frappe

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 3.0–3.5 gallons of brewing water to 166°F (74°C) to target a mash temperature of 152°F (67°C) when grains are added. If using softer water, add gypsum or calcium chloride adjustments sparingly to reach a chloride:sulfate ratio favoring chloride (to accentuate mouthfeel).

Heat Strike Water

Add the crushed Pale Malt, Flaked Barley, Roasted Barley, Chocolate Malt, Black Patent Malt, and Carapils to the mash tun. Stir thoroughly to avoid dough balls. Target mash temperature 152°F (67°C). If stuck, add the rice hulls to improve bed permeability.

Mash In

Hold the mash at 152°F (67°C) for 60 minutes to achieve moderate fermentability (dry character while preserving some body). Perform an iodine test near the end to ensure conversion is complete.

Mash Rest

Raise the mash to 168°F (76°C) for 10 minutes (mash out) to reduce viscosity and make lautering easier.

Mash Out

Sparge with enough water at 168°F (76°C) to collect about 6.5–7.0 gallons of wort in the boil kettle (accounting for boil-off; aim for ~5.0–5.25 gal final batch volume after boil).

Sparge

Bring the wort to a vigorous boil. Watch for boil-overs as light proteins rise at the start of the boil.

Bring to a Boil

With 60 minutes remaining in the boil, add 1.0 oz East Kent Goldings (bittering). Boil for 60 minutes total.

60-Minute Boil — Bitterness Addition

At 15 minutes left in the boil, add 0.5 oz East Kent Goldings for flavor and aroma. If using yeast nutrient, add it with 15 minutes left as well. Optionally add Irish moss or kettle finings at 15 minutes for clarity.

15-Minute Additions

At flameout, optionally steep the hot wort for 5 minutes then chill quickly. Do not add hops at flameout for this recipe (only the 15-minute aroma hop is used).

End of Boil

Cool the wort rapidly to 68°F (20°C) using an immersion or plate chiller. Transfer wort to a sanitized fermenter, leaving the trub behind. Top up with pre-boiled and cooled water if necessary to reach 5.0 gallons.

Aerate the cooled wort by shaking, splashing, or pure O2 (approx. 5–8 ppm O2). Rehydrate or pitch the dry Irish ale yeast according to package instructions. Target fermentation temperature 66–68°F (19–20°C) for a clean, dry stout profile.

Aeration & Pitching

Allow fermentation for 5–7 days until vigorous activity slows. Gravity should drop significantly toward expected FG (~1.010–1.014 depending on mash profile).

Primary Fermentation

After primary activity slows (around day 5–7), raise temperature to 68–70°F (20–21°C) for 48 hours to ensure diacetyl reduction and yeast cleanup.

Diacetyl Rest / Conditioning

Cold crash to near 35–40°F (2–4°C) for 48–72 hours to clarify. Age for an additional 1–2 weeks at cellar temperature (around 50–55°F / 10–13°C) if desired for flavor rounding.

Cold Crash & Maturation

Dissolve 3 oz priming sugar in 12 oz boiling water, cool, and add to bottling bucket. Siphon beer gently onto priming solution, mix gently to distribute, then bottle in sanitized bottles and cap. Condition at 68°F (20°C) for 2 weeks.

Bottling (if bottling)

Transfer beer to a sanitized keg, carbonate to 2.0–2.4 volumes CO2 (typical for dry stout) either force-carbonate or set 10–12 PSI at 38°F and allow to carbonate over several days. Serve on nitrogen/CO2 mix if you want a stout-style cascade and tight head.

Kegging (if kegging)

Target original gravity (OG) ~1.048–1.052, final gravity (FG) ~1.008–1.012 for a dry finish, ABV ~4.5–5.0%. Expect a roasty yet smooth profile, low perceived bitterness, moderate body, and a dry aftertaste. Adjust roast grain quantities to taste (more roasted barley for dryer, more chocolate for sweeter/toffee notes).

Pale Malt (2-row)

Flaked Barley

Roasted Barley

Chocolate Malt (350–450L)

Black Patent Malt

Carapils/Dextrine Malt

Rice Hulls (optional, for lautering)

East Kent Goldings (or British-style bitter hop)

East Kent Goldings (flavor/aroma)

Dry Irish Ale Yeast (e.g., US-05 or Wyeast 1084/White Labs equivalent)

Yeast Nutrient (optional)

Brewing Water (adjusted for soft profile: moderate chloride to sulfate ratio)

Priming Sugar (for bottling)

Campden Tablet (optional, for dechlorination)

UNDERTOW

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Make UNDERTOW Recipe in just 16h . Dry Stout

Undertow Recipe

Descriptors

Tasting Notes

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