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

Beer doesn’t always need to be complicated, that’s why we brewed Easy Drinking Beer. Built with premium ingredients to deliver on flavor and quality, but so simple and satisfying, you won’t have to think about it. It's the perfect beer for thirsty people.

Heat 20 L of strike water to about 74°C (165°F). Target mash temperature is 66°C (151°F) after adding grains.

Heat strike water

Add the crushed pale malt, pilsner malt, flaked rice, carapils, and crystal malt to the mash tun. Slowly pour the strike water while stirring to avoid dough balls. Stabilize at 66°C (151°F). Mash for 60 minutes, stirring occasionally to maintain even temperature.

Mash in

After 60 minutes, raise mash temperature to 75°C (167°F) for 10 minutes to stop enzymatic activity and improve wort flow.

Mash out

Heat ~8 L of sparge water to 77°C (171°F). Drain the mash tun wort into the kettle, then sparge the grain bed with the hot water until you collect ~25-27 L of wort in the kettle (enough to end with 20 L after boil and trub loss).

Sparge

Bring the collected wort to a rolling boil. Watch for boil overs as proteins break the surface.

Bring to a boil

At the start of the 60-minute boil, add 20 g of the Hallertau (or chosen low-alpha hop) to provide mild bitterness. Continue boiling.

60-minute boil schedule

With 15 minutes remaining, add Irish moss or Whirlfloc (5 g) and the remaining 5 g of Hallertau. Add yeast nutrient now if using.

15 minutes left

At flameout, after turning off heat, add the 10 g of Citra/Mosaic (optional). Let the wort cool slightly for 5 minutes to steep hops and extract aroma without harsh bitterness.

Flameout/aroma hops

Rapidly chill the wort to 18–20°C (64–68°F) using an immersion chiller or ice bath. Aim to get to pitching temperature within 20–60 minutes to reduce infection risk.

Cool wort

Transfer cooled wort to a sanitized fermenter, leaving heavy trub behind. Top up with sterile water if necessary to reach 20 L. Aerate by shaking, splashing, or using an aeration stone for 60–90 seconds.

Transfer & aerate

Rehydrate or sprinkle 11 g dry ale yeast (US-05 or S-04) onto the wort or pitch per manufacturer instructions. Aim fermentation temperature at 18–20°C for a clean, easy-drinking character.

Pitch yeast

Ferment for 5–7 days at 18–20°C until vigorous activity subsides. Then allow 3–5 additional days at the same temperature to finish and clean up.

Primary fermentation

If using a lager-like schedule or to ensure clean finish, raise temperature to 20–22°C for 48 hours near the end of fermentation to encourage diacetyl cleanup.

Optional diacetyl rest

After fermentation finishes (~10–12 days total), cold crash to 2–4°C for 24–48 hours to help clear the beer.

Cold crash (optional)

If bottling: dissolve 110 g corn sugar in 250 ml boiling water, cool and add to sanitized bottling bucket. Siphon beer onto priming solution, gently mix, and bottle into sanitized bottles. Cap securely. If kegging: transfer beer to a sanitized keg and carbonate to 2.2–2.6 volumes CO2.

Bottle or keg

Allow bottles to carbonate at 20°C for 10–14 days. Kegged beer can be force-carbonated or conditioned on CO2 for 3–7 days.

Carbonation & conditioning

Chill to 4–8°C and serve in a clean glass. Pour gently to preserve head. Enjoy your easy-drinking, clean-flavored beer.

Serve

Sanitize all equipment that will contact cooled wort or finished beer (fermenter, airlock, siphon, bottles, caps, kettle lid). Use a no-rinse sanitizer and follow contact time on the product label to prevent contamination.

Pale malt (2-row)

Pilsner malt

Flaked rice (or flaked maize) - adjunct for lighter body

Carapils / dextrin malt (for head retention)

Light crystal malt (10-20L) - small sweetness

Water (brewhouse volume)

Corn sugar (dextrose) for priming

Hallertau Mittelfrüh (noble, low bitterness) or Saaz

Citra or Mosaic (for late aroma—optional small burst)

Irish moss or Whirlfloc (clarifier)

Dry yeast: US-05 or Safale S-04 (clean fermenting ale yeast)

Yeast nutrient (optional)

Gypsum (calcium sulfate)

Calcium chloride

Easy Drinking Beer

Make Easy Drinking Beer Recipe in just 16h . Beer doesn’t always need to be complicated, that’s why we brewed Easy Drinking Beer. Built with premium ingredients to deliver on flavor and quality, but so simple and satisfying, you won’t have to think about it. It's the perfect beer for thirsty people.

Easy Drinking Beer

Descriptors

Tasting Notes

Food Pairings

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