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

Our flagship IPA, A hop forward American IPA with mellow bitterness. Citrusy and Dank. Well Balanced.

Heat approximately 4.25 gallons of brewing water to 165°F (to reach a mash temp around 152°F). If using water chemistry adjustments, add gypsum and calcium chloride to the strike water dissolved first.

Heat Strike Water

Stir in crushed 2-row, Carapils, crystal malt, Munich (if using), and flaked oats into the strike water to reach a stable mash temperature of 152°F. Hold the mash at 152°F for 60 minutes. Maintain gentle agitation or recirculation if available to ensure even conversion.

Mash In

Increase mash temperature to 168°F for 10 minutes (mash out) to stop enzymatic activity and improve wort runoff.

Mash Out

Sparge with approximately 2.0 gallons of water at 168°F to collect about 6.5–6.75 gallons of wort into the boil kettle (adjust to achieve desired pre-boil volume depending on system losses).

Sparge

Bring wort to a vigorous boil. Once boiling, add 1.0 oz Columbus (CTZ) hops at 60 minutes for bittering.

Bring to Boil

At 15 minutes left in the boil add Irish moss or Whirlfloc and the 1 tsp wort nutrient. At 10 minutes left add nothing else — reserve the flavor hops for whirlpool and dry hop to preserve aroma. Total boil time: 60 minutes.

Boil Additions

After flameout, cool the wort a bit by removing from heat and give it a 10–20 minute rest (or whirlpool) at 180–175°F. Add 1.0 oz Citra, 2.0 oz Citra, 1.5 oz Amarillo (split the flavor hops between the 180–175°F rest to maximize hop oils and limit harsh bitterness). Specifically: add 1.0 oz Citra + 1.5 oz Amarillo immediately at flameout (while wort is around 200–190°F but actively dropping), then stir and hold at ~180°F for 15 minutes, then add 2.0 oz Citra (if you want a big Citra note) for the last 10 minutes of whirlpool. Total whirlpool time 15–20 minutes. Chill wort quickly after whirlpool to yeast pitching temperature.

Whirlpool / Hop Burst

Chill wort to 66–68°F as quickly as possible and transfer to a sanitized fermenter, leaving behind trub. Top up with pre-boiled and cooled water if needed to reach 5.25 gallons of total volume (expected batch size ~5.0 gallons finished).

Cool & Transfer

Aerate vigorously (oxygenate to ~8–10 ppm O2 if possible) and pitch the US-05 yeast (or equivalent). Maintain fermentation temperature at 66–68°F. Expect active fermentation within 12–36 hours.

Pitch Yeast

Ferment for 5–7 days at 66–68°F until vigorous activity slows. After 3–4 days, perform a gentle dry hop first addition (see dry hop schedule) or wait until fermentation subsides to reduce vegetative off-flavors.

Primary Fermentation

Add 2.0 oz Simcoe + 2.0 oz Mosaic to the fermenter as dry hops. For best aroma and to preserve hop freshness, do a two-stage dry hop: first addition of half the combined dry hops (2.0 oz total — e.g., 1 oz Simcoe + 1 oz Mosaic) at day 3 of fermentation when activity subsides, then the second half (remaining 2.0 oz) after active fermentation is effectively complete (~day 6–7). Leave hops on for 3–5 days after the final addition. If you prefer a single addition, add all 4 oz after primary fermentation stops and wait 5–7 days.

Dry Hop Schedule

After dry hopping is complete, cold crash to near 35–40°F for 24–48 hours to help clarify and drop hop material and yeast.

Cold Crash & Clarify

If desired, rack to a secondary to separate trub prior to dry hopping, but this is optional. Age 3–7 days before packaging if using secondary.

Secondary / Bulk Aging (optional)

Sanitize bottles/keg and any equipment. If bottling, dissolve 3.5 oz (100 g) priming sugar in 8 oz boiling water, cool, and add to bottling bucket. Rack beer gently onto priming solution and fill bottles. If kegging, force carbonate to 2.4–2.6 volumes CO2 and chill for 24–48 hours before serving.

Prepare for Packaging

Allow bottled beer to condition at 65–70°F for 10–14 days to carbonate, then age cold for at least 24–48 hours before serving. Kegged beer can be served once carbonated and cold—best after a few days for hop integration.

Conditioning

Target final gravity: 1.010–1.014 (depending on attenuation and mash efficiency). Expected original gravity: 1.062–1.066. Expected ABV: ~6.5–7.0% ABV. Aim for IBUs around 55–65 (bittering tempered by late whirlpool and heavy late/dry hop additions) and a sulfate-to-chloride ratio favoring sulfate (about 2:1) to accentuate hop crispness without harshness. Adjust hop amounts up or down to taste for more citrus/dank character.

2-row pale malt (crushed)

Carapils / dextrin malt

Light crystal malt (10L)

Munich malt (optional, for malt backbone)

Flaked oats (for head retention / mouthfeel)

Columbus (or CTZ) - bittering

Citra - flavor/aroma

Amarillo - flavor/aroma

Simcoe - late / dry hop (dank/resin)

Mosaic - dry hop (fruit/dank)

Citra - late whirlpool / hop burst

US-05 (or Wyeast 1056 / Safale US-05 equivalent)

Wort nutrient (optional)

Water (adjusted to sulfate/chloride ratio for hoppy profile)

Irish moss or Whirlfloc (for clarity)

Priming sugar (for bottling) or carbonation plan

Gypsum (calcium sulfate) - for sulfate boost

Calcium chloride - small amount to balance

Fiddlehead IPA

Make Fiddlehead IPA Recipe in just 24h . Our flagship IPA, A hop forward American IPA with mellow bitterness. Citrusy and Dank. Well Balanced.

Fiddlehead IPA

Descriptors

Tasting Notes

Food Pairings

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