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

A well-rounded, Highly drinkable India Pale Ale. A bit of Caramel Malt barley provides the richness that mellows out the twang of the hops, including Cascade, Centennial, Chinook and a splash of honorary “C” hop, Simcoe.

Heat 4.5–5.0 gallons of mash water to about 169°F (to reach a mash temperature of 152°F with grain). Add Campden tablet to remove chlorine if using municipal water; stir to dissolve.

Heat strike water

Stir crushed Pale 2-row, Crystal 40L, Munich, and Honey malt into the strike water to reach and hold 152°F. Hold the mash at 152°F for 60 minutes to achieve a moderately attenuating, well-rounded profile.

Mash in

Raise mash temperature to about 168–170°F for 10 minutes to stop enzymatic activity and improve wort flow.

Mash out

Sparge with approximately 3.5 gallons of water heated to 170°F, collecting enough wort to end the boil with roughly 5.5–6.0 gallons (accounting for kettle size and evaporation). Aim for around 6.0 gallons pre-boil to yield ~5.0 gallons into the fermenter.

Sparge

Bring collected wort to a rolling boil. Total boil time: 60 minutes.

Bring wort to a boil

At 60 minutes remaining (start of boil): add 0.75 oz Cascade and 1.0 oz Centennial (bittering). At 15 minutes remaining: add 1.0 oz Chinook and Irish moss/Whirlfloc (if using). At 5 minutes remaining: add 0.5 oz Cascade and 1.5 oz Simcoe (split aroma addition: 0.75 oz at 5 min, 0.75 oz at flameout if desired). If you want more late hop character, add a small additional pinch at flameout.

Boil additions schedule

At flameout, cool the wort rapidly to around 68°F using an immersion or plate chiller. If using whirlpool hop additions, let hopped wort sit 10–20 minutes at 170–180°F before chilling for additional flavor extraction (avoid extended contact above 180°F).

Chill wort

Transfer chilled wort to a sanitized fermenter and top up with water to reach 5.0 gallons if necessary. Aerate vigorously for 60–90 seconds or use pure oxygen to reach proper DO. Pitch the yeast (rehydrated or a direct pitch of a hydrated/packaged ale yeast).

Oxygenate and pitch yeast

Ferment at 66–68°F for the first 3 days, allowing a healthy, vigorous fermentation. After 3–5 days, let temperature rise to 68–70°F to finish fermentation. Primary fermentation should be mostly complete in 5–7 days; allow up to 10 days for full attenuation.

Primary fermentation

After active fermentation has slowed (typically day 4–7), add 1.5 oz Simcoe to the fermenter for dry hopping. Leave hops on for 3–5 days at 66–70°F to capture fresh hop aroma; avoid extended contact beyond 7 days to minimize vegetal character.

Dry hopping

After dry hop period, cold crash the fermenter to 34–40°F for 24–48 hours to help clear yeast and hop particulates. If using a fining agent, add according to product instructions before cold crashing.

Cold crash and clarify

If bottling, dissolve 3.5 oz corn sugar in 1 cup boiling water, chill, add to a sanitized bottling bucket, and rack beer onto the priming solution. Bottle into sanitized bottles and cap. Condition at room temperature for 10–14 days.

Priming and bottling (optional)

If kegging, transfer beer to a sanitized keg, carbonate to ~2.4–2.6 volumes CO2, and age for 3–7 days to allow hop character to integrate.

Kegging (optional)

Serve IPA cold but not ice-cold (44–50°F). Pour gently to leave some yeast sediment behind if bottle conditioned. Expect an amber to light copper color, balanced malt richness from the Crystal 40L and rounded mouthfeel from Munich/honey malts, with bright citrus/resin hop character from Cascade, Centennial, Chinook and Simcoe.

Pale 2-row malt

Caramel / Crystal 40L

Munich malt

Honey malt (optional, for extra richness)

Brew water (mash)

Brew water (sparge)

Gypsum (calcium sulfate) — for hop crispness

Calcium chloride — for malt roundness

Cascade (bittering)

Centennial (bittering / flavor)

Chinook (flavor / late bittering)

Simcoe (late flavor / aroma / dry hop — 'honorary C')

Cascade (aroma/finish)

American ale yeast (e.g., Wyeast 1056 / Safale US-05)

Corn sugar (priming, if bottling)

Irish moss or Whirlfloc (optional, for clearer beer)

Campden tablet (optional, to remove chlorine from water)

Make IPA Recipe in just 168h . A well-rounded, Highly drinkable India Pale Ale. A bit of Caramel Malt barley provides the richness that mellows out the twang of the hops, including Cascade, Centennial, Chinook and a splash of honorary “C” hop, Simcoe.

IPA

Descriptors

Tasting Notes

Food Pairings

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