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

Voraciously hoppy and not overly bitter. The Kind brings enormous aroma and maximum flavor.

Heat 3.5 gallons of mash water to 165°F (74°C). Dough in the crushed grains to reach a mash temperature of 152°F (67°C). Hold mash at 152°F for 60 minutes, stirring occasionally to ensure even conversion.

Mash

Raise mash temperature to 168°F (76°C) for 10 minutes (mash out). Vorlauf until the runoff is clear, then sparge with approximately 2.5–3.0 gallons of 170°F (77°C) sparge water to collect ~6.5–6.75 gallons of wort in the kettle.

Mash Out & Sparge

Bring the wort to a rolling boil and boil for 60 minutes total. Add hops and additions as follows: at 60 minutes (start of boil) add 0.5 oz Centennial (bittering). At 15 minutes remaining add 0.5 tsp Irish moss/Whirlfloc and 0.5 oz Amarillo. At 5 minutes remaining add 0.5 oz Citra and 0.5 oz Mosaic. At flameout (end of boil) whirlpool and add 1.0 oz Citra and 1.0 oz Mosaic, steeping for 20–30 minutes while coil/whirlpool settles. Aim for a vigorous but not excessively long whirlpool to preserve aroma.

Boil

Cool the wort quickly to yeast-pitching temperature (66–68°F / 19–20°C) using an immersion or plate chiller. Transfer wort to a sanitized fermenter, leaving behind most trub/hop debris. Top up with water to get approximately 5.25 gallons in the fermenter if needed.

Cool

Hop schedule summary and handling: The hop additions are designed to deliver big aroma and flavor with restrained bitterness. The early Centennial addition provides background bitterness. Mid- and late-boil additions (Amarillo, Citra, Mosaic) add flavor and some aroma. Whirlpool additions at flameout emphasize intense hop oils without harsher iso-alpha acids. Dry hop with a heavy late addition for maximum aroma.

Seven days into primary fermentation (around the end of high krausen or shortly after activity slows), add the dry hop blend (total ~3.5 oz : approximately 1.2 oz Citra, 1.2 oz Mosaic, 1.1 oz Amarillo). Leave the hops on for 3–5 days for maximum aroma, then remove/trap hops when racking to bottling/kegging.

Dry Hop

Pitching: Rehydrate or prepare yeast per manufacturer instructions and pitch into the cooled wort at 66–68°F (19–20°C).

Primary Fermentation: Ferment at 66–68°F (19–20°C) for 5–7 days until vigorous activity subsides, then allow a diacetyl rest by raising temperature to 68–70°F (20–21°C) for 48 hours if desired to clean flavors.

Secondary/Conditioning: After primary activity slows (typically 7–10 days), remove yeast cake if desired and condition for an additional 5–7 days with dry hops (see dry hop instructions). Cold crash to near 35–40°F (2–4°C) for 24–48 hours to help settle hop particles and haze before packaging.

Bottling (if bottling): Boil 3.5 oz corn sugar in 12 oz (about 355 ml) water for 10 minutes to sanitize. Cool to room temperature and add to a sanitized bottling bucket. Rack beer from fermenter into the bottling bucket, mixing gently to evenly distribute priming sugar. Bottle and cap. Condition at room temperature for 10–14 days until carbonated, then cold-condition for several days before serving.

Kegging (if kegging): Transfer beer to a sanitized keg. Force carbonate to ~2.3–2.6 volumes CO2 (typical for an IPA) or naturally carbonate in-cask/keg as preferred.

Adjust water with gypsum (0.5 tsp) and optional Epsom salt (0.25 tsp) dissolved in the mash or brewing water before mashing to get a medium sulfate profile that accentuates hop crispness without becoming harsh. Confirm water chemistry with your local profile and adjust salt additions accordingly.

Pale malt (2-row) - crushed

Munich malt (10L)

Light crystal/caramel malt (20L)

CaraPils/Dextrine malt

Corn sugar (dextrose) for priming (if bottling)

Citra (whole or pellet)

Mosaic (whole or pellet)

Amarillo (whole or pellet)

Centennial (whole or pellet)

Dry hop blend: Citra + Mosaic + Amarillo (equal parts)

American ale yeast (e.g., Wyeast 1056 / White Labs WLP001 / Safale US-05)

Water (brewing liquor), adjusted to medium-soft profile

Gypsum (calcium sulfate) - for mineral adjustment

Epsom salt (magnesium sulfate) - optional

Irish moss or Whirlfloc (kettle fining)

Water for mash & sparge

Water for top-up (to reach 5.25 gal fermenter volume)

The Kind India Pale Ale

Make The Kind India Pale Ale Recipe in just 16h . Voraciously hoppy and not overly bitter. The Kind brings enormous aroma and maximum flavor.

The Kind India Pale Ale

Descriptors

Tasting Notes

Food Pairings

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