kichesippi warrior woman

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 6 liters of water to approximately 165°F (73°C). Add the 5 cups of pale malt and 1 cup of crystal malt to the hot water in a mash tun. Stir well to ensure all grains are fully immersed.

Prepare the Mash

Allow the mash to rest at a temperature of 152°F (67°C) for 60 minutes, stirring occasionally.

Mash Rest

After the mash rest, sparge (rinse) the grains with hot water (approximately 170°F or 77°C) until you collect about 5.5 liters of wort.

Sparging

Bring the collected wort to a rolling boil. Once boiling, add 1 oz of Cascade hops and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add 0.5 oz of Centennial hops and 0.5 oz of Amarillo hops.

Add Additional Hops

After the boil is complete, cool the wort rapidly to approximately 70°F (21°C) using a wort chiller or an ice bath.

Cool the Wort

Once cooled, transfer the wort to a sanitized fermentation vessel and pitch (add) the package of American Ale yeast. Seal the vessel with an airlock.

Pitch Yeast

Allow the beer to ferment for 1-2 weeks at a temperature of around 68°F (20°C). Monitor fermentation activity.

Fermentation

Once fermentation is complete, dissolve 3 oz of priming sugar in 2 cups of water and bring to a boil. Cool this mixture.

Prepare for Bottling

Add the cooled priming sugar solution to the fermented beer in a bottling bucket. Then, bottle the beer using clean bottles and caps.

Bottle the Beer

Let the bottled beer carbonate at room temperature for 1-2 weeks. After carbonation, refrigerate before serving.

Carbonate the Beer

Pale Malt

Crystal Malt

Cascade Hops

Centennial Hops

Amarillo Hops

American Ale Yeast

Water

Priming Sugar

Pale Ale

Choose your spirit, try it with tequila, pick your bitters, pick your simple syrup.

Old Fashioned

Coconut Rum

SoftBomb Hazy IPA. Dry hopped with Vic Secret and Citra hops. Expect waves of guava, passionfruit, bright citrus with a stanky danky, smooth finish!

Ozone

Hefeweizen brewed with Mosaic hops! A harmonious melding of traditional Hefe characteristics – banana / clove notes, with a complimentary dose of tangerine, lime, and berries from the hops, with a med. body and smooth finish! Designed by Becky Norton.

Luvbug

Belgian Golden Strong Ale aged on peaches! Designed by our youngest daughter, this beer is bright and sassy, and strong! Classic Belgian character with a peachy finish.

Polkadot Princess

Imperial Milk Stout w / chocolate, Tahitian vanilla beans and MODULE 400 coffee from the LOCAL ROASTERS! Served on nitro for that extra creamy mouthfeel! Designed and named by our eldest daughter.

Pale Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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