Modelo IPA

Bikini Blonde

PERRY'S ALESMITH 394

28" inch thin crust pizza. add toppings for $10 each

PERRY'S GIANT PIZZA

PRIME RIB SLIDERS [THURSDAYS ONLY]

prime rib, baked potato, garden salad, dinner roll

PRIME RIB DINNER [WEDNESDAYS ONLY]

one large two topping pizza, family garden salad, pitcher of soda

FAMILY SPECIAL

Parmesan Bread Twists

Tray of our house-made meatballs and marinara sauce.

Meatballs

Choice of chocolate chip or white chocolate macadamia nut

Cookies

Garlic Bread

Served with au jus and horseradish. Requires advance notice.

Prime Rib Sliders

Pastrami Sliders

Pepperoni, salami, ham, cheese, tomatoes, mushrooms, onions, olives, bell peppers

Antipasto Salad

Tray of baked chicken wings in your choice of sauce. Served with veggies.

Chicken Wings

Variety of cold sandwiches, house made pickles

Sandwich Trays

Giant Pizza

Tray of spaghetti served with marinara sauce.

Spaghetti

Lasagna made with ground beef, house-made Italian sausage, ricotta cheese, marinara and mozzarella cheese.

Lasagna

Coach’s Oats® oatmeal

cinnamon infused French Toast

Choose from steak, chorizo, bacon, or sausage.

Breakfast tacos

Champagne

Sunrise Mimosa

Heat 3 gallons of mash water to 165°F (approx.) so that when you dough in with the grain the mash temperature stabilizes around 152°F.

Heat Strike Water

Add the crushed pale malt, pilsner malt, and crystal malt to the mash tun. Pour in the strike water and stir to eliminate dry pockets. Target mash temperature: 152°F. Hold for 60 minutes, checking temperature every 15 minutes and adjusting with hot water if necessary.

After the mash rests, perform an iodine test to confirm conversion. If conversion is complete, begin vorlauf (recirculation) until the runoff is clear, then laut er to collect about 5–5.5 gallons of wort into the kettle.

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

At 60 minutes (start of boil): Add 1 oz Cascade hops (bittering). Add Irish moss or Whirlfloc with 15 minutes left in the boil (or at 15-minute addition). Add gypsum to the kettle if using.

At 15 minutes remaining: Add 1 oz Citra hops (flavor/aroma addition).

At 5 minutes remaining: Add 1 oz Mosaic hops and 1 oz Amarillo hops (late flavor/aroma additions). If using Irish moss/Whirlfloc, add now if not added at 15 minutes.

Optional: Add 0.25 lb dextrose to the last 10 minutes of the boil to increase attenuation and lighten body. Boil remaining time and then turn off heat.

Cool the wort quickly to about 68°F using a wort chiller or an ice bath. Aim to get below 75°F within 30 minutes to reduce risk of off-flavors.

Transfer the cooled wort to a sanitized fermenter, leaving behind trub. Top up with clean water to reach 5 gallons total volume if necessary.

Aerate the wort by shaking the carboy, splashing while transferring, or using an oxygenation stone. Pitch the yeast (rehydrated or directly from the packet) at 65–68°F for clean esters.

Ferment at 66–68°F for 5–7 days primary fermentation until vigorous activity subsides and specific gravity drops consistently for 2 days.

After primary fermentation slows (usually around day 5–7), add the 2 oz dry hop blend to the fermenter. Leave on hops for 3–5 days to extract aroma without excessive grassy notes.

Optionally transfer to a secondary fermenter after dry hopping for 3–5 days to let hops settle and beer clear, or simply cold crash in primary.

Cold crash the beer to 34–40°F for 24–48 hours to help flocculation and clarity.

If bottling: dissolve priming sugar in 1 cup boiling water, cool, then gently mix into the beer. Bottle in sanitized bottles and cap. Allow bottles to carbonate at room temperature for 10–14 days, then condition at cooler temperatures for another week if possible.

If kegging: transfer beer to a sanitized keg, purge keg with CO2, and force carbonate to approximately 2.5–2.7 volumes of CO2 (typical for an IPA) or carbonate naturally with priming sugar if desired.

After carbonation, chill, pour carefully over a sieve or when sediment is settled, and serve at 45–50°F in a clean glass.

Pale malt (2-row)

Pilsner malt

Light crystal/caramel malt (10L)

Dextrose (corn sugar) — for higher attenuation (optional)

Citra hops (pellet)

Cascade hops (pellet)

Mosaic hops (pellet)

Amarillo hops (pellet)

Dry hop blend (Citra + Mosaic + Amarillo)

Ale yeast (American ale strain, e.g., Wyeast 1056 or Safale US-05)

Water (brewing)

Water (for mash)

Gypsum (calcium sulfate) — optional for hop brightness

Irish moss or Whirlfloc (clarifier)

Priming sugar (for bottling) or corn sugar for kegging

Campden tablet (optional, for water)

Chill a coupe or rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail.

Spread a thin layer of lime juice on the rim of the glass and dip the rim into salt or tajín. Tap off excess and set the glass aside.

Add blanco tequila (2 oz), ginger liqueur (0.75 oz), fresh lime juice (0.75 oz), elderflower liqueur (0.5 oz), agave nectar (0.5 tbs), and pineapple juice (0.75 oz) into a cocktail shaker.

Combine

Fill the shaker with ice (about 1 cup or enough to nearly fill). Secure the lid and shake vigorously for 12–15 seconds, until the shaker feels very cold and the outside is frosty.

Add Ice & Shake

Discard ice/water from the chilled glass. Fine strain the shaken cocktail into the chilled coupe or rocks glass. If you prefer a lightly effervescent drink, strain into an ice-filled rocks glass instead.

Fine Strain

If using the build variation, top the strained cocktail with 1.5 oz ginger beer to add bright effervescence. Gently stir once to integrate.

Optional Top

Garnish the cocktail with a lime wheel and a thin pineapple wedge or a small slice of fresh ginger on the rim. Add a micro mint sprig if desired.

Serve immediately. Sip and enjoy — this cocktail balances bright citrus, floral elderflower, warming ginger notes, and a touch of tropical pineapple for a refreshing, slightly sweet profile.

blanco tequila

ginger liqueur (or ginger syrup + small splash ginger beer)

fresh lime juice

elderflower liqueur (St-Germain)

agave nectar (or simple syrup)

fresh pineapple juice

salt (for rim) or tajín

lime wheel

thin pineapple wedge or fresh ginger slice

micro mint or small mint sprig (optional)

ginger beer (to top)

Heat 4.5 gallons (17 L) of brewing water to about 165°F (74°C). Add gypsum and calcium chloride if using; stir to dissolve. Dough in the crushed grains into the water, stabilizing temperature at 152°F (67°C). Hold the mash at 152°F (67°C) for 60 minutes, gentle stir every 10–15 minutes to ensure even conversion.

Mash-In

Raise mash temperature to 168°F (76°C) for 10 minutes by adding near-boiling water or applying direct heat, then recirculate for 5 minutes to set the mash and improve wort flow.

Mash Out

Sparge the grains with 3.0 gallons (11.5 L) of water heated to 170°F (77°C), collecting enough wort to yield roughly 6.5 gallons (24.6 L) into the brew kettle. Aim for a pre-boil gravity appropriate for an English/American pale ale (approx. 1.048–1.054).

Sparge

Bring the wort to a vigorous boil. When the wort reaches a full rolling boil, add the bittering hops (1.0 oz). Boil for 60 minutes total. With 15 minutes remaining in the boil, add 1 tsp Irish moss or whirlfloc and the flavor/aroma hops (1.0 oz). If you prefer a more assertive late hop character, move half of the aroma hops to a 5-minute addition instead.

Boil & Hop Additions

At flameout, turn off heat and create a gentle whirlpool for 10–15 minutes to collect hop and break material in the center. Allow the wort to settle for 10 minutes before transferring.

Whirlpool

If you used a Campden tablet, dissolve it in a small amount of water per package instructions before use. Ensure your total strike and sparge water volumes match target pre- and post-boil volumes. Adjust water chemistry pre-mash if necessary; the small gypsum and calcium chloride additions listed are optional and can be added to the mash or strike water.

Chill the wort quickly to 66–68°F (19–20°C) using an immersion chiller or ice bath. Transfer to a sanitized fermenter, minimizing oxygen pickup. Top up with water if necessary to reach 5.25–5.5 gallons (19.8–20.8 L) of wort in the fermenter.

Cool & Transfer

Aerate wort by shaking or splashing or using pure oxygen (approx. 8–10 ppm). Pitch the prepared ale yeast or pour in the rehydrated/started liquid yeast so the initial fermentation temperature is 66–68°F (19–20°C).

Pitch Yeast

Ferment at 66–68°F (19–20°C) for 5–7 days until vigorous fermentation subsides. After 3–4 days, check gravity. Most attenuation should occur within a week.

Primary Fermentation

After primary fermentation has slowed (typically day 5–7), add the dry-hop addition (0.5 oz) directly to the fermenter. Hold for 3–5 days to capture fresh hop aroma, then remove hops by cold-crashing or racking.

Dry Hopping (optional)

If bottling: dissolve 3.5 oz corn sugar in 1 cup boiling water, cool, and add to bottling bucket. Rack beer onto priming solution and gently mix to avoid aeration. Bottle and cap. Condition at 65–70°F (18–21°C) for 2 weeks, then cold-condition for 1–2 weeks. If kegging: carbonate to 10–12 psi at 38°F or force-carbonate to desired volumes.

Packaging & Conditioning

Cold crash to near 35–40°F (1–4°C) for 24–48 hours to drop yeast and particulates for improved clarity before packaging.

Cold Crash & Clarify

Serve chilled at 45–50°F (7–10°C) in a pint glass. Pour gently to leave most yeast behind or swirl gently for more esters in suspension. Expect a pale amber color, moderate hop aroma and a balanced malt backbone typical of an American/English pale ale (Perry's Alesmith 394 style).

Serving

Sanitize all equipment that comes into contact with cooled wort or finished beer using a no-rinse sanitizer per product instructions.

Sanitation

Maris Otter pale malt (crushed)

Munich malt (crushed)

Caramel/Crystal 40L (crushed)

Victory or Aromatic malt (crushed)

Flaked barley

Corn sugar (priming)

Ale yeast (liquid American or English ale strain), prepared starter

First wort/bittering hops (e.g., East Kent Goldings or Northern Brewer)

Flavor/aroma hops (e.g., Cascade or Centennial)

Dry-hop (same as aroma or a subtle English hop like Fuggle)

Brewing water (adjusted to moderate sulfate:chloride ratio ~1.5:1)

Gypsum (calcium sulfate) - optional for hop accentuation

Calcium chloride - optional for malt roundness

Irish moss or whirlfloc (for clarity)

Campden tablet (optional, for water sterilization if using well water)

Sanitizer (no-rinse)

In a large mixing bowl or stand mixer bowl, combine lukewarm water, sugar, and instant dry yeast. Let sit 5 minutes until the mixture is slightly foamy. Add 6 cups of the bread flour, salt, and olive oil. If using a mixer, use the dough hook on low speed; mix for 4–5 minutes until a shaggy dough forms.

Activate and mix

Gradually add remaining flour, 1/2 cup at a time, until the dough comes together and is smooth but still slightly tacky. Knead by machine 6–8 minutes or by hand 8–10 minutes until elastic and slightly springy. The final dough should be soft and extensible for a thin crust.

Knead to develop gluten

Form the dough into a ball, lightly oil the bowl, place dough back in, and cover with plastic wrap or a damp towel. Let rise at room temperature until about doubled, approx. 60–90 minutes depending on temperature. For more flavor, refrigerate 8–24 hours and bring back to room temperature 1 hour before shaping.

Bulk fermentation

This dough quantity makes one very large 28-inch pizza (or two smaller pizzas). If making a single 28-inch pizza, gently deflate and transfer dough to a lightly floured work surface. Let rest 10–15 minutes to relax the gluten before shaping.

Portioning

Press from the center outward with your fingers, leaving a 1/2–3/4-inch rim for the crust. Stretch by lifting and using gravity or by carefully stretching on the counter until you reach a 28-inch diameter. Transfer to a well-floured or semolina-dusted pizza peel or a 28-inch perforated pizza pan or baking sheet lined with parchment.

Shape thin crust

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and optional sugar. Stir and simmer over low heat for 12–15 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Cool slightly before using.

Cook and season

Spread a thin, even layer of sauce over the stretched 28-inch dough, leaving a 1/2–3/4-inch border. For a true thin-crust pizza, use about 1 1/2–2 cups of sauce; reserve the rest for another use. Avoid too much sauce which will make the crust soggy.

Apply to crust

Evenly sprinkle the shredded mozzarella over the sauced crust, leaving the rim exposed. Use approximately 8–9 cups for a single 28-inch pizza if you prefer it cheesy but not overloaded (the recipe lists 10 cups to allow personal preference). Scatter grated Parmesan evenly on top.

Cheese distribution

If using toppings, distribute them evenly across the pizza so each slice will have balanced toppings. For raw vegetables (mushrooms, bell peppers, onions), thinly slice so they cook through during the bake. For cooked meats (sausage), ensure they are fully cooked before adding.

Add optional toppings

Lightly brush the exposed crust with 1–2 tablespoons of olive oil to promote browning and flavor.

Brush crust

Preheat oven to the highest temperature possible (preferably 500–550°F / 260–290°C) with a pizza stone or steel in the center rack for at least 45 minutes. If using a commercial convection oven, follow manufacturer guidance. Slide the pizza onto the hot stone/steel or place the pan in the oven. Bake 8–12 minutes, rotating once halfway, until the cheese is melted and bubbly and the thin crust is crisp and golden-brown. Baking time varies with oven temperature and whether a stone/steel is used.

Bake

Remove pizza from the oven and let rest 2–3 minutes. Sprinkle fresh basil leaves and crushed red pepper flakes if desired. Transfer to a cutting board, slice into 8–12 large slices (depending on desired portion size) and serve hot.

Finish and serve

Each optional topping (pepperoni, sausage, mushrooms, peppers, onions, olives) should be prepared and portioned before assembly. Apply toppings evenly after cheese layer or between sauce and cheese depending on preference (placing some toppings under the cheese helps them adhere). Estimate about 1–2 cups of each topping for full coverage on a 28-inch pizza; adjust quantity based on how heavily topped you want the pizza.

Portioning and placement

Cooked meats must be fully cooked before adding. For items that release moisture (mushrooms, onions), consider sautéing briefly to reduce water and concentration of flavor; otherwise they may make the crust slightly soggy. Add delicate toppings like fresh basil after baking.

Cook-through guidance

Bread flour

Water (lukewarm, 105–115°F / 40–46°C)

Instant dry yeast

Fine sea salt

Olive oil

Sugar

Canned crushed tomatoes

Garlic cloves (minced)

Extra-virgin olive oil

Dried oregano

Dried basil

Salt

Black pepper

Sugar (optional, to balance acidity)

Low-moisture whole-milk shredded mozzarella

Freshly grated Parmesan

Fresh basil leaves (for finishing, optional)

Crushed red pepper flakes

Olive oil (to brush crust)

Pepperoni slices

Cooked Italian sausage (sliced or crumbled)

Sliced mushrooms

Sliced bell peppers

Red onion (thinly sliced)

Black olives (sliced)

In a small bowl combine 1 cup mayonnaise, 2 tablespoons prepared horseradish, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir until smooth, taste and adjust horseradish or salt. Cover and refrigerate until assembly.

Prepare horseradish mayonnaise

If using leftover roasted prime rib, slice thin (about 1/8–1/4"). Place slices in a shallow ovenproof dish, pour 1 to 1 1/2 cups warm au jus over meat to keep moist. Cover tightly with foil and heat in a 325°F (165°C) oven for 10–15 minutes until warmed through but not overcooked. Alternatively, warm slices briefly in a skillet with au jus over medium heat for 2–4 minutes, turning once.

Warm prime rib and au jus

Keep au jus warm in a small saucepan over low heat for serving; reheat gently if necessary and skim any solids.

Preheat oven to 350°F (175°C). In a small bowl mash together 4 tablespoons softened unsalted butter, 1 teaspoon minced garlic and 1 tablespoon finely chopped parsley until combined. Split the 12 slider rolls horizontally, keeping top and bottom connected if they come in a single sheet, and place bottoms on a baking sheet.

Make garlic butter and prepare rolls

Spread half of the garlic butter mixture over the inside of the top halves and the remaining butter over the bottom halves. Sprinkle 1/2 teaspoon coarse kosher salt evenly over the buttered tops. Place assembled rolls (open-faced) in the preheated oven and bake 6–8 minutes until butter is melted and edges are lightly golden. Remove from oven.

Butter tops and toast

Thinly slice 2 medium onions (not included in ingredient list — approx. 1 1/2 cups when finished) and cook in a skillet over medium-low heat with 1 tablespoon butter or oil and a pinch of salt, stirring occasionally, for 25–30 minutes until deep golden and sweet. Deglaze with 1 tablespoon water or balsamic vinegar at the end if they stick. Set aside 1 cup for sliders.

Modelo Ipa

Bikini Blonde

Perry's Alesmith 394

Perry's Giant Pizza

Prime Rib Sliders [thursdays Only]

Prime Rib Dinner [wednesdays Only]

Family Special