Cazcabel blanco tequila, lemon, cranberry, apple, cinnamon and proseco served over ice.

Honey Crisp Spritz

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

(Pale Ale) - CA - Grassy, Grapefruit, Bitter

If using whole-malt, mill the grains to cracked grits. Heat 3.5 gallons (13 L) of strike water to about 165°F (74°C) to achieve a mash temperature around 152°F (67°C) when grains are added. Add the gypsum and calcium chloride to mash water if using.

Mill & Heat

Add the crushed pale malt, crystal 40L and Carapils to the mash tun. Stir to eliminate dry pockets and ensure even hydration. Target mash temp: 152°F (67°C). Mash for 60 minutes, holding temperature within ±3°F (±1.5°C).

After 60 minutes, perform an iodine test to confirm conversion. If converted, raise mash to 168°F (76°C) for a 10-minute mash-out if desired.

Vorlauf until wort runs clear, then sparge with enough water to collect ~6.5 gallons (24.6 L) of pre-boil wort. Aim for about 5.5 — 6 gallons (20.8 — 22.7 L) in the kettle for a 60-minute boil to yield ~5 gallons (19 L) finished.

Bring wort to a vigorous boil and start a 60-minute timer when boiling begins.
- At 60 minutes remaining (start of boil): add 1.0 oz Centennial (bittering).
- At 15 minutes remaining: add 0.5 oz Chinook and 0.5 oz Cascade (flavor).
- At 5 minutes remaining: add 1.0 oz Centennial (aroma) and late kettle additions if desired (Irish moss or whirlfloc if using).
- At flameout (end of boil): add 0.5 oz Mosaic and optionally a small whirlpool hop addition of Cascade/centennial for grapefruit topnotes. Steep/whirlpool for 15–20 minutes before chilling.

Boil Schedule

Cool wort quickly to yeast-pitching temperature (65–68°F / 18–20°C) using an immersion chiller or equivalent. Transfer chilled wort to sanitized fermenter; try to minimize oxygen pickup after cooling.

Aerate the wort well (shake, oxygenate, or pure O2). Rehydrate dry yeast per manufacturer instructions or sprinkle directly (if recommended) and pitch to reach a healthy pitch rate for ~5 gallons. Target fermentation temperature: 66–68°F (19–20°C).

Primary fermentation should be vigorous within 12–48 hours. Allow primary to proceed for 5–7 days until activity slows and gravity drops near final gravity. Total primary time ~7 days.

At about 4–7 days into fermentation (when krausen has mostly fallen and gravity is approaching FG), add dry hops: 0.75 oz Cascade + 0.5 oz Centennial. Leave dry hops in contact for 3–4 days at fermentation temperature for bright, citrusy/grassy hop aroma. Avoid leaving too long to prevent grassy/dull flavors.

After dry hopping, cold-crash the fermenter to near 35–40°F (2–4°C) for 24–48 hours to help clarify.

Measure final gravity; target FG around 1.010–1.012 (original gravity ~1.050 — estimated). If FG is stable for 2 days, prepare to package.

For bottling: dissolve 3.5 tsp (approx. 3/4 oz / 21 g) corn sugar in 1/2 cup boiling water, cool, add to bottling bucket, rack beer onto priming solution, gently mix to evenly distribute. Bottle and cap. Condition at room temperature for 10–14 days, then cold condition for 24–48 hours before tasting.
For kegging: carbonate to ~2.3–2.6 volumes CO2 (force carbonate at 10–12 PSI for 5–7 days at 40°F or serve with preferred method).

Serve cold (45–50°F / 7–10°C) in a pint glass. Expect a pale golden color, moderate bitterness with grassy and grapefruit-forward American-hop character.

Pale malt (2-row)

Caramel / Crystal malt 40L

Carapils/Dextrine

Centennial (pellet)

Cascade (pellet)

Chinook (pellet)

Mosaic (pellet) — for late aroma/flameout

Cascade (pellet) — dry hop

Centennial (pellet) — dry hop

US-05 or other clean American ale yeast (dry)

Corn sugar (for priming)

Water (brewhouse)

Gypsum (calcium sulfate)

Calcium chloride

Yards Jefferson Ale

STEAK RAFOOD

(California) - Premium Cabernet Sauvignon

Caymus California

Diamonds in Space

(Knights Valley - California) – Cabernet Sauvignon

Beringer

Liberty Creek

Yuengling

Make Yards Jefferson Ale Recipe in just 24h . (Pale Ale) - CA - Grassy, Grapefruit, Bitter

Yards Jefferson Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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