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 4.5 gallons of brewing water to 165°F (74°C) to allow for mash-in and expected chill. Add gypsum and calcium chloride to the strike water and stir to dissolve.

Heat strike water

Add crushed pale ale malt, Munich, crystal 40L, CaraPils and flaked oats to mash tun. Pour the strike water to reach a mash temperature of 152°F (67°C). Stir well to eliminate dough balls and ensure even temperature.

Mash in

Hold the mash at 152°F (67°C) for 60 minutes. Check starch conversion with an iodine test near the end of the rest; it should show no starch. Maintain gentle, even temperature.

Saccharification rest

Raise mash temperature to 168°F (76°C) by adding 1.0 gallon of 190°F (88°C) water or direct heat, hold for 10 minutes to stop enzymatic activity and improve wort flow.

Mash out

Sparge with enough water at 170°F (77°C) to collect approximately 6.5–7.0 gallons of wort in the kettle (target pre-boil volume to account for boil-off and trub). Aim for a total collected volume that yields about 5.5 gallons finished.

Bring collected wort to a rolling boil, avoiding scorching. Begin 60-minute boil when boiling.

At the start of the boil (60 minutes remaining) add 0.5 oz Citra and 0.5 oz Mosaic for a small bittering charge. Add Irish Moss (1 tsp) with 15 minutes remaining in the boil.

60-minute addition

With 15 minutes left, add 0.5 oz Amarillo and 0.5 oz Centennial for late-flavor build. Also add the yeast nutrient now.

15-minute addition

At flameout (0 minutes), turn off heat and add 1.0 oz Citra and 1.0 oz Mosaic directly to the kettle. Perform a gentle whirlpool for 10 minutes to help hop oil extraction and trub coagulation. Let the wort sit for another 10 minutes to settle.

5-minute whirlpool

Cool the wort quickly to 68°F (20°C) using an immersion chiller or counterflow chiller. Once chilled, transfer wort to a sanitized fermenter, leaving behind most trub. Top up with water if necessary to reach 5.5 gallons.

Aerate the wort thoroughly by shaking, splashing, or using pure oxygen to achieve good dissolved oxygen for the yeast.

Pitch the yeast (rehydrated or a properly made starter if using a dry yeast equivalent) into the cooled, aerated wort. Maintain fermentation temperature at 66–68°F (19–20°C). Primary fermentation should be vigorous and last about 5–7 days.

After active fermentation slows (typically day 4–7), add the dry hop additions: distribute the 3 oz dry hop mix (roughly equal parts Citra, Mosaic, Amarillo) into the fermenter or a sanitized hop bag. Allow dry hops to sit for 3–5 days at 66–68°F.

Optional: Raise temperature by 3–4°F (1–2°C) for 24–48 hours at the end to help finish fermentation and clean up any diacetyl if present.

Cold crash the beer to near 35–38°F (2–3°C) for 24–48 hours to help clear yeast and hop debris.

If kegging: transfer to a sanitized keg, carbonate to approximately 2.4–2.6 volumes CO2, and condition for several days before serving. If bottling: dissolve 4 oz corn sugar in 8 oz water, boil for 2 minutes, cool and add to bottling bucket; bottle and allow to carbonate at room temperature for 10–14 days.

Condition until clear and carbonated. Serve chilled in a 16 oz glass at 45–50°F (7–10°C). Expect ABV around 7.0–7.5% depending on mash efficiency and fermentation.

Pale Ale Malt (2-row)

Munich Malt

Caramel/Crystal 40L

CaraPils / Dextrine Malt

Flaked Oats

Citra (pellet)

Mosaic (pellet)

Amarillo (pellet)

Centennial (pellet)

Dry Hop Mix (Citra + Mosaic + Amarillo)

American Ale Yeast (High attenuation, e.g., Wyeast 1056/US-05)

Yeast Nutrient

Brewing water (treated to moderate hardness, 5.5 gal batch)

Gypsum (calcium sulfate)

Calcium Chloride

Irish Moss (or Whirlfloc)

Corn Sugar (priming, if bottling)

Straight to Ale - MonkeyNaut

Make Straight To Ale - MonkeyNaut Recipe in just 24h . IPA | abv: 7.25% | 16oz. | Alabama

Straight to Ale - MonkeyNaut

Descriptors

Tasting Notes

Food Pairings

You might also like