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

West Coast inspired India Pale Ale heavily hopped with Amarillo, Simcoe, Chinook, and Columbus. Copiously dry hopped Columbus, Lupulin Simcoe, Amarillo, Cascade.

Heat 3.25 gallons (12.3 L) of mash water to about 165°F (74°C) to achieve a target mash temperature of 152°F (67°C) with the grain bill used.

Heat Strike Water

Add the grist (Pale 2‑Row, Vienna, Light Crystal 10L, Carapils) to the mash tun and pour in strike water. Stir thoroughly to eliminate dry pockets and stabilize at 152°F (67°C). Rest for 60 minutes.

Mash In

If desired, raise mash temperature to 168°F (76°C) for 10 minutes to aid lautering and reduce wort viscosity.

Mash Out (optional)

Recirculate until runnings are clear, then sparge with ~2.5 gallons (9.5 L) of water at 168°F (76°C) to collect approximately 6.5–6.75 gallons of pre‑boil wort (target pre‑boil gravity ~1.048–1.054).

Sparge

Bring wort to a vigorous boil for 60 minutes.

Bring to a Rolling Boil

At the start of the 60‑minute boil, add 1.25 oz Columbus. Boil remainder of time.

Bittering Hop Addition (60 min)

With 10 minutes left in the boil add 0.5 oz Chinook. At 5 minutes add 1.0 oz Amarillo and 1.0 oz Simcoe along with 1 tsp Irish Moss or 1/2 tsp Whirlfloc.

Late Kettle Hops (10–5 min)

After flameout, perform a whirlpool and let wort sit at 170–180°F (77–82°C) for 20–30 minutes with the 1.0 oz Amarillo and 1.0 oz Simcoe additions (these can be the same late kettle additions if you prefer whirlpool hop focus). This extracts hop flavor and aroma without excess harsh bitterness.

End of Boil / Whirlpool

Cool wort quickly to ~68°F (20°C) using an immersion/plate chiller. Aim to get below 75°F within 15–30 minutes to minimize DMS and oxidation.

Chill Wort

Transfer cooled wort to the fermenter, top up with water to collect ~5.25 gallons (19.9 L) into the fermenter (target OG 1.062 ±). Oxygenate by shaking, splashing, or using pure O2 for 30–60 seconds. Rehydrate or prepare yeast per manufacturer and pitch one pack/vial of American Ale yeast at 65–68°F (18–20°C).

Aerate & Pitch Yeast

Ferment at 66–68°F (19–20°C) for 5–7 days or until vigorous active fermentation slows. Allow gravity to drop to around 1.015–1.018 before dry hopping.

Primary Fermentation

Add 1.5 oz Columbus, 1.0 oz Simcoe, 1.0 oz Amarillo to the fermenter when primary fermentation is slowing (roughly 4–6 days in). Let contact for 3–4 days.

First Dry Hop (Active / High Krausen or just post‑active)

Rack or gently transfer beer off trub into a secondary or leave in primary and add 1.5 oz Columbus, 1.5 oz Simcoe (or lupulin), and 0.5 oz Cascade for 3 days to boost aroma intensity. Total dry hop contact should be copious but keep contact times relatively short (3–7 days total) to preserve hop aroma and minimize grassy vegetal notes.

Second Dry Hop (Brightening / Short Contact)

After dry hopping is complete, cold crash to 34–40°F (1–4°C) for 24–48 hours to drop hop particulate and clear beer.

Cold Crash (optional)

If kegging, purge keg with CO2 and transfer the finished beer gently. If bottling, dissolve 3 oz (by weight) corn sugar in 8 oz boiling water, cool and add to priming bucket. Rack beer onto priming solution and gently mix to distribute without aeration.

Prepare for Bottling or Kegging

If kegging, carbonate to 2.3–2.6 volumes CO2 (typical West Coast IPA). If bottling, cap and condition at 68°F (20°C) for 10–14 days, then cold condition for 3–7 days. Allow beer to age 1–2 weeks for hop character to integrate; best within 2–6 weeks of packaging for peak hop aroma.

Carbonation & Conditioning

Serve chilled (45–50°F / 7–10°C) in a tulip or IPA glass to best appreciate hop aroma. Expect a West Coast IPA profile: resinous pine / dankness from Columbus/Chinook/Simcoe, bright citrus and floral topnotes from Amarillo and Cascade, medium‑high bitterness and a clean dry finish.

Pale 2‑Row Malt

Light Crystal Malt (10L)

Vienna Malt

Carapils (Dextrine)

Corn Sugar (Dextrose) - for priming (if bottling)

Columbus (CTZ) - bittering

Amarillo - late kettle / whirlpool

Simcoe - late kettle / whirlpool

Chinook - late kettle

Columbus (Lupulin powder ok) - dry hop

Simcoe (Lupulin recommended) - dry hop

Amarillo - dry hop

Cascade - dry hop for bright citrus topnote

American Ale Yeast (Wyeast 1056 / Safale US‑05 / White Labs WLP001)

Water - mash

Water - sparge

Gypsum (CaSO4) - optional, to accentuate hop bitterness

Calcium Chloride (optional, for malt fullness)

Irish Moss or Whirlfloc (optional)

Campden tablet (if using tap water and chloramine present - optional)

Icarus Piner

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make Icarus Piner Recipe in just 168h . West Coast inspired India Pale Ale heavily hopped with Amarillo, Simcoe, Chinook, and Columbus. Copiously dry hopped Columbus, Lupulin Simcoe, Amarillo, Cascade.

Icarus Piner Recipe

Descriptors

Tasting Notes

Food Pairings

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