This hybrid between American & German-style light lager is crisp, clean, & supremely refreshing.

Above Ground Pool

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

Brewed with American 2 Row Barley and lightly hopped with Citra then Dry Hopped delicately with New Zealand Motueka.

Heat approximately 6.5 gallons (to allow for grain absorption and kettle loss) of brewing water to 165°F (73.9°C) to target a mash temperature of 152°F (66.7°C). If treating water, add Campden tablet and any salts (gypsum) before heating.

Heat strike water

Stir the crushed American 2‑Row, Pilsner malt, and CaraPils into the strike water to reach 152°F (66.7°C). Hold at 152°F for 60 minutes for a balanced body appropriate to a blonde ale.

Mash in

After mash rests, vorlauf until the runnings are clear, then begin lautering. Collect enough wort to yield about 6.5 gallons in the kettle (accounting for boiloff). Sparge with 3 gallons of water around 170°F (77°C) until you reach your pre-boil volume.

Vorlauf and Lauter

Bring the collected wort to a rolling boil and watch carefully to avoid boilovers.

Bring to a gentle boil

This recipe is lightly hopped; add 0.5 oz Citra at 60 minutes if you want a touch of bitterness and background citrus aroma. For an even lighter bitterness, omit the 60‑minute addition and rely on whirlpool and dry hop for aroma.

Bittering

Turn off heat at the end of the 60 minute boil. Optionally, after flameout, steep 0.5 oz Motueka in the whirlpool at ~170°F (77°C) for 10–20 minutes to extract bright, lime/citrus notes without excessive bitterness. Chill quickly afterward.

End of boil / whirlpool additions

Chill the wort rapidly to yeast pitching temperature (65–68°F / 18–20°C) using an immersion chiller, counterflow, or plate chiller. Transfer chilled wort to a sanitized fermenter, leaving behind as much trub as possible.

Top up to 5 gallons if needed with sanitized water to reach final volume.

Aerate the wort well (oxygenate or shake) and pitch the ale yeast. Target fermentation temperature 66–68°F (19–20°C) for a clean American saison of profile — in this case a clean blond ale. If using a US‑05 dry yeast, maintain 64–68°F (18–20°C).

Pitch yeast

Allow fermentation to proceed for 4–6 days until activity slows and gravity has fallen significantly (about 70–80% of expected FG). Total primary can be 5–7 days depending on yeast and temperature.

Primary fermentation

Add 1 oz Motueka as a dry hop after the most active fermentation has subsided — typically day 3–5 — or at high krausen if you prefer biotransformation (a little more yeast character). Leave on for 3–5 days for delicate aroma; up to 7 days maximum to avoid vegetal character.

Timing

Sanitize hop bag or dosing device and add hops directly to fermenter or into a sanitized hop bag. After the dry hop period, cold crash at 35–40°F (2–4°C) for 24–48 hours to help drop hops and yeast out of suspension.

Dry hop technique

After cold crash, rack to a bottling bucket or keg, leaving behind trub and hop debris. If kegging, carbonate to 2.4–2.6 vols CO2 (typical for a blonde ale). If bottling, add 3.3 oz (94 g) corn sugar dissolved in 1 cup boiled, cooled water to the bottling bucket for ~5 gallons to prime.

Secondary (optional) & clearing

If bottled, allow bottles to condition at 68°F (20°C) for 10–14 days, then cold condition for 24–48 hours. If kegged, force carbonate to desired carbonation and let sit 24–48 hours for hop aroma integration.

Bottle/keg condition

American 2‑Row Pale Malt (crushed)

Pilsner Malt (optional - for extra light color and body)

CaraPils / Dextrine Malt (for head retention)

Water (brewhouse; total will vary)

Water (sparge)

Campden tablet (optional, to remove chlorine/chloramine)

Gypsum (CaSO4) - optional to accentuate hop bitterness and dryness

Citra (pellets)

Motueka (NZ) (pellets) - dry hop

Motueka (NZ) (pellets) - late whirlpool (optional)

Ale yeast (clean American strain: Wyeast 1056/White Labs WLP001 or SafAle US‑05)

Yeast nutrient (optional)

Corn sugar (dextrose) for bottling

Icarus Private Beach Blonde Ale

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 Private Beach Blonde Ale Recipe in just 168h . Brewed with American 2 Row Barley and lightly hopped with Citra then Dry Hopped delicately with New Zealand Motueka.

Icarus Private Beach Blonde Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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