Suigei Tokubetsu Junmai

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

Hefeweizen ale made with hundreds of pounds of grain from right here in Jersey! Made with barley from Rabbit Hill Malt in Shiloh and wheat grown and processed by River Valley Community Grains at Marksboro Mills in Blairstown, it doesn't get more local than this.

Crush the Pilsner, wheat, Vienna, and Carapils malts to a medium crush. Heat 3.5 gallons of brewing water to 164°F (to achieve a mash temperature of ~152°F when grain is added). If your water contains chlorine/chloramine, treat with a crushed Campden tablet and wait 10 minutes before proceeding.

Crush and heat

Add the crushed grain to your mash tun and pour in the heated water, stirring thoroughly to eliminate dry pockets. Target mash temperature: 150–153°F for a balanced, slightly bready profile with moderate fermentability. Hold mash for 60 minutes, stirring or recirculating occasionally to maintain even temperature.

Mash in

After 60 minutes, raise the mash temperature to 168–170°F for 10 minutes (mash out) to stop enzymatic activity and improve wort flow.

Mash out

Sparge the grain bed with 2.5 gallons of water heated to 170–175°F, draining into the boil kettle until you collect ~6.5–7.0 gallons of wort (accounting for boil-off). Aim for 6.5 gallons into the kettle for a 60-minute boil to end near 5.0–5.25 gallons.

Sparge

Bring the collected wort to a vigorous boil. Watch for hot break and boilovers during the first few minutes.

Bring to a boil

Boil for 60 minutes total. Add 0.5 oz Hallertau (or Tettnang) at 60 minutes remaining (bittering). With 10 minutes left, add 1 tsp Irish moss (optional) and the late 0.25 oz Hallertau for subtle aroma. Hefeweizen is very low-hop-forward, so keep additions restrained.

Hop additions

At the end of the boil, chill the wort quickly to yeast-pitching temperature (64–68°F) using an immersion chiller, counterflow chiller, or an ice bath. Rapid cooling helps clarity and reduces risk of infection.

Cool wort

Transfer cooled wort to a sanitized fermenter, leaving behind trub. Top up with water if needed to reach desired batch volume (~5.0–5.25 gallons). Aerate vigorously by shaking, splashing, or using an aquarium pump with sterile filter to dissolve oxygen for healthy yeast growth.

Transfer and aerate

Rehydrate or pitch the wheat beer yeast (Wyeast 3068 / WLP300) per manufacturer instructions into wort at 64–68°F. If you prefer a banana-forward ester profile, ferment warmer (66–70°F). Cooler fermentation (62–66°F) emphasizes clove (phenolic) character. Typical hefeweizen character comes from yeast at 64–68°F.

Pitch yeast

Allow primary fermentation to proceed for 5–7 days or until vigorous activity subsides. Keep temperature steady in your chosen range. Expect a healthy krausen (foam) and classic hefeweizen yeast activity.

Primary fermentation

After vigorous fermentation slows, allow additional conditioning for 3–7 days at fermentation temperature for yeast to finish and flavors to mellow. Avoid cold-crashing if you want a traditional cloudy hefeweizen; for a slightly clearer beer, cold crash to 40–45°F for 24–48 hours before packaging.

Conditioning

Dissolve 3.5 oz (approx. 100 g) corn sugar (dextrose) in 1 cup boiling water, cool to room temperature, and sanitize. This amount targets ~2.5–3.0 volumes CO2 for a traditional highly effervescent hefeweizen (adjust based on desired carbonation and residual CO2 from fermentation temperature).

Prepare priming sugar

If bottling: gently rack beer to a bottling bucket, mix in cooled priming solution evenly, and fill sanitized bottles. Cap and store at 68–72°F for 10–14 days to carbonate, then condition cold for a few days before drinking. If kegging: force carbonate to 2.5–3.0 volumes or add priming sugar to keg and naturally carbonate at room temperature.

Bottle or keg

Serve in a tall wheat beer glass, pouring gently to leave the yeast sediment in the bottle (or swirl for classic cloudy presentation). Aim for glass temperature around 45–50°F. Expect a medium-light body, pronounced banana/clove ester from yeast, soft bready malt character from local barley, and a big creamy head typical of Hefeweizen. Enjoy fresh to highlight lively yeast character.

Pour and enjoy

Pilsner malt (local base barley)

Wheat malt (local River Valley wheat)

Vienna malt

Carapils / dextrin malt (for head retention)

Hallertau or Tettnang hops (bittering)

Hallertau or Tettnang hops (aroma/late)

Irish moss or kettle fining (optional)

Wheat beer yeast (Weihenstephan or Wyeast 3068 / White Labs WLP300)

Brewing water (adjusted to medium-soft profile)

Sparge water (hot)

Priming sugar (corn sugar/dextrose) for bottling

Salt or water salts (if necessary, gypsum/gypsum-free)

Campden tablet (optional, for chlorine/chloramine removal)

Star San or other sanitizer

Man Skirt Nj Born And Raised

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 Man Skirt Nj Born And Raised Recipe in just 6h . Hefeweizen ale made with hundreds of pounds of grain from right here in Jersey! Made with barley from Rabbit Hill Malt in Shiloh and wheat grown and processed by River Valley Community Grains at Marksboro Mills in Blairstown, it doesn't get more local than this.

Man Skirt Nj Born And Raised Recipe

Descriptors

Tasting Notes

Food Pairings

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