stonefruit, honeysuckle, and candied citrus

CHÂTEAU CHANTE L'OISEAU SAUTERNES

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

Naturally brewed with a complex array of malts, grains and hops. Balanced for optimal aromatics and a clean finish.

Mill the malts (if not already crushed). Heat 4.25 gallons (16 L) of brewing water to 165°F (74°C). Add the grain bill and adjuncts to a mash tun and dough in to reach a stable mash temperature of 152°F (67°C). Stir thoroughly to eliminate dough pockets.

Mill and Mash In

Hold the mash at 152°F (67°C) for 60 minutes to allow saccharification. Stir gently at 30 minutes to ensure even conversion.

Mash Rest

Raise temperature to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and improve wort run-off.

Mash Out

Recirculate/run off wort until clear, then sparge with enough 168°F (76°C) water to collect approximately 6.5–7 gallons (24–26 L) of wort in the kettle (accounting for boil-off) — target pre-boil volume ~6.5 gal.

Sparge

Bring the wort to a vigorous boil. Once boiling begins, start a 60-minute timed boil.

Bring to Boil

At 60 minutes (start of boil) add Simcoe 0.5 oz to provide a light bittering backbone. (Because this recipe targets moderate bitterness, keep bittering addition modest.)

Bittering Hop Addition

With 10 minutes remaining in the boil, add Irish Moss or Whirlfloc (1 tsp) and add Citra 0.5 oz. With 5 minutes remaining add Ekuanot 0.5 oz. At flameout add remaining Citra 0.5 oz and remaining Ekuanot 0.25 oz directly to the hot wort (steep 10-20 minutes) for intense hop aroma without extra bitterness.

Late Hop Additions

If using roasted hazelnut for a pronounced nutty character, add the lightly crushed roasted hazelnuts to a hop bag and steep during the last 10 minutes of the boil alongside the late hop additions. Alternatively, omit from the boil and add to secondary for more subtle aroma.

Hazelnut Adjunct (if using)

At flameout, chill the wort rapidly to yeast pitching temperature (65-68°F / 18-20°C) using an immersion or plate chiller. Aim to reach pitching temp within 20-30 minutes to minimize DMS and bacterial risk.

Cool Wort

Transfer cooled wort to a sanitized fermenter. Top up with water if needed to reach 5.25 gallons (19.9 L) total volume. Aerate or oxygenate the wort thoroughly (shake, splashing, or use oxygen) to achieve good yeast health.

Transfer and Aerate

Pitch the English ale yeast (re-hydrated or a healthy starter if using liquid yeast) into the wort at 65-68°F (18-20°C).

Pitch Yeast

Ferment at 66°F (19°C) for 5–7 days or until vigorous activity subsides; then allow an additional 3–5 days for diacetyl rest and clearing. Total primary time: ~8–10 days.

Primary Fermentation

If you want extra aromatic complexity, dry hop with Cascade 0.5 oz and remaining Ekuanot 0.25 oz after primary fermentation has slowed (typically day 5–7). Add hops directly to the fermenter and leave 3–4 days. If hazelnut adjunct was not used in the boil but desired, add toasted hazelnut (in a sanitized bag) to the secondary or during the dry hop stage for 3–4 days.

Dry Hopping (optional)

After fermentation and dry hopping complete, cold crash to 35–40°F (2–4°C) for 24–48 hours to encourage hop and protein break and improve clarity.

Cold Crash and Clarify

Sanitize bottles or keg. If bottling, dissolve 3.5 oz (approx. 100 g) of priming sugar in 2 cups (500 ml) boiling water, cool and add to bottling bucket, then rack beer on top and bottle. If kegging, carbonate to ~2.3–2.6 volumes CO2.

Packaging

If bottled, condition at 68–72°F (20–22°C) for 10–14 days, then store at cooler temps an additional 7–14 days to allow flavors to mellow. The beer benefits from a short maturation: 2–4 weeks total before optimal drinking. Kegged beer can be served after force-carbonation and 3–7 days of settling.

Bottle Conditioning / Aging

Serve 48–52°F (9–11°C) in a tulip or IPA glass to appreciate aroma. Expect a medium body, moderate bitterness (approx. 40–45 IBU depending on hop alpha acids), nutty malt complexity from Vienna/Maris Otter and optional hazelnut, bright citrus and herbal aromatics from Citra/Ekuanot, and a clean finishing profile from the chosen English ale yeast.

Maris Otter Pale Malt (2-row equivalent)

Pilsner Malt

Vienna Malt

Munich Malt (light)

Aromatic / Special B (for nuttiness and depth)

Carapils / Dextrine Malt (for head retention)

Light Crystal 10L

Flaked Oats

Roasted Hazelnut (lightly crushed) — optional for more pronounced nutty character

Citra (whole or pellets) — late aroma/flavor

Ekuanot (late additions for complex aromatics)

Simcoe (bittering and aroma, small bittering)

Cascade (optional dry hop to enhance floral/citrus nuttiness)

English Ale Yeast (clean, slightly fruity; e.g., Wyeast 1968 or Safale S-04)

Irish Moss or Whirlfloc (clarifier)

Yeast Nutrient (optional)

Water (brewing liquor)

Priming sugar (for bottling) or CO2 for kegging

Calcium (Ca)

Sulfate (SO4)

Chloride (Cl)

NUTTY IPA

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 NUTTY IPA Recipe in just 16h . Naturally brewed with a complex array of malts, grains and hops. Balanced for optimal aromatics and a clean finish.

Nutty Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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