Light and Dark Duo

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

An amber-colored ale with citrusy hoppy aromas and flavors, balanced out by a chewy caramel malt backbone.

Heat approximately 3.5 gallons of mash water to about 165°F (to target a mash temperature of 152°F with the grain bill). Adjust water chemistry if desired to achieve a moderate sulfate:chloride ratio (e.g., 150–200 ppm sulfate, 50–100 ppm chloride) to emphasize a dry, crisp finish.

Heat Strike Water

Add crushed grains to the strike water, stirring to avoid dough balls. Target mash temperature 152°F (67°C). Hold for 60 minutes to allow conversion to fermentable sugars. Maintain temperature +/- 2°F.

Mash In

After 60 minutes, raise temperature to 168°F (76°C) for a 10 minute mash-out to decrease viscosity and aid lautering.

Mash Rest & Mash Out

Sparge grains with enough water to collect ~6.5–7 gallons of wort in the kettle (target pre-boil volume for a 5 gallon batch to end near 5.0–5.25 gallons after boil). Keep the runoff temperature around 170°F.

Sparge

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

Bring to a Vigorous Boil

Add 0.75 oz Magnum (or other clean bittering hop) at the start of the 60-minute boil to reach an IBUs target around 30–35 (adjust proportionally if using different alpha acids).

Bittering Hop Addition (60 min)

With 15 minutes left in the boil, add Irish moss or Whirlfloc and 0.5 oz Saaz for a touch of noble character.

Late Boil Additions (10–15 min)

Add 1 oz Cascade and 1 oz Citra with 5 minutes left in the boil. Add the remaining 1 oz Citra (or hop) at flameout or whirlpool for maximum citrus aroma.

Late Hop Additions (5–0 min)

Finish the 60-minute boil and cool quickly. Target a post-boil volume that yields ~5.0–5.25 gallons in the fermenter.

Boil Off and Volume

After flameout, stir to create a whirlpool and let hops steep for 15–30 minutes at ~180–190°F (or as low as your sanitary procedure allows) to extract volatile hop oils without harsh bitterness. Then chill wort rapidly to yeast pitching temperature.

Whirlpool / Hopstand

Chill wort to ~64°F (18°C) and transfer to a sanitized fermenter. Aerate or oxygenate the wort thoroughly (shaken bucket, aeration stone, or pure oxygen) to support healthy fermentation.

Cool and Transfer

Pitch a healthy pack or starter of clean ale/lager hybrid yeast. Target fermentation temperature 64–68°F (18–20°C) for a clean profile. If using lager yeast, you may ferment cooler (50–55°F) and plan for a diacetyl rest and lagering schedule; for a quick American pils-like flavor a clean ale yeast at the higher end is acceptable.

Pitch Yeast

Allow fermentation to proceed for 6–10 days until gravity stabilizes. Expect an original gravity around 1.048–1.052 and final gravity around 1.012–1.014 (attenuation dependent).

Primary Fermentation

If fermented cool (lager yeast), raise temperature to 65–68°F for 48 hours as a diacetyl rest, then crash to near 34–38°F for 1–2 weeks to clarify. For ale yeast, cold crash to ~38–45°F for 24–72 hours prior to packaging to improve clarity.

Optional Diacetyl Rest / Cold Crash

When fermentation is complete and beer is clear, prepare to package. If bottling, dissolve 3.5 oz priming sugar in 8 oz boiled and cooled water, cool, and add to sanitized bottling bucket. Rack beer onto priming solution and gently mix to distribute without aerating. Fill bottles and cap. Target carbonation ~2.5–2.7 volumes CO2 (typical for a pils/amber crisp beer). If kegging, carbonate to the same level with CO2.

Prepare for Bottling or Kegging

Allow bottles to carbonate at room temperature for 2 weeks. If kegging, carbonate for 3–7 days under pressure or force-carbonate. After carbonation, chill and serve.

Conditioning

Serve cold (38–45°F). Expect an amber-colored ale with a chewy caramel malt backbone balanced by citrusy hop aromas and a dry, crisp finish. Adjust future batches by tweaking crystal malt for more or less caramel chew, or by adjusting late hop additions to increase citrus aromatics.

Pilsner pale malt (2-row)

Pale ale malt (or Vienna malt)

Caramel/crystal malt 40L

Caramel/crystal malt 10–20L (for body)

Carapils/Dextrin malt

Corn sugar (dextrose) – optional for lightening body and bottling)

Magnum (or other clean bittering hop) - 12% AA

Saaz - noble aroma hop (or Tettnang)

Citra (or Amarillo) - late addition for citrus character

Cascade (or a crisp American aroma hop) - late addition

Citra (whirlpool/0 min or flameout) - for aroma

Clean lager yeast or hybrid ale yeast (e.g., Wyeast 1056/White Labs WLP029/Wyeast 2007 - Kolsch/lager hybrid) or a clean ale yeast

Yeast nutrient (optional)

Irish moss or Whirlfloc (for clarity)

Brew water (adjusted for moderate sulfate to accentuate hop crispness)

Priming sugar (corn sugar) for bottling

OSKAR BLUES MAMA'S LITTLE YELLA PILS

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 OSKAR BLUES MAMA'S LITTLE YELLA PILS Recipe in just 24h . An amber-colored ale with citrusy hoppy aromas and flavors, balanced out by a chewy caramel malt backbone.

Oskar Blues Mama's Little Yella Pils Recipe

Descriptors

Tasting Notes

Food Pairings

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