Domestic Beer

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

this refreshing ale is golden-amber with light maltiness, and smooth, clean finish

If doing all-grain: mill grains and mash at 152°F (67°C) for 60 minutes in 3.5 gallons of water. Hold temperature steady; perform a 10–15 minute mash out at 168°F (76°C). If doing extract/partial mash: heat 3.5 gallons of water to 155°F (68°C), steep crushed specialty grains (Munich and Crystal) in a muslin bag for 20–30 minutes, then remove grains and bring to a gentle boil. Add liquid or dry malt extract after removing from heat or once wort is at a gentle boil to avoid scorching.

Mash (All-grain) or Steep (Partial/Extract)

If all-grain: sparge with enough water to collect approximately 6.5 gallons of pre-boil wort. If extract: top up with water to reach ~6.5 gallons in the kettle before the boil begins.

Sparge / Top Up

Bring wort to a vigorous boil and boil for 60 minutes total. At the start of the 60-minute boil, add 0.75 oz Northern Brewer bittering hop. With 15 minutes remaining, add 1 tsp Irish moss or Whirlfloc. At 10 minutes remaining, add 0.5 oz Cascade hops. At flameout (end of 60-minute boil), add 0.5 oz Willamette hops and leave in the hot wort for 5–10 minutes for aroma extraction.

Boil and Hop Additions

After flameout and aroma hop steep, chill the wort quickly to 65–68°F (18–20°C) using an immersion or plate chiller. Aerate the chilled wort by splashing between sanitized vessels or using pure oxygen for 30–60 seconds. Transfer to a sanitized fermenter, leaving hop debris behind if possible.

Hydrate or prepare yeast per manufacturer instructions (make a starter for liquid yeast if desired). Pitch the yeast into the cooled, aerated wort at 65–68°F (18–20°C). Seal fermenter with airlock.

Primary fermentation: maintain 66–68°F (19–20°C) for 5–7 days until vigorous fermentation subsides. Then allow fermentation to continue at 66–68°F for an additional 5–7 days to clean up off-flavors. If using a two-stage ferment, rack to a secondary for 7–10 days for conditioning and clearer beer.

When gravity is stable for 2–3 days and approx. final gravity is reached (~1.010–1.014 depending on original gravity), prepare priming sugar: dissolve 3 oz corn sugar in 12–16 oz boiling water, cool and add to sanitized bottling bucket. Rack beer onto priming solution to evenly carbonate. Bottle into sanitized bottles and cap.

Condition bottles at 68–72°F (20–22°C) for 10–14 days to carbonate, then cold-condition at 50–55°F (10–13°C) for 1–2 weeks to smooth and clarify. Chill before serving.

Expected original gravity: ~1.048–1.052. Expected final gravity: ~1.010–1.014. Estimated ABV: ~4.5–5.5%. Appearance: golden-amber, light maltiness, smooth clean finish. Serve in a clean pint glass at 45–50°F (7–10°C).

Pale ale malt (or liquid pale malt extract)

Munich malt (crystal/Caramunich substitute if using extract)

Crystal/Caramel 40L

Light dry malt extract (DME) — optional for body and gravity adjustment

Northern Brewer (bittering)

Cascade (aroma)

Willamette (finish/late aroma)

American ale yeast (e.g., Wyeast 1056 / White Labs WLP001 / Safale US-05)

Brew water (treated/filtered)

Irish moss or Whirlfloc (clarifier)

Corn sugar (priming)

Campden tablet (optional, for chlorine removal)

Brewing salt - gypsum (optional, water adjustment)

TALL SHIP AMBER

SCALLOP ALIBET

SYSTER

ALBACURE

S_CALL

HALIBUT

Cinnamon Rolls

Make TALL SHIP AMBER Recipe in just 24h . this refreshing ale is golden-amber with light maltiness, and smooth, clean finish

Tall Ship Amber Recipe

Descriptors

Tasting Notes

Food Pairings

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