Something Cold

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

ABV 5.5% American Pale Ale created in partnership with the San Diego Padres. This 100% Simcoe-hopped, single-hop, and single-malt beer offers a crisp, refreshing, and citrus-forward flavor profile designed for baseball season.

Heat 3.0 gallons of brewing water to about 166°F (for a target mash temperature of 152°F when adding grain). If you are doing a larger infusion mash, adjust water volume so your mash thickness is about 1.25 - 1.5 qt/lb.

Heat strike water

Add crushed Pale Ale malt, Crystal 10L, and Vienna malt to the strike water, stirring to avoid dough balls. Hold mash at 152°F for 60 minutes. Check temperature after 10 minutes and adjust with small additions of hot or cold water as needed to maintain 152°F.

Mix mash

Raise mash temperature to 168°F for 10 minutes (mash out) by applying direct heat or adding a small amount of near-boiling water to stop enzymatic activity and improve wort flow.

Mash out

Sparge with ~0.5 gallons of 168°F water, collecting enough wort to yield about 5.0 - 5.25 gallons in the boil kettle (account for kettle losses). Aim for pre-boil volume ~5.25 gallons.

Sparge

Bring the wort to a vigorous boil. With 60 minutes left in the boil, add 0.6 oz Simcoe (bittering). Begin 60-minute timer.

Bring to boil and bittering addition

With 15 minutes remaining in the boil, add 1 tsp Irish Moss or Whirlfloc to help with clarity.

Optional clarifier

At flameout (end of 60-minute boil), turn off heat and add 1.5 oz Simcoe directly to the hot wort. Stir or create a gentle whirlpool and let sit 15-30 minutes to extract volatile oils and citrus/pine aromatics. Target whirlpool temperature 180-190°F if possible; do not exceed 200°F to avoid driving off delicate aromas.

Flameout / whirlpool aroma

Chill the wort quickly to yeast-pitching temperature (65-68°F). Use an immersion or plate chiller. Transfer wort to sanitized fermenter, leaving behind most trub/hop debris.

Chill wort

After primary fermentation has slowed (about 3-4 days at 66°F or when gravity has dropped ~1/3 of expected), add 2.0 oz Simcoe directly to the fermenter for active dry hopping. This provides bright citrus and pine hop character while fermentation continues.

Dry hop - primary fermentation

After 3-5 more days (when fermentation is near complete or at final gravity), add the remaining 1.0 oz Simcoe for a short conditioning dry hop of 3-4 days to preserve delicate aromatics and avoid grassy off-notes.

Secondary / conditioning dry hop

Aerate the chilled wort well (shake, oxygenate, or pure O2) and pitch the ale yeast at 65-68°F. Maintain fermentation temperature in that range for a clean, American-ale profile. Primary fermentation should be vigorous for 48-72 hours and mostly finish in 5-7 days.

Pitch yeast

Check gravity after the active phase. Expect an original gravity (OG) around 1.048–1.052 (approximate for target 5.5% ABV with the grain bill and volumes). Final gravity (FG) likely ~1.010–1.012. If using a blowoff or airlock, ensure sanitation and room temperature stability.

Monitor fermentation

Once fermentation is complete and after the final dry hop (3-4 days), cold crash the fermenter to 35-40°F for 24-48 hours to help settle yeast and hop debris.

Cold crash and clarify (optional)

If bottling, dissolve 0.9 oz corn sugar in 2/3 cup boiled and cooled water, add to bottling bucket, rack beer onto priming solution and gently mix. Bottle and cap. If kegging, transfer to a sanitized keg, carbonate to ~2.4 volumes CO2 (force carbonate) and serve chilled.

Packaging

Allow bottles to condition at 68°F for 10-14 days before chilling and sampling. Kegged beer can be carbonated and conditioned for 3-7 days before serving.

Conditioning

Pale Ale Malt (2-row)

Light Crystal/Caramel Malt (10L)

Vienna Malt

Simcoe (boil - bittering)

Simcoe (flameout / whirlpool)

Simcoe (dry hop - primary)

Simcoe (dry hop - secondary / conditioning)

American Ale Yeast (e.g., Wyeast 1056 / Safale US-05)

Water (brewing) - strike and sparge combined

Corn Sugar (for priming, if bottling)

Irish Moss or Whirlfloc (optional for clarity)

Water salts (adjust to preference: CaCl2 / Gypsum)

Ballast Point - Swingin' Friar Ale

On Saturday and Sunday we open our doors bright and early to bring you San Diego's Best Irish Breakfast.

San Diego's Best Irish Breakfast

Select Draft Beer

Draft Beer

Paddy's Irish Whiskey, Simple Syrup, Angostura Bitters, Guinness

Old Irish Fashioned

Titos, Tamarind Syrup, Pineapple Juice, Lime Juice

No Shade

High Noon Cans

Make Ballast Point - Swingin' Friar Ale Recipe in just 24h . ABV 5.5% American Pale Ale created in partnership with the San Diego Padres. This 100% Simcoe-hopped, single-hop, and single-malt beer offers a crisp, refreshing, and citrus-forward flavor profile designed for baseball season.

Ballast Point - Swingin' Friar Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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