PARTY WAVE i

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 6.8% A clear, light-golden West Coast-style India Pale Ale known for its citrus and pine hop profile and crisp finish.

Heat 4.5 gallons (17 L) of brewing water to 165°F (74°C). Mash in the crushed Pale 2-Row, Pilsner, and Carapils malts to reach a mash temperature of 152°F (67°C). Hold at 152°F for 60 minutes, stirring or recirculating occasionally to maintain even temperature and maximize conversion.

Mash

Raise mash temperature to 168°F (76°C) for 10 minutes (mash out) by adding 1.5 - 2.0 quarts of 200°F (93°C) water or applying direct heat, then begin lautering.

Mash Out

Add gypsum and chalk to your sparge or mash water as listed to accentuate hop bitterness and lighten perceived sweetness. Target a sulfate-to-chloride ratio favoring sulfate (~150-200 ppm SO4 if possible) for a crisp, dry finish. Use a water calculator to adjust if using municipal water.

Sparge with enough water to collect approximately 6.5 gallons pre-boil volume (adjust to system losses) to achieve a post-boil volume of ~5.5 gallons.

Bring wort to a vigorous boil and follow this hop schedule for a 60-minute boil:
- 60 minutes: Add Citra 1.0 oz and Simcoe 1.0 oz (bittering). These additions will provide clean bitterness with citrus/pine backbone.
- 15 minutes: Add Amarillo 0.75 oz and 1 tsp Irish Moss/Whirlfloc for improved clarity and aroma precursors.
- 5 minutes: Add Cascade 0.5 oz for bright citrus topnotes.
- Flameout (0 minutes): Whirlpool and add no additional hops at flameout; allow a 10–15 minute whirlpool rest at ~170°F (77°C) to help late hop utilization and aroma extraction without extracting harsh oils.

Boil Schedule

Cool the wort rapidly to 66°F (19°C) using a wort chiller. Transfer the cooled wort to a sanitized fermenter, leaving trub behind. Top up to fermenter volume if needed with pre-boiled, cooled water to reach ~5 gallons final batch volume.

Aerate or oxygenate the wort thoroughly (shake/splash for small batches or pure O2 for high gravity) and pitch the yeast (rehydrated or starter if using liquid yeast). Add yeast nutrient if desired.

Ferment at 66°F (19°C) for primary fermentation. Expect active fermentation in 12–48 hours. Maintain 66°F for 4–5 days until vigorous activity subsides, then allow to free-rise to 68–70°F (20–21°C) to finish and clean up esters. Total primary fermentation time ~7–10 days.

After primary fermentation is mostly complete (stable gravity for 24–48 hours, typically day 7–10), rack or leave beer in the fermenter and add dry hops: Citra 1.5 oz + Simcoe 1.5 oz. Keep dry hops on for 3–5 days at 65–68°F (18–20°C) to capture bright, punchy citrus and pine aromas. Avoid extended dry-hop contact beyond 7 days to minimize vegetal or grassy notes.

Cold crash to near 35–40°F (2–4°C) for 24–48 hours to help clear the beer, then transfer to bottling bucket or keg. If kegging, carbonate to ~2.6–2.7 volumes CO2. If bottling, dissolve 3.5 oz corn sugar in 8 oz boiling water, cool, add to bottling bucket, gently siphon beer onto priming solution, and bottle.

If using finings, add Irish Moss during the boil (15 minutes) and consider a clarifying agent at packaging if desired. Allow bottles to condition at 68–72°F (20–22°C) for 10–14 days, then chill and sample. For best flavor, let the beer rest an additional 1–2 weeks cold to mature hop integration and clarity.

Pale 2-Row Malt

Pilsner Malt

Carapils / Dextrine Malt

Honey (to lighten body and boost fermentables)

Gypsum (Calcium Sulfate)

Chalk (Calcium Carbonate) or brewing base if needed

Water

Citra (Pellet)

Simcoe (Pellet)

Amarillo (Pellet)

Cascade (Pellet)

Citra (Pellet) - dry hop

Simcoe (Pellet) - dry hop

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

Yeast Nutrient (optional)

Irish Moss or Whirlfloc (optional, for clarity)

Corn Sugar (for bottling)

Pizza Port - Swami's

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 Pizza Port - Swami's Recipe in just 24h . ABV 6.8% A clear, light-golden West Coast-style India Pale Ale known for its citrus and pine hop profile and crisp finish.

Pizza Port - Swami's Recipe

Descriptors

Tasting Notes

Food Pairings

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