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

Light bodied & brewed with fresh sage leaves. Hints of citrus & sage in this local, Nevada-inspired beer.

Heat 3.5 gallons (approx.) of your brew water to 165°F (74°C) to arrive at a mash temperature of 152°F (67°C).

Heat strike water

Add the crushed pilsner, Vienna, wheat malt and Carapils to the mash tun. Stir thoroughly to avoid dough balls and reach a uniform mash at 152°F (67°C). Rest for 60 minutes.

Perform an iodine test near the end of the mash to ensure conversion. If conversion is complete, raise temperature to 168°F (76°C) for a 10-minute mash-out (optional) to improve lautering.

Sparge with enough water at 168°F (76°C) to collect approximately 6.5–7.0 gallons of wort in the kettle (accounting for boil-off to finish near 5.0 gallons).

Bring wort to a rolling boil. Once boiling, add the Willamette hops for bitterness at 60 minutes remaining. Start your 60-minute timer.

With 20 minutes remaining in the boil, add the Cascade hops (0.75 oz) and the Irish moss/Whirlfloc (if using). This will contribute flavor and help kettle clarity.

With 10 minutes remaining, add the fresh orange zest and lemon zest. Briefly dunk or steep in a sanitized mesh bag if you prefer easier removal.

Turn off the heat at the end of the 60-minute boil and allow the kettle to sit for 1–2 minutes before starting the whirlpool.

After turning off the heat (or with 5 minutes left if you prefer more extraction), add the bruised fresh sage leaves to the kettle. If added at 5 minutes left, sage will be more pronounced; if added after flameout and allowed to steep in a 170–180°F whirlpool for 10–15 minutes, the sage will be gentler and fresher-tasting. For a light-bodied pale ale with subtle sage, add at flameout and steep for 10 minutes.

Create a gentle whirlpool for 5–10 minutes to encourage trub and hop/sage particulate to collect in the center. Allow the wort to cool a bit (to ~180°F / 82°C) before transferring to the fermenter to reduce oxygen pickup and tannin extraction from the sage.

Use an immersion chiller, counterflow chiller, or plate chiller to cool the wort to around 68°F (20°C) as quickly as possible to minimize DMS and oxidation.

Rack or siphon the chilled wort into a sanitized fermenter, leaving behind most of the trub. Top up with remaining treated water to reach 5 gallons if needed and to achieve proper original gravity (target OG ~1.046–1.050). Aerate the wort well (shake, pure O2 or vigorous splashing) before pitching yeast.

Pitch the American ale yeast at the recommended rate for a 5-gallon batch (rehydrate or make a starter if using dry yeast to ensure healthy fermentation). Maintain fermentation temperature at 66–68°F (19–20°C) for a clean American ale profile.

Allow primary fermentation to proceed for 5–7 days until vigorous activity slows. At 3–4 days into fermentation or after primary activity has subsided (specific timing depends on yeast and temp), add the 0.5 oz Cascade hops for a brief dry-hop (or late fermentation hop addition). If you want additional fresh sage aroma, you can add a few small sanitized sage leaves (0.1–0.2 oz) into secondary or during the last 48 hours of fermentation. Note: be conservative with fresh herbs to avoid vegetal or overpowering character.

Finish primary fermentation until final gravity is stable for 2 consecutive days (typically 7–10 days total).

If bottling: dissolve the listed corn sugar in 1 pint of boiling water, cool, and gently stir into the bottling bucket. Transfer beer to the bottling bucket, avoiding excessive splashing, and bottle. Condition at room temperature for 2 weeks.

If kegging: carbonate to approx. 2.4–2.6 volumes CO2 using forced CO2, or naturally carbonate in a keg with priming sugar as desired.

Cold crash or lager at 35–40°F (2–4°C) for 24–48 hours to improve clarity, then serve. The finished beer should be light-bodied with subtle citrus and sage notes. Best enjoyed fresh to highlight the herbal/aromatic character.

Pilsner malt (floor-malted or pale base)

Vienna malt

Wheat malt (for body and head retention)

Carapils/Dextrine (for improved foam & mouthfeel)

Light dried malt extract (optional, to raise OG slightly)

Willamette hops (bittering)

Cascade hops (flavor/aroma)

Cascade hops (dry hop / late aroma)

Fresh sage leaves, rinsed and lightly bruised

Fresh orange zest (preferably Valencia or navel), no pith

Lemon zest, no pith

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

Brew water (treated to moderate hardness, chloride:sulfate ~1:1)

Irish moss or Whirlfloc (optional, for clarity)

Corn sugar (dextrose) for priming

Pigeon Head Silver Sage Pale Ale

Make Pigeon Head Silver Sage Pale Ale Recipe in just 6h . Light bodied & brewed with fresh sage leaves. Hints of citrus & sage in this local, Nevada-inspired beer.

Pigeon Head Silver Sage Pale Ale

Descriptors

Tasting Notes

Food Pairings

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