CZECHED OUT

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

A rich and roasty porter with a hint of chocolate.

In a large brew kettle, heat 5 gallons of water to about 165°F (74°C).

Mashing

Add the pale malt, chocolate malt, and caramel malt to the heated water, stirring well to ensure all grains are saturated. Maintain temperature at around 152°F (67°C) for 60 minutes.

Add Malt

After mashing, sparge the grains with hot water (around 170°F or 77°C) to extract remaining sugars, collecting approximately 6 gallons of wort.

Sparging

Bring the collected wort to a vigorous boil. Once boiling, add the bittering hops and boil for 60 minutes.

Boil Wort

In the final 15 minutes of the boil, add the aroma hops.

Add Aroma Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Cooling Wort

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the ale yeast on top of the wort and seal with an airlock.

Pitch Yeast

Allow the beer to ferment at a steady temperature (around 68-72°F or 20-22°C) for about 1-2 weeks.

Fermentation Process

After fermentation is complete, dissolve the priming sugar in a small amount of boiling water and let cool. Add this to the beer.

Prepare Bottling

Bottle the beer in sanitized bottles and cap them securely.

Bottle Beer

Let the bottles sit at room temperature for about 1-2 weeks for carbonation to develop.

Carbonation

Pale Malt

Chocolate Malt

Caramel Malt

Bittering Hops (e.g., Magnum)

Aroma Hops (e.g., Fuggle)

Ale Yeast

Water

Priming Sugar

Coppertail Night Swim

Sun Cruiser Lemonade + Iced Tea

PANTS

HEINEKEN N/A

CRAFT SODA

MTN SPRITE

SOUR POMEGRANATE ALE

Make Coppertail Night Swim Recipe in just 3h . A rich and roasty porter with a hint of chocolate.

Coppertail Night Swim Recipe

Descriptors

Tasting Notes

Food Pairings

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