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

Midwest style IPA, Chinook, Amarillo hops. Floral notes of pine, citrus, notable bitterness, balanced with some sweet caramel malt

Crush grains (if not pre-crushed). Heat 4 gal strike water to ~163°F (to achieve a mash temp of ~152°F). Dough in the crushed grain to target mash temperature around 152°F. Stir well to eliminate dough balls and ensure even temperature.

Mill and Mash In

Hold mash at 152°F for 60 minutes. Perform gentle stir every 10–15 minutes to maintain even temperature. This mash temp produces a balanced body—some dextrins for sweetness but still fermentable for a medium-dry finish.

Mash Rest

Raise mash temperature to 168°F for 10 minutes (mash out) by adding near-boiling water or direct heat to stop enzymatic activity and help lautering.

Mash Out

Recirculate first runnings until clear and then vorlauf until the runoff is reasonably clear. Sparge with ~3 gallons of water heated to 170–175°F to collect approximately 6.5–6.75 gallons of wort in the kettle (adjust volumes for system losses).

Bring collected wort to a vigorous boil. Boil for 60 minutes total.

Bring Wort to a Rolling Boil

Add 1 oz Chinook at the start of the 60-minute boil for primary bitterness. Boil for the full 60 minutes after this addition.

Bittering Addition (60 min)

At 15 minutes left in the boil, add 0.5 oz Chinook and 1 oz Amarillo. Also add 1 tsp Whirlfloc or 1/2 tsp Irish moss at 10–15 minutes left if using to help clarity.

Late Flavor/Additions (10–15 min)

If you like extra hop aroma, you may add a small 'hopstand' or whirlpool addition at flameout: optionally steep an additional 0.5 oz Amarillo and 0.25 oz Chinook during a 10–20 minute whirlpool at ~170°F before chilling.

Finish (0 min)

Cool wort quickly to ~68°F (20°C) using an immersion chiller, counterflow chiller, or an ice bath. Transfer cooled wort to sanitized fermenter, leaving trub behind as much as practical.

Aerate the cooled wort vigorously (shake, sploosh, or oxygenate). Pitch the packet of American ale yeast once wort is ~66–68°F. Target fermentation temperature 66–68°F.

Pitch Yeast

Allow primary fermentation for 5–7 days or until vigorous fermentation subsides. Maintain temperature in the 66–68°F range for a clean American ale profile. Expect active bubbling for the first 48–72 hours.

Primary Fermentation

After primary fermentation slows (around day 5–7), raise temperature to ~70–72°F for 24–48 hours for a diacetyl rest, then allow to fall slightly before dry hopping.

Secondary / Diacetyl Rest

Add 1 oz Amarillo and 0.5 oz Chinook to the fermenter 3–5 days before intended packaging (typically day 7–10). Leave hops on for 3–5 days to impart bright citrus and pine aroma without heavy grassy character.

Dry Hop

After dry hopping, cold crash to ~35–40°F for 24–48 hours to drop hop matter and yeast. Rack to bottling bucket or keg, leaving sediment behind.

Cold Crash and Clarify

If bottling, dissolve 4 oz priming sugar in 12 oz boiling water, cool, and add to sanitized bottling bucket. Rack beer onto priming solution, gently mix, and bottle. Condition bottles at room temperature for 10–14 days, then chill and taste.

Bottling

If kegging, transfer cold beer to sanitized keg, carbonate to ~2.4 volumes CO2 (or to taste), and serve chilled.

Kegging

Target original gravity ~1.056–1.060, finish ~1.011–1.014 for ~5.8–6.5% ABV depending on attenuation. Aim for noticeable but balanced bitterness (IBU ~55–65) with floral pine from Chinook, citrus and orange/peach notes from Amarillo, and a touch of caramel sweetness from the crystal malts to round out the malt backbone.

2-row pale malt

Victory malt (or Vienna)

Caramel/Crystal 40L

Caramel/Crystal 10L (light caramel)

Honey malt (optional for rounded sweetness)

Strike water

Sparge water (approx.)

Gypsum (calcium sulfate) — optional

Baking soda (sodium bicarbonate) — optional

Chinook (bittering)

Chinook (flavor/late)

Amarillo (flavor/late)

Amarillo (dry hop)

Chinook (dry hop)

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

Whirlfloc or Irish moss (optional clarifier)

Priming sugar (for bottling) or corn sugar (if bottling)

Punch You In The Eye PA

Make Punch You In The Eye PA Recipe in just 8h . Midwest style IPA, Chinook, Amarillo hops. Floral notes of pine, citrus, notable bitterness, balanced with some sweet caramel malt

Punch You In The Eye PA

Descriptors

Tasting Notes

Food Pairings

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