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

6% ABV Mid-Atlantic take on a New England style IPA. A strong malty back bone supporting a hop character of dank resinous hops; very piney and citrusy.

Heat 6.5 gallons of strike water to about 165°F. Dough in with the crushed grains to achieve a mash temperature of 152°F. Mash at 152°F for 60 minutes. Stir and check to ensure no dough balls and even temperature.

Mash In

Raise mash to 168°F for 10 minutes to mash out (optional) by adding 1.5–2.0 quarts of 200°F water or direct heat, then begin vorlauf until runnings are clear.

Mash Out

Sparge with ~3 gallons of water at 168°F until you collect about 6.5–6.75 gallons of wort in the boil kettle (adjust depending on system loss and target pre-boil volume).

Sparge

Bring wort to a vigorous rolling boil and begin a 60-minute timed boil. Add Magnum bittering hops at the start of the 60-minute boil.

Boil - Start

With 15 minutes left in the boil, add Simcoe (0.5 oz). With 10 minutes left, add Citra (0.5 oz). At 15 minutes before end, add Irish Moss (1 tsp) to aid clarity.

Mid-Boil Additions

At flameout, turn off heat and let wort settle 5 minutes. Add Mosaic (1.5 oz) and Simcoe (1.0 oz) into the kettle and whirlpool or vigorously stir to create a mild vortex. Let steep for 20–30 minutes with wort temperature around 170–180°F for maximal hop aroma extraction without excessive bitterness.

End of Boil / Whirlpool

Chill the wort quickly to 66–68°F using your preferred method (immersion chiller or counterflow). Transfer to a sanitized fermenter, leaving behind most trub and hop debris.

Chill and Transfer

If necessary, top up to 5.5 gallons with pre-boiled, cooled water to reach target batch size and adjust original gravity close to 1.058–1.062 (~6% ABV expected).

Top Up

Aerate the cooled wort well (shake, oxygenate, or pure O2) then pitch the yeast (rehydrated or direct-pitch a fresh packet). Ferment at 66–68°F for the first 48 hours, then allow to free-rise or maintain 66–68°F until fermentation is mostly complete (about 5–7 days).

Pitch Yeast

Once primary fermentation has slowed (approx. 7–10 days), carefully transfer (rack) the beer off the heavy trub into a secondary fermenter or leave in primary and prepare for dry hopping.

Rack off Yeast

Add Citra (1.5 oz) and Simcoe (1.5 oz) as dry hops approximately 3–5 days after the active fermentation slowdown (usually day 7–9). Keep contact for 3–4 days at ~65–68°F to avoid grassy flavors from extended contact.

Dry Hop - Round 1

Optionally, rack to a tertiary or gently add Mosaic (2.0 oz) for 2–3 days to boost bright tropical and resinous aromatics, then cold crash if possible for 48 hours to help precipitate hop debris.

Dry Hop - Round 2

If bottling: prepare 3.5 oz (about 100 g) corn sugar in 8 oz of boiled water, cool, and add to bottling bucket. Transfer beer to bottling bucket, gently mix to evenly distribute priming sugar, bottle and cap. If kegging: force carbonate to ~2.4–2.6 volumes of CO2. Condition bottles 10–14 days at room temperature before cold conditioning or serving.

Priming & Packaging

Allow the beer to condition for an additional 1–2 weeks after carbonation to let hop character integrate and any harshness from dry hopping mellow. Cold conditioning at 35–40°F for 3–7 days will help clarity and stabilize flavors.

Maturation

Serve chilled at 45–50°F in a tulip or IPA glass to emphasize resinous hop and citrus aromatics. Expect a mid-Atlantic New England-style IPA with a solid malt backbone, moderate haze from oats/wheat, and pronounced piney/citrus/dank hop character at roughly 6% ABV.

Serve

Pale Ale Malt (2-row)

Pilsner Malt

Munich Malt

Victory Malt

Flaked Oats

White Wheat Malt

Carapils / Dextrin Malt

Corn Sugar (priming)

Magnum (60 min) - bittering

Simcoe (15 min) - flavor

Citra (10 min) - flavor

Mosaic (0 min / whirlpool) - aroma/resinous

Simcoe (0 min / whirlpool) - resinous/pine

Citra (dry hop - round 1)

Simcoe (dry hop - round 1)

Mosaic (dry hop - round 2)

US-05 (or Wyeast 1056 / White Labs WLP001)

Irish Moss (or Whirlfloc) - finings

Water (brewhouse)

Water (top-up / sparge)

Corn Sugar (if bottling) - same as above

Joose Juicy

Make Joose Juicy Recipe in just 16h 40m. 6% ABV Mid-Atlantic take on a New England style IPA. A strong malty back bone supporting a hop character of dank resinous hops; very piney and citrusy.

Joose Juicy

Descriptors

Tasting Notes

Food Pairings

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