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

Bright, citrusy, and brewed with purpose. We layered juicy orange and tangerine over a soft wheat base for a refreshing, easy-drinking Wheat Ale with a hint of natural sweetness and a crisp finish. Light, vibrant, and endlessly crushable—good intentions never tasted this good.

Heat 3.5 - 4.0 gallons of water to 162°F (72°C) to achieve a mash temperature of 152°F (67°C). Add the crushed pale wheat malt, 2-row/pilsner, and honey malt to the mash tun, stirring thoroughly to avoid lumps. Hold at 152°F (67°C) for 60 minutes for a balanced body with moderate fermentability.

Heat strike water and dough-in

If using an extract boost instead of full all-grain, steep the crushed grains at 150-155°F for 20-30 minutes and then remove grains before adding extract to the boil.

Raise mash temperature to 168°F (76°C) for a 10-minute mash out. Vorlauf until the runoff is clear, then lauter/sparge with 2.5 - 3.0 gallons of water heated to 170°F (77°C) collecting enough wort to finish the boil (approximately 6.5 - 7.5 gallons pre-boil).

Mash out and lautering

Bring the collected wort to a vigorous boil. Once boiling, add the 0.5 oz Hallertau or Tettnang hops at 60 minutes remaining for a light bittering suitable for a crushable wheat ale.

Bring wort to a rolling boil

With 15 minutes left in the boil, add 1 tsp Irish moss or Whirlfloc and the 0.5 oz Citra hops for late hop aroma. This preserves bright, citrusy aromatics without excessive hop bitterness.

Add clarifier and late hops

At 5 minutes remaining, add the orange and tangerine zest (peel only, avoid pith). If using fresh orange juice for brightness, add the 6 oz now as well. Brief boiling will sanitize the zest and integrate oils without driving off too much volatile aroma.

Add citrus zest and optional juice

Turn off heat and chill promptly to yeast pitching temperature (65-70°F / 18-21°C).

Rack the chilled wort into a sanitized fermenter. Top up with water to reach 5 gallons if needed. Aerate thoroughly by shaking, splashing, or pure oxygen (oxygenate to ~8-10 ppm if using pure O2) to support a healthy fermentation.

Transfer and oxygenate

Rehydrate or directly pitch the chosen ale yeast (Wyeast 3944, WB-06, or an American wheat yeast) into the wort at 65-68°F (18-20°C).

Pitch yeast

Allow fermentation to proceed at 65-68°F (18-20°C) for 5-7 days until vigorous activity subsides. Expect a moderate fermentation profile that preserves some fruity esters which complement the citrus additions.

Primary fermentation

If desired, transfer to a secondary fermenter after 5-7 days to allow the beer to rest on the citrus character for 3-5 days. This can brighten integration of the zest. Avoid extended contact (more than 7 days) to prevent excessive bitter or pithy flavors.

Secondary (optional) and rest on fruit character

Dissolve 3.5 oz (approx. 100 g) corn sugar in 1 cup (240 ml) boiling water. Cool to room temperature, then gently stir into a sanitized bottling bucket with the fermented beer to ensure even distribution for carbonation.

Prepare priming sugar

Transfer beer to bottles (fill leaving ~1-inch headspace) and cap, or keg and force-carbonate to ~2.4 volumes CO2 for a crisp wheat ale. For natural carbonation, allow bottles to carbonate at 70-72°F (21-22°C) for 10-14 days.

Bottle or keg

After carbonation, cold-condition bottles or keg at 38-45°F (3-7°C) for 3-7 days to encourage clarity and a crisp finish. Chill before serving.

Cold crash and condition

Serve bright, citrusy wheat ale at 42-48°F (6-9°C) in a tulip or shaker pint to showcase aroma. Garnish optionally with a thin orange wheel or twist for extra fragrance. Note tasting profile: light wheat body, delicate honey sweetness, prominent orange/tangerine aroma and a clean, crushable finish.

Pale Wheat Malt (crushed)

Pilsner / 2-Row Pale Malt (crushed)

Honey Malt (for touch of sweetness)

Light Dry Malt Extract (optional for boosting gravity)

Hallertau or Tettnang hops (bittering)

Citra hops (late aroma)

Orange zest (fresh, peeled, no pith)

Tangerine zest (fresh, peeled, no pith)

Fresh orange juice (optional brightness)

Wyeast 3944 (Belgian Wit) or Safbrew WB-06 (Wit ale) or American wheat yeast

Brewer's gypsum (optional, water profile adjustment)

Water

Corn sugar (dextrose) for priming

Irish moss or Whirlfloc (optional, for clearer beer)

Our Zest Intentions

Make Our Zest Intentions Recipe in just 48h . Bright, citrusy, and brewed with purpose. We layered juicy orange and tangerine over a soft wheat base for a refreshing, easy-drinking Wheat Ale with a hint of natural sweetness and a crisp finish. Light, vibrant, and endlessly crushable—good intentions never tasted this good.

Our Zest Intentions

Descriptors

Tasting Notes

Food Pairings

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