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

Full bodied west coast style IPA. A huge hop character with notes of mango, pineapple, and passion fruit.

Heat ~3.5 gallons of your brewing water to about 165°F (74°C) to achieve a mash temperature of 152°F (67°C) when mixing with grains.

Heat Strike Water

Add the grains to the mash tun and pour in the strike water, stirring to eliminate dough-balls. Target mash temperature: 152°F (67°C). Hold for 60 minutes for well-converted, moderately attenuating wort that preserves body for a full mouthfeel.

Perform a mash-out by raising temperature to 168°F (76°C) for 5–10 minutes to reduce viscosity and improve lautering.

Sparge with enough water to collect ~6.5–6.75 gallons of pre-boil wort (anticipate ~5.25–5.5 gallons post-boil). Aim for a 60-minute boil.

At the start of the 60-minute boil, add 1 oz Centennial. This provides a clean, citrusy bitter backbone.

Bittering Addition

With 15 minutes remaining in the boil, add Irish moss or Whirlfloc (1 tsp) to aid cold break/clarity.

At 10 minutes left, add 1 oz Simcoe. At 0 minutes (end of boil), turn off heat and proceed immediately to whirlpool additions.

Flavor/Transition Additions

Cool wort quickly to about 180–175°F (82–79°C) and add hops for a 20–30 minute whirlpool/hop-stand (no vigorous boil). Add 2 oz Citra, 2 oz Mosaic, and 1 oz Nelson Sauvin at this temperature. Leave to steep for 20–30 minutes; this extracts intense hop aromatics (tropical, mango, pineapple, passionfruit) with reduced harsh bitterness.

After whirlpool, chill wort to yeast pitching temperature (66–68°F / 19–20°C) as quickly as possible and transfer to fermenter, leaving as much hop/trub behind as practical.

Oxygenate or aerate the cooled wort and pitch the yeast (one package of a clean American ale strain). Ferment at 66–68°F (19–20°C) for primary fermentation for 5–7 days until vigorous fermentation slows.

After primary fermentation (around day 4–7), perform dry hopping: add remaining hops — 1 oz Citra and 1 oz Mosaic (or adjust to total dry-hop weight of 3 oz Mosaic + 3 oz Citra combined across whirlpool+dry hop as listed). Let sit for 3–5 days at 66–68°F. For a brighter, hop-forward West Coast IPA, avoid extended dry-hop contact (>7 days) to minimize grassy vegetal notes.

Fermentation finish: allow fermentation to fully attenuate (usually ~10–14 days total). Check gravity to confirm terminal gravity is stable for 2–3 days.

Cold crash to near 35–40°F (2–4°C) for 24–48 hours to drop yeast and hop particulates for clearer beer.

If bottling, dissolve 3.5 oz (100 g) corn sugar in a small amount of boiling water, cool, and add to priming bucket. Rack beer gently onto priming solution, bottle, cap, and condition at 68–70°F for 2 weeks.

Bottling (if applicable)

If kegging, transfer to keg, carbonate to ~2.5–2.7 volumes CO2. Serve cold. Enjoy a bright, hop-forward glass with pronounced mango, pineapple, and passionfruit notes and a firm but balanced bitterness.

Kegging (if applicable)

Pale 2-row malt

Maris Otter

Vienna malt

Carapils / Dextrine

Caramel/Crystal 10L

Light corn sugar (dextrose) - priming (if bottling)

Centennial (bittering)

Simcoe (flavor/aroma)

Mosaic (late/whirlpool/Dry hop)

Citra (late/whirlpool/Dry hop)

Nelson Sauvin (optional, for tropical/white wine note)

California ale yeast (Wyeast 1056 / White Labs WLP001 / US-05)

Water (adjusted to moderate chloride:sulfate ratio ~1:3 for hop-forward profile)

Gypsum (calcium sulfate) - optional

Calcium chloride - optional

Irish moss or Whirlfloc (10 min)

Surfbreaker

Make Surfbreaker Recipe in just 16h . Full bodied west coast style IPA. A huge hop character with notes of mango, pineapple, and passion fruit.

Surfbreaker

Descriptors

Tasting Notes

Food Pairings

You might also like