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

'Down Under' hops paired with a sprinkle of Mosaic explode from the glass with aromas and flavors of which we have not experienced before. Intense notes of passion fruit, gewürztraminer, honeysuckle, and sweet valencia orange.

Heat 4.5 gallons (17 L) of brewing water to 166°F (74°C) to target a mash temperature of 152°F (67°C). Add gypsum and CaCl2 to the strike water and stir to dissolve.

Heat Strike Water

Add the crushed Pale Ale malt, Wheat malt, flaked oats, and light crystal malt to the mash tun. Slowly pour strike water while stirring to avoid lumps. Hold the mash at 152°F (67°C) for 60 minutes to generate a balanced fermentable profile with some dextrins for body and mouthfeel.

Mash In

Raise temperature to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and improve wort runoff.

Mash Out

Recirculate first runnings until clear, then collect into the kettle. Sparge with 2.0 gallons (7.5 L) of water at 168°F (76°C) until you collect ~6.5 gallons (24.6 L) of wort in the kettle (pre-boil volume).

Lauter & Sparge

Bring wort to a vigorous boil. At the start of a 60-minute boil, add 0.5 oz Down Under (or substitute) hops for bittering. Add Irish Moss or Whirlfloc with 15 minutes left in the boil.

Bring to Boil and Bittering Addition

With 10 minutes remaining, add 1.5 oz Down Under hops. With 5 minutes remaining, add 0.75 oz Mosaic hops. Add the white table sugar during the last 5 minutes to help dry the finish and accentuate bright fruit characters.

Late Hop Additions

At flameout, turn off the heat and whirlpool the wort gently for 10 minutes. Add no more than the whirlpool Mosaic addition at 170–180°F (77–82°C) and allow to steep for 15–20 minutes to extract intense aromatic oils but limit harsh vegetal character. Begin chilling immediately after steep to minimize dimethyl sulfide and preserve hop aromatics.

Cool Wort

Transfer cooled wort to sanitized fermenter, aiming for ~1.050 original gravity (adjust with water if necessary). Aerate or oxygenate wort well (shake or oxygen) to promote healthy fermentation. Pitch the yeast (one pack or rehydrated per manufacturer instructions) when wort is between 64–68°F (18–20°C). Add yeast nutrient at pitching if using.

Transfer & Oxygenate

Ferment at 64–68°F (18–20°C) for 5–7 days until vigorous fermentation slows. This range encourages fruity esters (gewürztraminer-like, honeysuckle) without producing harsh fusel alcohols.

Primary Fermentation

After primary fermentation has slowed (approx day 5–7), add 1.5 oz Mosaic hops directly to the fermenter for 3–4 days. If you want even more bright, tropical aroma, do a two-stage dry hop: add half at day 5 and the remainder at day 7, leaving the last addition for 3–4 days. Keep fermenter temperature steady to preserve volatile aromatics.

Dry Hop Schedule

After dry hopping, cold crash to ~40°F (4–8°C) for 24–48 hours to drop out hop particulate and clarify the beer before packaging.

Cold Crash

Sanitize bottles, caps, keg, and any equipment with appropriate sanitizer. If bottling, dissolve 3.5 oz priming sugar in 8 fl oz (240 ml) boiling water, cool, and add to bottling bucket.

Prepare for Bottling/Kegging

Rack beer from the fermenter to bottling bucket or keg, avoiding trub. If bottling, gently mix beer with priming solution and bottle. If kegging, carbonate to 2.3–2.6 vols CO2. Allow bottles to condition at 68°F (20°C) for 10–14 days before chilling.

Transfer and Condition

Chill bottles/keg to serving temperature (45–50°F / 7–10°C). Pour gently into a tulip or IPA glass to concentrate aromatics. Expect pronounced passion fruit, orange, honeysuckle, and floral/gewürz-like aromatics with a soft malt backbone.

Serving

Pale Ale Malt (2-row)

Wheat Malt

Oats (flaked)

Light Crystal/Caramel Malt (10L)

White Table Sugar (corn sugar)

Down Under Hop (substitute: El Dorado or Galaxy if Down Under unavailable) - bittering

Down Under Hop - flavor/late addition

Mosaic Hop - dry hop

Mosaic Hop - whirlpool/late

Ale Yeast (English/American strain with fruity esters, e.g., Wyeast 1056 or White Labs WLP001 alternative: a slightly ester-forward strain like WLP005)

Yeast Nutrient (optional)

Brew Water

Gypsum (calcium sulfate) - to brighten and accentuate hops/orange character

CaCl2 (calcium chloride) - to round malt profile

Whirlfloc or Irish Moss (optional clarity aid)

Priming Sugar (for bottling) or Corn Sugar for carbonation

Sanitizer (Star San or similar)

Tawny Frogmouth

Make Tawny Frogmouth Recipe in just 24h . 'Down Under' hops paired with a sprinkle of Mosaic explode from the glass with aromas and flavors of which we have not experienced before. Intense notes of passion fruit, gewürztraminer, honeysuckle, and sweet valencia orange.

Tawny Frogmouth

Descriptors

Tasting Notes

Food Pairings

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