Name: Wild Rabbit Pies & Pints Zoo Animals Recipe
Cook time: 72 h
Total time: 72 h
Yield: 5 servings
Ingredients: 10.5 lbs Pale Ale Malt (2-row); 1 lbs Golden Promise Malt; 1 lbs Flaked Oats; 0.75 lbs Flaked Wheat; 0.5 lbs Light Munich Malt; 0.5 lbs Carapils / Dextrine; 0.5 lbs Wheat Dextrose (corn sugar) - optional for higher gravity; 3.5 oz Vic Secret (whole or pellets); 3.5 oz Citra (whole or pellets); 2 oz Vic Secret (for dry hop); 2 oz Citra (for dry hop); 1 packet High-attenuating, fruity ale yeast (e.g., Wyeast 1318 London Ale III or Safale US-05); 5.5 gal Water (adjusted for chloride/sulfate balance: slightly chloride-forward); 0.5 tsp Gypsum (calcium sulfate) - optional; 0.25 tsp Calcium chloride - optional; 1 tsp Irish Moss or Whirlfloc (clarifier); 3 oz Priming sugar (for bottling) or keg CO2

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

Welcome to the jungle! Vic Secret and Citra combine to unleash waves of juicy pineapple, mango, and bright citrus before giving way to a pleasantly dank, resinous finish. Wrapped in a soft, hazy body, this Double IPA is bold, tropical, and built for those who like their hops running wild.

Heat 4.5 gallons of mash water to 165°F (to hit a mash temperature of 152°F). If adjusting water, add gypsum and calcium chloride to the strike water dissolved fully.

Heat Strike Water

Mash grains (all malts, flaked oats, flaked wheat, Carapils) at 152°F for 60 minutes. Hold temperature steady; stir gently after 10 minutes to ensure no dough balls. Aim for a balanced body with some dextrin for mouthfeel.

Mash In

Raise mash to 168°F for 10 minutes to stop enzymatic activity, then vorlauf until the runoff is clear.

Mash Out

Sparge with additional water to collect about 6.5–7.0 gallons of wort in the kettle (accounting for boil-off). Aim for pre-boil gravity ~1.068–1.072.

Sparge

Boil for 60 minutes. Begin hop and addition schedule as follows.

Bring to a Rolling Boil

At 60 minutes remaining (start of boil), add 1.0 oz Vic Secret and 1.0 oz Citra (split between hops). These are primarily for bittering and early flavor backbone.

Bittering Hops

At 15 minutes remaining, add 1.0 oz Vic Secret and 1.0 oz Citra. Also add Irish Moss or Whirlfloc at 15 minutes to aid cold break/clarity.

Flavor Hops

At flameout (0 minutes), turn off heat and add 1.5 oz Vic Secret and 1.5 oz Citra into the hot wort. Cover and steep 15 minutes to capture intense hop aroma and fruit character.

Late Aroma Hops

Rapidly chill the wort to 68°F using an immersion or plate chiller to minimize DMS and preserve hop aromatics. Aim to transfer within 20–30 minutes of cooling.

Chill Wort

Aerate or oxygenate wort (preferably with pure oxygen for a DIPA) to ~8–10 ppm O2. Pitch a healthy yeast starter or a fresh packet of yeast at 66–68°F. Target fermentation temperature 68°F.

Pitch Yeast

Ferment at 66–68°F for 4–6 days until vigorous activity subsides and gravity drops steadily. After 3–5 days (when primary fermentation is past the most active phase), perform the first dry hop addition.

Primary Fermentation

Add 2.0 oz Vic Secret and 2.0 oz Citra directly to the fermenter (or in hop bags) after primary fermentation has slowed (typically day 3–5). Keep temperature at 66–68°F. Leave on hops for 48–72 hours to capture fresh tropical, dank aromas without extracting vegetal notes.

First Dry Hop

After 48–72 hours on dry hops, crash the fermenter to 34–40°F for 24–48 hours to help settle hops and yeast before packaging.

Cold Crash

Verify final gravity (expected FG ~1.012–1.016). If bottling, add priming sugar (3 oz) dissolved in a small amount of boiled and cooled water, then bottle. If kegging, transfer to keg and carbonate to ~2.4–2.6 volumes CO2.

Final Gravity & Packaging

Condition bottles at room temperature for 1–2 weeks until carbonated. Chill gently before serving to around 42–48°F to showcase tropical hop character. Pour gently into a glass, leaving sediment behind. Expect a soft, hazy body with bold pineapple, mango, citrus from Citra and Vic Secret, and a resinous, dank finish.

Pale Ale Malt (2-row)

Golden Promise Malt

Flaked Oats

Flaked Wheat

Light Munich Malt

Carapils / Dextrine

Wheat Dextrose (corn sugar) - optional for higher gravity

Vic Secret (whole or pellets)

Citra (whole or pellets)

Vic Secret (for dry hop)

Citra (for dry hop)

High-attenuating, fruity ale yeast (e.g., Wyeast 1318 London Ale III or Safale US-05)

Water (adjusted for chloride/sulfate balance: slightly chloride-forward)

Gypsum (calcium sulfate) - optional

Calcium chloride - optional

Irish Moss or Whirlfloc (clarifier)

Priming sugar (for bottling) or keg CO2

Zoo Animals

Make Zoo Animals Recipe in just 72h . Welcome to the jungle! Vic Secret and Citra combine to unleash waves of juicy pineapple, mango, and bright citrus before giving way to a pleasantly dank, resinous finish. Wrapped in a soft, hazy body, this Double IPA is bold, tropical, and built for those who like their hops running wild.

Zoo Animals

Descriptors

Tasting Notes

Food Pairings

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