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

6.2% ABV. California – American India Pale Ale (IPA)

Heat 12 L of your liquor water to about 74°C to reach a mash temperature of 67°C when you add the grist. Adjust with measured gypsum/calcium chloride dissolved in a little water if using.

Heat strike water

Add the crushed pale ale, crystal, carapils and Munich malts to the mash tun. Pour in strike water and stir to fully incorporate. Hold mash at 67°C for 60 minutes, stirring gently every 10–15 minutes to maintain even temperature.

Mash

Raise temperature to 75–77°C for 10 minutes to stop enzymatic activity (mash out).

Mash out

Sparge with hot water (75°C) to collect approximately 15–16 L of wort in your boil kettle. Total collected pre-boil wort should yield about 12 L post-boil after evaporation.

Sparge

Bring wort to a rolling boil. Once boiling, add bittering hops: Centennial 18 g (60 minutes remaining). Start a 60-minute timer.

Boil - start

At 15 minutes before the end of the boil, add Simcoe 22 g and Whirlfloc/Irish Moss (if using). Also add the corn sugar 15 minutes before end to aid drying and increase fermentable sugars.

Mid-boil additions

With 5 minutes left, add Citra 30 g and the late Centennial 15 g for aroma and flavor. If you used a clarifier tablet, add it at 15 minutes as above.

Late-boil additions

At flameout, chill wort quickly to around 18–20°C using a wort chiller (immersion or plate). Aim to get the wort into the fermenter within 30–45 minutes to limit risk of DMS and infection.

Cool wort

Aerate or oxygenate the cooled wort vigorously for 60–90 seconds with pure O2 or shake/rock the fermenter for several minutes to dissolve oxygen. Rehydrate or sprinkle the US-05 yeast according to package directions and pitch into the 12 L of wort at 18–20°C.

Oxygenation & Pitching

Ferment at 18–20°C for 5–7 days until active fermentation slows (visible krausen collapse and specific gravity approaching final). Expect vigorous activity first 48–72 hours.

Primary Fermentation

After primary fermentation has slowed (around day 5–7), add dry hop additions: Mosaic 28 g and an extra small burst of Citra or Centennial if desired (optional). Keep on hops for 3–4 days at 18–20°C to capture aromatic oils without extracting vegetal character.

Dry hop

After dry hopping, cold crash the fermenter to 2–4°C over 24–48 hours to help settle yeast and hop particulates for clearer beer.

Cold crash (optional)

Sanitize bottles, caps, siphon, bottling bucket and anything that will touch the beer with a no-rinse sanitizer according to manufacturer instructions.

Sanitize

Dissolve 85 g of priming sugar (corn sugar/dextrose) in 250 ml boiling water, cool to room temperature. This amount is calculated for ~2.2-2.4 volumes CO2 for a 12 L batch depending on residual CO2; adjust if fermenting at different temperatures.

Prepare priming sugar

Rack the beer gently from the fermenter to a sanitized bottling bucket, avoiding siphoning large amounts of sediment. Add the cooled priming sugar solution and stir gently to mix evenly without aerating.

Transfer to bottling bucket

Fill sanitized bottles leaving ~2–3 cm headspace, cap with sanitized caps. Label and store bottles in a dark place at 20–22°C for carbonation.

Fill and cap

Allow bottles to carbonate for 10–14 days at 20–22°C, then condition for another 1–2 weeks in a cooler place (12–15°C) for flavors to meld. Chill before serving.

Carbonation and conditioning

Expected original gravity (OG) ~1.060–1.064. Expected final gravity (FG) ~1.010–1.012 for an ABV around 6.0–6.5% (target 6.2%). IBU (estimated) 55–65 depending on hop alpha acids and utilization. Adjust hop amounts to match your alpha acid values and desired bitterness. Keep fermentation temperatures steady for a clean American IPA character.

Pale Ale Malt (2-row)

Caramel/Crystal 40L

Carapils/Dextrine

Light Munich Malt

Corn Sugar (dextrose) - for boil (late)

Water (liquor) - mash + sparge total

Gypsum (calcium sulfate) - optional water adjustment

Calcium chloride - optional water adjustment

Centennial (10% AA) - bittering

Simcoe (12% AA) - flavor

Citra (12% AA) - aroma/late

Mosaic (12% AA) - dry hop

Centennial - late

US-05 or American Ale yeast (dry)

Wort nutrient (optional)

Priming sugar (corn sugar) for bottling

Brewing sanitizer (e.g., Star San)

Whirlfloc or Irish Moss (tablet) - optional clarifier

LAGUNITAS IPA

Make LAGUNITAS IPA Recipe in just 20h . 6.2% ABV. California – American India Pale Ale (IPA)

LAGUNITAS IPA

Descriptors

Tasting Notes

Food Pairings

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