Cazcabel blanco tequila, lemon, cranberry, apple, cinnamon and proseco served over ice.

Honey Crisp Spritz

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

American Pale Ale brewed with a blend of English and American malts for an ample malt base. Hopped with WI-grown Cascade and Brewers Gold hops as well as English Harlequin hops for a fruity/citrusy bouquet.

Crush the grains to a coarse flour consistency if not using pre-crushed. Heat 4.5 gallons of brewing water to strike temperature (target mash temp ~165°F to achieve mash of 152°F).

Crush & Heat

Add crushed grains to the strike water, stirring to eliminate dry pockets. Target mash temperature: 152°F. Hold for 60 minutes, stirring or gently recirculating every 10–15 minutes to maintain even temperature.

Mash In

After 60 minutes, raise temperature to 168°F for a 10 minute mash out to stop enzymatic activity and improve wort runoff.

Mash Out

Recirculate/run off wort to kettle until you collect about 6.5–7.0 gallons of pre-boil wort. Sparge with 3.0 gallons of water heated to ~170°F until runnings drop to ~1.010 specific gravity (or until target volume reached).

Sparge

Bring collected wort to a vigorous boil. Total boil time: 60 minutes.

Bring to a Rolling Boil

At the start of the 60-minute boil, add 0.75 oz Cascade (WI) bittering hops and 0.75 oz Brewers Gold. These additions provide base bitterness and early flavor components.

Bittering Hops

With 20 minutes remaining in the boil, add 1.0 oz Cascade (WI) and 0.5 oz Brewers Gold. This contributes flavor and some aroma precursors.

Mid-Kettle Addition

At flameout, turn off heat and add 0.75 oz Harlequin and if desired an additional 0.25 oz Cascade. Stir to create a whirlpool and let sit for 15–20 minutes at ~170–180°F to extract aroma without excessive bitterness. Optionally add 1 tsp Irish Moss or Whirlfloc with 15 minutes left in the boil (before flameout) if you want clearer wort.

Whirlpool / Late Aroma

Cool the wort quickly to yeast-pitching temperature (65–68°F) using an immersion chiller or equivalent. Minimize oxygen pickup after cool down except for planned aeration/oxygenation step.

Cool Wort

Transfer cooled wort to a sanitized fermenter. Top up with water if necessary to reach 5.25 gallons. Aerate vigorously for 1–2 minutes by shaking, splashing, or use sterile oxygen at ~8–10 ppm for 60 seconds.

Transfer & Aerate

Pitch the American ale yeast (one pack or an appropriately sized starter). Target fermentation temperature: 66–68°F for a clean profile that still showcases malt and hop character.

Pitch Yeast

Allow primary fermentation to proceed for 5–7 days or until vigorous activity subsides. Monitor specific gravity; expect final gravity around 1.010–1.012 depending on attenuation.

Primary Fermentation

After most active fermentation is complete (typically day 4–6), add 1.0 oz Cascade (WI) and 1.0 oz Harlequin directly to the fermenter for dry hopping. Keep at fermentation temperature for 3–5 days to extract bright citrus and fruity aromatics, then remove hops (cold crash helps drop hop particulates).

Dry Hop

After dry hopping (or once gravity is stable), cold crash the beer to ~35–40°F for 24–48 hours to improve clarity and drop hop and protein particulates.

Cold Crash & Clarify

When final gravity is confirmed stable for 2–3 days, prepare for packaging. If bottling, dissolve 3.5 oz priming sugar in 8 oz of boiling water, cool, add to bottling bucket, rack beer on top and bottle. If kegging, carbonate to 2.3–2.6 volumes CO2.

Packaging

Allow bottled beer to carbonate at room temperature for 10–14 days. Let flavors meld for another 1–2 weeks if possible. Best enjoyed fresh (within 2–3 months) to showcase the citrusy and fruity hop bouquet of Cascade and Harlequin balanced over a robust English-influenced malt backbone.

Maris Otter Pale Malt (British)

US Two-Row Pale Malt

Victory Malt

Crystal/Caramel 40L

Carapils/Dextrine Malt

Cascade (WI) - bittering

Brewers Gold - mid/kettle

Cascade (WI) - late kettle / flavor

Brewers Gold - aroma

Harlequin (English) - late aroma / whirlpool

Cascade (WI) - dry hop

Harlequin (English) - dry hop

American ale yeast (e.g., Wyeast 1056 / SafAle US-05)

Irish Moss or Whirlfloc (optional, kettle clarifier)

Mash pH stabilizer (CaCl2 / gypsum blend) - optional

Priming sugar (for bottling) or carbonation

Sparge water (hot)

Brew water (strike + mash)

Pedantic Semantics

ALASKA LINGS

HAND – MADE MEDITERRANEAN

Draff SABOR

Working The Mexico

REGIO

Including burgers, brats, potato salad, and more.

Above Ground Pool Party

Make Pedantic Semantics Recipe in just 2h . American Pale Ale brewed with a blend of English and American malts for an ample malt base. Hopped with WI-grown Cascade and Brewers Gold hops as well as English Harlequin hops for a fruity/citrusy bouquet.

Pedantic Semantics Recipe

Descriptors

Tasting Notes

Food Pairings

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