Cinsault, Pais. Perfect for summer, this chillable red is both light and incredibly complex. It simultaneously gives fruit and forest floor, with bright, pretty aromas and a deliciously soft structure.

Rogue Vines Grand Itata 2021

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

Loaded up with Sultana, Mosaic, Amarillo, and Enigma hops this smooth drinker is bursting with citrus and tropical notes.

Mill grains to appropriate crush (not too fine). Heat 22 L of strike water to 74°C to target mash temperature around 66°C after mixing.

Mill and Heat

Add crushed grains (pale malt, pilsner, flaked oats, wheat malt) to the strike water and stir to eliminate dry pockets and dough balls. Target mash temperature: 65–67°C. Hold for 60 minutes. Aim for a medium body to retain some sweetness and mouthfeel from oats and wheat.

After mash rests, perform a mash out by raising temperature to 75–77°C for 10 minutes to stop enzymatic activity.

Monitor mash pH; target 5.2–5.4. Adjust with small additions of lactic acid (1–2 ml) if pH is high, or baking soda very sparingly if needed. Ensure water salts are adjusted before mashing to support hop character and yeast health.

Recirculate and sparge the grains to collect approximately 26–28 L of wort for a 20 L ferment batch (account for boil-off). Bring wort to a rolling boil.

Total boil time: 60 minutes. Hops schedule is designed for low bittering and strong late/aroma additions to emphasize citrus and tropical notes:

At 60 min: add Mosaic 30 g (for a touch of bitterness and early flavor). At 15 min: add Amarillo 30 g and Sultana 30 g. Add whirlfloc or Irish moss with 15 min remaining if using. At 5 min: add Enigma 30 g to boost late flavor and aroma.

Boil Hop Additions

Optional hopstand/hop bloom: at flameout, cool wort to ~80°C and add a 2–4 g pinch of each hop variety for 20 minutes to extract volatile aromatics (count this in the 'hop bloom' ingredient if used). This will preserve citrus/tropical oils without isomerizing additional bitterness.

Chill wort quickly to 18–20°C using an immersion chiller or equivalent. Aerate or oxygenate the cooled wort thoroughly (shaking, splashing, or using pure oxygen) to support fermentation.

Pitch yeast (rehydrated or starter as appropriate) at 18–20°C. Add yeast nutrient if using. Seal fermenter and attach airlock.

Ferment at 18–20°C (55–68°F) for 4–6 days until the majority of activity subsides. Expect vigorous fermentation early (24–72 hours).

After primary active fermentation slows (around 4–6 days), raise temperature to 20–22°C for 48 hours to finish and encourage attenuation and hop ester development.

At 5–7 days into fermentation (when krausen has fallen but yeast still active) or after fermentation completes (depending on desired profile), add the dry hop additions: Mosaic 40 g, Amarillo 40 g, Enigma 40 g, Sultana 40 g. Split the dry hop into two equal additions (half on day 5 and half on day 8) for layered aroma and minimized grassy flavors.

Keep dry hops in contact for 3–5 days after final addition. Aim for total dry hop contact of 5–7 days. Maintain temperature at 18–20°C during dry hopping.

After dry hop contact completes and final gravity is stable across 2–3 days, cold crash to 2–4°C over 24–48 hours to help settle hop debris and yeast.

If kegging: transfer beer gently to a keg avoiding oxygen pickup, carbonate to 2.3–2.6 volumes CO2 and serve chilled. If bottling: prepare priming sugar (100 g dextrose for ~20 L) dissolved in 200 ml boiling water, cool, gently mix with beer, bottle and allow to carbonate at 18–20°C for 10–14 days, then condition cold for a few days before drinking.

Serve chilled in a tulip or IPA glass to concentrate hop aromatics. Expect a smooth, soft mouthfeel from the oats and wheat, with citrus and tropical notes dominated by Mosaic, Amarillo, Enigma and bright Sultana top notes.

Pale malt (2-row)

Pilsner malt

Oats (flaked)

Wheat malt

Mash water (adjusted to appropriate pH)

Sodium bicarbonate (baking soda) - if needed to adjust mash pH

Lactic acid - if needed to adjust mash pH

Mosaic hops (pellet)

Amarillo hops (pellet)

Enigma hops (pellet)

Sultana hops (pellet)

Whirlfloc or Irish moss (optional clarity aid)

Mosaic hops (pellet) - dry hop

Amarillo hops (pellet) - dry hop

Enigma hops (pellet) - dry hop

Sultana hops (pellet) - dry hop

Optional: hop bloom addition (hopstand) - small pinch of each for 20 min at 80°C

Ale yeast (English/American strain suited for hazy IPA, e.g., Wyeast 1318 London Ale III or US-05)

Yeast nutrient (optional)

Corn sugar (dextrose) for priming

Pulp Culture

ALASKA LINGS

HAND – MADE MEDITERRANEAN

Draff SABOR

Working The Mexico

REGIO

Including burgers, brats, potato salad, and more.

Above Ground Pool Party

Make Pulp Culture Recipe in just 24h . Loaded up with Sultana, Mosaic, Amarillo, and Enigma hops this smooth drinker is bursting with citrus and tropical notes.

Pulp Culture Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like