Sloop Brewing - Juice Bomb IPA

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

Hazy Double IPA brewed with pilsner malt, flaked oats, roasted oat and a touch of sugar for a soft yet dry malt base. Hopped with Mosaic T-90 and Hyperboost in the whirlpool before being heavily dry-hopped with El Dorado Cryo, Chinook and Sabro for notes of Watermelon candy, pineapple, berries and stonefruit.

Heat 4.0 gallons (15 L) of strike water to achieve a mash temperature of 152°F (67°C). Dough in with the crushed pilsner malt, flaked oats, and roasted oats. Hold mash at 152°F (67°C) for 60 minutes. Stir periodically to avoid dough balls and ensure uniform temperature.

Mash-in

Raise mash temperature to 168°F (76°C) for 10 minutes (mash out). Vorlauf until wort runs clear and sparge with enough water to collect ~6.5 gallons (24.6 L) of pre-boil wort.

Mash out & Sparge

Bring wort to a gentle rolling boil. This recipe focuses on whirlpool and dry-hop aroma, so keep bittering hops minimal: boil 60 minutes without hop additions (or add trace bittering hops if desired at 60 min: 0.1 oz of Chinook for IBU adjustment). Add Whirlfloc or Irish moss in the last 15 minutes of the boil if using. Total boil time: 60 minutes.

Boil

After the 60-minute boil, shut off heat and cool the wort to ~180°F (82°C) if doing a hot whirlpool hop stand, or to ~170°F (77°C) for slightly more extraction of oils while limiting harshness. Add Mosaic T-90 (1 oz) and Hyperboost (1 oz) directly to the kettle. Create a gentle whirlpool and let sit for 20-30 minutes. Target a total hop stand time of 20-30 minutes.

Whirlpool additions

Cool wort rapidly to yeast pitching temperature (68°F / 20°C for the chosen ale yeast). Transfer to fermenter, leaving as much trub behind as practical to reduce vegetal bitterness. Top up to 5.25 gallons (19.9 L) if necessary to reach intended batch volume.

Chill and transfer

Aerate or oxygenate the cooled wort well (rough guideline: 8–10 ppm dissolved O2 for high-gravity IPA). Pitch the yeast (1 packet) and add yeast nutrient if using (1 tsp). Ferment at 68°F (20°C) for the first 48 hours to ensure a healthy start, then allow to free-rise or hold 66–68°F (19–20°C) for the remainder of primary fermentation. Aim for a vigorous 5–7 day primary fermentation until activity slows and gravity is approaching terminal.

Pitch yeast

At 48–72 hours after pitch (during high krausen) add half of the El Dorado Cryo (1.5 oz) and half of the Chinook (1.0 oz) to the fermenter to help biotransformation and amplify fruity esters. Leave in contact for 3–4 days while fermentation activity continues.

First dry hop charge (primary)

After primary fermentation subsides (around day 5–7), add the remaining dry hops: El Dorado Cryo (1.5 oz), Chinook (1.0 oz), and all Sabro (2.0 oz). Cold-side additions are intended to maximize aroma and minimize grassy flavors. Keep fermentation temperature steady at 66–68°F (19–20°C) for 4–5 days.

Secondary dry hop charge (post-primary)

After the dry hop contact period (total ~7–9 days dry hop contact), allow beer to settle 24–48 hours before cold crash if you plan to package. Cold crash to 35–40°F (2–4°C) for 24–48 hours to drop out hop particulates and yeast.

Extended conditioning

If bottling: gently transfer beer to bottling bucket, avoiding trub, and add priming sugar (3 oz dissolved in a small amount of boiled water). Bottle and cap. If kegging: transfer to keg, carbonate to ~2.4–2.6 vols CO2. Condition for 1–2 weeks to allow flavors to integrate; cold conditioning for another week will help clarity but may mute some hop aroma slightly.

Priming & packaging

Expect a fairly dry finish due to the dextrose and attenuative yeast; target final gravity ~1.010–1.012 depending on mash efficiency and yeast. Carbonate to 2.4–2.6 volumes for a crisp IPA mouthfeel.

Expected FG & carbonation

Pilsner malt (base)

Flaked oats

Roasted oats (light)

Light dextrose (corn sugar) or table sugar

Mosaic T-90 (whirlpool)

Hyperboost (T-90 or pellet equivalent) (whirlpool)

El Dorado Cryo (dry hop)

Chinook (dry hop)

Sabro (dry hop)

High-attenuation American ale or IPA yeast (e.g., Wyeast/WLP/New England/California ale strain)

Yeast nutrient (optional)

Water (adjusted for chloride:sulfate balance to favor softness)

Whirlfloc or Irish moss (optional, kettle fining)

Priming sugar (if bottling)

The Lost City

ALASKA LINGS

HAND – MADE MEDITERRANEAN

Draff SABOR

Working The Mexico

REGIO

Including burgers, brats, potato salad, and more.

Above Ground Pool Party

Make The Lost City Recipe in just 18h . Hazy Double IPA brewed with pilsner malt, flaked oats, roasted oat and a touch of sugar for a soft yet dry malt base. Hopped with Mosaic T-90 and Hyperboost in the whirlpool before being heavily dry-hopped with El Dorado Cryo, Chinook and Sabro for notes of Watermelon candy, pineapple, berries and stonefruit.

The Lost City Recipe

Descriptors

Tasting Notes

Food Pairings

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