Hornitos Cristalino Tequila, Savoya Orange Blossom Vermouth, Orange Bitters, Italicus, Basil Oil

ROMA EN JALISCO

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

Heat 4.5 gallons of brewing water to ~167°F (75°C) to achieve a target mash temperature of 152°F (67°C) with the grain bill.

Heat strike water

Add crushed grains and flaked oats to a mesh bag or directly into the mash tun. Stir thoroughly to eliminate dough balls. Target mash temperature: 152°F (67°C). Rest for 60 minutes.

Mash in

Raise mash to 168°F (76°C) by adding ~1.0 gallon of 175–180°F (79–82°C) water or applying direct heat. Hold 10 minutes to stop enzymatic activity and improve lautering.

Mash out

Sparge with enough water at 168°F (76°C) to collect approximately 6.5–6.75 gallons of wort in the boil kettle. Aim for pre-boil gravity around 1.046–1.050 (target OG ~1.052).

Bring the collected wort to a vigorous boil and begin a 60-minute timed boil.

Bring to boil

With 15 minutes remaining in the boil, add 0.75 oz Cascade (or add as first-wort hop at lautering if preferred). This provides light bitterness and early aroma balance.

First Wort / Early Hop Addition

At 15 minutes remaining add 1 tsp Irish Moss or Whirlfloc (per package directions) to improve clarity.

Kettle Fining

After 60 minutes, turn off heat. Add 0.5 oz Centennial immediately at flameout and stir. Cover the kettle and allow to steep (whirlpool) for 15–20 minutes, then chill promptly.

Boil End (Flameout)

Cool wort quickly to 66–68°F (19–20°C) using an immersion chiller, counterflow, or plate chiller. Transfer to sanitized fermenter while minimizing oxygen pickup.

Top up with water if necessary to reach 5.25 gallons final batch volume (accounting for boil-off) and measure original gravity; target OG ~1.052.

Aerate or oxygenate the wort thoroughly (shake, pure O2, or vigorous splashing). Pitch rehydrated or fresh packet of US-05 (or 1056) aiming for a pitch rate appropriate for 1.050 OG (1 pack is acceptable for 5+ gallons).

Ferment at 66–68°F (19–20°C) for 7–10 days until vigorous fermentation subsides. Expect final gravity around 1.010–1.012 (ABV roughly 5.3–5.6%).

After active fermentation (around day 5–7), if you want a cleaner profile, allow diacetyl rest at 68–70°F (20–21°C) for 24–48 hours before dry hopping.

At 3–5 days before packaging (typically day 7–10), add dry hops: 0.75 oz Mosaic and 0.5 oz Citra. Add whole or pellet hops in a sanitized hop bag or directly into the fermenter. Contact 3–5 days for pronounced hop aroma without excessive vegetative character.

Cold crash to near 35–40°F (2–4°C) for 24–48 hours to promote flocculation and clarity (optional).

If bottling: dissolve 3.5 oz corn sugar in 8 oz boiling water, cool and add to sanitized bottling bucket, siphon beer onto priming solution, gently mix, and bottle. If kegging: carbonate to 2.4–2.6 volumes CO2 at serving temperature.

Allow bottles to condition at 68°F (20°C) for 10–14 days, then chill and sample. Kegged beer can be force-carbonated or conditioned 3–5 days.

Serve chilled at 45–50°F (7–10°C) in a tulip or shaker pint. Expect a bright golden color, light malt backbone, soft pillowy body from oats and CaraPils, and a moderate American hop aroma of citrus and tropical notes from Cascade, Centennial, Mosaic and Citra.

Pale Ale Malt (2-row)

Pilsner Malt

Vienna Malt

Light Crystal (10L)

Dextrin Malt (CaraPils / Carapils)

Flaked Oats

Table Sugar (dextrose) - for slight dryness and carbonation

Cascade (AA 5.5%) - First wort/late kettle

Centennial (AA 10%) - Whirlpool / flameout

Mosaic (AA 12%) - Whirlpool / dry-hop

Citra (AA 12%) - Dry hop

California Ale Yeast (US-05 or Wyeast 1056 equivalent)

Water (Brewing)

Gypsum (calcium sulfate) - optional, for hop clarity and dryness

Irish Moss or Whirlfloc (kettle fining)

Corn Sugar (dextrose) for bottling

Athletic "Upside Dawn" Golden Ale

Falso Spritz

"Phony Negroni"

Oxbow "Saison" Farmhouse Ale

Farm Flor "Graft" Cider

Amstel Light

Three s Brewing "Logical Conclusion" IPA

Make Athletic "Upside Dawn" Golden Ale Recipe in just 24h . Milford, Connecticut

Athletic "upside Dawn" Golden Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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