HENHO IPA

PALE ALE

space dust ipa

805 blonde ale

pacifico lager

buffalo trace bourbon spiced syrup, angostura orange bitters

SPICED OLD FASHIONED

herradura reposado pineapple puree & juice lime juice, tajin rim

PINA PICANTE

absolut vanilla, passion fruit liqueur & puree, vanilla syrup

PORN STAR MARTINI

highwest rye whiskey, cola brandied cherry syrup

CHERRY COLA HIGHBALL

woodford reserve bourbon honey, grapefruit juice chenin - fiano - vermentino, gros ventre, sonoma county, california 2023

BROWN DERBY

limoncello, lemon juice berry liqueur, prosecco albariño, the fableist, central coast, california 2025

LEMON & BERRY SPRITZ

don julio blanco, agave rosé, symphonie, sainte marguerite, côtes de provence, france 2024 rosé, whispering angel, ch. d'esclans, côtes de provence, france 2025 lime juice, salted rim grand marnier float sauvignon blanc, kim crawford, marlborough, new zealand 2025 sauvignon blanc, cade, napa valley, california 2025

PLUMPJACK'S CADILLAC

perrier jouét blason rosé brut

veuve clicquot brut

taittinger brut

FRUIT & GRANOLA BOWL

cinnamon roasted apples, vanilla custard, maple syrup

FRENCH TOAST

two eggs any style, chicken-apple sausage, bacon, house roasted potatoes

AMERICAN BREAKFAST

BREAKFAST SAUSAGE SMASH

boudin english muffin, shaved jambon de paris

EGGS BENEDICT

baked tomatoes, shitake mushrooms, two eggs, goat cheese, scallions

SHAKSHUKA

CHILAQUILIES

TIGER PRAWNS & GRITS

FAMOUS BALBOA MARY

Heat about 4.5 gallons of your brew water to 165°F (74°C) to account for mash temperature drop when adding grains.

Heat strike water

Add the crushed grains (Pale malt, Maris Otter, Munich, Crystal 40L, Cara-pils) to the mash tun and pour the strike water to reach a target mash temperature of 152°F (67°C). Stir thoroughly to avoid dough balls and ensure even temperature.

Mash in

Hold the mash at 152°F (67°C) for 60 minutes to allow enzymatic conversion of starches to fermentable sugars. Check and stir once at 30 minutes to even temperature.

Mash rest

Raise the mash temperature to 168°F (76°C) by adding 1.0–1.5 quarts of near-boiling water or applying direct heat. Hold for 10 minutes to stop enzymatic activity and improve wort flow.

Mash out

Add gypsum and calcium chloride to the strike water before mashing (dissolve thoroughly). This will accentuate hop bitterness and help malt balance. Use the amounts listed, or adjust slightly to taste if you have a detailed water profile.

Recirculate the first runnings until clear, then lauter and sparge with enough 170°F (77°C) water to collect about 6.5–7.0 gallons of pre-boil wort in the kettle. Aim for ~5.25 gallons post-boil (5–5.5 gal finished batch).

Bring the collected wort to a vigorous boil and start the 60-minute timer.

Bring to a rolling boil

Add 0.5 oz Citra and 0.5 oz Mosaic at 60 minutes if you prefer a touch of bitter backbone from late high-alpha hops. (Optional — this recipe leans toward late additions for flavor/aroma; you may skip or use as a minimal bittering addition.)

60-minute addition

Add 1 tsp Irish moss or Whirlfloc with 15 minutes remaining to aid clarification. Add 0.5 oz Simcoe and 0.5 oz Mosaic at 15 minutes for flavor.

15-minute addition

Add 1.0 oz Citra and 1.0 oz Mosaic with 5 minutes remaining for strong flavor and aroma compounds to remain intact.

5-minute addition

Turn off heat at 60 minutes and add 0.5 oz Simcoe and 0.5 oz Citra at flameout (steep for 10–20 minutes). Whirlpool the wort gently for 5 minutes to help hop extraction, then allow trub to settle for a few minutes before chilling.

End of boil / flameout

Cool the wort quickly to yeast pitching temperature (65–68°F / 18–20°C) using an immersion chiller, counterflow, or plate chiller. Aim to transfer to the fermenter as close to target temperature as possible to avoid oxidation.

Chill wort

Oxygenate the cooled wort by shaking the sealed fermenter, using an aquarium pump with a sterile filter, or pure oxygen for ~60 seconds. Proper oxygenation is important for healthy fermentation with the chosen yeast.

Oxygenation

Rehydrate or pitch the American ale yeast (US-05 or equivalent) at 65–68°F (18–20°C). If using a liquid yeast, make a starter appropriate for an ~5 gallon batch. Add yeast nutrient if using.

Pitch yeast

Ferment at 65–68°F (18–20°C) for 5–7 days until vigorous activity subsides. Then raise temperature to 68–72°F (20–22°C) for 2–3 days to finish fermentation and clean up esters. Expected original gravity ~1.062; final gravity ~1.012–1.014 (adjust based on actual mash efficiency).

At 3–5 days into fermentation (when main krausen has largely fallen) or after primary fermentation has finished, add Amarillo 2.0 oz and Citra 2.0 oz directly to the fermenter for dry hopping. Leave on hops for 3–5 days (shorter for more bright hop character, longer for more extraction). Avoid extended dry hops beyond 7 days to reduce grassy/herbal notes.

Cold crash the beer to near 35–40°F (2–4°C) for 24–48 hours to help drop out haze and hop particulates. Rack to a keg or prepare for bottling.

If bottling, dissolve 4 oz (113 g) corn sugar in 1 cup boiling water, cool, and gently mix into the bottling bucket. Transfer beer onto the priming solution, bottle, and cap. Condition at room temperature for 10–14 days, then cold condition and carbonate to desired level (~2.3–2.6 vol CO2 for IPA).

Bottling (if applicable)

If kegging, force carbonate to ~2.3–2.6 volumes CO2 at serving temperature or set keg to appropriate pressure/time schedule. Serve chilled 45–50°F (7–10°C) in a tulip or IPA glass to concentrate aroma.

Kegging (if applicable)

Expect a bright, citrusy, tropical-fruit-forward IPA with a medium malt backbone. If too bitter, reduce any early hop additions next time and increase late/flameout/dry hop amounts for aroma. If lacking body, increase Cara-pils or dextrin malt by 0.25–0.5 lbs or lower mash temperature to 150–151°F (66°C) for more fermentability.

Pale malt (2-row)

Maris Otter pale malt

Caramel / Crystal 40L

Munich malt

Cara-pils / dextrin

Brew water

Gypsum (calcium sulfate) — for hop brightness

Calcium chloride — to round maltiness

Citra (whole or pellet)

Mosaic

Simcoe

Amarillo (dry hop)

Citra (dry hop)

American Ale yeast (dry, e.g., US-05) or liquid American strain

Yeast nutrient (optional)

Irish moss or Whirlfloc (clarifier)

Corn sugar (priming for bottling) or priming calculator amount for kegging

Heat approximately 3.5–4.0 gallons of water to about 165°F (74°C). This allows for a mash temperature around 152°F (67°C) when you dough in; adjust if your system loses more/less heat.

Heat Strike Water

Add the crushed pale malt, crystal malt, Munich, and flaked oats (if using) to the mash tun. Pour the strike water over the grain, stirring to eliminate dry pockets. Target mash temperature: 152°F (67°C). Hold for 60 minutes.

Mash In

Hold the mash at 152°F (67°C) for 60 minutes. At 45–60 minutes, take a small sample and perform an iodine test to confirm conversion (no blue-black color).

Mash Rest & Test

Raise the mash temperature to 168°F (76°C) by adding hot water or applying direct heat and hold 10 minutes to stop enzymatic activity and improve wort flow.

Mash Out

Recirculate or vorlauf until wort runs clear, then sparge with enough water to collect about 6.5–6.75 gallons of wort in the kettle (accounting for boil-off) — adjust to your equipment losses.

Sparge

Bring the collected wort to a vigorous boil.

Bring to Boil

At the start of the 60-minute boil, add 0.75 oz of bittering hops. Boil for 60 minutes total.

Bittering Hop Addition

With 15 minutes left in the boil, add 1.0 oz of flavor hops and add Irish moss or whirlfloc (if using) at 15 minutes to improve clarity.

Flavor Hop Addition

At 5 minutes left in the boil, add 1.0 oz of aroma hops.

Aroma Hop Addition

After 60 minutes total, turn off heat and chill the wort quickly to about 68°F (20°C) using an immersion or counterflow chiller.

End of Boil / Chill

Transfer chilled wort to a sanitized fermenter, leaving trub behind. Top up with boiled/cooled water to reach 5.25 gallons if necessary. Aerate thoroughly by shaking, splashing, or using sterile oxygen for 60–90 seconds (if O2).

Transfer & Aerate

Pitch the ale yeast (one packet or rehydrated/cultured starter) into the wort at 66–68°F (19–20°C).

Pitch Yeast

Ferment at 66–68°F (19–20°C) for 5–7 days or until vigorous fermentation subsides. Gravity should drop significantly (expect FG around 1.010–1.014 depending on efficiency).

Primary Fermentation

After primary fermentation slows (about day 5–7), rack to a secondary/secondary-like vessel or keep in primary. Add 1.0 oz dry hops and leave for 3–5 days at fermentation temperature to enhance hop aroma.

Secondary (Optional) and Dry Hopping

Optionally cold crash to 35–40°F (2–4°C) for 24–48 hours to help clear yeast and hop particulates before bottling or kegging.

Cold Crash (optional)

If bottling, dissolve 3.5 oz corn sugar in about 1 cup (240 ml) boiling water, cool and add to sanitized bottling bucket.

Prepare Priming Sugar

Rack beer into the bottling bucket on top of the priming solution, gently mix to evenly distribute without aerating. Fill sanitized bottles and cap, or transfer to a CO2-purged keg and carbonate to about 2.3–2.6 volumes of CO2.

Transfer & Fill

Condition bottles at room temperature (68–72°F / 20–22°C) for 10–14 days. If kegging force-carbonate, allow to carbonate for 1–3 days under pressure or condition under CO2 as preferred.

Carbonation & Conditioning

Chill and serve at 45–55°F (7–13°C). Pour carefully to leave behind sediment. Enjoy your Pale Ale.

Serving

If using, add gypsum and calcium chloride to the mash or sparge water (dissolved) before mashing to adjust sulfate-to-chloride ratio for a crisper hop character. Typical small additions listed are for a 5–6 gallon batch; adjust according to your water profile.

Crystal/Caramel malt (40L)

Flaked oats (optional for mouthfeel)

Bittering hops (e.g., Magnum, or any high AA)

Flavor hops (e.g., Cascade, Centennial)

Aroma hops (e.g., Cascade, Amarillo)

Dry hops (same or complementary variety)

Ale yeast (American ale strain e.g., Wyeast 1056, White Labs WLP001, or Safale US-05)

Corn sugar / priming sugar (for bottling)

Water

Irish moss or whirlfloc (optional, for clarity)

Whirlfloc tablet (optional, alternate to moss)

Gypsum (calcium sulfate)

Calcium chloride

Heat 12.5 L of strike water to 166°F (74°C). Add gypsum and calcium chloride to the strike water and stir. Dough in the crushed grains and flaked oats to reach a mash temperature of 152°F (67°C). Hold mash at 152°F (67°C) for 60 minutes, stirring or recirculating occasionally for an even conversion.

Mash

Raise temperature to 168°F (76°C) for a 10 minute mash out. Sparge with enough water at 170°F (77°C) to collect about 6.5 gallons (24.5 L) of wort in the boil kettle (accounting for evaporation).

Mash out & sparge

Bring wort to a vigorous boil. This recipe is low on early bittering hops to emphasize late-hop character: add nothing at 60 minutes except a half teaspoon of Whirlfloc or Irish moss at 15 minutes remaining. Boil for 60 minutes total.

Boil

At 10 minutes remaining in the boil add 1.5 oz Citra, 1.0 oz Mosaic (split 0.5 oz if desired) and 0.5 oz Simcoe. At flameout (end of boil) add 1.5 oz Mosaic and 1.0 oz Citra. Secure lid and steep for 15 minutes to maximize hop aroma extraction without excessive bitterness. Chill quickly after steep.

Late hop additions

Cool wort to 68°F (20°C) as quickly as possible using an immersion chiller or plate chiller. Transfer to sanitized fermenter and top up with water to reach 5 gallons (19 L) if necessary. Aerate or oxygenate to ~8–10 ppm dissolved oxygen for ale yeast.

Chill & transfer

Pitch the liquid ale yeast (or rehydrated dry yeast) at 66–68°F (19–20°C). Ferment at 66–70°F (19–21°C) until primary activity subsides (about 5–7 days) and gravity is stable or near final (usually another 5–7 days). Total primary fermentation typically 7–10 days.

Pitch yeast & ferment

At 48–72 hours after active fermentation has slowed (around day 5–7), add first dry hop addition: 2.0 oz Citra and 2.0 oz Mosaic. Leave on for 3–4 days. Then add second dry hop: 1.5 oz Simcoe. Leave for an additional 3 days. Total dry hop contact 6–8 days. Avoid long contact (beyond 10 days) to reduce grassy/vegetal notes.

Dry hop (two-stage)

After dry hopping, cold crash the fermenter to 34–40°F (1–4°C) for 24–48 hours to encourage hop and protein particulate drop. Rack off into keg or into a secondary/bright tank if desired.

Cold crash & clarify

If kegging, force carbonate to typical IPA carbonation of 2.3–2.6 volumes CO2. If bottling, dissolve appropriate corn sugar (approx 3.5 oz / 100 g for 5 gallons to reach ~2.4 vols) in water, boil 2 minutes, cool, and mix with beer before bottling. Let condition for at least 2 weeks for bottles. Serve cold on draught at 40–45°F (4–7°C).

Carbonation & serving

This 'Space Dust IPA' is focused on late kettle and big dry-hop additions of Citra, Mosaic and Simcoe to deliver an intense tropical, citrus, and resinous pine aroma with a medium-low malt backbone, moderate bitterness, and soft mouthfeel from oats and Carapils—reminiscent of many West Coast hazy/juicy IPAs from Seattle.

Tasting notes

Carapils (dextrine malt)

Light crystal malt (10°L)

Flaked oats

Water (brewing)

Liquid English ale yeast (e.g., London Ale III or US-05 dry)

Citra hops (pellet)

Mosaic hops (pellet)

Simcoe hops (pellet)

Dry hop Citra

Dry hop Mosaic

Dry hop Simcoe

Whirlfloc or Irish moss (optional, kettle clarifier)

Corn sugar (priming for keg if needed) or CO2 for kegs

Cold crash ice

Heat 4.5 gallons of brewing water to approximately 165°F (74°C). This will yield a target mash temperature around 152°F (67°C) when grains are added.

Add the crushed Pilsner, 2-row, Munich, Carapils and flaked oats to a mash tun. Stir as you pour the strike water to avoid dough balls and ensure even hydration. Target mash temperature: 151–153°F (66–67°C). Hold for 60 minutes.

Raise temperature to 168–170°F (76–77°C) over 10 minutes by adding ~1 quart (0.25 L) of 200°F water or applying direct heat, then rest 10 minutes to thin the wort for lautering.

Add gypsum and calcium chloride to the strike water before mash in, stirring to fully dissolve. These small adjustments enhance hop perception and rounded malt character for a crisp blonde profile.

Vorlauf until wort runs clear then drain wort into your boil kettle. Sparge with 2.5 gallons of water at 170°F (77°C) slowly to collect a total pre-boil volume of ~6.5 gallons. Expect roughly 5.5 gallons into the fermenter after boil and trub loss (adjust for your system).

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

Bring to boil

At 60 minutes remaining: add 0.5 oz Cascade (bittering). At 10 minutes remaining: add 0.25 oz Perle and 1 tsp Irish moss (optional). These modest hop additions keep bitterness low and preserve a clean, slightly floral hop aroma.

Boil additions

At flameout, turn off heat and chill wort quickly.

End of boil

Chill the wort to 68–70°F (20–21°C) as quickly as your equipment allows (ice bath, immersion chiller, or plate chiller). Use sanitized equipment and transfer the chilled wort to a sanitized fermenter, leaving behind trub.

Aerate or oxygenate the wort well (1–2 minutes with an aquarium stone or vigorous shaking for smaller batches). Pitch the California ale yeast at 65–68°F (18–20°C).

Oxygenate and pitch yeast

Ferment at 66–68°F (19–20°C) for 5–7 days until vigorous activity slows and gravity drops near terminal (~1.010–1.012 expected).

Primary fermentation

After primary fermentation slows (around day 4–5), add 0.5 oz Cascade directly to the fermenter (dry hop) and leave for 48–72 hours to impart a fresh, light citrus/floral aroma reminiscent of a Californian blonde.

Dry hop

After dry hopping and fermentation completion, cold crash to ~34–40°F (1–4°C) for 24–48 hours to help clear the beer before packaging.

Cold crash

Sanitize bottles/keg and all transfer equipment. If bottling, dissolve 3.5 tsp corn sugar in 0.5 cup boiled water, cool, and gently mix into the bottling bucket with the beer. Bottle and cap. Condition at 68°F (20°C) for 10–14 days. If kegging, carbonate to 2.3–2.6 volumes CO2 and cold-condition for 3–7 days.

Serve on draught at 40–45°F (4–7°C) in a clean glass. Expect a clear to lightly hazy pale gold beer with low to moderate bitterness, delicate floral/citrus hop aroma, soft malt backbone and a dry, crushable finish — true to a Paso Robles blonde ale style.

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Perrier Jouét Blason Rosé Brut

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