Pernicious

Drifter Orange Blonde Ale

A Very Fine Brown, American Brown

Arias Amber Ale

Bound By Time Hazy IPA

Bull Tumbling Monk Porter

Three Fleets to the Wind Kolsch

CHOICE OF 4

Park Circle Pale Ale

Narragansett Lager

Washout Wheat Hefeweizen

New Belgium Fat Tire

classic house-infused vodka, bloody mary mix, Old BayTM rim

OYSTER SHOOTERS

shaved milk chocolate, crushed graham cracker, brûléed honey fluff

SM'OYSTER

CHOICE OF 3

CAVIAR OYSTER

OYSTERS ON THE HALF SHELL

14 OZ BONELESS RIBEYE*

8 OZ FILET MIGNON*

goat cheese, basil pesto, balsamic tomatoes, balsamic glaze

VEGETARIAN BRUSCHETTA

CHILLED BLUE CRAB DIP

lettuce, tomato, and pepper Jack cheese on roll with avocado aioli

BLACK BEAN BURGER

sauteed seasonal vegetables, angel hair pasta, and asiago cheese

PASTA WITH VEGETABLES

balsamic tomatoes, crumbled blue cheese, red onion, blue cheese dressing

ICEBERG WEDGE SALAD

Heat 5.5–6.0 gallons of strike water to approximately 166°F (to hit a target mash temperature of 152°F). Dough in the crushed grains (Pale 2‑row, Munich, crystal, wheat, flaked oats, acidulated) into the mash tun, stirring to avoid dough balls and ensure full hydration.

Heat strike water and dough‑in

Hold the mash at 152°F for 60 minutes. Stir gently at 15 and 30 minutes to ensure even temperature and enzymatic activity. Check mash pH near the end; target pH 5.2–5.4. If pH is high, a small infusion of acidulated malt or food‑grade lactic acid can be used to adjust.

Mash rest

Raise the mash to 168–170°F (mash out) for 10 minutes to stop enzymatic activity and improve wort runnability.

Mash out

Vorlauf until runnings are clear, then lautering/sparge with enough water to collect ~6.5–7.0 gallons of wort in the kettle (account for boil-off). Aim to collect pre‑boil gravity appropriate for ~1.070 OG (adjust as needed to hit target ABV ~7.3%).

Sparge

Bring the kettle to a vigorous rolling boil for 60 minutes. Add Irish moss or Whirlfloc with 15 minutes left in the boil to aid cold break/clarity.

Boil

Add 1.0 oz Citra at 60 minutes for a modest bitter backbone. Because this is an IPA focusing on hop flavor and aroma, keep early bittering additions minimal.

Bittering hop addition

At the end of the 60 minute boil, shut off heat and chill wort rapidly to 95–100°F for kettle souring (if performing a souring step) or down to ~68°F for immediate yeast fermentation if skipping kettle sour.

End of boil

If you plan a kettle sour for a bright, controlled acidity: after the boil, cool the wort to 95–100°F. Optionally add a Campden tablet (crushed and mixed) and wait 24 hours to reduce chlorine if your water or ingredients might carry wild organisms; then re‑pitch Lactobacillus plantarum. Sanitize anything that will contact the wort.

Prepare for kettle sour (if using kettle sour method)

Pitch the Lactobacillus plantarum (1 tbs or according to manufacturer instructions) into the cooled wort and maintain a temperature between 95–110°F for 18–48 hours. Cover the kettle with sanitized foil to minimize contamination. Stir gently once or twice per day. Monitor pH: target final kettle pH between 3.4 and 3.6 for a balanced sourness. Note: if you prefer a milder tartness, stop earlier (pH ~3.7–3.8).

Pitch Lactobacillus

Once desired acidity is reached, bring the kettle back to a boil for 10 minutes to kill Lactobacillus and sanitize the wort. This also drives off any unwanted volatile compounds produced during souring. After this short boil, chill wort to fermentation temperature (~66–68°F).

Boil post‑souring

If you prefer more complex funk, omit kettle sour and instead optionally pitch a Brettanomyces or mixed culture alongside or after primary ale yeast. This will develop more complex, barnyard/funky notes over weeks to months in secondary. If using mixed culture, skip the post‑sour boil but be prepared for longer aging and sanitation considerations.

Alternative: Mixed culture or co‑fermentation

Aerate the cooled wort well (oxygenate to ~8–10 ppm dissolved oxygen for 5 gallons) and pitch the American ale yeast (one package, rehydrated or a properly prepared starter). Target fermentation temperature 66–68°F for a clean IPA profile. If using co‑pitch with Brett, pitch Saccharomyces first and Brett later or co‑pitch depending on desired character.

Oxygenation and yeast pitch

Allow primary fermentation to proceed for 5–7 days or until vigorous activity subsides and SG has dropped significantly. Target attenuation should be consistent with an FG in the ~1.010–1.014 range depending on final acidity; aim for ~7.3% ABV starting from ~1.070 OG.

Primary fermentation

After primary fermentation has slowed (typically day 4–7), perform a dry hop: add Mosaic 1.0 oz, Amarillo 1.0 oz, Simcoe 0.5 oz in a sanitized hop sack or directly. Leave hops on for 3–5 days at fermentation temperature to capture bright hop aroma while minimizing grassy character. Optionally add remaining Mosaic 0.5 oz at packaging/crash to preserve very fresh notes.

Dry hopping schedule

After dry hopping, cold crash to ~36–40°F for 24–48 hours to help drop out hop matter and yeast. Rack to a secondary or directly to bottling/kegging vessel depending on process. If using Brett or mixed culture for additional funk, transfer to a secondary and age at cellar temps (60–68°F) for weeks to months as desired.

Cold crash and conditioning

Sanitize keg or bottles thoroughly. If bottling, dissolve 4 oz corn sugar in 8 oz boiling water, cool and mix gently into beer for priming to reach ~2.4 volumes CO2 (adjust for temperature and desired carbonation). If kegging, force carbonate to ~2.4–2.6 volumes CO2.

Packaging

Condition bottles at 65–70°F for 10–14 days to carbonate, then lager/cold condition for 2–7 days to let flavors meld. For kegged beer, carbonate and rest 24–72 hours before serving. For mixed culture versions, allow extended aging for Brett character development.

Conditioning

Serve cold (45–50°F) in a tulip or IPA glass to highlight hop aroma and acidity. The finished beer should present a bright, clean hop profile with a controlled tartness and a slightly soft mouthfeel from wheat and oats, finishing crisp and bitter‑balanced at ~7.3% ABV.

Serve

Sanitize all equipment that contacts wort post‑boil. When working with Lactobacillus or mixed cultures, maintain strict sanitation protocols and plan separate equipment or thorough sanitation to avoid cross‑contamination of other beers. Adjust hops and souring intensity to taste—this recipe is designed as a rotating sour IPA base, so swap hop varieties each batch for a rotating series of flavor profiles.

Pale 2‑row malt

Munich malt

Light crystal (10L)

Wheat malt

Flaked oats

Acidulated malt (for mash pH adjustment)

Lactobacillus plantarum culture (pure or from kettle sour sachet)

Wyeast Brettanomyces or mixed culture (optional for funk)

Citra (12% AA) - bittering and late whirlpool

Mosaic (12% AA) - whirlpool and dry hop

Amarillo (9% AA) - late whirlpool and dry hop

Simcoe (12% AA) - dry hop accent

American ale yeast (Safale US‑05 or Wyeast 1056)

Irish moss or Whirlfloc (optional clarifier for boil)

Water (adjusted for chloride:sulfate balance favoring hop brightness)

Corn sugar (dextrose) for priming (bottling) or finishing

Sanitizer (no‑rinse)

Pectic enzyme (optional when using fruit adjuncts)

Kettle sour pH test strips or meter

Campden tablet (optional, to kill native bacteria before kettle souring if using mixed cultures)

Heat 3.25 gallons (about 12.3 L) of brewing water to ~165°F (74°C) to hit a target mash temperature of 152°F (67°C) when grain is added.

Heat strike water

Add the crushed Pale Ale malt, Pilsner malt, Carapils, and light crystal malt to the mash tun. Stir thoroughly to avoid dough balls and achieve a uniform mash. Target mash temperature: 152°F (67°C). Hold for 60 minutes.

Mash in

Raise mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity (mash out), if your equipment allows. This step is optional but helps with lautering.

Recirculate wort (vorlauf) until clear, then sparge with ~2.0 gallons (7.6 L) of water at 168°F (76°C) until you have roughly 6.5–7.0 gallons of wort in the boil kettle (accounting for evaporation). Aim for ~5.0 gallons final batch size after boil and trub loss.

Bring the collected wort to a vigorous boil. Watch closely to avoid boil-over.

Bring to a rolling boil

At the start of the 60-minute boil, add 0.5 oz Saaz hops. Also add the light cane sugar now to improve fermentability and lighten body.

Bittering hop addition (60 min)

With 10 minutes remaining in the boil, add 1 tsp Irish moss (or Whirlfloc) to assist in protein coagulation.

Irish moss (10 min)

At 5 minutes left in the boil, add 0.5 oz Mosaic hops and 2 tbsp fresh orange zest. If using dried orange peel, add it now as well. This short boil retains bright orange aroma and flavor while minimizing harsh bitterness.

Flavor hop & orange zest (5 min)

At the end of the 60-minute boil, turn off the heat and chill the wort quickly to ~68°F (20°C). Use an immersion chiller, plate chiller, or ice bath to reduce oxygen pickup once cool.

Cool quickly

Siphon the cooled wort into a sanitized fermenter leaving behind trub. Top up with pre-boiled and cooled water if necessary to reach 5.0 gallons. Aerate the wort by shaking vigorously, splashing while transferring, or using pure oxygen for 60–90 seconds.

Transfer and aerate

Pitch the rehydrated dry yeast or a well-prepared liquid yeast starter into the aerated wort at 66–68°F (19–20°C). Maintain fermentation temp of 66–68°F for clean esters.

Pitch yeast

Allow primary fermentation to proceed for 5–7 days or until activity slows (approx. 0.5–1.0 specific gravity drop per day early on). Target final gravity for a 4.5% ABV blonde: around 1.008–1.011 depending on mash efficiency.

When primary fermentation has slowed (typically day 4–6), add 0.5 oz Cascade (or Amarillo) hops directly to the fermenter for 3–4 days to increase bright citrus/aroma. Alternatively, transfer to a secondary and add the hops there.

Dry hop

If you want a stronger fresh-orange aroma, add a small amount (0.5–1 tsp) of additional fresh orange zest in a sanitized mesh bag at the same time as dry hops. Remove after 2–3 days to avoid vegetal character.

Orange aroma boost (optional)

After fermentation and dry hop contact are complete (usually 7–10 days total), cold crash the beer to ~35–40°F (2–4°C) for 24–48 hours to drop out particulates and clarify.

Cold crash

If bottling, dissolve 3.5 oz (approx. 100 g) corn sugar in 1 cup boiling water, cool and add to a sanitized bottling bucket. Siphon beer onto priming solution, gently mix, and bottle. Expect ~2.3 volumes of CO2. If kegging, carbonate to ~2.3 volumes of CO2 (force carbonating or natural conditioning).

Bottle or keg

Allow bottles to carbonate at room temperature for 10–14 days, then chill and condition for another week for best flavor development. If kegging, allow a few days for flavors to marry after carbonation.

Condition

Serve cold (45–50°F / 7–10°C) in a tulip or shaker pint. Expect a light golden color, soft malt backbone, low-medium bitterness, subtle orange zest and citrus hop notes, and a clean, crisp finish at ~4.5% ABV.

Pale Ale malt (2-row)

Pilsner malt

Carapils / dextrin malt

Light crystal (10-20L)

Light cane sugar (dextrose)

Fresh orange zest (from unwaxed oranges)

Orange peel, dried (bitter or sweet) - optional

Saaz hops (4–5% AA) - bittering

Mosaic hops (or Citra - aromatic/flavor)

Cascade hops (or Amarillo) - dry hop

Safale US-05 (dry ale yeast) or Wyeast 1056 / White Labs WLP001

Water (treated to low to moderate mineral content)

Campden tablet (optional, for chlorine/chloramine)

Irish moss (or Whirlfloc)

Corn sugar (priming sugar) for bottling

Heat approximately 4.0–4.5 gallons of water to about 165°F (73°C) to achieve a mash temperature of 152°F (67°C) when grain is added. Target mash temp 152°F for a balanced fermentable profile.

Add the crushed Maris Otter, Crystal 60L, Brown malt, Victory, Munich and flaked oats into the mash tun. Stir thoroughly to eliminate dry pockets. Hold mash at 152°F (67°C) for 60 minutes. Maintain temperature within ±2°F.

After 60 minutes, raise temperature to ~168°F (76°C) for 10 minutes for mashout. Vorlauf (recirculate) until wort runs clear enough to transfer to kettle (about 5–10 minutes).

Mashout and vorlauf

Sparge with enough 170°F (77°C) water to collect roughly 6.5–7 gallons of pre-boil wort (accounting for boil-off). Aim for 5.25 gallons in the fermenter after boil for target OG.

Bring the wort to a vigorous boil. At the start of the 60-minute boil, add 0.75 oz Northern Brewer (bittering). Start timer for 60-minute boil.

Bring to a boil and bittering hop addition

With 15 minutes left in the boil, add 1 tsp Irish moss or Whirlfloc and the 0.75 oz Cascade hops (flavor). If using any wort nutrient, add now.

Mid-boil / clarity agent

At flameout (end of boil), turn off heat and add 0.5 oz Amarillo or Cascade hops directly to the kettle. Allow to steep in the hot wort (whirlpool) for 15–20 minutes to extract aroma without adding significant bitterness.

Late hop / whirlpool addition

Chill the wort quickly to 66–68°F (19–20°C) using an immersion chiller, plate chiller, or ice bath. Aim to get below 80°F within 20–30 minutes to reduce DMS and infection risk.

Cool wort

Transfer chilled wort to sanitized fermenter, leaving behind trub. Top up with water to reach 5.25 gallons if necessary. Aerate vigorously (shake, pure O2 for 60 seconds, or aeration stone). Rehydrate or prepare yeast per manufacturer instructions and pitch the yeast at 66–68°F.

Aerate and pitch yeast

Ferment at 66–68°F (19–20°C) for 5–7 days until vigorous fermentation slows. Allow temperature to rise up to 68–70°F late in fermentation to ensure complete attenuation and clean finish. Expect final gravity around mid- to high-1.010s depending on attenuation.

Optional: rack to secondary after 5–7 days for an additional 7–10 days at 65–68°F to clear. Alternatively, leave in primary for 2–3 weeks for adequate conditioning.

Secondary / conditioning (optional)

If bottling, dissolve 3.5 oz corn sugar in 12 oz boiling water, cool to room temp then add to sanitized bottling bucket. If kegging, carbonate to 2.2–2.5 volumes CO2.

Prepare priming sugar

Siphon beer gently to bottling bucket to combine with priming solution, fill and cap bottles. Condition bottles at 68–70°F for 2 weeks, then cold crash and age as desired. If kegging, carbonate and force-condition as required.

Allow beer to condition for at least 2 weeks in bottle and an additional week in cold storage for best clarity and flavor. The beer will taste best after 3–4 weeks but is drinkable earlier.

Maturation

Maris Otter pale ale malt

Caramel / Crystal 60L

Brown malt

Victory malt

Munich malt (10L)

Dark DME (optional for boosting gravity)

Bittering hops - Northern Brewer (10% AA) or Magnum

Flavor/aroma hops - Cascade (5–7% AA)

Finish hops - Amarillo or Cascade (for whirlpool/late addition)

American ale yeast (Wyeast 1056 / White Labs WLP001 / Safale US-05)

Wort nutrient (optional)

Water (adjusted for moderate sulfate/chloride balance)

Irish moss or Whirlfloc (for clarity)

Corn sugar (priming sugar for bottling)

Heat 3.5 gallons of water to about 166°F (to hit a mash temp of 152°F when grains are added).

Mash in: Add crushed grains (pale malt, Munich, crystal 60L, amber, carapils) to a mash tun and stir in the strike water to reach a stable mash temperature of 152°F (66.5°C). Ensure grains are fully wet and no dry clumps remain.

Hold mash at 152°F for 60 minutes. Stir gently at 15–20 minute intervals to maintain even temperature and improve conversion.

Conduct a mash-out: raise temperature to 168–170°F for 10 minutes (either by adding 170–175°F water or direct heat if using a kettle) to stop enzymatic activity and improve wort runoff.

Sparge with ~2 gallons of water at 168°F. Collect enough wort to end up with approximately 6.5–6.75 gallons in the boil kettle (accounting for boil-off). Aim for pre-boil gravity appropriate for a 5.0% ABV final beer (around 1.048–1.052 pre-boil/OG ~1.048).

Bring wort to a rolling boil. Begin a 60-minute boil once boiling is achieved.

At 60 minutes remaining (start of boil), add 0.75 oz Cascade hops for bittering.

At 20 minutes remaining, add 0.5 oz Willamette hops for flavor.

At 5 minutes remaining, add 0.5 oz Cascade hops and 0.5 tsp Whirlfloc or Irish moss if using.

After 60-minute boil completes, turn off heat and cool wort quickly. Use an immersion chiller, counterflow chiller, or an ice bath to cool to about 68°F (20°C) as quickly as possible to minimize infection risk.

Transfer cooled wort to a sanitized fermenter. Top up with sanitized water if necessary to reach 5.0 gallons total volume.

Aerate the wort well by shaking, splashing, or using pure oxygen (oxygenate to ~8–10 ppm if using O2). Proper oxygenation helps a healthy fermentation.

Pitch yeast: rehydrate dry yeast per manufacturer instructions or pitch the liquid yeast starter. Aim for a fermentation temperature of 66–68°F (19–20°C) for clean ale fermentation.

Ferment for 5–7 days at 66–68°F until primary activity slows and gravity approaches terminal gravity (~1.010–1.012). If using a two-stage fermentation, transfer to a secondary carboy after 5–7 days for conditioning, otherwise leave in primary.

When fermentation is complete and final gravity is stable for 2–3 days, prepare corn sugar priming solution: dissolve 3.5 oz corn sugar in 12 oz (about 350 ml) boiling water, cool, and pour into a sanitized bottling bucket.

Rack beer gently into the bottling bucket onto the priming solution to mix evenly without aerating. Bottle immediately into sanitized bottles and cap.

Condition bottles at room temperature (68–72°F) for 2 weeks to carbonate. After 2 weeks, chill a bottle and check carbonation and flavor. Condition an additional 1–2 weeks if needed for improved flavor.

Cold condition (optional): refrigerate for 3–7 days before serving to help clear and settle yeast.

Serve at 45–50°F in a clean pint glass. Expect an amber color, moderate malt backbone from Munich and caramel malts, floral/citrus hop notes from Cascade, and a clean American ale yeast profile at about 5.0% ABV.

Pernicious

Drifter Orange Blonde Ale

A Very Fine Brown, American Brown

Arias Amber Ale

Bound By Time Hazy Ipa

Bull Tumbling Monk Porter

Three Fleets To The Wind Kolsch

Choice Of 4

Park Circle Pale Ale

Narragansett Lager

Washout Wheat Hefeweizen

New Belgium Fat Tire

Oyster Shooters

Sm'oyster

Choice Of 3

Caviar Oyster

Oysters On The Half Shell

14 Oz Boneless Ribeye*

8 Oz Filet Mignon*

Vegetarian Bruschetta

Chilled Blue Crab Dip

Black Bean Burger

Pasta With Vegetables

Iceberg Wedge Salad