Hazzy IPA

Citra MO

Ale Strawberry CHTY

Jeremiah IPA

Brewing Son

Hazy I

Blonde Mo

Jeremiah Johnson Ale

Hazy PA Co

Citra Milkshake No

Ale Blonde Strawberry Marrew CHTY

Scotch Jeremiah Johnson

Jeremiah Johnson IPA

Jeremiah Johnson

Ale Johnson

Strawberry

Mighty

Blonde

Jeremiah

Craft Beer

Double beef patties, American cheese, pickles, and onion rings.

Superbowl Burger

Lemonade

Soda

In a large mash tun, combine the Pale Malt and Crystal Malt with 5 gallons of filtered water. Heat the water to approximately 165°F (74°C) and add the grains. Stir well to ensure there are no dry clumps.

Prepare the Mash

Maintain the mash temperature at 152°F (67°C) for 60 minutes. Stir occasionally to ensure even temperature throughout the mash.

Mash Rest

After the mash rest, sparge the grains with hot water (around 170°F or 77°C) until you collect enough wort (about 6.5 gallons) for boiling.

Lautering

Bring the collected wort to a rolling boil. Once boiling, add the Citra Hops and boil for 60 minutes.

Boil the Wort

After 30 minutes of boiling, add the Mosaic Hops, Simcoe Hops, and Amarillo Hops. Continue to boil for the remaining 30 minutes.

Add Additional Hops

After the 60-minute boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort into a sanitized fermentation vessel. Pitch the American Ale Yeast into the wort and seal the vessel with an airlock.

Transfer to Fermenter

Allow the beer to ferment at room temperature for about 1-2 weeks, or until fermentation is complete.

Fermentation

Sanitize bottles and caps before bottling your beer.

Prepare Bottles

Dissolve the priming sugar in a small amount of boiling water, then cool and add it to the beer to carbonate.

Add Priming Sugar

Siphon the beer into the bottles, leaving about 1 inch of space at the top. Cap the bottles securely.

Bottle the Beer

Store the bottles at room temperature for an additional 1-2 weeks to allow carbonation to develop.

Condition the Beer

Refrigerate the beer before serving. Pour into a glass and enjoy your homemade Hazzy IPA!

Chill and Enjoy

Pale Malt

Crystal Malt (40L)

Citra Hops

Mosaic Hops

Simcoe Hops

Amarillo Hops

American Ale Yeast

Filtered Water

Priming Sugar

Fill a tall glass with ice cubes to chill it while you prepare the drink.

Prepare the Glass

In a cocktail shaker, add the citrus vodka, fresh orange juice, fresh lemon juice, and simple syrup. Fill the shaker with ice and shake vigorously for about 15 seconds to combine the ingredients well.

Mix the Ingredients

Remove the ice from the chilled glass and strain the cocktail mixture from the shaker into the glass.

Strain the Mixture

Top the drink with club soda to add some fizz and stir gently to combine.

Add Club Soda

Garnish the drink with a fresh orange slice and a sprig of mint leaves. Serve immediately and enjoy your refreshing Citra MO!

Garnish and Serve

Citrus Vodka

Fresh Orange Juice

Fresh Lemon Juice

Simple Syrup

Club Soda

Ice Cubes

Fresh Orange Slice

Fresh Mint Leaves

Rinse the fresh strawberries under cold water. Remove the stems and slice them in half.

Prepare Strawberries

In a medium saucepan, combine the sliced strawberries, sugar, lemon juice, and water. Heat over medium heat, stirring occasionally until the mixture starts to boil.

Make Strawberry Ale Mixture

Once boiling, reduce the heat to low and let it simmer for about 10 minutes, allowing the strawberries to break down and release their juices.

Simmer the Mixture

Remove the saucepan from heat and strain the mixture through a fine mesh sieve into a bowl, pressing the strawberries to extract as much juice as possible. Discard the solids.

Allow the strained strawberry syrup to cool, then mix it with the ale in a large pitcher. Stir gently to combine.

Combine with Ale

Fill glasses with ice and pour the strawberry ale mixture over the ice.

Prepare to Serve

Garnish each glass with fresh mint leaves and a slice of lemon.

Garnish

Serve immediately and enjoy your refreshing Ale Strawberry CHTY!

Enjoy

Fresh strawberries

Ale (light beer)

Granulated sugar

Lemon juice

Water

Mint leaves

Lemon slices

In a large brew kettle, heat 5 gallons of filtered water to approximately 165°F (74°C).

Heat the Water

Once the water reaches the desired temperature, remove it from heat and add 7 lbs of Pale Malt, 1 lb of Crystal Malt, and 0.5 lbs of Carapils Malt. Stir well to ensure all grains are submerged.

Add the Malt

Cover the kettle and let the mixture steep for 60 minutes, maintaining a temperature of around 150-155°F (65-68°C).

Mash the Grains

After 60 minutes, sparge the grains with hot water to collect wort, aiming for around 6.5 gallons total.

Sparging

Bring the collected wort to a boil. Once boiling, add 1 oz of Cascade hops and boil for 60 minutes.

During the last 15 minutes of the boil, add 1 oz of Centennial hops, 1 oz of Simcoe hops, and 1 oz of Amarillo hops.

Add Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).

Transfer the cooled wort into a sanitized fermenter, leaving behind the sediment.

Sprinkle 1 packet of American Ale Yeast over the surface of the wort. Seal the fermenter with an airlock.

Pitch the Yeast

Let the beer ferment for 1-2 weeks at room temperature until fermentation is complete.

Once fermentation is complete, siphon the beer into sanitized bottles, leaving about an inch of headspace. Cap the bottles.

Let the bottles condition at room temperature for an additional 1-2 weeks to carbonate before refrigerating.

Carbonate

Carapils Malt

Cascade Hops

Centennial Hops

Start by grinding the coffee beans to a medium coarseness. This ensures that the coffee brews evenly and extracts the best flavors.

Grind the Coffee

In a kettle, bring the 4 cups of water to a boil. If using a pour-over method, you can heat the water in a separate pot.

Boil Water

Once the water reaches a boiling point, remove it from the heat. Add the ground coffee to your brewing device (French press, pour-over, etc.) and pour the hot water over it.

Combine Water and Coffee

Let the coffee steep for about 4 minutes. This allows the flavors to develop fully.

Steep the Coffee

After steeping, strain the coffee to separate the grounds from the liquid (if using a French press, press down the plunger).

Strain the Coffee

While the coffee is still hot, stir in the sugar, milk, and vanilla extract. If desired, add cinnamon or nutmeg for extra flavor.

Add Sweeteners and Flavorings

Pour the brewed coffee into cups and serve immediately. Enjoy your freshly brewed cup of coffee!

Serve

Coffee beans

Sugar

Milk

Vanilla extract

Cinnamon

Nutmeg

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Prepare the Baking Space

In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cocoa powder until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the milk, vanilla extract, and mix until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Combine Mixtures

Fold in the chocolate chips and chopped walnuts into the batter.

Add Flavor Additions

Pour the batter into the prepared baking pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Pour and Bake

While the cake is cooling, in a bowl, cream together the softened butter and powdered sugar until light and fluffy.

Prepare the Topping

Add the milk and vanilla extract to the butter mixture, and mix until smooth.

Add Liquid

Once the cake is completely cooled, spread the frosting evenly over the top.

Frost the Cake

All-purpose flour

Baking powder

Salt

Eggs

Cocoa powder

Chocolate chips

Walnuts, chopped

Powdered sugar

Butter, softened

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.

Preheat the Oven

In a large mixing bowl, combine the light brown sugar, granulated sugar, and unsalted butter. Beat with an electric mixer on medium speed until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix the Wet Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.

Combine Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Incorporate Dry into Wet

Gently fold in the chocolate chips and chopped nuts (if using) into the batter using a spatula.

Fold in Add-Ins

Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove the pan from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely.

Cool

Cut into squares and serve warm or at room temperature. Enjoy your delicious Blonde Mo!

Light Brown Sugar

Granulated Sugar

Unsalted Butter

Vanilla Extract

All-Purpose Flour

Baking Powder

Chocolate Chips

Chopped Nuts (optional)

In a large pot, bring 5 gallons of water to approximately 165°F (74°C). Add the crushed pale malt, crystal malt, and chocolate malt to the water. Stir well to combine and ensure all grains are submerged.

Mashing the Grains

Maintain the temperature at around 150-155°F (65-68°C) for 60 minutes. Stir occasionally to prevent clumping.

Steeping

After 60 minutes, remove the grains from the pot and allow the liquid to drain back into the pot. Do not rinse the grains.

Straining the Grains

Bring the liquid (wort) to a vigorous boil over high heat.

Bringing to a Boil

Once boiling, add the Cascade hops and boil for 60 minutes, stirring occasionally.

Hazzy Ipa

Citra Mo

Ale Strawberry Chty

Jeremiah Ipa