Brew the Frying Pan River
Frying Pan Hazy Pale Ale — home brew kit
Hazy Pale Ale · 5.8% · 5 gallons
from $29In stock · Ships in 2-3 days
A five-gallon all-grain hazy pale ale kit named for the Frying Pan River: grain, hops, yeast and the recipe, milled and measured.
Brewed and boxed by John Derek Leavitt
In the glass
Stone fruit and citrus, soft on the tongue, barely bitter.
Serve 45°F, and soon
Alongside Drink it fresh. Hazy beer does not wait for anyone.
Fourteen miles below Ruedi where mysis shrimp grow trout to a size that looks like a misprint.
The box arrives with the grain already milled and weighed, the hops in marked packets for each addition, and the yeast kept cold. You supply the pot, the water and the time. Nothing in here is a concentrate.
Full instructions come in the box and are written for somebody on their second batch, not their twentieth — every step says why it is there, so you can tell which ones you can bend.
- All grain, milled and weighed to the batch
- Hazy Pale Ale · 5.8% ABV · 35 IBU
- Hops bagged per addition, so nothing goes in at the wrong minute
- Instructions written for a second-time brewer
The numbers
5.8%Alcohol by volume
(1.056 − 1.012) × 131.25
35Bitterness, IBU
Bitterness only means anything against the style. This one is a Hazy Pale Ale.
5Colour, SRM
The swatch above is this number on the standard reference ramp, not an impression of it.
Gravity1.056 down to 1.012 — 79% apparent attenuation.
The day, and the wait
A whirlpool held at temperature and a dry hop timed to the ferment, not the calendar.
- First pint
- about three weeks21 days from brew day, including conditioning
- Batch size
- 5 US gallonsAbout fifty twelve-ounce bottles
- You supply
- Pot, fermenter, thermometer, hydrometer, bottlesThe starter kit below is exactly this list, if you have none of it.
- Mash in60 min at 152°FHold the temperature. This rest is where the body of the beer is decided.
- Sparge and run off45 minSlowly. Rushing it pulls tannins out of the husks.
- Boil60 min3 hop additions, each timed from the END of the boil.
- Chill and pitch30 minDown to 66°F before the yeast goes anywhere near it.
- Clean up45 minThe part nobody photographs, and the part that decides the next batch.
Brew day4 h, kettle on to kitchen clean. The rest of the wait is the yeast doing its own work.
What arrives, and what you supply
In the box
- Milled grain, weighed for a 5-gallon batch
- Hops in marked packets, one per addition
- Yeast — Lallemand Verdant IPA
- Priming sugar for bottling
- Printed recipe and brew-day instructions
Worth knowing
- You will need: a brew pot, a fermenter with an airlock, a thermometer, a hydrometer and bottles or a keg.
- Ferment at 68°F — temperature control matters more than almost anything else in this box.
- Drink it fresh. Hazy beer does not wait for anyone.
The recipe, in full
Printed on a card in the box as well. Nothing here is a concentrate and nothing is a trade secret.
Grain bill
- Pale 2-row
- 8 lb
- White wheat
- 2 lb
- Flaked oats
- 1 lb
Hop schedule
- Citra
- 0.5 oz at 15 min
- Mosaic
- 2 oz whirlpool at 170°F
- Citra + Mosaic
- 3 oz dry hop, 3 days
Fermentation
- Yeast
- Lallemand Verdant IPA
- Schedule
- 68°F, dry hop at high krausen
- Batch
- 5 US gallons
Named for the Frying Pan River
Roaring Fork Valley, Colorado · CO
The water it is named for
- Water type
- Tailwater
While the wort cools
- Brewing starter kit$139
Six-gallon fermenter, airlock, auto-siphon, hydrometer, thermometer, bottling wand and a capper. Everything the recipe assumes you already own.
- Frying Pan airbrushed hat
The same water, hand airbrushed onto a trucker cap.
Where this came from
river beer · made
0 — nothing entered the score yet, at the Derby's published weights, since . Views are not counted.
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