🍺 Get To The Hoppa – Brewing InstructionsUpdated 7 days ago

🍻 Beer Info

• Background: Can you hear him scream, “GET TO THE HOPPA!”? You need to get into the hoppa, fly away, and go and get more hops!  This has a fruitier, more citrusy flavor, with added freshness. Get To The Hoppa gives you precisely that, a New England IPA fresh as can be!

• Style: New England IPA

• ABV: ~5%

• Fermentation time: 10 days

• Ready to drink: 10–12 days (carbonation time can vary depending on personal taste)

📦 What’s Included

You’ll receive ingredients from NorthernBrewer. Note: they may include slightly more than required — always measure carefully! 

Malt & Grains

• 4.7 lbs crushed Pilsner malt

• 0.1 lbs each of:

  • Wheat flakes (uncrushed)

  • Barley flakes (uncrushed)

  • Oat flakes (uncrushed)

Hops

• 0.35 oz Mosaic – for Hop Compartment 1

• 0.35 oz Citra – for Hop Compartment 2

• Dry Hop: 0.35 oz Mosaic + 0.35 oz Citra

Yeast

• 1x US-05 dry yeast packet

✅ Before You Start

📲 Scan the QR Code to Load the Recipe

Before you begin brewing, you’ll need a QR code for this recipe.

• Contact Exobrew Support to request your QR code.

• Once received, scan the QR code using your app or browser.

• This will automatically download the “Get To The Hoppa” recipe from the cloud and load all brewing steps into the system.

Important: The recipe won’t appear on your machine until the QR code is scanned.

🥣 Ingredient Preparation

1. Malt

• Weigh 4.7 lbs of crushed Pilsner malt.

• Weigh 0.1 lbs each of wheat, barley, and oat flakes

• Mix all grains in one bowl.

• The app/portal will guide you on the exact water amount needed

2. Hops

• Weigh 0.35 oz Mosaic – place into cloth hop bag, insert into Compartment 1

• Weigh 0.35 oz Citra – place into cloth hop bag, insert into Compartment 2

3. Yeast

• Keep the US-05 yeast ready

• Add to the wort after it has cooled, as instructed by the  app/ browser

🧪 Fermentation & Conditioning Schedule

🧬 Primary Fermentation (Day 1–3)

• Add yeast to the keg.

• Attach:

  • Airlock to the center keg post

  • Trub container to the bottom of the keg

• Keg temp control:

  • 19°C for 2 days

  • 25°C for 1 day

🌿 Secondary Fermentation (Day 4)

• Maintain 25°C for one more day

• Add dry hop bags (Mosaic & Citra) directly into the keg.

❄️ Conditioning

🌀 Conditioning 1 (Day 5)

• Temp: 25°C

• Remove, empty, and replace the trub container.

❄️ Conditioning 2 (Day 6)

• Temp: 14°C

• Remove, empty, and replace the trub container.

❄️ Conditioning 3 (Day 7)

• Temp: 14°C

• Remove, empty, and replace the trub container.

❄️ Conditioning 4 (Day 8)

• Temp: 5°C

• Remove, empty, and replace the trub container.

🫧 Carbonation & Serving (Days 9–12)

1. Attach the CO₂ cartridge to the pressure regulator

2. Connect the black ball lock connector to the regulator.

3. Mount the regulator on the keg post marked CO2

4. Open the regulator – wait 1 day.

5. Replace CO₂ cartridge – wait another day.

6. Connect the tap to the keg post marked TAP.

7. Release pressure gently using the overpressure valve.

8. Pressurize to 5 psi

9. Pour and enjoy your fresh, citrusy “Hoppa” IPA!