A fruity IPA bursting with Citra and Mosaic Hops! Medium bodied with notes of tropical fruit, blueberry, and light caramel malt. Has a dry finish with moderately high hop bitterness.
Yield: 5 Gallons (about 54 12-ounce bottles or 30 22-ounce bottles)
11 lbs Pale 2-row
1 lb Munich
10 oz. Crystal 60
1/2 oz. Nugget 13%a, 60 minutes remaining of boil
1 oz. Citra 11%a, 15 minutes remaining of boil
1 oz. Mosaic 12%a, 15 minutes remaining of boil
½ tsp Irish moss 15 minutes remaining of boil
1 oz. Citra 11%a, at flameout
White Labs WLP001 California Ale Yeast or Safale S-05
4.5 oz light dried malt extract or 6.5 oz corn sugar for carbonation
In a 10-gallon insulated cooler, combine the crushed malts with 16.5 quarts of approx. 168° F water. The water should cool slightly when mixed with the grain. Hold the mash at 152°F for 45-60 minutes.
Sparge at 170 degrees to collect approximately 6 gallons.
Boil for 75 minutes adding hops at above times.
Clean and sanitize all of your equipment.
Cool wort rapidly as possible to 70-72°F and transfer/strain to primary fermentation bucket or carboy. Use caution while transferring to keep hops and hot break material from getting into the fermenter.
Check specific gravity of the wort with a hydrometer. The target starting gravity is 1.064 (16 Plato). If you’re off a couple of points don’t sweat it.
Pitch yeast (a yeast starter will aid a better fermentation but not necessary) and ferment at 65-68°F until final gravity of 1.015 (3.5 – 4 Plato) is achieved or fermentation activity has stopped for a few days. Once again if you’re off a couple of points don’t sweat it.
Rack to secondary and age for 3-4 weeks.
When you’re ready to bottle, clean and sanitize the bottles, caps and bottling equipment. Put the dried malt extract or corn sugar in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover and let cool slightly. Add to bottling bucket and stir well. Proceed with bottling.
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