Grain Bill / Fermentables
- 11 lbs 2 Row Pale Malt
- 0.5 lb Crystal 20
- 0.25 lb Crystal 40
Hops
- 0.5 oz Magnum @ 12.8% AA
- 4 oz Citra @ 12.8% AA
- 2 oz Mosiac @ 11.9% AA
Yeast
- Mangrove Jack’s M44
Other
- Whirlfloc Tablet
- 1/2 tsp gypsum
- 1/4 tsp epsom salts
- 1/4 tsp citric acid
Target Stats
- 5.5 Gallons
- OG 1.059
- FG 1.015
- ABV 5.81%
- IBU 72.33
- SRM 5.8
Final Stats
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Brew Day
Heat 8 gallons of water to 158°. (Unfiltered Dover City water with chlorine removed via campden tablet.)
Gently dough in grains until all grain is covered by water. Add 1/2 tsp gypsum and 1/4 tsp epsom salts and stabilize pH at 5.2
Mash grains at 152° for 1 hour.
Remove “grain bag“, rinse, squeeze and allow grains to drain.
Bring wort to a boil.
Once wort is boiling, add 0.5 oz Magnum hops and continue for 45 minutes.
Add 1 oz Citra hops and continue boil for another 10 minutes.
Add whirlfloc, 1 oz Citra and continue boil for 5 minutes.
Reduce wort temperature to 170° and add 1 oz Citra and 1 oz Mosiac hops.
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate and transfer to primary fermenter.
Pitch yeast into fermenter.
Allow beer 1~2 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.
Dry hop with 1 oz Citra and 1 oz Mosiac for 1 week.
Bottle and wait another 2 weeks or keg and carb.
Enjoy!
Notes:
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