|12.75 lb||2-Row (US)||Any||Mash|
|1.25 lb||Munich Malt 10L||Briess||Mash|
|0.5 lb||Melanoidin Malt||Weyermann®||Mash|
|0.5 lb||Caramel Malt 60L||Briess||Mash|
|0.5 oz||Citra (US)||60 min|
|1.0 oz||Citra (US)||15 min|
|1.0 oz||Citra (US)||10 min|
|1.5 oz||Citra (US)||5 min|
|2.0 oz||Citra (US)||14 days|
|2.0 oz||Citra (US)||7 days|
|2.0 oz||Citra (US)||0 min|
|English Ale Yeast||White Labs WLP002|
|1.0 each||Whirlfloc Tablet||10.0 min|
245B cells are suggested, you should use a starter!
Start with 7.8 gal of water for BIAB full volume mash. For the water profile in my area, 4g gypsum, 4g calcium chloride, 2g epsom salt to water before heating. 1mL of lactic acid (88%) might also be necessary to bring down pH. Heat water to 159F for strike. Mash at 152-153 for 75-90 minutes, stirring every 15 mins until converted. Heat to 170 F and stir vigorously before pulling the bag. As soon as the bag is pulled, add the first wort hopping and 10 drops of FermcapS. Proceed with recipe. Chill to <74 F before pitching. Ferment at 72 F and wait until primary fermentation is done before dry hopping.
Post brew note #1: This beer is great. It's not bitter at all, but has a big hop nose and tastes of grapefruit and slightly mango. It's just a touch sweet and you could drink it all night.
Post brew note #2: now that the batch is almost gone, while it's still delicious, I can say that the hops do fade rather quickly. I have changed the recipe to add an additional oz of Citra to the dry hop bill and split it; 2oz for a week in primary, rack to secondary with an additional 2oz for 7 days, and bottle IMMEDIATELY.