SPECIFICATIONS

  • Original Gravity
  • 1.055
  • Final Gravity
  • 1.012
  • Ibu
  • 22
  • Abv
  • 5.5%

INGREDIENTS

  • Grain

    Amount

  • 2-Row Pale Malt

    90%

  • Crystal Malt 10°L

    3%

  • Dextrin Malt

    6%

  • Acidulated Malt

    1%

  • Yeast & Adjuncts

    Amount

  • California Ale

    13 million cells/mL

  • Whirlfloc

    Variable

  • Yeast Nutrient

    Variable
Hops Type AA Addition Amount
Citra® Brand CO2 Hop Extract 63% 60 min 13 IBU
Citra® Brand CO2 Hop Extract 63% 15 min 6 IBU
Citra® Brand CO2 Hop Extract 63% 5 min 3 IBU

INSTRUCTIONS

  • Step 1

    Perform a single infusion mash at 152°F/67°C for 60 min.

  • Step 2

    Vorlauf until the wort has cleared and is free of grain particles.

  • Step 3

    Runoff into the kettle and sparge with 180°F/82°C water.

  • Step 4

    Bring the wort to a boil. Add hops according to schedule.

  • Step 5

    With 15 min left for the boil, add Whirlfloc and yeast nutrient .

  • Step 6

    After 60 min, turn off the burner.

  • Step 7

    Quickly cool the wort to 68°F/20°C, aerate with 10 ppm O2, and transfer into a sanitized fermenter.

  • Step 8

    Pitch the yeast and add either an airlock or blowoff tube to the fermenter.

  • Step 9

    After final gravity has been reached increase fermenter temperature to 72°F/22°C.

  • Step 10

    After the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C.

Tasting Notes: GRAPEFRUIT • PINEAPPLE • PASSION FRUIT