SPECIFICATIONS


  • Original Gravity
  • 1.055
  • Final Gravity
  • 1.010
  • Ibu
  • 35
  • Abv
  • 5.2%

INGREDIENTS


  • Grain

    Amount

  • 2-Row Malt

    89%
  • Crystal 15L

    2%
  • Crystal 45L

    3%
  • Munich Malt

    5%
  • Acidulated Malt

    1%
  • Yeast & Adjuncts

    Amount

  • California Ale

    14 million cells/mL
  • Whirlfloc

    Variable
  • Yeast Nutrient

    Variable
Hops Type AA Addition Amount
Simcoe® Brand T-90 Pellets 13% 90 min 0.8 g/L
Simcoe® Brand T-90 Pellets 13% 40 min 0.4 g/L
Simcoe® Brand T-90 Pellets 13% 5 min 0.2 g/L
HBC 472 T-90 Pellets 13% 5 min 0.2 g/L
Simcoe® Brand T-90 Pellets 13% Flameout 1.9 g/L
HBC 472 T-90 Pellets 13% Flameout 1.7 g/L
 
Simcoe® Brand T-90 Pellets 13% Dry Hop 1 1.2 g/L
HBC 472
T-90 Pellets 13% Dry Hop 2 1.2 g/L

INSTRUCTIONS


  • Step 1

    Perform an infusion mash to achieve a mash temp of 153°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.

  • Step 5

    After 75 min, add Whirlfloc for clarity and yeast nutrient for yeast health.

  • Step 6

    After 90 min, turn off the burner. Let the wort cool to about 204°F/96°C. Add the whirlpool hop additions. Note: All whirlpool additions are calculated based on a 15 minute whirlpool starting at 204°F/96°C.

  • Step 7

    Gently create a whirlpool in the kettle.

  • Step 8

    Quickly cool the wort to 72°F/22°C, aerate it, and transfer in into a sanitized fermenter.

  • Step 9

    Pitch the appropriate amount of California Ale Yeast and add either an airlock or blowoff tube to the fermenter.

  • Step 10

    Dry Hop: Add hops with approximately 1.004 – 1.008 specific gravity left before final gravity.


Tasting Notes: CITRUS • BERRY • TROPICAL • COCONUT • PINE