- Recipe Type
- All Grain

- Yeast
- Wyeast 1056 (American Ale)

- Yeast Starter
- 2L

- Batch Size (Gallons)
- 5

- Original Gravity
- 1.074

- Final Gravity
- 1.013

- Boiling Time (Minutes)
- 60

- IBU
- 100+

- Color
- 5.7

- Primary Fermentation (# of Days & Temp)
- 14 days at 68 degrees

- Tasting Notes
- Dank, pine notes, a lot of citrus.

MALT/GRAIN BILL

8.5 lb (3.85 kg) 2-row pale ale malt

12 oz (340 g) Carapilsen malt

2.5 lb (1.1 kg) Vienna-style malt

1 lb (454 g) flaked oats

6 oz (170 g) Caramunich-type malt

HOPS & ADDITIONS SCHEDULE

0.75 oz (21 g) Columbus [14% AAU] at 60 minutes

1 oz (28 g) Citra [12.5% AAU] at 20 minutes

1 lb (454 g) corn sugar at 10 minutes

3 oz (85 g) Citra [12.5% AAU] at 5 minutes

3 oz (85 g) Citra [12.5% AAU] at knockout

3 oz (85 g) Citra [12.5% AAU] at dry hop

Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.

Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Add the dry hops and let the beer sit for an additional four to seven days at 5557°F (13°C).

8.5 lb (3.85 kg) 2-row pale ale malt

12 oz (340 g) Carapilsen malt

2.5 lb (1.1 kg) Vienna-style malt

1 lb (454 g) flaked oats

6 oz (170 g) Caramunich-type malt

HOPS & ADDITIONS SCHEDULE

0.75 oz (21 g) Columbus [14% AAU] at 60 minutes

1 oz (28 g) Citra [12.5% AAU] at 20 minutes

1 lb (454 g) corn sugar at 10 minutes

3 oz (85 g) Citra [12.5% AAU] at 5 minutes

3 oz (85 g) Citra [12.5% AAU] at knockout

3 oz (85 g) Citra [12.5% AAU] at dry hop

Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.

Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Add the dry hops and let the beer sit for an additional four to seven days at 5557°F (13°C).