Ingredients:

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• 8.5 lbs (3.86 kg) 2-row malt (RAHR Malting Co.)

• 1.5 lb (.68 kg) Caramel Malt Crystal 20L (Briess)

• .25 oz (7.09 g) Galaxy (Australia) (60 min)

• 1 oz (28.35 g) Citra (U.S.) (5 min)

• 1 oz (28.35 g) Citra (U.S.) (Dry Hop) if you like it extra hoppy.

• 1 tablet whirlfloc tablet (15 min)

• Wyeast No. 1272 American Ale II

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Specifications:

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Yield: 5 Gallons (19 L)

Original Gravity: 1.048

Final Gravity: 1.01

ABV: 4.3%

IBU: 19

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Directions:

 

Mash grains and 13.8 qts. (13.05 L) of strike water at 162.4°F (72.4°C) for 60 minutes, Mash tun should be at 150°F (65.6°C) for 60 minutes. After 60 minutes add 5.3 qts. (5.02 L) at 170°F (76.7°C) into the mash tun, allow to sit for 10 minutes so the grain bed can settle. Drain mash tun and add second sparge water 14.1 qts. (13.34 L) at 170°F (76.7°C), allow to rest for 10 minutes and drain into brew kettle.  Once boiling has been achieved add hops add start the 60 minute boil timer. With 15 minutes remaining in the boil add whirlfloc tablet and then with 5 minutes left in the boil add Citra hops to the brew kettle. Chill to 70°F (21°C) and pitch yeast.

 

For a bit extra Citra flavour, dry hop 1 oz 24 hours before you bottle or keg your brew.

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