For 5.5 US gallons (20.82 L)
MALTS
5.3 lb (2.4 kg) Rahr pale ale malt
5.3 lb (2.4 kg) Rahr 2-row malt
2 oz (57 g) Weyermann acidulated malt
HOPS
0.8 oz (23 g) Nugget, 13% a.a. @ 60 min
2.25 oz (64 g) Citra, 12% a.a. @ 5 min
2.25 oz (64 g) Citra, 12% a.a. @ whirlpool
2.25 oz (64 g) Citra, 12% a.a. @ dry hop ("active")
2.25 oz (64 g) Citra, 12% a.a. @ dry hop ("complete")
YEAST
White Labs WLP001 California Ale yeast
SPECIFICATIONS
Original Gravity: 1.054 (13.3° P)
Final Gravity: 1.007 (1.7° P)
ABV: 6.3%
IBU: 70
SRM: 4.2
DIRECTIONS
Mash malts at 152° F (67° C) and allow to rest one hour. Sparge at 168° F (76° C). Boil 60 minutes. Chill to 70° F (21° C) and oxygenate. Ferment at 68-72° F (19-22° C). “Active” dry hops are added 2 days after fermentation starts, and the “complete” dry hops are added after terminal gravity is reached. Allow to sit on a second dose of dry hops for 3 days, and then rack to secondary for a week. Rack to a keg, chill, and force carbonate.