Sessional IPA

Dry hop (~3‑5 days) Centennial + Simcoe (maybe Citra) ~40‑80 g total (split) aromatic lift

Batch Size (fermentor): 50 L
Boil Time: 60 min
OG: 1.045
FG: 1.010
ABV: ~4.6%
IBU: ~30 (mostly from whirlpool)
SRM (Color): ~4
Mash Temp: 67°C
Yeast: US-05 or similar clean American ale yeast

Yeast & Fermentation
Yeast: Clean American Ale strain (e.g. US‑05, WLP001, etc.)

Primary Fermentation
Temp: Start at 18–19 °C (64–66 °F)
Duration: ~4–7 days (depending on gravity)
Purpose: Clean, crisp fermentation with minimal esters
Tip: Keep it on the cooler end for the first few days to suppress unwanted esters, then allow it to naturally rise toward 20–21 °C as fermentation slows.

Diacetyl Rest
When: Once gravity is within ~2–4 points of the expected final gravity (near the end of fermentation)
Temp: Raise to 20–22 °C (68–72 °F) for 1–2 days
Purpose: Encourages the yeast to reabsorb diacetyl and clean up byproducts
US-05 is pretty clean already, but this rest ensures a smooth, professional finish—especially important for lighter ales.

Let finish until stable, then dry hop; finish in progressively cooler temps if possible to clean up off‑flavors

Mash: Single infusion, ~60 min at ~65‑67 °C (150‑153 °F) – leaning toward a slightly lower mash temp to get more attenuation / dryness
Sparge as needed
Water: light profile; maybe moderate sulfates to accentuate hop bitterness; moderate chloride for smoothness

Optional Additions:
Whirlfloc or Irish Moss @ 10 min (for clarity)
Yeast Nutrient @ 10 min