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Specialty IPA: New England IPA |
5.5 Gal |
4.2% |
64.65 |
1.042 |
1.01 |
3.04°L |
All Grain |
92 |
Beer
0 |
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Title: Citrus Crush IPA |
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| Boil Size: 6.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 04/01/2019 02:10 PM |
Notes: To make Citrus Simple Syrup:
1. Take the peel from 3 oranges / 1 lemon and blanch them 3x.
2. Make simple syrup: 400g of sugar + 400g of water.
3. Add the peel and simmer for 45 minutes.
4. Remove candied peel and dehydrate on low heat for about 24 hours, this will be used in the drop hop stage.
Whirlpool:
Once boil is complete and wort is below 170F, add Citra (3 oz), Lemon Drop (1 oz) and citrus simple syrup for a 20min whirlpool.
Fermentation:
Cool wort to ~68F, transfer to fermenter, aerate and pitch yeast. Ferment at 65F - 68F until SG reaches 1.010. Add dry hops and candied peel for 4 days. Transfer to bottle/keg and enjoy. |
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