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Citrus Haze IPA
"Mash: 4.8 lb Domestic 2-row malt (1.8-2L) (24.9%) 4.8 lb Maris Otter malt (2.5-4L) (24.9%) 2.9 lb Pale (or white) wheat malt (1.5-2.4L) (15.0%) 2.9 lb Flaked oats (1-1.5L) (15.0%) 2.9 lb Carapils or Carafoam (1.4-2.9L) (15.0%) 1 lb Honey malt (25L) (5.2%) Boil: 2 oZ Amarillo hops (8.0%) - added first wort*, boiled 60 min [14.0 IBU] 1 Whirlfloc tablet (Irish moss) • added during boil, boiled 15 min 4 OZ Amarillo hops (8.0%) - added during boil, boiled 5 min [10.0 IBU] Post-boil: 2 oz Citra hops (14.1%) - added after boil, steeped at 180F for 30 min 2 oz Mosaic hops (12.2%) added after boil, steeped at 180F for 30 min Yeast: Wyeast 1318 London Ale Ill yeast (~438 billion cells [4-5 fresh packs] or an equivalent starter) Dry hop: 2 oz Citra hops (14.1%) - dry hop # (added to fermenter at high krausen, day after pitching yeast) 2 oz Mosaic hops (12.2%) dry hop #1 (added to fermenter at high krausen, 1 day after pitching yeast) 2 oz Citra hops (14.1%) - dry hop #2 (added to brite tank, steeped 3 days) 3 2 oz Mosaic hops (12.2%) dry hop #2 (added to brite tank, steeped 3 days)"
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