Strike Water: 5 gallons (1.3 qt/lb). Adjust the water to elevate calcium chloride—targeting a 3:2 chlorides-to-sulfates ratio, with about 100 ppm of calcium—which lends a softer, rounder mouthfeel to the finished beer.
Mill the grains and mash at 152°F for 60 minutes, targeting a mash pH of 5.2. Check for completed starch conversion.
Vorlauf until the runnings are clear of grain material, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons of wort more or less, depending on your evaporation rate.
Bring to a Boil:
Add 1/2 oz Citra Hops to add a little bitterness (17 IBU's).
Boil for 60 minutes with then conduct a whirlpool—chilling the wort to 170°F, as quickly as possible.
Add the whirlpool addition hops and steep for 20 minutes. Then chill to 66°F.
Transfer to fermenter and pitch the yeast, avoiding excessive aeration (which could inhibit the yeast’s production of fruity esters).
Ferment at 66°F - 69°F. When the beer is about 60 percent attenuated—i.e., at about SG 1.025—add the first addition of dry hops and leave for 4 days.
Remove first addition dry hops and add second addition of dry hops. Leave hops for 4 days.
On approximately day 14 transfer to keg and carbonate to 10-12 psi. Take extra care to eliminate any chances of oxygen during the beer transfer.
