This is a variation on the Citra SMaSH recipe with American Pale Ale 2-row grain, and Waimea Hops from New Zealand instead of Citra Hops.
Wort temp and gravity pre-boil = 118, 1.048 Adjusted = 1.056
Brewhouse efficiency = 81.98
Original Gravity 1.064 at 71.1
Bottling gravity 1.013 at 68
Placed in basement to ferment, bubbled actively for about 3 to 4 days then nearly stopped by day 7. Temp in basement remained around 68 degrees. Dry hopped on day 7 with 1 oz. of waimea hops. Left in basement to ferment for 1 more day, then up stairs in closet for the next 6 days. Bucket began to bubble again for another 2 days, temp hovered around 71 to 73 degrees. Bucket was moved to kitchen counter the day before bottling day to allow for settling. There was a thick island of yeast covering the top of the fluid. 4.5 oz of table sugar was boiled and added to siphoned beer. Bottling produced 50 bottles of beer.