ChatIPA

Mash: Heat water to around 165°F (74°C) and add it to your crushed grains to achieve a mash temperature of 152°F (67°C). Hold this temperature for about 60 minutes. Sparge with enough water to collect your pre-boil volume.

Boil: Bring the wort to a boil. Add Magnum hops for bittering at the beginning of the 60-minute boil.

Hop Additions: Add Cascade hops at 45 minutes left in the boil, then add Citra hops at 55 minutes. Turn off the heat and add the second addition of Citra hops for a whirlpool steep (let them steep for about 20 minutes).

Cool and Transfer: After the boil, cool the wort quickly using a wort chiller or an ice bath. Transfer the cooled wort to your fermenter, leaving behind any hop debris.

Fermentation: Pitch the American Ale yeast into the fermenter. Ferment at a temperature of around 65-70°F (18-21°C) for about 1-2 weeks, or until fermentation is complete.

Zest and Dry Hopping: If desired, add the zest of 1-2 oranges and/or grapefruits to the fermenter. You can also choose to dry hop with additional Citra hops for extra aroma. Allow the beer to sit on the zest or dry hops for 3-5 days.

Bottling: After fermentation is complete, transfer the beer to a bottling bucket, add priming sugar, and bottle the beer. Let it carbonate for about 2-3 weeks.

Enjoy: Once the beer has carbonated, chill it and enjoy your fruity and citrusy IPA!