Add 1.75 tsp. Calcium Chloride and 1.75 tsp. Gypsum to your strike water and mash at 150° for 60 minutes. Raise temperature of mash to 170°, (called mash-out temperature) add 0.10 oz. Citra hops to your boil kettle then run off 6.5 gallons of wort to begin your boil. When wort comes to a boil start a 50 minute timer. When timer goes off add 1.00 Carrageenan tablet and boil for another 10 minutes. At the end of the boil cool your wort to 180°, add 1.75 oz. of Citra & Simcoe hops, and stir gently in a circular motion, letting the hops steep for 15 minutes. Cool your wort, transfer to your fermenter, and pitch your yeast when the temperature of the wort is between 65° & 70°.

When the yeast has reached peak activity (High Krausen) around day 2 add 1.75 oz. of Citra hops and 1.25 oz. of Simcoe hops, and let sit for 5 more days. After activity has slowed transfer to a secondary fermenter then add the second dry hop additions of 4.00 oz. Ammarillo hops and 1.40 oz. Citra hops. Let sit for an additional 5 days then bottle or keg your beer as desired.


OG:   1.068
FG:    1.014
ABV:  7.2%
IBUs: 24
SRM: 4