Brohdizafa IPA - All-Grain Version

A West Coast IPA

Makes 5 gallons

Malts:
6.00 lbs. Pale High Color (Great Western) 4.0L
6.00 lbs. Superior Pils (Great Western) 1.5L
1.00 lbs. Torrified Wheat
0.50 lbs. Brumalt 20L
0.50 lbs. Munich Malt 10L
1.00 tsp. (5 grams) Gypsum (Calcium Sulfate) - Not Included in Online Orders

Hops:
0.75 oz. Columbus Hops First Wort Hop* (add to pot while bringing wort to a boil)
1.00 tablet Whirlfloc  (boil 15 minutes)
1.00 oz. Chinook Hops   (boil 5 minutes) 
1.00 oz. Citra Hops   (boil 5 minutes) 
1.00 oz. Mosaic Hops   (boil 5 minutes)
1.00 oz. Chinook Hops   (dry hop for 4 days) 
1.00 oz. Citra Hops   (dry hop for 4 days) 
1.00 oz. Mosaic Hops   (dry hop for 4 days)

Yeast:
Imperial A07 Flagship (60°-72°F) -or- Lallemand Pomona (64°-72°F)
**If you can't maintain temp at or below 70°F, ask for a Kveik strain!**

Step by step:
Mash at 154° with Gypsum added, for 45 minutes. Sparge to collect 6.5 gallons of wort and add 0.75 oz of Columbus hop while bringing wort to a boil.   Boil for 60 minutes.   With 15 minutes remaining add 1 tablet Carrageenan. With 5 minutes remaining add 1 oz. each of Chinook, Citra, and Mosaic hops.

At the end of the boil, cool hot wort, strain out the hops, and add into a fermenter. Add yeast when the temperature of your beer is less than 80°, and begin fermenting at yeast’s recommended temperature. After 7 days add 1 oz each of Chinook, Citra, and Mosaic into the fermenter. Allow hops to sit for 4 days before bottling or kegging.