Brohdizafa IPA - Extract Version

A West Coast IPA

Makes 5 gallons

Malts & Extracts:
1.00 lbs. Superior Pils Malt
1.00 lbs. Torrified Wheat Malt
0.50 lbs. Brumalt
0.50 lbs. Munich 10L Malt
3.3   lbs. Pilsen Light Liquid Malt Extract (LME)
3.00 lbs. Light Dried Malt Extract (DME)
1.00 tsp. Gypsum (Calcium Sulfate)

Hops:
0.75 oz. Columbus hops (First Wort Hop - add to pot while bringing wort to a boil)
1.00 ea. Carrageenan Tablet (Kick, Whirlfloc, or 1 tsp. Irish Moss)
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:
Steep crushed malted grain in 3-4 gallons of 155° water, with Gypsum added, for 30 minutes. Strain out grain, add 0.75 oz. of Columbus hops, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 cup of the LME, stirring to dissolve. Boil for 60 minutes. With 15 minutes remaining add 1 tablet Carrageenan. With 5 minutes remaining add 1.00 oz. each of Chinook, Citra, and Mosaic hops.

At the end of the boil turn off the heat, add the remainder of the LME and DME. Cool hot wort and add into a fermenter filled with 2 gallons of cold water. Top off to the 5.5 gallon mark. Add yeast when the temperature of your wort is less than 80°, and begin fermenting at yeast's recommended temperature. After 7 days add 1.00 oz. each of Chinook, Citra, and Mosaic into the fermenter. Allow hops to sit for 4 days before bottling or kegging.