IPA (Citra+Simcoe+Centennial)

Straight forward IPA with some minor deviations. I used a blend of Centennial, Simcoe, and Citra for all the late hop and dry hop additions. A healthy amount of Vienna Malt for background and Dry English Ale yeast (WLP007) for a dry unique finish.

There are a couple of hopping techniques I like to use to brew IPAs. The first is an extended hops steep. I like to steep for 60 minutes between 140 - 150 degrees. This temperature is below the flashpoints for the varieties I use, so I don't have to worry about too much IBU contributions. But, because the hop stand is at such a low temperature, the duration has to be longer. I feel it definitely enhances the aroma and flavor in the final beer.

I also like to use multiple dry hopping additions. I like to add hops as soon as the krausen starts to fall in the primary fermenter and then add another addition to the secondary fermenter.






OG: 1.068
FG: 1.012
ABV: 7.2%
IBU: 67
SRM: 7 

Grain:
11 lbs US Pale Malt (2-Row)
2 lbs Vienna Malt
.5 lbs Carmel/Crystal-40L
.5 lbs Carapils Dextrine

Mash: Single Infusion
75 minutes @ 148 degrees F
10 minutes @ 168 degrees F

Boil:
1 oz Bravo (15.2% AA) @ 60
1 oz Centennial (10.0% AA) @ 10
1 oz Centennial (10.0% AA) @ 60 minute hop steep (140 - 150 degrees F)
1 oz Citra (12.5% AA) @ 60 minute hop steep (140 - 150 degrees F)
1 oz Simcoe (13.0% AA) @ 60 minute hop steep (140 - 150 degrees F)

Fermentation: 230 bil. cells of WLP007
14 days primary @ 66 degrees F (add 1 oz of Centennial with 7 days left)
7 days secondary @ 66 degrees F (add 1 oz of Simcoe and 1 oz of Citra)