I'm going for a very citrusy IPA with a malty backbone to stand up to the hops. Any thoughts on my hopping schedule to maximize fruity citrus flavors? I went with toasted 2-row for my "malty backbone," would munich work better? Crystal 60L instead of 20L? Torrified wheat instead of barley for head retention? Thanks for your help!
Recipe Type: All Grain
Yeast: Safale-05
Yeast Starter: None
Batch Size (Gallons): 5
IBU: ~80
Primary Fermentation (# of Days & Temp): 14 days at 65 degrees
5 gallon batch
8# Two Row Pale
2# Toasted Two Row
.75# Crystal 20 L
.5# Flaked Barley
0.25# Rice Hulls
.5 oz. Summit at 60 min
.5 oz. Cascade at 45 min
.5 oz. of Cascade and Summit at 30 min
.5 oz. Cascade at 15 min
.5 oz. Cascade and Citra at 5 min.
Dryhop in the keg, 1.5 oz. Citra.
Whirlfloc at 5 min.
Recipe Type: All Grain
Yeast: Safale-05
Yeast Starter: None
Batch Size (Gallons): 5
IBU: ~80
Primary Fermentation (# of Days & Temp): 14 days at 65 degrees
5 gallon batch
8# Two Row Pale
2# Toasted Two Row
.75# Crystal 20 L
.5# Flaked Barley
0.25# Rice Hulls
.5 oz. Summit at 60 min
.5 oz. Cascade at 45 min
.5 oz. of Cascade and Summit at 30 min
.5 oz. Cascade at 15 min
.5 oz. Cascade and Citra at 5 min.
Dryhop in the keg, 1.5 oz. Citra.
Whirlfloc at 5 min.
